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Effect of Heating on Onion (Allium cepa L.) Antiplatelet Activity and Pungency Sensory Perception

INTA - EEA. La Consulta CC8, San Carlos, Mendoza (5567), Argentina

M.M. Sance

CONICET, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo Alte Brown 500 Chacras de Coria (5505) Mendoza, Argentina

C.R. Galmarini

INTA - EEA. La Consulta CC8, San Carlos, Mendoza (5567), Argentina, crgalmarini{at}laconsulta.inta.gov.ar, Facultad de Ciencias Agrarias, Universidad Nacional de Cuyo Alte Brown 500 Chacras de Coria (5505) Mendoza, Argentina

Onion, in its raw form, is recognized as an antiplatelet agent that may contribute to the prevention of cardiovascular disease. In raw onions, the content of pyruvate, is significantly correlated with antiplatelet activity (AA) and the sensory perception of pungency. However, onion is generally cooked before consumption. Herein, we examine the effect of heating — using different boiling intensities — on the in vitro antiaggregatory activity (IVAA), the pyruvate concentration and the flavor (pungency) of crushed-onion samples. In general, heating is detrimental for onion AA. Boiling for 3 min has no significant effect on platelet aggregation, as compared to raw onion. Heating for 46 min completely suppresses IVAA, whereas samples boiled for > 20 min have pro-aggregatory effects. Significant differences in AA are found between the blood donors. Pyruvate content is not reduced after 30 min boiling. Pungency ratings decrease with the intensity of the heat treatment. Strong significant positive correlations are found between IVAA and pungency, but not between pyruvate and the former two variables. Our results suggest that: (i) in order to obtain the maximum health benefits onions should be eaten raw or moderately cooked, (ii) extensive heating may result in pro-aggregatory effects, (iii) pyruvate is not a good indicator of AA in cooked onions, (iv) the decrease in IVAA and pungency during onion cooking may be due to degradation of sulfur compounds (e.g. thiosulfinates) which are, likely, less tolerant than pyruvate to the high temperatures.

Key Words: Allium cepa • onion • antiplatelet activity • pyruvate • flavor • pungency

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Food Science and Technology International, Vol. 13, No. 6, 447-453 (2007)
DOI: 10.1177/1082013207088108


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This Article Abstract Free Full Text (Free PDF) Free Alert me when this article is cited Alert me if a correction is posted Citation Map Services Email this article to a friend Similar articles in this journal Similar articles in Web of Science Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Web of Science (2) Citing Articles via Google Scholar Citing Articles via Scopus Google Scholar Articles by Cavagnaro, P.F. Articles by Galmarini, C.R. Search for Related Content Social Bookmarking                         What's this?