Showing Publication (LOMBARD 2005)
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
Abbreviation: LOMBARD 2005
Food Composition
This publication was used to obtain 10 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number 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 |
| 20.22 mg/100 g FW | Red onion - Edible parts - Red variety | no | 10 |
| 13.77 mg/100 g FW | Yellow onion - Edible parts - Tamara | no | 10 |
| 14.94 mg/100 g FW | Yellow onion - Edible parts - Predator | no | 10 |
| 24.16 mg/100 g FW | Yellow onion - Edible parts - Rio Rita | no | 10 |
| 26.75 mg/100 g FW | Yellow onion - Edible parts - RNX 10968 | no | 10 |
| 30.01 mg/100 g FW | Red onion - Edible parts - Red variety | no | 10 |
Food Processing
This publication was used to obtain 4 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 0.74 | Onions - raw - average 4 cultivars | Onions - boiled in a boiling distilled water - average 4 cultivars | 15.74 | 13.42 | mg/100 g fresh weight |
| 0.69 | Onions - raw - average 4 cultivars | Onions - boiled in a boiling distilled water - average 4 cultivars | 21.93 | 17.52 | mg/100 g fresh weight |
| 0.80 | Onions - raw - average 4 cultivars | Onions - baked at 176°C - average 4 cultivars | 15.74 | 14.88 | mg/100 g fresh weight |
| 0.98 | Onions - raw - average 4 cultivars | Onions - baked at 176°C - average 4 cultivars | 21.93 | 25.5 | mg/100 g fresh weight |