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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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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. |
format | Online Article Text |
id | pubmed-8151956 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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