Distribution of quercetin-3,4′-O-diglucoside, quercetin-4′-O-monoglucoside, and quercetin in different parts of the onion bulb (Allium cepa L.) influenced by genotype

Food Chemistry

Volumn 122, Issue 3, 2010, Pages 566-571

  Beesk, Nina ^a   Perner, Henrike ^b   Schwarz, Dietmar ^b   George, Eckhard ^b   Kroh, Lothar W ^a   Rohn, Sascha ^a,c  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b LEIBNIZ INSTITUTE OF VEGETABLE AND ORNAMENTAL CROPS   (Germany)

^c UNIVERSITY OF HAMBURG   (Germany)

Author keywords

Allium cepa; Cultivars; Flavonoids; Onions; Profiling; Quercetin glucosides

Indexed keywords

AGLYCONE QUERCETIN; FLAVONOID; QUERCETIN 3,4' O DIGLUCOSIDE; QUERCETIN 4' O MONOGLUCOSIDE; QUERCETIN DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CELLULAR DISTRIBUTION; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CULTIVAR; DRY WEIGHT; FOOD ANALYSIS; FOOD COLOR; FOOD COMPOSITION; GENETIC VARIABILITY; GENOTYPE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NUTRIENT CONTENT; ONION;

ALLIUM CEPA;

EID: 77951666007     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.03.011     Document Type: Article

References (30)

