Claim · model-written summary
Six weeks of home-like storage lowered onion total anthocyanins to 64-73%.
- Taxon
- onions
Allium cepae0 - Treatment
- Storage of onions for 6 weeks in different conditionse0
- Outcome
- total anthocyaninse0
- Direction
- decreasee0
- Value
- 64-73%e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Storage of onions for 6 weeks in different conditions, all of them mimicking home storage habits, resulted in a decrease to 64-73% of total anthocyanins”
Title
Flavonoid and Carbohydrate Contents in Tropea Red Onions: Effects of Homelike Peeling and Storage
Laura Gennaro; Cherubino Leonardi; Fabrizio Esposito; et al. Journal of Agricultural and Food Chemistry 2002. doi:10.1021/jf011102r
Other claims from this paper (7)
- Observation Cyanidin derivatives made up more than half of onion anthocyanins.
- Observation Delphinidin and petunidin derivatives were detected in red onions.
- Observation After homelike peeling, the edible onion portion contained 79% of total quercetin 4'-glucoside.
- Observation After homelike peeling, the edible onion portion contained only 27% of anthocyanins.
- Intervention effect Antioxidant activity fell to 29-36% after storage.
- Association Glucose and fructose content decreased in correlation with anthocyanin degradation.
- Intervention effect Low temperature appeared to preserve onion anthocyanins better.