The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Bioaccessibility of Polyphenols from Onion (Allium cepa) as Influenced by Domestic Heat Processing and Food Acidulants


Affiliations
1 Department of Biochemistry and Nutrition, CSIR – Central Food Technological Research Institute, Mysore – 570 020, India
     

   Subscribe/Renew Journal


Polyphenols are gaining importance in view of their health beneficial influences. Onion (Allium cepa) was analyzed for total polyphenol and flavonoid contents and their bioaccessibility as influenced by heat processing and food acidulants. Total polyphenols in raw onion (2.17 mg/g) were increased by 50% upon roasting. Total flavonoids in onion (0.27 mg/g) remained unchanged in heat processing. Bio accessible polyphenols and flavonoids from onion were 0.96 and 0.02 mg/g respectively and open-pan boiling increased the bio accessible polyphenols from onion. Addition of food acidulants to onion altered the composition and concentration of phenolic compounds. Total bio accessible polyphenols of onion decreased by 15% in presence of lime juice, while the same increased from microwave heated onions by 21% in presence of amchur. Presence of lime juice decreased bio accessible polyphenols in native and pressure-cooked onion, while the same increased by 37% in roasted onion in presence of amchur. Bioaccessibility of quercetin from onion increased 6-fold in presence of amchur, while a few polyphenols viz., protocatechuic acid, syringic acid, rutin and myricetin became bio accessible in presence of these food acidulants. Amchur enhanced the bio accessible polyphenols from onion more than lime juice. Concentration of bio accessible polyphenols was higher upon open-pan boiling of onion. There was a qualitative as well as quantitative change in the phenolic composition on addition of the food acidulants. Since amchur enhances the concentration of bio accessible polyphenols more than lime juice, its use in food preparations could be a strategy to maximize bioavailability of polyphenols, especially flavonoids from onion.

Keywords

Food Acidulants, Heat Processing, Onion, Polyphenol Content, Polyphenol Bioaccessibility.
User
Notifications

  • Lee, J. and Mitchell, A.E. Quercetin and isorhamnetin glycosides in onion (Allium cepa L.): Varietal comparison, physical distribution, coproduct evaluation, and long-term storage stability. J. Agric. Fd. Chem., 2011, 59, 857–863.

  • Srinivasan, K. Plant foods in the management of diabetes mellitus: Spices as potential antidiabetic agents. Int. J. Fd. Sci. Nutr., 2005, 56, 399–414.

  • Vidyavati, H.G., Manjunatha, H., Hemavathy, J. and Srinivasan, K. Hypolipidemic and antioxidant efficacy of dehydrated onion in experimental rats. J. Fd. Sci. Tech., 2010, 47, 55–60.

  • Annapurna, A., Reddy, C.S., Akondi, R.B. and Rao, S.R. Cardio protective actions of two bioflavonoids, quercetin and rutin, in experimental myocardial infarction in both normal and streptozotocin-induced type I diabetic rats. J. Pharm. Pharmacol., 2009, 6, 1365–1374.

  • Chopra, K. and Singh, M. Involvement of oxygen free radicals in cardioprotective effect of rutin–a naturally occurring flavonoid. Indian J. Pharmacol., 1994, 26, 13–18.

  • Kawamoto, E., Sakai, Y., Okamura, Y. and Yamamoto, Y. Effects of boiling on the antihypertensive and antioxidant activities of onion. J. Nutr. Sci. Vitaminol., 2004, 50, 171–176.

  • Faller, A.L.K. and Fialho, E. The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking. Fd. Res. Int. 2009, 42, 210–215.

  • Gorinstein, S., Jastrzebski, Z., Leontowicz, H., Leontowicz, M., Namiesnik, J. et al. Comparative control of the bio activity of some frequently consumed vegetables subjected to different processing conditions. Fd. Control., 2009, 20, 407–413.

  • Hansen, E.A., Folts, J.D. and Goldman, I.L. Steam-cooking rapidly destroys and reverses onion-induced antiplatelet activity. Nutr. J., 2012, 11, 76.

