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 degrees 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 degrees 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 degrees 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.

The “Breme” red onion: effects of home-storage methods on Quercetin and Quercetin-glycoside contents / E. Dozio, A. Barassi, A. Ravelli, I. Angeli, F. Lodi, G.V. Melzi d'Eril, M.M. Corsi Romanelli. - In: CZECH JOURNAL OF FOOD SCIENCES. - ISSN 1212-1800. - 33:5(2015), pp. 405-409.

The “Breme” red onion: effects of home-storage methods on Quercetin and Quercetin-glycoside contents

E. Dozio;A. Barassi;A. Ravelli;I. Angeli;F. Lodi;M.M. Corsi Romanelli
2015

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 degrees 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 degrees 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 degrees 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.
Breme onion; home-storage methods; HPLC-MS/MS; quercetin; quercetin glycosides
Settore MED/05 - Patologia Clinica
Settore BIO/12 - Biochimica Clinica e Biologia Molecolare Clinica
2015
Article (author)
File in questo prodotto:
File Dimensione Formato  
622-2014 Dozio.pdf

accesso aperto

Tipologia: Publisher's version/PDF
Dimensione 283.91 kB
Formato Adobe PDF
283.91 kB Adobe PDF Visualizza/Apri
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/317230
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 3
  • ???jsp.display-item.citation.isi??? 3
social impact