Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals
2.2. Materials and Sample Preparation
2.3. Simulated Gastrointestinal Digestion and Evaluation of Bioaccesibility
2.4. Polyphenol and Organosulfur Compound Extraction and Analysis
2.5. Statistical Analysis
3. Results and Discussion
3.1. Changes in Polyphenolic Contents of Fresh and Black Onions after Simulated Gastrointestinal Digestion and Bioaccesibility
3.2. Changes in Organosulfur Compound Profiles of Fresh and Black Onion after Simulated Gastrointestinal Digestion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Abbreviations
References
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Solution | Concentration | SSFs | SGFs | SIFs |
---|---|---|---|---|
Molarity | mL | mL | mL | |
MagCl2(H2O)6 | 0.15 | 0.313 | 0.250 | 0.688 |
KCl | 0.50 | 9.438 | 4.313 | 4.250 |
KH2PO4 | 0.50 | 2.313 | 0.563 | 0.500 |
(NH4)2CO3 | 0.50 | 0.038 | 0.313 | 0.688 |
NaHCO3 | 1.00 | 4.250 | 7.813 | 26.563 |
NaCl | 2.00 | - | 7.375 | 6.000 |
Distilled Water | - | 233.650 | 229.375 | 211.313 |
Final Volume | 250 | 250 | 250 |
Compounds | BOD | AOD | % Recovery | AGD | % Recovery | AID | % Recovery-Bioaccessibility | p-Value |
---|---|---|---|---|---|---|---|---|
Fresh Onion | ||||||||
Phenolic Acids | ||||||||
p-Coumaric acid | 2.48 a | 0.93 b | 37.5 | 0.36 c | 14.5 | 0.32 c | 12.9 | *** |
Vanillic acid | 274 b | 365 a | 133.2 | 70 d | 25.5 | 193 c | 70.4 | *** |
Gallic acid | 3.6 c | 4.9 b | 136.1 | 2.6 d | 72.2 | 11.4 a | 316.7 | *** |
Caffeic acid | 2.05 a | 1.01 b | 49.3 | 0.43 c | 21.0 | 0.27 d | 13.2 | *** |
Ferulic acid | 4.8 b | 5.3 a | 110.4 | 2.8 c | 58.3 | 3.0 c | 62.5 | *** |
Total Phenolic Acids | 287 b | 377 a | 131.4 | 76 d | 26.5 | 208 c | 72.5 | *** |
Flavonoids | ||||||||
Morin | 56.46 a | 2.99 b | 5.3 | 1.69 b | 3.0 | 0.97 b | 1.7 | *** |
Quercetin | 80 c | 81 c | 101.3 | 184 a | 230.0 | 132 b | 165.0 | *** |
Epigallocatechin | 1.56 a | 0.54 c | 34.6 | 0.71 b | 45.5 | 0.20 d | 12.8 | *** |
Isorhamnetin | 28 c | 60 b | 214.3 | 81 a | 289.3 | 59 b | 210.7 | *** |
Myricetin | 211.4 a | 86.1 b | 40.7 | 58.1 c | 27.5 | 11.0 d | 5.2 | *** |
Quercitrin | 9.1 a | 1.3 b | 14.7 | 0.171 c | 1.9 | 0.077 c | 0.8 | *** |
Quercetin-4-O-glucoside | 503 a | 247 b | 49.1 | 106 c | 21.1 | 55 d | 10.9 | *** |
Isorhamnetin glucoside I | 4.06 a | 1.81 b | 44.6 | 0.27 c | 6.7 | 0.13 c | 3.2 | *** |
Isorhamnetin glucoside II | nd | 15.52 a | - | 13.09 b | - | 4.84 c | - | *** |
Rutin | 12.11 a | 0.96 b | 7.9 | 0.53 b | 4.4 | 0.58 b | 4.8 | *** |
Quercetin diglucoside | 846 a | 52 b | 6.1 | 36 b | 4.3 | 23 b | 2.7 | *** |
Isorhamnetin diglucoside | 90.6 a | 16.8 b | 18.5 | 6.5 c | 7.2 | 4.1 c | 4.5 | *** |
Total Flavonoids | 1842 a | 567 b | 30.8 | 488 c | 26.5 | 292 d | 15.9 | *** |
Total | 2129 a | 944 b | 44.3 | 564 c | 26.5 | 500 d | 23.5 | *** |
Black Onion | ||||||||