  • Hemalatha, S., Platel, K. and Srinivasan, K. Influence of food acidulants on bioaccessibility of zinc and iron from selected food grains. Mol. Nutr. Fd. Res., 2005, 49, 950–956.

  • Veda, S., Platel, K. and Srinivasan, K. Influence of food acidulants and antioxidant spices on bioaccessibility of â-carotene from selected vegetables. J. Agric. Fd. Chem., 2008, 56, 8714–8719.

  • Chetan, S. and Malleshi, N.G. Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability. Fd. Chem., 2007, 105, 860-870.

  • Singleton, V.L. and Rossi, J.A. Colorimetry of total phenolics with phosphomolybdicphosphotungstic acid reagents. Am. J. Enol. Vitic., 1965, 16, 144–158.

  • Zhishen, J., Mengcheng, T. and Jianming, W. The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Fd. Chem., 1999, 64, 555–559.

  • Sreerama, Y.N., Sashikala, V.B. and Pratape, V.M. Variability in the distribution of phenolic compounds in milled fractions of chickpea and horse gram: Evaluation of their antioxidant properties. J. Agric. Fd. Chem., 2010, 58, 8322–8330.

  • Luten, J., Crews, H., Flynn, A., Van Dael, P., et al. Inter-laboratory trial on the determination of the in vitro iron dialyzability from food. J. Sci. Fd. Agric., 1996, 72, 415-424.

  • Hithamani, G. and Srinivasan, K. Effect of domestic processing on the polyphenol content and bioaccessibility in finger millet (Eleusine coracana) and pearl millet (Pennisetum glaucum). Fd. Chem., 2014, 164, 55–62.

  • Hithamani, G. and Srinivasan, K. Bioaccessibility of polyphenols from wheat (Triticum aestivum), sorghum (Sorghum bicolor), green gram (Vigna radiata), and chickpea (Cicer arietinum) as influenced by domestic food processing. J. Agric. Fd. Chem., 2014, 62, 11170-11179.

  • Im, M.H., Park, Y.S., Ham, K.S., Kang, S.G., Heo, B.G. et al. Effects of cooking on the bio activity of lotus ischolar_mains and white onions. Int. J. Fd. Prop., 2012, 15, 49–59.

  • Crozier, A., Lean, M.E.J., McDonald, M.S. and Black, C. Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce and celery. J. Agric. Fd. Chem., 1997, 45, 590–595.

  • Makris, D.P. and Rossiter, J.T. Domestic processing of onion bulbs (Allium cepa) and Asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status. J. Agric. Fd. Chem., 2001, 49, 3216–3222.

  • Lombarda, K., Peffley, E., Geoffriau, E., Thompson, L. and Herringe, A. Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation. J. Fd. Compos. Anal., 2005, 18, 571–578.

  • Bentz, A.B. A review of quercetin: chemistry, antioxidant properties, and bioavailability. J. Young Investig., http://www.jyi.org/issue/a-review-of-quercetin-chemistry-antioxidant-propertiesand-bioavailability, 2009.

  • Price, K.R., Bacon, J.R. and Rhodes, M.J.C. Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa). J. Agric. Fd. Chem., 1997, 45, 938–942.

  • Chan, S.T., Yang, N.C., Huang, C.S., Liao, J.W. and Yeh, S.L. Quercetin enhances the antitumor activity of trichostatin a through upregulation of p53 protein expression in vitro and in vivo. PLoS One, 2013, 8, e54255.

  • Nair, M.P.N., Saiyed, Z.M., Gandhi, N.H. and Ramchand, C.N. The flavonoid quercetin inhibits HIV-1 infection in normal peripheral blood mononuclear cells. Am. J. Infect. Dis., 2009, 5, 135–141.

  • Boots, A.W., Wilms, L.C., Swennen, E.L., Kleinjans, J.C., Bast, A. and Haenen, G.R. In vitro and ex vivo anti-inflammatory activity of quercetin in healthy volunteers. Nutr., 2008, 24, 703–710.

