Show simple item record

resumen

Abstract
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 [ver mas...]
dc.contributor.authorCavagnaro, Pablo
dc.contributor.authorSance, Maria Mirta
dc.contributor.authorGalmarini, Claudio Romulo
dc.date.accessioned2019-08-28T14:03:36Z
dc.date.available2019-08-28T14:03:36Z
dc.date.issued2007-12
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.otherhttps://doi.org/10.1177/1082013207088108
dc.identifier.urihttps://journals.sagepub.com/doi/abs/10.1177/1082013207088108
dc.identifier.urihttp://hdl.handle.net/20.500.12123/5719
dc.description.abstractOnion, 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.eng
dc.formatapplication/pdfes_AR
dc.language.isoenges_AR
dc.publisherSage Publicationses_AR
dc.rightsinfo:eu-repo/semantics/restrictedAccesses_AR
dc.sourceFood Science and Technology International 13 (6) : 447-453 (December 2007)es_AR
dc.subjectCebollaes_AR
dc.subjectOnionseng
dc.subjectAllium Cepaes_AR
dc.subjectCalentamientoes_AR
dc.subjectHeatingeng
dc.subjectSabores_AR
dc.subjectFlavoureng
dc.subjectPiruvatoses_AR
dc.subjectPyruvateseng
dc.subjectControl de Enfermedadeses_AR
dc.subjectDisease Controleng
dc.subject.otherActividad Antiplaquetaria
dc.titleEffect of heating on onion (Allium cepa L.) antiplatelet activity and pungency sensory perceptiones_AR
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articlees_AR
dc.typeinfo:eu-repo/semantics/publishedVersiones_AR
dc.description.origenEEA La Consultaes_AR
dc.description.filFil: Cavagnaro, Pablo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria La Consulta; Argentinaes_AR
dc.description.filFil: Sance, María Mirta. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentinaes_AR
dc.description.filFil: 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.es_AR
dc.subtypecientifico


Files in this item

Thumbnail

This item appears in the following Collection(s)

common

Show simple item record