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Effect of Storage and Domestic Processing on the Content and Composition of Flavonol Glucosides in Onion (Allium cepa)
Abstract
The stability of the major flavonol glucosides, quercetin 3,4‘- O -diglucoside (QDG) and quercetin 4‘- O -monoglucoside (QMG), was studied in two varieties of onion (Red Baron and Crossbow) that were cured and stored for 6 months under normal commercial conditons and analyzed at regular intervals. Onions were also cooked by boiling in water and by frying in oil under normal domestic conditions. Apart from a 50% loss of quercetin 4‘- O -monoglucoside during the initial drying process, little change in content and composition was observed over 6 months of storage. Neither boiling nor frying resulted in interconversion of the quercetin conjugates or production of free quercetin, although a 25% loss overall was recorded for each process. Keywords: Onion; Allium cepa; flavonol; quercetin; glucoside; HPLC; storage; processing
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Metadata
- Authors
- Price, K. R., Bacon, J. R., & Rhodes, M. J. C.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 1997-03-01
- Volume
- 45
- Issue
- 3
- Pages
- 938-942
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W1985630779
- Cited by
- 243
- References
- 0
- FWCI
- 11.32
- Type
- journal article
- Language
- en
- Open access
- closed
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