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Influence of Cooking Methods on Onion Phenolic Compounds Bioaccessibility
| Content Provider | MDPI |
|---|---|
| Author | Cattivelli, Alice Conte, Angela Martini, Serena Tagliazucchi, Davide |
| Copyright Year | 2021 |
| Description | The impact of domestic cooking (baking, boiling, frying and grilling) and in vitro digestion on the stability and release of phenolic compounds from yellow-skinned (YSO) and red-skinned onions (RSO) have been evaluated. The mass spectrometry identification pointed out flavonols as the most representative phenolic class, led by quercetin-derivatives. RSO contained almost the double amount of phenolic compounds respect to YSO (50.12 and 27.42 mg/100 g, respectively). Baking, grilling and primarily frying resulted in an increased amount of total phenolic compounds, especially quercetin-derivatives, in both the onion varieties. Some treatments promoted the degradation of quercetin-3-O-hexoside-4′-O-hexoside, the main compound present in both the onion varieties, leading to the occurrence of quercetin-4′-O-hexoside and protocatechuic acid-4-O-hexoside. After in vitro digestion, the bioaccessibility index for total phenolic compounds ranged between 42.6% and 65.5% in grilled and baked YSO, respectively, and between 39.8% and 80.2% in boiled and baked RSO, respectively. Baking contributed to the highest amount of bioaccessible phenolic compounds for both the onion varieties after in vitro digestion. An in-depth design of the cooking process may be of paramount importance in modulating the gastro-intestinal release of onion phenolic compounds. |
| Starting Page | 1023 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods10051023 |
| Journal | Foods |
| Issue Number | 5 |
| Volume Number | 10 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-05-08 |
| Access Restriction | Open |
| Subject Keyword | Foods Food Science and Technology Mass Spectrometry Food Processing Metabolomics Polyphenols in Vitro Digestion Thermal Treatments |
| Content Type | Text |
| Resource Type | Article |
