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J Food Sci. 2008 Oct;73(8):C599-605. doi: 10.1111/j.1750-3841.2008.00903.x.

Flavonoids in onion cultivars (Allium cepa L.).

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1
Dept. of Analytical Chemistry, Food Science and Nutrition, Univ. of La Laguna, Avda. Astrofísico Francisco Sánchez s/n, 38201, La Laguna, Santa Cruz de Tenerife, Spain..

Abstract

Total phenol and flavonoid contents were analyzed by HPLC coupled with a diode array detector in 5 traditional onion cultivars from Tenerife (Guayonje, San Juan de la Rambla, Carrizal Alto, Carrizal Bajo, and Masca) and a commercial cultivar (Texas Early Grano 502). Five quercetin chemical species (isoquercetin, quercetin diglucoside, quercetin monoglucoside 1, quercetin monoglucoside 2, and free quercetin) and kaempferol were identified and quantified in the onion samples. Quercetin monoglucoside 1 and quercetin diglucoside were the major flavonoids accounting for 80% of the total quercetin content. The mean quercetin monoglucoside 1: quercetin diglucoside ratio (QMG/QDG) was 1: 2.2. There were differences between the onion cultivars in the cases of total phenol, quercetin diglucoside, isoquercetin, QMG/QDG ratio, and kaempferol. The Texas cultivar had a higher QMG/QDG ratio and a higher kaempferol content than the traditional cultivars. The correlation study showed significant correlations between the analyzed phenolic components.

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