School of Biosystems Engineering, University College Dublin, Belfield, Dublin 4 Ireland.
School of Agriculture & Food Science, University College Dublin, Belfield, Dublin 4 Ireland.
Food Chem. 2015 Nov 15;187:135-9. doi: 10.1016/j.foodchem.2015.04.035. Epub 2015 Apr 21.
Post-harvest treatment can influence levels of secondary metabolites in fruits and vegetables. Onions contain high levels of quercetin but are commonly heat-treated before consumption. Hence, the objective of this study was to examine the effect of cooking treatments on the flavonoid (3,4'-Qdg and 4'-Qmg) concentrations in onion and to determine, by simulation modelling, probable human exposure. Onion samples (n=3) were cooked using three processes (fry, bake and steam) for three time intervals (5, 10 and 15 min). Frying (<10 min) was the ideal cooking method which retained concentrations of 3,4'-Qdg and 4'-Qmg at >50%. Thermal processing (>10 min) was shown to decrease quercetin content in all samples. The simulation model predicted human absorption and exposure. Steaming (15 min) resulted in the lowest quercetin exposure, with mean values of 4000 and 400 μg/day for 3,4'-Qdg and 4'-Qmg, respectively. Untreated onions had mean exposures of 14,000 and 3000 μg/day for 3,4'-Qdg and 4'-Qmg, respectively.
采后处理会影响水果和蔬菜中次生代谢物的水平。洋葱含有高水平的槲皮素，但在食用前通常经过热处理。因此，本研究的目的是研究烹饪处理对洋葱中类黄酮（3,4'-Qdg 和 4'-Qmg）浓度的影响，并通过模拟模型确定人类可能的暴露量。洋葱样品（n=3）分别用三种方法（煎、烤和蒸）进行三种时间间隔（5、10 和 15 分钟）的烹饪。煎（<10 分钟）是保留 3,4'-Qdg 和 4'-Qmg 浓度>50%的理想烹饪方法。热加工（>10 分钟）会降低所有样品中的槲皮素含量。模拟模型预测了人类的吸收和暴露情况。蒸（15 分钟）导致最低的槲皮素暴露，3,4'-Qdg 和 4'-Qmg 的平均暴露值分别为 4000 和 400μg/天。未处理的洋葱的 3,4'-Qdg 和 4'-Qmg 的平均暴露量分别为 14000 和 3000μg/天。