  • Gupta, R., Singh, M. and Sharma, A.A. Neuroprotective effect of antioxidants on ischaemia and reperfusion-induced cerebral injury. Pharmacol. Res., 2003, 48, 209–215.

  • Shim, S.M., Yi, H.L. and Kim, Y.S. Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity. Int. J. Fd. Sci. Nutr., 2011, 62, 835–838.

  • Zhu, Q.Y., Huang, Y. and Chen, Z.Y. Interaction between flavonoids and tocopherol in human low density lipoprotein. J. Nutr. Biochem., 2000, 11, 14–21.

  • Onyeagba, R.A., Ugbogu, O.C., Okeke, C.U. and Iroakasi, O. Studies on the antimicrobial effects of garlic (Allium sativum Linn), ginger (Zingiber officinale Roscoe) and lime (Citrus aurantifolia Linn). Afr. J. Biotech., 2004, 10, 552–554.

  • Wang, L., Kim, D. and Park, J. Various anti-browning agents and green tea extract during processing and storage. J. Fd. Process. Preserv., 2003, 27, 213–225.

  • Gautam, S., Platel, K. and Srinivasan, K. Influence of combinations of promoter and inhibitor on the bioaccessibility of iron and zinc from food grains. Int. J. Fd. Sci. Nutr., 2011, 62, 826– 834.

  • Shim, S.M., Yoo, S.H., Ra, C.S., Kim, Y.K., Chung, J.O. and Lee, S.J. Digestive stability and absorption of green tea polyphenols: Influence of acid and xylitol addition. Fd. Res. Int., 2012, 45, 204–210.

  • Hithamani, G. and Srinivasan, K. Bioaccessibility of polyphenols from selected cereal grains and legumes as influenced by food acidulants. J. Sci. Food Agric., 2016, Published online, DOI 10.1002/jsfa.7776.


Abstract Views: 272

PDF Views: 2




  • Bioaccessibility of Polyphenols from Onion (Allium cepa) as Influenced by Domestic Heat Processing and Food Acidulants

Abstract Views: 272  |  PDF Views: 2

Authors

Gavirangappa Hithamani
Department of Biochemistry and Nutrition, CSIR – Central Food Technological Research Institute, Mysore – 570 020, India
Krishnapura Srinivasan
Department of Biochemistry and Nutrition, CSIR – Central Food Technological Research Institute, Mysore – 570 020, India

Abstract


Polyphenols are gaining importance in view of their health beneficial influences. Onion (Allium cepa) was analyzed for total polyphenol and flavonoid contents and their bioaccessibility as influenced by heat processing and food acidulants. Total polyphenols in raw onion (2.17 mg/g) were increased by 50% upon roasting. Total flavonoids in onion (0.27 mg/g) remained unchanged in heat processing. Bio accessible polyphenols and flavonoids from onion were 0.96 and 0.02 mg/g respectively and open-pan boiling increased the bio accessible polyphenols from onion. Addition of food acidulants to onion altered the composition and concentration of phenolic compounds. Total bio accessible polyphenols of onion decreased by 15% in presence of lime juice, while the same increased from microwave heated onions by 21% in presence of amchur. Presence of lime juice decreased bio accessible polyphenols in native and pressure-cooked onion, while the same increased by 37% in roasted onion in presence of amchur. Bioaccessibility of quercetin from onion increased 6-fold in presence of amchur, while a few polyphenols viz., protocatechuic acid, syringic acid, rutin and myricetin became bio accessible in presence of these food acidulants. Amchur enhanced the bio accessible polyphenols from onion more than lime juice. Concentration of bio accessible polyphenols was higher upon open-pan boiling of onion. There was a qualitative as well as quantitative change in the phenolic composition on addition of the food acidulants. Since amchur enhances the concentration of bio accessible polyphenols more than lime juice, its use in food preparations could be a strategy to maximize bioavailability of polyphenols, especially flavonoids from onion.

Keywords


Food Acidulants, Heat Processing, Onion, Polyphenol Content, Polyphenol Bioaccessibility.

References