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Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility

The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most represent...

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Autores principales: Cattivelli, Alice, Conte, Angela, Martini, Serena, Tagliazucchi, Davide
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151956/
https://www.ncbi.nlm.nih.gov/pubmed/34066759
http://dx.doi.org/10.3390/foods10051023
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author Cattivelli, Alice
Conte, Angela
Martini, Serena
Tagliazucchi, Davide
author_facet Cattivelli, Alice
Conte, Angela
Martini, Serena
Tagliazucchi, Davide
author_sort Cattivelli, Alice
collection PubMed
description The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds.
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spelling pubmed-81519562021-05-27 Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility Cattivelli, Alice Conte, Angela Martini, Serena Tagliazucchi, Davide Foods Article The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds. MDPI 2021-05-08 /pmc/articles/PMC8151956/ /pubmed/34066759 http://dx.doi.org/10.3390/foods10051023 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Cattivelli, Alice
Conte, Angela
Martini, Serena
Tagliazucchi, Davide
Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility
title Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility
title_full Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility
title_fullStr Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility
title_full_unstemmed Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility
title_short Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility
title_sort influence of cooking methods on onion phenolic compounds bioaccessibility
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151956/
https://www.ncbi.nlm.nih.gov/pubmed/34066759
http://dx.doi.org/10.3390/foods10051023
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