Dynamics of quercetin formation in onion (Allium cepa L.) during vegetation

Bystricka, J. and Musilova, J. and Tomas, J. and Noskovic, J. and Dadákova, E. and Kavalcova, P. (2015) Dynamics of quercetin formation in onion (Allium cepa L.) during vegetation. Acta Alimentaria, 44 (3). pp. 383-389. ISSN 0139-3006

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Abstract

Onion bulbs (Allium cepa L.) are good sources of flavonoids. The aim of this study was to analyse the changes in dynamics of quercetin formation in three varieties of onions (white, yellow, and red) during the vegetation period. Quercetin content was determined after acid hydrolysis (1.2 M HCl in 50% aqueous methanol) by high-performance liquid chromatography (HPLC). The content of total phenolics was determined using Folin-Ciocalteu reagent (FCR) according to L<sc>ACHMAN</sc> and co-workers (2003). The content of polyphenols in onion ranged from 2893 to 6052 mg kg^–1 and the content of quercetin ranged from 52.44 to 280.72 mg kg^–1 in fresh matter. The highest content of polyphenols and quercetin was found in the red variety. According to statistical analysis the dynamic of quercetin formation in all cultivars had statistically moderate (P<0.05) increasing tendency. Increasing content of polyphenols was accompanied with slight increase of quercetin, but the differences remained insignificant (P<0.05).

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