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EFFECT OF STORAGE AND DOMESTIC PROCESSING ON THE CONTENT AND COMPOSITION OF FLAVONOL GLUCOSIDES IN ONION (ALLIUM CEPA).

Abstract no :  2-1&2-BK-010
Author(s) :  Price, K.R.; Bacon, J.R.; Rhodes, M.J.C.
Address :   Biochemistry Department, Institute of Food Research, Norwich Research Park, Colney, Norwich NR4 7UA, UK
Source :  Journal of Agricultural and Food Chemistry, v. 45(3): p.938-942, 1997.
Title :  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 (Palandu) that were cured and stored for 6 months under normal commerical conditions and analyzed at regular intervals. Onions were also cooked by bioling in water and by frying in oil under normal domestic conditions. Apart from a 50 percent 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 percent loss overall was recorded for each process.

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