Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation
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Quercetin content in onion (Allium cepa L.), represented mainly by 3,4′-O-quercetin diglucoside (3,4′-Qdg) and 4′-O-quercetin glucoside (4′-Qmg), was examined in five cultivars before and after three cooking treatments (sautéing, baking, and boiling). Baking and sautéing produced a 7-25% gain in quercetin concentration, while boiling produced an 18% decrease in quercetin concentration. Ratios of 3,4′-Qdg to 4′-Qmg in tissues ranged from 1:1.3 and 1:1.7, and combined the two conjugates represented 89-90% of total flavonol content in treatment and raw control means indicating heat stability of the flavonols. Changes in flavonol concentrations as a result of cooking method were consistent across all five cultivars. © 2004 Elsevier Inc. All rights reserved.
author list (cited authors)
Lombard, K., Peffley, E., Geoffriau, E., Thompson, L., & Herring, A.