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Título

Effect of processing and storage of fresh-cut onion on quercetin

AutorMartínez, S.; Sgroppo, Sonia; Sánchez-Moreno, Concepción ; Ancos, Begoña de ; Cano, M. Pilar
Palabras claveMinimal processing
Onion
Quercetin
MAP
Vacuum packaging
Hypochlorite washing
Fecha de publicación2005
CitaciónActa Horticulturae 682: 1889- 1894 (2005)
ResumenTotal quercetin concentration in unprocessed ‘Grano de Oro’ onions was 557 mg/kg f.w. (fresh weight). No significant statistical differences in total quercetin concentration were shown between products packed under vacuum and modified atmosphere packaging (MAP), at the end of 30 days at 4°C. No significant statistical differences in total quercetin concentration were shown between water-washing and hypochlorite solution-washing products at the end of 30 days at 4°C, packed under vacuum or MAP. Only slight significant differences in total quercetin concentration were shown between whole onion and cut onion product, in all the treatments after long-term refrigerated storage at 4°C (11-30 days). Chopped samples packed in MAP after washing in either water (462 mg/kg f.w.) or hypochlorite (471 mg/kg f.w.) had increases in quercetin concentration of 19.5% and 22%, respectively, when compared to whole onions stored in MAP after washing in water (386 mg/kg f.w.) or hypochlorite (387 mg/kg f.w.). Minimal processing did not seem to significantly affect the quercetin concentration in onion products, and consequently the health-promoting characteristics described for raw onion are preserved.
URIhttp://hdl.handle.net/10261/100734
Identificadoresissn: 0567-7572
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