Changes in quercetin content and antioxidant capacity of quercetin-rich onion cultivar 'Quer-Gold' during cooking
2018
Watanabe, J. (Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Ibaraki (Japan)) | Muro, T. | Kobori, M. | Takano-Ishikawa, Y.
Changes in quercetin content and antioxidant capacity during cooking were compared between the quercetin-rich onion cultivar 'Quer-Gold' and the commonly cultivated 'Kitamomiji 2000'. Irrespective of the cultivar, the quercetin content and antioxidant capacity were not significantly changed by sauteing, and were higher for 'Quer-Gold'. Two kinds of onion-rich dishes were prepared, and the quercetin content was compared between the cultivars. The quercetin content of the dishes was higher when 'Quer-Gold' was used.
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