Bioaccessibility of Polyphenols from Onion (Allium Cepa) as Influenced by Domestic Heat Processing and Food Acidulants
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
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http://ir.cftri.com/12617/
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| Title |
Bioaccessibility of Polyphenols from Onion
(Allium Cepa) as Influenced by Domestic Heat
Processing and Food Acidulants
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| Creator |
Hithamani, G.
Srinivasan, K. |
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| Subject |
16 Nutritive value
05 Onion |
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| Description |
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 heal 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.
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| Date |
2016
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/12617/1/Ind%20Jl%20of%20Nutr%20%26%20Diet%202016.pdf
Hithamani, G. and Srinivasan, K. (2016) Bioaccessibility of Polyphenols from Onion (Allium Cepa) as Influenced by Domestic Heat Processing and Food Acidulants. Indian Journal of Nutrition and Dietetics, 53 (4). pp. 391-404. |
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