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

Author

Listed:
  • Elena DOZIO

    (Department of Biomedical Sciences for Health)

  • Alessandra BARASSI

    (Department of Sciences for Health)

  • Alessandro RAVELLI

    (Department of Biomedical, Surgical and Oral Sciences, Forensic Toxicology Section, University of Milan, Milan, Italy)

  • Ilaria ANGELI

    (Department of Biomedical, Surgical and Oral Sciences, Forensic Toxicology Section, University of Milan, Milan, Italy)

  • Franco LODI

    (Department of Biomedical, Surgical and Oral Sciences, Forensic Toxicology Section, University of Milan, Milan, Italy)

  • Gian Vico MELZI d'ERIL

    (Department of Sciences for Health)

  • Massimiliano M. CORSI ROMANELLI

    (Department of Biomedical Sciences for Health
    Service of Laboratory Medicine 1-Clinical Pathology, Department of Health Services of Diagnosis and Treatment-Laboratory Medicine, I.R.C.C.S. Policlinico San Donato, Milan, Italy)

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.

Suggested Citation

  • Elena DOZIO & Alessandra BARASSI & Alessandro RAVELLI & Ilaria ANGELI & Franco LODI & Gian Vico MELZI d'ERIL & Massimiliano M. CORSI ROMANELLI, 2015. "The "Breme" red onion: effects of home-storage methods on quercetin and quercetin-glycoside contents," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(5), pages 405-409.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:5:id:622-2014-cjfs
    DOI: 10.17221/622/2014-CJFS
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