Variability in spectrophotometric pyruvate analyses for predicting onion pungency and nutraceutical value

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• 作者：Vanesa H. Beretta^a ; ^{vanesaberetta@hotmail.com} ; Florencia Bannoud^a ; ^{flonur@hotmail.com} ; Marina Insani^b ; ^{insani.ester@inta.gob.ar} ; Claudio R. Galmarini^a ; ^c ; ^d ; ^{galmarini.claudio@inta.gob.ar} ; Pablo F. Cavagnaro^a ; ^c ; ^d ; ^{pablocavagnaro@hotmail.com}
• 关键词：AB ; Anthon and Barrett (2003) ; SW ; Schwimmer and Weston (1961) ; ACSOs ; S-alk(en)yl-l-cysteine sulfoxides ; TSs ; thiosulfinates ; fw ; fresh weight ; CV ; coefficient of variation ; w/v ; weight/volume ; DNPH ; 2 ; 4-dititrophenylhidrazine
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：1 June 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：201-206
• 全文大小：439 K
• 卷排序：224

文摘

Two spectrophotometry-based procedures for onion pyruvate analysis were compared. The most widespread method always over-estimated pyruvate levels in colored onions. Quercetin and anthocyanins were responsible for nearly all of pyruvate over-estimations. The pyruvate method is important for inferring onion flavor and functional value.