Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception
Onion, in its raw form, is recognized as an antiplatelet agent that may contribute to the prevention of cardiovascular disease. In raw onions, the content of pyruvate, is significantly correlated with antiplatelet activity (AA) and the sensory perception of pungency. However, onion is generally cook...
| Autores principales: | , , |
|---|---|
| Formato: | info:ar-repo/semantics/artículo |
| Lenguaje: | Inglés |
| Publicado: |
Sage Publications
2019
|
| Materias: | |
| Acceso en línea: | https://journals.sagepub.com/doi/abs/10.1177/1082013207088108 http://hdl.handle.net/20.500.12123/5719 https://doi.org/10.1177/1082013207088108 |
| _version_ | 1855035548330098688 |
|---|---|
| author | Cavagnaro, Pablo Sance, Maria Mirta Galmarini, Claudio Romulo |
| author_browse | Cavagnaro, Pablo Galmarini, Claudio Romulo Sance, Maria Mirta |
| author_facet | Cavagnaro, Pablo Sance, Maria Mirta Galmarini, Claudio Romulo |
| author_sort | Cavagnaro, Pablo |
| collection | INTA Digital |
| description | Onion, in its raw form, is recognized as an antiplatelet agent that may contribute to the prevention of cardiovascular disease. In raw onions, the content of pyruvate, is significantly correlated with antiplatelet activity (AA) and the sensory perception of pungency. However, onion is generally cooked before consumption. Herein, we examine the effect of heating — using different boiling intensities — on the in vitro antiaggregatory activity (IVAA), the pyruvate concentration and the flavor (pungency) of crushed-onion samples. In general, heating is detrimental for onion AA. Boiling for 3 min has no significant effect on platelet aggregation, as compared to raw onion. Heating for 46 min completely suppresses IVAA, whereas samples boiled for > 20 min have pro-aggregatory effects. Significant differences in AA are found between the blood donors. Pyruvate content is not reduced after 30 min boiling. Pungency ratings decrease with the intensity of the heat treatment. Strong significant positive correlations are found between IVAA and pungency, but not between pyruvate and the former two variables. Our results suggest that: (i) in order to obtain the maximum health benefits onions should be eaten raw or moderately cooked, (ii) extensive heating may result in pro-aggregatory effects, (iii) pyruvate is not a good indicator of AA in cooked onions, (iv) the decrease in IVAA and pungency during onion cooking may be due to degradation of sulfur compounds (e.g. thiosulfinates) which are, likely, less tolerant than pyruvate to the high temperatures. |
| format | info:ar-repo/semantics/artículo |
| id | INTA5719 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2019 |
| publishDateRange | 2019 |
| publishDateSort | 2019 |
| publisher | Sage Publications |
| publisherStr | Sage Publications |
| record_format | dspace |
| spelling | INTA57192019-08-28T14:06:08Z Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception Cavagnaro, Pablo Sance, Maria Mirta Galmarini, Claudio Romulo Cebolla Allium Cepa Calentamiento Sabor Piruvatos Control de Enfermedades Onions Heating Flavour Pyruvates Disease Control Actividad Antiplaquetaria Onion, in its raw form, is recognized as an antiplatelet agent that may contribute to the prevention of cardiovascular disease. In raw onions, the content of pyruvate, is significantly correlated with antiplatelet activity (AA) and the sensory perception of pungency. However, onion is generally cooked before consumption. Herein, we examine the effect of heating — using different boiling intensities — on the in vitro antiaggregatory activity (IVAA), the pyruvate concentration and the flavor (pungency) of crushed-onion samples. In general, heating is detrimental for onion AA. Boiling for 3 min has no significant effect on platelet aggregation, as compared to raw onion. Heating for 46 min completely suppresses IVAA, whereas samples boiled for > 20 min have pro-aggregatory effects. Significant differences in AA are found between the blood donors. Pyruvate content is not reduced after 30 min boiling. Pungency ratings decrease with the intensity of the heat treatment. Strong significant positive correlations are found between IVAA and pungency, but not between pyruvate and the former two variables. Our results suggest that: (i) in order to obtain the maximum health benefits onions should be eaten raw or moderately cooked, (ii) extensive heating may result in pro-aggregatory effects, (iii) pyruvate is not a good indicator of AA in cooked onions, (iv) the decrease in IVAA and pungency during onion cooking may be due to degradation of sulfur compounds (e.g. thiosulfinates) which are, likely, less tolerant than pyruvate to the high temperatures. EEA La Consulta Fil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina Fil: Sance, María Mirta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Galmarini, Claudio Romulo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Instituto de Horticultura; Argentina. 2019-08-28T14:03:36Z 2019-08-28T14:03:36Z 2007-12 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://journals.sagepub.com/doi/abs/10.1177/1082013207088108 http://hdl.handle.net/20.500.12123/5719 1082-0132 1532-1738 https://doi.org/10.1177/1082013207088108 eng info:eu-repo/semantics/restrictedAccess application/pdf Sage Publications Food Science and Technology International 13 (6) : 447-453 (December 2007) |
| spellingShingle | Cebolla Allium Cepa Calentamiento Sabor Piruvatos Control de Enfermedades Onions Heating Flavour Pyruvates Disease Control Actividad Antiplaquetaria Cavagnaro, Pablo Sance, Maria Mirta Galmarini, Claudio Romulo Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception |
| title | Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception |
| title_full | Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception |
| title_fullStr | Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception |
| title_full_unstemmed | Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception |
| title_short | Effect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perception |
| title_sort | effect of heating on onion allium cepa l antiplatelet activity and pungency sensory perception |
| topic | Cebolla Allium Cepa Calentamiento Sabor Piruvatos Control de Enfermedades Onions Heating Flavour Pyruvates Disease Control Actividad Antiplaquetaria |
| url | https://journals.sagepub.com/doi/abs/10.1177/1082013207088108 http://hdl.handle.net/20.500.12123/5719 https://doi.org/10.1177/1082013207088108 |
| work_keys_str_mv | AT cavagnaropablo effectofheatingononionalliumcepalantiplateletactivityandpungencysensoryperception AT sancemariamirta effectofheatingononionalliumcepalantiplateletactivityandpungencysensoryperception AT galmariniclaudioromulo effectofheatingononionalliumcepalantiplateletactivityandpungencysensoryperception |