Quantification of Quercetin Glycosides in 6 Onion Cultivars and Comparisons of Hydrolysis-HPLC and Spectrophotometric Methods in Measuring Total Quercetin Concentrations

Journal of Food Science

Volumn 75, Issue 2, 2010, Pages

  Yoo, Kil Sun ^a   Lee, Eun Jin ^a   Patil, Bhimanagouda S ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Allium cepa L.; Analysis; Flavonoids; Glycosides; HPLC

Indexed keywords

GLYCOSIDE; QUERCETIN;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METHODOLOGY; ONION; SPECTROPHOTOMETRY;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; GLYCOSIDES; ONIONS; QUERCETIN; SPECTROPHOTOMETRY;

ALLIUM CEPA;

EID: 77953888755     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01469.x     Document Type: Article

References (27)

1. Bilyk A, Sapers GM. Distribution of quercetin and kaempferol in lettuce, kale, chive, garlic chive, leek, horseradish, red radish, and red cabbage tissues. J Agric Food Chem 1985, 33:226-8.
2. Bilyk A, Sapers GM. Varietal differences in the quercetin, kaempferol, and myricetin contents of highbush blueberry, cranberry, and thornless blackberry fruits. J Agric Food Chem 1986, 34:585-8.
3. Bilyk A, Cooper PL, Sapers GM. Varietal differences in distribution of quercetin and kaempferol in onion (Allium cepa L.) tissue. J Agric Food Chem 1984, 32:274-6.
4. Bonaccorsi P, Caristi C, Gargiulli C, Leuzzi U. Flavonol glucosides in Allium species: a comparative study by means of HPLC-DAD-ESI-MS-MS. Food Chem 2008, 107:1668-73.
5. Brandwein B. The pigments in three cultivars of the common onion (Allium cepa). J Food Sci 1965, 30:680-5.
6. Calvo MI, San Julian A, Fernandez M. Identification of the major compounds in extracts of Verbena officinalis L. (Verbenaceae) by HPLC with post-column derivatization. Chromatographia 1997, 46:241-4.
7. Chu YH, Chang CI, Hsu HF. Flavonoids content of several vegetables and their antioxidant activity. J Sci Food Agric 2000, 80:561-6.
8. Clifton PM. Effect of grape seed extract and quercetin on cardiovascular and endothelial parameters in high-risk subjects. J Biomed Biotechnol 2004, 5:272-8.
9. Galdón BR, Rodríguez EMR, Romero CD. Flavonoids in onion cultivars (Allium cepa L.). J Food Sci 2008, 73:599-605.
10. Grzelak K, Milala J, Król B, Adamicki F, Badelek E. Content of quercetin glycosides and fructooligosaccharides in onion stored in a cold room. Euro Food Res Technol 2009, 228:1001-7.
11. Hemeda HM, Klein BP. Effect of naturally occurring antioxidants on peroxidase activity of vegetable extracts. J Agric Food Chem 1990, 55:184-5.
12. Hertog MGL, Hollman PCH, Katan MB. Content of potentially anticarcinogenic flavonoids of 28 and 9 fruit commonly consumed in the Netherlands. J Agric Food Chem 1992, 40:2378-83.
13. Hosokawa N, Hosokawa Y, Sakai T, Yoshida M, Marui N, Nishino H. Inhibitory effect of quercetin on the synthesis of possibly cell-cycle related 27-k Da protein in human colon cancer cells. Int J Cancer 1990, 45:1119-24.
14. Koeppen BH, Van Der Spuy JE. Microbial hydrolysis of quercetin glycosides from the inner scales of the onion (Allium cepa L.). S Afr J Agric Sci 1961, 4:557-63.
15. Lee SU, Lee JH, Choi SH, Lee JS, Ohnisi-Kameyama M, Kozukue N, Levin CE, Friedman M. Flavonoid content in fresh, home-processed, and light-exposed onions and in dehydrated commercial onion products. J Agric Food Chem 2008, 56:8541-8.
16. Leighton T, Ginther C, Fluss L, Harter WK, Cansado J, Notario V. Molecular characterization of quercetin and quercetin glycosides in Allium vegetables. ACS Sym Series 1992, 507:220-38.
17. Kim S, Binzel ML, Park SH, Yoo KS, Pike LM. Inactivation of DFR (Dihydroflavonol 4-reductase) gene transcription results in blockage of anthocyanin production in yellow onions (Allium cepa). Molecular Breeding 2004, 14:253-63.
18. Mabry TJ, Markham KR, Thomas MB. The systemic identification of flavonoids 1970, New York, Springer-Verlag
19. Murota K, Terao J. Atioxidant flavonoids quercetin: implication of its intestinal absorption and metabolism. Arch Biochem Biophys 2003, 417:12-7.
20. Park Y, Lee CY. Identification of isorhamnetin 4′-glucoside in onions. J Agric Food Chem 1996, 44:34-6.
21. Patil BS, Pike LM, Hamilton BK. Changes in quercetin concentration in onion (Allium cepa L.) owing to location, growth stage and soil type. New Phytol 1995a, 130:349-55.
22. Patil BS, Pike LM, Yoo KS. Variation in the quercetin content in different colored onions (Allium cepa L.). J Am Soc Hort Sci 1995b, 120:909-13.
23. Price KR, Rhodes MJC. Analysis of the major flavonol glycosides present in four varieties of onion (Allium cepa) and changes in composition resulting from autolysis. J Sci Food Agric 1997, 74:331-9.
24. Torel T, Cillard J, Cillard P. Antioxidant activity of flavonoids and reactivity with peroxyradical. Phytochemistry 1986, 25:383-5.
25. Trammell KW, Peterson CE. Quantitative differences in the flavonol content of yellow onion, Allium cepa L. J Am Soc Hort Sci 1976, 101:205-7.
26. Vågen IM, Slimestad R. Amount of characteristic compounds in 15 cultivars of onion (Allium cepa L.) in controlled field trials. J Sci Food Agric 2008, 88:404-11.
27. Wach A, Pyrzyńska K, Biesaga M. Quercetin content in some food and herbal samples. Food Chem 2007, 100:699-70.