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Abstract
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 [ver mas...]
dc.contributor.authorBeretta, Hebe Vanesa
dc.contributor.authorBannoud, Florencia
dc.contributor.authorInsani, Ester Marina
dc.contributor.authorGalmarini, Claudio Romulo
dc.contributor.authorCavagnaro, Pablo
dc.date.accessioned2017-09-28T14:42:18Z
dc.date.available2017-09-28T14:42:18Z
dc.date.issued2017-06
dc.identifier.issn0308-8146
dc.identifier.otherhttps://doi.org/10.1016/j.foodchem.2016.12.031
dc.identifier.urihttp://hdl.handle.net/20.500.12123/1349
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0308814616320404
dc.description.abstractOnion 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.eng
dc.formatapplication/pdf
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceFood chemistry 224 : 201-206. (June 2017)
dc.subjectCebolla
dc.subjectOnionseng
dc.subjectPiruvatos
dc.subjectPyruvateseng
dc.subjectEspectrofotometria
dc.subjectSpectrophotometryeng
dc.subjectValor Nutritivo
dc.subjectNutritive Valueeng
dc.subject.otherPungencia
dc.titleVariability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical valueeng
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/acceptedVersioneng
dc.description.origenInst. de Biotecnología
dc.gic154086
dc.description.filFil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.filFil: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.filFil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Biotecnología; Argentina
dc.description.filFil: 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
dc.description.filFil: 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
dc.subtypecientifico


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