1. Bilyk A., Cooper P.L., and Sapers G.M. Varietal differences in distribution of quercetin and kaempferol in onion (Allium cepa L.) tissue. Journal of Agricultural and Food Chemistry 32 (1984) 274-276
2. Block G., Patterson B., and Subar A. Fruit, vegetables and cancer prevention. A review of the epidemiological evidence. Nutrition and Cancer 18 (1992) 1-29
3. Bonaccorsi P., Caristi C., Gargiulli C., and Leuzzi U. Flavonol glycosides in Allium species: A comparative study by means of HPLC-DAD-ESI-MS-MS. Food Chemistry 107 (2008) 1668-1673
4. Caridi D., Trenerry C., Rochfort S., Duong S., Laugher D., and Jones R. Profiling and quantifying quercetin glucosides in onion (Allium cepa L.) varieties using capillary zone electrophoresis and high performance liquid chromatography. Food Chemistry 105 (2007) 691-699
5. Crozier A., Lean M.E.J., McDonald M.S., and Black C. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery. Journal of Agricultural and Food Chemistry 45 (1997) 590-595
6. FAO Statistics. (2007). . Crops.
7. Friedman M. Chemistry, biochemistry, and dietary role of potato polyphenols. A review. Journal of Agricultural and Food Chemistry 45 (1997) 1523-1540
8. Gennaro L., Leonardi C., Esposito F., Salucci M., Maiani G., Quaglia G., et al. Flavonoid and carbohydrate contents in tropea red onions: Effects of homelike peeling and storage. Journal of Agricultural and Food Chemistry 50 (2002) 1904-1910
9. Griffiths G., Trueman L., Crowther T., Thomas B., and Smith B. Onions - A global benefit to health. Phytotherapy Research 16 (2002) 603-615
10. Grzelak K., Milala J., Król B., Adamicki F., and Badelek E. Content of quercetin glycosides and fructooligosaccharides in onion stored in a cold room. European Food Research Technology (2009) 10.1007/s00217-009-1018-
11. Herrmann K. Über den Gehalt und die Lokalisation der phenolischen Inhaltsstoffe im Gemüse. Plant Foods for Human Nutrition 25 (1976) 231-246
12. Hertog M.L.G., Feskens E.J.M., Hollman P.C.H., Katan M.B., and Kromhout D. Dietary antioxidant flavonoids and risk of coronary heart disease: The Zutphen Elderly study. Lancet 342 (1993) 1007-1011
13. Hertog M.L.G., Feskens E.J.M., Hollman P.C.H., Katan M.B., and Kromhout D. Dietary flavonoids and cancer risk in the Zutphen Elderly study. Nutrition and Cancer 22 (1994) 175-184
14. Hirota S., Shimoda T., and Takahama U. Distribution of flavonols and enzymes participating in the metabolism in onion bulbs: Mechanism of accumulation of quercetin and its glucosides in the abaxial epidermis. Food Science and Technology Research 5 (1999) 384-387
15. Hollman P.C., de Vries J.H., van Leeuwen S.D., Mengelers M.J., and Katan M.B. Absorption of dietary quercetin glycosides and quercetin in healthy ileostomy volunteers. American Journal of Clinical Nutrition 62 (1995) 1276-1282
16. Lee S.U., Lee J.H., Choi S.H., Lee J.S., Ohnisi-Kameyama M., Kozukue N., et al. Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products. Journal of Agricultural and Food Chemistry 56 (2008) 8541-8548
17. Marotti M., and Piccaglia R. Characterization of flavonoids in different cultivars of onion (Allium cepa L.). Journal of Food Science 67 (2002) 1229-1232
18. Olthof M.R., Hollman P.C.H., Vree T.B., and Katan M.B. Bioavailabilities of quercetin-3-glucoside and quercetin-4′-glucoside do not differ in humans. Journal of Nutrition 130 (2000) 1200-1203
19. Patil B.S., Pike L.M., and Hamilton B.K. Changes in quercetin concentration in onion (Allium cepa L.) owing the location, growth stage and soil type. The New Phytologist 130 (1995) 349-355
20. Perner H., Rohn S., Driemel G., Batt N., Schwarz D., Kroh L.W., et al. Effect of nitrogen species supply and mycorrhizal colonization on organosulfur and phenolic compounds in onions. Journal of Agricultural and Food Chemistry 56 (2008) 3538-3545
21. Prakash D., Singh B.N., and Upadhyay G. Antioxidant and free radical scavenging activities of phenols from onion (Allium cepa). Food Chemistry 102 (2007) 1389-1393
22. Price K.R., Bacon J.R., and Rhodes M.J.C. Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa). Journal of Agricultural and Food Chemistry 45 (1997) 938-942
23. Price K.R., and Rhodes M.J.C. Analysis of the major flavonol glycosides present in four varieties of onion (Allium cepa) and changes in composition resulting from autolysis. Journal of the Science of Food and Agriculture 74 (1997) 331-339
24. Rhodes M.J.C., and Price K.R. Analytical problems in the study of flavonoid compounds in onions. Food Chemistry 57 (1996) 113-117
25. Roesch D., Bergmann M., Knorr D., and Kroh L.W. Structure-antioxidant efficiency relationships of phenolic compounds and their contribution to the antioxidant activity of sea buckthorn juice. Journal of Agricultural and Food Chemistry 51 (2003) 4233-4239
26. Rohn S., Buchner N., Driemel G., Rauser M., and Kroh L.W. Thermal degradation of onion quercetin glucosides under roasting conditions. Journal of Agricultural and Food Chemistry 55 (2007) 1568-1573
27. Santas J., Carbó R., Gordon M.H., and Almajano M.P. Comparison of the antioxidant activity of two Spanish onion varieties. Food Chemistry 107 (2008) 1210-1216
28. Slimestad R., Fossen T., and Vågen I.M. Onions: A source of unique dietary flavonoids. Journal of Agricultural and Food Chemistry 55 (2007) 10067-10080
29. Tsushida T., and Suzuki M. Isolation of flavonoid-glycosides in onion and identification by chemical synthesis of the glycosides. Nippon Shokuhin Kogyo Gakkaishi 42 (1995) 100-108
30. Zielinska M., Gülden M., and Seibert H. Effects of quercetin and quercetin-3-O-glycosides on oxidative damage in rat C6 glioma cells. Environmental Toxicology Pharmacology 13 (2003) 47-53