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Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties

Heating effect on total phenol, flavonoids, antioxidant activity, and sugar content of six onion varieties has been quantitatively investigated to explore the effect of different temperatures. The onion varieties comprised one red-skinned variety, two white-skinned varieties, and three yellow-skinne...

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Autores principales: Sharma, Kavita, Ko, Eun Young, Assefa, Awraris D., Ha, Soyoung, Nile, Shivraj H., Lee, Eul Tai, Park, Se Won
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taiwan Food and Drug Administration 2014
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9351770/
https://www.ncbi.nlm.nih.gov/pubmed/28911379
http://dx.doi.org/10.1016/j.jfda.2014.10.005
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author Sharma, Kavita
Ko, Eun Young
Assefa, Awraris D.
Ha, Soyoung
Nile, Shivraj H.
Lee, Eul Tai
Park, Se Won
author_facet Sharma, Kavita
Ko, Eun Young
Assefa, Awraris D.
Ha, Soyoung
Nile, Shivraj H.
Lee, Eul Tai
Park, Se Won
author_sort Sharma, Kavita
collection PubMed
description Heating effect on total phenol, flavonoids, antioxidant activity, and sugar content of six onion varieties has been quantitatively investigated to explore the effect of different temperatures. The onion varieties comprised one red-skinned variety, two white-skinned varieties, and three yellow-skinned varieties. The heating temperature was scanned at 80°C, 100°C, 120°C, and 150°C for 30 minutes each, and quantitative analysis was performed relative to the powdered onion at ambient temperature. Quercetin, glucosides and sugar content were analyzed using high-performance liquid chromatography. The total phenolic and antioxidant content increased in all six varieties. The total flavonoid levels showed a considerable change. On heating the onion samples at 120°C for 30 minutes, the red-skinned variety showed the highest level of total phenolic content [13712.67 ± 1034.85 μg of gallic acid equivalent/g dry weight (μg GAE/g DW)] and total flavonoids [3456.00 ± 185.82 μg of quercetin equivalents/g dry weight (μg Q/g DW)], whereas the content of total phenolics and total flavonoids were 13611.83 ± 341.61 μg GAE/g DW and 3482.87 ± 117.17 μg Q/g DW, respectively, for the yellow-skinned (Sunpower) variety. Quercetin and its glucoside contents increased up to 120°C and then decreased at 150°C, whereas the sugar content continuously decreased with heating. All cultivars showed the same pattern in the heating effect, and the predominant flavonoids were destroyed at higher temperatures. Therefore, it is improper to expose onion powder to a temperature higher than 120°C.
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spelling pubmed-93517702022-08-09 Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties Sharma, Kavita Ko, Eun Young Assefa, Awraris D. Ha, Soyoung Nile, Shivraj H. Lee, Eul Tai Park, Se Won J Food Drug Anal Original Article Heating effect on total phenol, flavonoids, antioxidant activity, and sugar content of six onion varieties has been quantitatively investigated to explore the effect of different temperatures. The onion varieties comprised one red-skinned variety, two white-skinned varieties, and three yellow-skinned varieties. The heating temperature was scanned at 80°C, 100°C, 120°C, and 150°C for 30 minutes each, and quantitative analysis was performed relative to the powdered onion at ambient temperature. Quercetin, glucosides and sugar content were analyzed using high-performance liquid chromatography. The total phenolic and antioxidant content increased in all six varieties. The total flavonoid levels showed a considerable change. On heating the onion samples at 120°C for 30 minutes, the red-skinned variety showed the highest level of total phenolic content [13712.67 ± 1034.85 μg of gallic acid equivalent/g dry weight (μg GAE/g DW)] and total flavonoids [3456.00 ± 185.82 μg of quercetin equivalents/g dry weight (μg Q/g DW)], whereas the content of total phenolics and total flavonoids were 13611.83 ± 341.61 μg GAE/g DW and 3482.87 ± 117.17 μg Q/g DW, respectively, for the yellow-skinned (Sunpower) variety. Quercetin and its glucoside contents increased up to 120°C and then decreased at 150°C, whereas the sugar content continuously decreased with heating. All cultivars showed the same pattern in the heating effect, and the predominant flavonoids were destroyed at higher temperatures. Therefore, it is improper to expose onion powder to a temperature higher than 120°C. Taiwan Food and Drug Administration 2014-12-27 /pmc/articles/PMC9351770/ /pubmed/28911379 http://dx.doi.org/10.1016/j.jfda.2014.10.005 Text en © 2015 Taiwan Food and Drug Administration https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC-BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) ).
spellingShingle Original Article
Sharma, Kavita
Ko, Eun Young
Assefa, Awraris D.
Ha, Soyoung
Nile, Shivraj H.
Lee, Eul Tai
Park, Se Won
Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
title Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
title_full Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
title_fullStr Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
title_full_unstemmed Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
title_short Temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
title_sort temperature-dependent studies on the total phenolics, flavonoids, antioxidant activities, and sugar content in six onion varieties
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9351770/
https://www.ncbi.nlm.nih.gov/pubmed/28911379
http://dx.doi.org/10.1016/j.jfda.2014.10.005
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