Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
26.58 |
11.37 |
111.70 |
31.11 |
| mol/100 g |
4.24e-05 |
1.81e-05 |
1.78e-04 |
4.97e-05 |
Values calculated by aggregating data from 16
different samples
from
6 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Quercetin |
mg/100 g FW |
12.82 |
5.48 |
53.88 |
15.01 |
| mol/100 g |
2.05e-05 |
8.75e-06 |
8.60e-05 |
2.40e-05 |
Original Content Values Used to Produce Means
Price, K.R.;Rhodes, M.J.C. (1997) Analysis of the major flavonol glycosides present in four varieties of Onion (Allium cepa) and changes in composition resulting from autolysis. Journal of the Science of Food and Agriculture 74:331-339
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
111.70 mg/100 g FW
|
Brown onion - Skinned - Rijnsburger |
no |
5 |
Makris D.P., Rossiter J.T. (2001) Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status. Journal of Agricultural and Food Chemistry 49:3216-3222 PubMed (11453754)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
30.20 mg/100 g FW
|
Orange onion bulb - Allium cepa - Skinned - Control for boiling |
no |
4 |
|
31.57 mg/100 g FW
|
Orange onion bulb - Allium cepa - Skinned - Control for chopping |
no |
4 |
Kiviranta J., Huovinen K., Hiltunen R. (1988) Variation of the phenolic substances in onion. Acta Pharmaceutica Fennica 97:67-72
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
35.23 mg/100 g FW
|
Yellow onion - Edible portion |
no |
1 |
Lombard K., Peffley E., Geoffriau E., Thompson L., Herring A. (2005) Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation. Journal of Food Composition and Analysis 18:571-581
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
11.37 mg/100 g FW
|
Yellow onion - Edible parts - Tamara |
no |
10 |
|
12.51 mg/100 g FW
|
Yellow onion - Edible parts - Predator |
no |
10 |
|
13.49 mg/100 g FW
|
Yellow onion - Edible parts - Rio Rita |
no |
10 |
|
21.11 mg/100 g FW
|
Yellow onion - Edible parts - RNX 10968 |
no |
10 |
Price K.R., Bacon J.R., Rhodes M.J.C. (1997) Effect of storage and domestic processing on the content and composition of flavonol glucosides in onion (Allium cepa). Journal of Agricultural and Food Chemistry 45:938-942
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
104.47 mg/100 g FW
|
Brown onion - Skinned - Stored 0 days - Crow Bow |
no |
1 |
Tsushida T., Suzuki M. (1996) Flavonoid in fruits and vegetables. II. Content of flavonol glucosides and some properties of enzymes metabolizing the glucosides in onion. Journal of the Japanese Society for Food Science and Technology 43:642-649
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
15.00 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Sapporoki |
no |
1 |
|
14.80 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Sorachiki |
no |
1 |
|
20.60 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Kitamiki |
no |
1 |
|
19.30 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Sekihoku |
no |
1 |
|
16.30 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Kitamomiji |
no |
1 |
|
18.60 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Huranui |
no |
1 |
|
13.00 mg/100 g FW
|
Yellow onion - Middle part - Allium cepa L. - Tsukihikari |
no |
1 |