Effect of processing and cooking conditions on onion (Allium cepa L.) induced antiplatelet activity and thiosulfinate content

• Autores: Cavagnaro, Pablo Federico; Galmarini, Claudio Romulo
• Año de publicación: 2012
• Idioma: inglés
• Tipo de recurso: artículo
• Materia: ALLIUM CEPA; ANTIPLATELET ACTIVITY; COOKING; PYRUVATE; THIOSULFINATES
• Institución: Consejo Nacional de Investigaciones Científicas y Técnicas

Allium vegetables serve as sources of antiplatelet agents that may contribute to the prevention of cardiovascular disease. However, onion and garlic, the major Allium species, are usually cooked before consumption. Here, we examined the effect of cooking on onion in vitro antiplatelet activity (IVAA). Two different cooking systems (convection oven and microwaves) and several time−temperature variables were tested on whole bulbs, quarters of bulbs, and completely crushed bulbs, monitoring the degradation of sulfur antiplatelet compounds (e.g., thiosulfinates) by analysis of pyruvate levels. Although heating was, in general, detrimental for onion IVAA, the extent of this effect varied greatly, from unaffected antiplatelet activity (AA) (i.e., similar to raw onion) to a complete lost of activity, depending upon the manner in which onions were prepared prior to heating, the cooking method, and the intensity of the heat treatment. “Whole”, “quarters”, and “crushed” onions lost their IVAA after 30, 20, and 10 min of oven heating, respectively. The longer retainment of AA in intact bulbs was attributed to a later alliinase inactivation. Proaggregatory effects  observed in samples subjected to the most intense oven and microwave heat treatments suggest that extensively cooked onions may stimulate rather than inhibit platelet aggregation. The efficacy of Allium species as antiplatelet agents, as affected by preparation and cooking conditions, is discussed.
Fil: Cavagnaro, Pablo Federico. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Universidad Nacional de Cuyo; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Galmarini, Claudio Romulo. Universidad Nacional de Cuyo; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria La Consulta; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina