The "Breme" red onion: Effects of home-storage methods on quercetin and quercetin-glycoside contents

Elena Dozio, Alessandra Barassi, Alessandro Ravelli, Ilaria Angeli, Franco Lodi, Gian Vico Melzi D'Eril, Massimiliano M Corsi Romanelli

Research output: Contribution to journalArticlepeer-review

Abstract

The "Breme" onion is a red-skinned cultivar growing in the northwest Italy. To date, its nutrient composition has not been described. In this study, we quantified the contents of quercetin (Q) and its glycosides and we studied their stability in the dependence on the local home-storage methods storage at 4° C and freezing. Quercetin-3,4'-O-diglycoside (3,4'-Qdg) was the most abundant form, followed by quercetin-4'-O-diglycoside (4'-Qmg ) and Q. We observed the reduction in the contents of all the analysed flavonols after storage at 4° C and after storage in frozen state. No changes have been observed in the ratio Q/3,4'-Qdg + 4'-Qmg, as well as in 3,4'-Qdg /4'-Qmg between the fresh, stored at 4° C, and frozen onions. This could suggest an overall condition of instability, not the activation of a selective deglycosylation pathway. In conclusion, our study shows that the "Breme" onion is mainly rich in 3,4'-Qdg and that home-storage methods do not preserve the stability of some important health-promoting molecules.

Original languageEnglish
Pages (from-to)405-409
Number of pages5
JournalCzech Journal of Food Sciences
Volume33
Issue number5
DOIs
Publication statusPublished - 2015

Keywords

  • Breme onion
  • Home-storage methods
  • HPLC-MS/MS
  • Quercetin
  • Quercetin glycosides

ASJC Scopus subject areas

  • Food Science

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