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KMID : 1134819980270040682
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 4 p.682 ~ p.686
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Development of Separating Techniques on Quercetin - Related Substances in Onion(Allium cepa L.) - 1. Contents arid Stability of Quercetin - Related Substances in Onion
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Kang Seong-Koo
Kim Yong-Doo
Hyun Kyu-Hawn
Kim Young-Whan
Song Bo-Hyeon
Shin Soo-Cheol
Park Yang-Kyun
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Abstract
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To use onion (Allium cepa L.) residue as raw materials of food products, contents and stability of quercetin-related substance in onion were investigated. The amount of quercetin-related substance of onion was richer in the inedible portion(317.99㎎%) than the edible portion(4.10㎎%). Total quercetin-related substances of juice and residue from fresh onions were 2.26㎎% and 1.57㎎%, respectively, but they were changed to l.50㎎% and 2.96㎎% by heating at 80℃ for 10min. Quercetin was found to be stable at 200℃ for 60 min, but it was unstable to light. When it was illuminated with 30W, the content was decreased and reached to 80~85% of the original content after 48 hours. Quercetin was not affected by pH, but quercitrin and rutin were unstable below pH 5.
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KEYWORD
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onion(Allium cepa L.), quercetin and its related glycosides, stability
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