EFFECT OF COOKING ON YELLOW ONION QUERCETIN

Flavonoids are bioactive secondary plant metabolites with a range of beneficial effects on human health. Consumption of a diet rich in these compounds might decrease the risk of circulatory cardiovascular and inflammatory diseases and certain types of cancers. Onions are a good source of quercetin derivatives with the major constituents quercetin-3,4’-glucoside and quercetin-4’-glucoside, which are not deglucosylated during cooking. There is a gradient in flavonoid content from outer to inner scales in raw onion and the former remain the richest even after cooking. Over 50% of flavonoids and soluble plant material are readily transferred from onion into soup during cooking. Cooking may increase the total amount of flavonoids available by disrupting the plant tissue and rendering better accessible.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.