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http://dx.doi.org/10.7740/kjcs.2014.59.3.385

The Compositions and Contents of Flavonol Glycosides in Onion (Allium cepa L.) Germplasm  

Lee, Jung-Ro (National Academy of Agricultural Science, RDA)
Lee, Min-Ki (National Academy of Agricultural Science, RDA)
Kim, Heon-Woong (National Academy of Agricultural Science, RDA)
Lee, Sung-Hyeon (National Academy of Agricultural Science, RDA)
Lee, Young-Min (National Academy of Agricultural Science, RDA)
Jang, Hwan-Hee (National Academy of Agricultural Science, RDA)
Hwang, Kyung-A (National Academy of Agricultural Science, RDA)
Gwag, Jae-Gyun (National Academy of Agricultural Science, RDA)
Ko, Ho-Cheol (National Academy of Agricultural Science, RDA)
Kim, Jung-Bong (National Academy of Agricultural Science, RDA)
Cho, Jin-Woong (College of Agricultural & Life Sciences, Chungnam National University)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.59, no.3, 2014 , pp. 385-389 More about this Journal
Abstract
Flavonols as a major kind of plant secondary metabolites are known for health-promoting compounds in onions (Allium cepa L.). The objectives of this study are to determine profiles of flavonol glycosides in different 75 onion accessions. A total of five flavonols (quercetin 3,4'-diglucoside, Q34'diG; quercetin 3-glucoside, Q3G; quercetin 4'-glucoside, Q4'G; isorhamnetin 4'-glucoside, I4'G; quercetin, Q) were identified from onion accessions. In positive ion mode using LC-ESI-MS, individual flavonols were confirmed from one and two glycosylation binding with aglycone such as quercetin and isorhamnetin. Total flavonol contents were distributed in white onion (range of 0.18-6.47 mg/g DW) and purple onion accessions (range of 2.39-6.47 mg/g), respectively. The mean of flavonol contents in purple onion (4.41 mg/g) showed 1.4-fold higher than white onion (3.23 mg/g). The Q34'diG and Q4'G were considered as the major compounds of flavonol glycosides in onion accessions.
Keywords
Allium cepa L.; onion; accessions; flavonol glycosides; quercetin; LC-ESI-MS;
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