Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation

Kevin Lombard, Ellen Peffley, Emanuel Geoffriau, Leslie Thompson, Andy Herring

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109 Scopus citations


Quercetin content in onion (Allium cepa L.), represented mainly by 3,4′-O-quercetin diglucoside (3,4′-Qdg) and 4′-O-quercetin glucoside (4′-Qmg), was examined in five cultivars before and after three cooking treatments (sautéing, baking, and boiling). Baking and sautéing produced a 7-25% gain in quercetin concentration, while boiling produced an 18% decrease in quercetin concentration. Ratios of 3,4′-Qdg to 4′-Qmg in tissues ranged from 1:1.3 and 1:1.7, and combined the two conjugates represented 89-90% of total flavonol content in treatment and raw control means indicating heat stability of the flavonols. Changes in flavonol concentrations as a result of cooking method were consistent across all five cultivars.

Original languageEnglish
Pages (from-to)571-581
Number of pages11
JournalJournal of Food Composition and Analysis
Issue number6
StatePublished - Sep 2005


  • Flavonoids
  • Flavonols
  • Heat-stability
  • Phytochemicals
  • Quercetin diglucoside
  • Quercetin monoglucoside


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