Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value
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 compare...
| Autores principales: | , , , , |
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
| Publicado: |
2017
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/1349 http://www.sciencedirect.com/science/article/pii/S0308814616320404 https://doi.org/10.1016/j.foodchem.2016.12.031 |
| _version_ | 1855034789407490048 |
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| author | Beretta, Hebe Vanesa Bannoud, Florencia Insani, Ester Marina Galmarini, Claudio Romulo Cavagnaro, Pablo |
| author_browse | Bannoud, Florencia Beretta, Hebe Vanesa Cavagnaro, Pablo Galmarini, Claudio Romulo Insani, Ester Marina |
| author_facet | Beretta, Hebe Vanesa Bannoud, Florencia Insani, Ester Marina Galmarini, Claudio Romulo Cavagnaro, Pablo |
| author_sort | Beretta, Hebe Vanesa |
| collection | INTA Digital |
| description | 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. |
| format | info:eu-repo/semantics/article |
| id | INTA1349 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | INTA13492019-09-19T12:43:12Z 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 Cebolla Piruvatos Espectrofotometria Valor Nutritivo Onions Pyruvates Spectrophotometry Nutritive Value Pungencia 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. Inst. de Biotecnología Fil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina Fil: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina 2017-09-28T14:42:18Z 2017-09-28T14:42:18Z 2017-06 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion info:ar-repo/semantics/artículo http://hdl.handle.net/20.500.12123/1349 http://www.sciencedirect.com/science/article/pii/S0308814616320404 0308-8146 https://doi.org/10.1016/j.foodchem.2016.12.031 eng info:eu-repo/semantics/restrictedAccess application/pdf Food chemistry 224 : 201-206. (June 2017) |
| spellingShingle | Cebolla Piruvatos Espectrofotometria Valor Nutritivo Onions Pyruvates Spectrophotometry Nutritive Value Pungencia Beretta, Hebe Vanesa Bannoud, Florencia Insani, Ester Marina Galmarini, Claudio Romulo Cavagnaro, Pablo Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value |
| title | Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value |
| title_full | Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value |
| title_fullStr | Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value |
| title_full_unstemmed | Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value |
| title_short | Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value |
| title_sort | variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value |
| topic | Cebolla Piruvatos Espectrofotometria Valor Nutritivo Onions Pyruvates Spectrophotometry Nutritive Value Pungencia |
| url | http://hdl.handle.net/20.500.12123/1349 http://www.sciencedirect.com/science/article/pii/S0308814616320404 https://doi.org/10.1016/j.foodchem.2016.12.031 |
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