Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value

Autores
Beretta, Hebe Vanesa; Bannoud, Florencia; Insani, Ester Marina; Galmarini, Claudio Romulo; Cavagnaro, Pablo Federico
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
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. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; Argentina
Fil: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
Materia
ALLIUM CEPA
HPLC
ONION
PUNGENCY
PYRUVATE
SPECTROPHOTOMETRY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/100240
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/100240
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical valueBeretta, Hebe VanesaBannoud, FlorenciaInsani, Ester MarinaGalmarini, Claudio RomuloCavagnaro, Pablo FedericoALLIUM CEPAHPLCONIONPUNGENCYPYRUVATESPECTROPHOTOMETRYhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Onion 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.Fil: Beretta, Hebe Vanesa. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Bannoud, Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; ArgentinaFil: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; ArgentinaFil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; ArgentinaElsevier2017-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/100240Beretta, Hebe Vanesa; Bannoud, Florencia; Insani, Ester Marina; Galmarini, Claudio Romulo; Cavagnaro, Pablo Federico; Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value; Elsevier; Food Chemistry; 224; 6-2017; 201-2060308-8146CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2016.12.031info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814616320404info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:48:11Zoai:ri.conicet.gov.ar:11336/100240instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:48:11.779CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv 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
spellingShingle Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value
Beretta, Hebe Vanesa
ALLIUM CEPA
HPLC
ONION
PUNGENCY
PYRUVATE
SPECTROPHOTOMETRY
title_short 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_sort Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value
dc.creator.none.fl_str_mv Beretta, Hebe Vanesa
Bannoud, Florencia
Insani, Ester Marina
Galmarini, Claudio Romulo
Cavagnaro, Pablo Federico
author Beretta, Hebe Vanesa
author_facet Beretta, Hebe Vanesa
Bannoud, Florencia
Insani, Ester Marina
Galmarini, Claudio Romulo
Cavagnaro, Pablo Federico
author_role author
author2 Bannoud, Florencia
Insani, Ester Marina
Galmarini, Claudio Romulo
Cavagnaro, Pablo Federico
author2_role author
author
author
author
dc.subject.none.fl_str_mv ALLIUM CEPA
HPLC
ONION
PUNGENCY
PYRUVATE
SPECTROPHOTOMETRY
topic ALLIUM CEPA
HPLC
ONION
PUNGENCY
PYRUVATE
SPECTROPHOTOMETRY
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
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. Centro de Investigación en Ciencias Veterinarias y Agronómicas. Instituto de Biotecnología; Argentina
Fil: Galmarini, Claudio Romulo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina
Fil: Cavagnaro, Pablo Federico. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina
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.
publishDate 2017
dc.date.none.fl_str_mv 2017-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/100240
Beretta, Hebe Vanesa; Bannoud, Florencia; Insani, Ester Marina; Galmarini, Claudio Romulo; Cavagnaro, Pablo Federico; Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value; Elsevier; Food Chemistry; 224; 6-2017; 201-206
0308-8146
CONICET Digital
CONICET
url http://hdl.handle.net/11336/100240
identifier_str_mv Beretta, Hebe Vanesa; Bannoud, Florencia; Insani, Ester Marina; Galmarini, Claudio Romulo; Cavagnaro, Pablo Federico; Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value; Elsevier; Food Chemistry; 224; 6-2017; 201-206
0308-8146
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodchem.2016.12.031
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0308814616320404
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842268909366935552
score 13.13397

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