Elsevier

Phytochemistry

Volume 47, Issue 2, January 1998, Pages 281-285
Phytochemistry

Plant chemistry
Flavonoids from red onion (Allium cepa)

https://doi.org/10.1016/S0031-9422(97)00423-8Get rights and content

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.

Quercetin 3,7,4′-O-β-triglucopyranoside, taxifolin-4′-O-β-glucopyranoside were isolated from the pigmented scales of red onion

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      Other investigations (Fossen et al., 1998; Fossen and Anderson, 2003) using the same horticultural product, have been mainly carried out on the dry outer scales from the bulbs of other varieties of red onion, namely the “Red Baron” or an unspecified “southern italian red onion” (Bonaccorsi et al., 2005). Nevertheless, in agreement with previous reports (Gennaro et al., 2002; Bonaccorsi et al., 2005; Fossen et al., 1998; Kwak et al., 2017; Olsson et al., 2010), quercetin glycosylated derivatives represent the characteristic specialized metabolites identified also in our extract. In addition, as already reported for an extract of the entire bulb from different varieties of onion including the red onion var Benny, isorhamnetin-4′-glucoside (alliumoside) was also - identified in our extract (Park and Lee, 1996).

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