Artículo
Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value
Beretta, Hebe Vanesa
; Bannoud, Florencia
; Insani, Ester Marina; Galmarini, Claudio Romulo
; Cavagnaro, Pablo Federico
Fecha de publicación:
06/2017
Editorial:
Elsevier
Revista:
Food Chemistry
ISSN:
0308-8146
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Onion pyruvate concentration is used as a predictor of flavor intensity and nutraceutical value. The protocol of Schwimmer and Weston (SW) (1961) is the most widespread methodology for estimating onion pyruvate. Anthon and Barret (AB) (2003) proposed modifications to this procedure. Here, we compared these spectrophotometry-based procedures for pyruvate analysis using a diverse collection of onion cultivars. The SW method always led to over-estimation of pyruvate levels in colored, but not in white onions, by up to 65%. Identification of light-absorbance interfering compounds was performed by spectrophotometry and HPLC analysis. Interference by quercetin and anthocyanins, jointly, accounted for more than 90% of the over-estimation of pyruvate. Pyruvate determinations according to AB significantly reduced absorbance interference from compounds other than pyruvate. This study provides evidence about the mechanistic basis underlying differences between the SW and AB methods for indirect assessment of onion flavor and nutraceutical value.
Palabras clave:
ALLIUM CEPA
,
HPLC
,
ONION
,
PUNGENCY
,
PYRUVATE
,
SPECTROPHOTOMETRY
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Articulos(CCT - MENDOZA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MENDOZA
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MENDOZA
Citación
Beretta, Hebe Vanesa; Bannoud, Florencia; Insani, Ester Marina; Galmarini, Claudio Romulo; Cavagnaro, Pablo Federico; Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value; Elsevier; Food Chemistry; 224; 6-2017; 201-206
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