Journal
FOOD CHEMISTRY
Volume 165, Issue -, Pages 499-505Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.05.132
Keywords
Allium species; Food components; Flavonols; Carbohydrates; Amino acids; HPLC-MS; H-1 NMR
Funding
- Northern Savo ELY-center [3021]
- University of Eastern Finland (CABI)
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Allium genus is a treasure trove of valuable bioactive compounds with potentially therapeutically important properties. This work utilises HPLC MS and a constrained total-line-shape (CTLS) approach applied to H-1 NMR spectra to quantify metabolites present in onion species to reveal important inter-species differences. Extensive differences were detected between the sugar concentrations in onion species. Yellow onion contained the highest and red onion the lowest amounts of amino acids. The main flavonol-glucosides were quercetin 3,4'-diglucoside and quercetin 4'-glucoside. In general, the levels of flavonols were, higher in yellow onions than in red onions, and garlic and leek contained a lower amount of flavonols than the other Allium species. Our results highlight how H-1 NMR together with HPLC MS can be useful in the quantification and the identification of the most abundant metabolites, representing an efficient means to pinpoint important functional food ingredients from Allium species. (C) 2014 Elsevier Ltd. All rights reserved.
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