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
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
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.
Inst. de Biotecnología
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 (INTA). Instituto de Biotecnología; Argentina
Fil: 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
Fil: 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
Fuente
Food chemistry 224 : 201-206. (June 2017)
Materia
Cebolla
Piruvatos
Espectrofotometria
Valor Nutritivo
Onions
Pyruvates
Spectrophotometry
Nutritive Value
Pungencia
Nivel de accesibilidad
acceso restringido
Condiciones de uso
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1349
Acceder
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oai_identifier_str oai:localhost:20.500.12123/1349
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical valueBeretta, Hebe VanesaBannoud, FlorenciaInsani, Ester MarinaGalmarini, Claudio RomuloCavagnaro, PabloCebollaPiruvatosEspectrofotometriaValor NutritivoOnionsPyruvatesSpectrophotometryNutritive ValuePungenciaOnion 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.Inst. de BiotecnologíaFil: 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 (INTA). Instituto de Biotecnología; ArgentinaFil: 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; ArgentinaFil: 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; Argentina2017-09-28T14:42:18Z2017-09-28T14:42:18Z2017-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1349http://www.sciencedirect.com/science/article/pii/S03088146163204040308-8146https://doi.org/10.1016/j.foodchem.2016.12.031Food chemistry 224 : 201-206. (June 2017)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccess2025-09-29T13:44:11Zoai:localhost:20.500.12123/1349instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:11.728INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
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
Cebolla
Piruvatos
Espectrofotometria
Valor Nutritivo
Onions
Pyruvates
Spectrophotometry
Nutritive Value
Pungencia
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
author Beretta, Hebe Vanesa
author_facet Beretta, Hebe Vanesa
Bannoud, Florencia
Insani, Ester Marina
Galmarini, Claudio Romulo
Cavagnaro, Pablo
author_role author
author2 Bannoud, Florencia
Insani, Ester Marina
Galmarini, Claudio Romulo
Cavagnaro, Pablo
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cebolla
Piruvatos
Espectrofotometria
Valor Nutritivo
Onions
Pyruvates
Spectrophotometry
Nutritive Value
Pungencia
topic Cebolla
Piruvatos
Espectrofotometria
Valor Nutritivo
Onions
Pyruvates
Spectrophotometry
Nutritive Value
Pungencia
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.
Inst. de Biotecnología
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 (INTA). Instituto de Biotecnología; Argentina
Fil: 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
Fil: 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
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 2017-09-28T14:42:18Z
2017-09-28T14:42:18Z
2017-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/1349
http://www.sciencedirect.com/science/article/pii/S0308814616320404
0308-8146
https://doi.org/10.1016/j.foodchem.2016.12.031
url http://hdl.handle.net/20.500.12123/1349
http://www.sciencedirect.com/science/article/pii/S0308814616320404
https://doi.org/10.1016/j.foodchem.2016.12.031
identifier_str_mv 0308-8146
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
eu_rights_str_mv restrictedAccess
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Food chemistry 224 : 201-206. (June 2017)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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score 12.559606

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