کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10552891 | 967632 | 2005 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Quercetin content in onion (Allium cepa L.), represented mainly by 3,4â²-O-quercetin diglucoside (3,4â²-Qdg) and 4â²-O-quercetin glucoside (4â²-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 3,4â²-Qdg to 4â²-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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 6, September 2005, Pages 571-581
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 6, September 2005, Pages 571-581
نویسندگان
Kevin Lombard, Ellen Peffley, Emanuel Geoffriau, Leslie Thompson, Andy Herring,