Various Cooking Methods and the Flavonoid Content in Onion

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Author(s)

Abstract

Onion is a major source of flavonoids and is cooked in various ways in the world. The major flavonoids in onion are two quercetin glycosides, quercetin 4'-<i>O</i>-β-gluco-side (<i>Q</i>4'G) and quercetin 3, 4'-<i>O</i>β-diglucosides (<i>Q</i>3, 4'G), which are recognized as bioac-tive substances that are good for our health. We have investigated the effect of cooking pro-cedures on the content of antioxidants. We selected quercetin conjugates, total phenol com-pounds, and ascorbic acid to estimate the amount of flavonoid ingestion from onion. We ex-amined the following cooking methods; boiling, frying with oil and butter, and microwave cooking. Various cooking methods do not consider the degradation of quercetin conjugates when cooking onion. Microwave cooking without water better retains flavonoids and ascor-bic acid. Frying does not affect flavonoid intake. The boiling of onion leads to about 30% loss of quercetin glycosides, which transfers to the boiling water. At that time, the effect of addi-tives on the quercetin conjugates is different according to the compounds. The hydrolysis of quercetin glycosides for daily cooking might occur with the addition of seasonings such as glutamic acid. Additional ferrous ions accelerated the loss of flavonoids.

Journal

  • Journal of Nutritional Science and Vitaminology

    Journal of Nutritional Science and Vitaminology 47(1), 78-83, 2001-02-01

    Center for Academic Publications Japan

References:  29

Cited by:  14

Codes

  • NII Article ID (NAID)
    10010805307
  • NII NACSIS-CAT ID (NCID)
    AA00703822
  • Text Lang
    ENG
  • Article Type
    Journal Article
  • ISSN
    03014800
  • NDL Article ID
    5709066
  • NDL Source Classification
    ZR2(科学技術--生物学--生化学)
  • NDL Call No.
    Z53-B484
  • Data Source
    CJP  CJPref  NDL  J-STAGE 
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