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http://dx.doi.org/10.5352/JLS.2011.21.3.464

Quercetin Glucoside Profiling of Fresh Onion (Allium cepa) and Aged Black Onion Using HPLC-ESI/MS/MS  

Chung, Dong-Min (Bioindustrial Process Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology)
Kwon, Sun-Hwa (Bioindustrial Process Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology)
Chung, Young-Chul (Department of Food Nutrition, International University of Korea)
Chun, Hyo-Kon (Bioindustrial Process Center, Jeonbuk Branch Institute, Korea Research Institute of Bioscience and Biotechnology)
Publication Information
Journal of Life Science / v.21, no.3, 2011 , pp. 464-467 More about this Journal
Abstract
Quercetin is a major flavonoid present in onions, which acts as an antioxidant. Quercetin exists both as a free compound and conjugated with carbohydrates, primarily as glucosides in onion. Aged black onion was made through a 30 day aging process in which the onions were kept in an environment of $60^{\circ}C$ and high humidity (90% RH). Quercetin and quercetin glucosides were assayed in onion bulbs before and after the aging process, using high performance liquid chromatography-electrospray ion trap mass spectrometry (HPLC-ESI/MS/MS). Quercetin mono- and diglucosides were identified in fresh onion bulbs, whereas quercetin aglycone was the only form present in aged black onion bulbs. These findings indicate that the quercetin mono- and di-glucosides present in fresh onions undergo complete deglycosylation during the aging process. Such profiling will provide a rapid method that can be used to assess changes in the two major quercetin glycosides during the aging process of onion bulbs.
Keywords
Allium cepa; flavonol; quercetin; quercetin glucoside; HPLC-ESI/MS/MS;
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