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Allium cepa

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Oyvind M Andersen – 1st expert on this subject based on the ideXlab platform

  • flavonoids from red onion Allium cepa
    Phytochemistry, 1998
    Co-Authors: Torgils Fossen, Atle T Pedersen, Oyvind M Andersen

    Abstract:

    Abstract Quercetin 3,7,4′- O – β -triglucopyranoside together with quercetin, quercetin 4′- O – β -glucopyranoside and quercetin 3,4′- O – β -diglucopyranoside were isolated from the pigmented scales of Allium cepa var. ‘Red Baron’. The former flavonol has previously been reported to be formed when cell cultures of a Vitis hybrid is fed with quercetin. Minor amount of taxifolin 4′- O – β -glucopyranoiside, a rare dihydroflavonol, was also detected. The structures were established on the basis of acid hydrolysis, chromatography (TLC and HPLC) and homo- and heteronuclear NMR spectroscopic techniques.

Ugo Leuzzi – 2nd expert on this subject based on the ideXlab platform

  • flavonol glucoside profile of southern italian red onion Allium cepa l
    Journal of Agricultural and Food Chemistry, 2005
    Co-Authors: Paola Bonaccorsi, Corrado Caristi, Claudia Gargiulli, Ugo Leuzzi

    Abstract:

    High-performance liquid chromatography−diode array detector (HPLC−DAD) coupled with electron spray mass spectrometry (ESI−MS−MS) was used to determine the flavonol profile in southern Italian red onions (Allium cepa L.). This on-line technique allowed the identification of seven flavonols in southern Italian red onion, quercetin 4‘-glucoside and quercetin 3,4‘-diglucoside being the most abundant components. Five minor flavonols have been recognized, offering a characteristic profile of such compounds in red onions under study. Quercetin 3-glucoside, quercetin 7,4‘-diglucoside, quercetin 3,7,4‘-triglucoside, and isorhamnetin 4‘-glucoside have been previously reported as minor flavonoid components in Allium cepa, while isorhamnetin 3,4‘-diglucoside was previously found in Allium ascalonicum. Traces of isorhamnetin 3-glucoside and free quercetin were also detected. Keywords: Allium cepa; flavonols; quercetin; isorhamnetin; HPLC−DAD; ESI−MS−MS

Torgils Fossen – 3rd expert on this subject based on the ideXlab platform

  • flavonoids from red onion Allium cepa
    Phytochemistry, 1998
    Co-Authors: Torgils Fossen, Atle T Pedersen, Oyvind M Andersen

    Abstract:

    Abstract Quercetin 3,7,4′- O – β -triglucopyranoside together with quercetin, quercetin 4′- O – β -glucopyranoside and quercetin 3,4′- O – β -diglucopyranoside were isolated from the pigmented scales of Allium cepa var. ‘Red Baron’. The former flavonol has previously been reported to be formed when cell cultures of a Vitis hybrid is fed with quercetin. Minor amount of taxifolin 4′- O – β -glucopyranoiside, a rare dihydroflavonol, was also detected. The structures were established on the basis of acid hydrolysis, chromatography (TLC and HPLC) and homo- and heteronuclear NMR spectroscopic techniques.