Quercetin | 47 a | 39 ab | 83.3 | 28 bc | 59.6 | 18c | 39.3 | *** |
Isorhamnetin | 1.32 a | 0.89 b | 67.9 | 0.85 b | 64.7 | 1.08 ab | 81.6 | ** |
Luteolin | 0.23 a | 0.22 a | 98.4 | 0.12 b | 51.3 | 0.14 b | 61.1 | ** |
Quercetin diglucoside | 0.20 ab | 0.21 a | 106.5 | 0.15 b | 76.7 | 0.19 ab | 95.4 | * |
Quercetin-3-O-glucoside | 0.63 a | 0.60 a | 94.6 | 0.57 a | 90.6 | 0.42 b | 66.6 | ** |
Quercetin-4-O-glucoside | 0.81 a | 0.57 b | 70.2 | 0.81 a | 100.5 | 0.35 c | 43.7 | *** |
Isorhamnetin-4′-O-glucoside | 0.031 a | 0.031 a | 98.8 | nq | - | nq | - | *** |
Total | 50 a | 42 b | 83.0 | 30 c | 60.7 | 21 d | 41.1 | *** |
Compounds | BOD | AOD | % Recovery | AGD | % Recovery | AID | % Recovery-Bioaccessibility | p-Value |
---|---|---|---|---|---|---|---|---|
Fresh Onion | ||||||||
ɣ-Glutamyl-S-alk(en)yl-L-cysteine derivatives (GSAk) | ||||||||
γ–Glutamyl-S-(2-carboxypropyl) cysteine–glycine | 884 a | 620 b | 70.2 | 499 c | 56.4 | 253 d | 28.6 | *** |
γ–Glutamyl-S-(S-1-propenyl) cysteine–glycine | 3.09 a | 2.07 b | 67.0 | 1.69 c | 54.7 | 0.94 d | 30.5 | *** |
γ–Glutamyl-S-(S-methyl) cysteine–glycine | 5.77 a | 4.38 b | 76.0 | 2.39 c | 41.5 | 1.35 d | 23.4 | *** |
γ–Glutamyl-S-(S-propyl) cysteine–glycine | 17.7 a | 12.9 b | 73.0 | 7.8 c | 43.9 | 2.8 d | 15.9 | *** |
γ-Glutamyl-S-allyl-L-cysteine (GSAC) | 799 a | 574 b | 71.9 | 437 c | 54.7 | 225 d | 28.1 | *** |
γ–Glutamyl-S-(propyl) cysteine (GSPC) | 13.78 a | 13.09 a | 95.0 | 0.24 b | 1.8 | nd | 0.0 | *** |
γ-Glutamyl-S-methyl cysteine sulfoxide (GSMCS) | 15.0 a | 9.3 b | 62.2 | 9.1 b | 60.8 | 7.0 c | 46.4 | *** |
γ- Glutamyl-S-(2-propenyl) cysteine sulfoxide (G2PCS) | 2615 a | 1908 b | 72.9 | 1566 c | 59.9 | 1102 d | 42.1 | *** |
γ–Glutamyl-S-(propyl) cysteine sulfoxide | 323 a | 137 b | 42.5 | 94 c | 29.1 | 53 d | 16.5 | *** |
γ−Glutamyl-S-(1-propenyl)-L-cysteine sulfoxide (G1PCS) | 2.1 c | 4.6 a | 213.7 | 2.9 b | 136.0 | 4.4 a | 206.3 | *** |
Total GSAk derivatives | 4679 a | 3286b | 70.2 | 2620 c | 56.0 | 1649 d | 35.3 | *** |
S-Alk(en)-yl-L-cysteine derivatives (SACs) | ||||||||
S-(2-carboxypropyl) cysteine-glycine | 333 a | 242 b | 72.5 | 198 c | 59.3 | 97 d | 29.1 | *** |
S-methyl-cysteine (deoxymethiin) | 41.4 a | 33.9 b | 81.9 | 20.7 c | 50.1 | 11.1 d | 26.8 | *** |
S-Propyl-L-cysteine (deoxypropiin) | 359 a | 165 b | 45.8 | 128 c | 35.6 | 121 c | 33.7 | *** |
S-Allyl-L-cysteine (SAC) | 343 a | 295 b | 85.9 | 90 c | 26.3 | 68 c | 19.9 | *** |
S-allylmercaptoglutathione | 0.31 a | 0.19 b | 60.3 | 0.17 b | 55.6 | nd | 0.0 | *** |
S-(S-propyl) cysteine | 20.9 a | 14.3 b | 68.3 | 8.0 c | 38.5 | 13.9 b | 66.7 | *** |
S-(2-carboxypropyl) cysteine | 11.2 a | 9.2 b | 82.2 | 5.6 c | 50.4 | 3.3 d | 29.6 | *** |
Alliin | 330.7 a | nq | - | nq | - | nd | 0.0 | *** |
Isoalliin | 1348 a | 943 b | 70.0 | 661 c | 49.0 | 379 d | 28.1 | *** |
Propanethial sulfoxide (lacrimatory factor) | 596a | 418 b | 70.1 | 296 c | 49.6 | 175 d | 29.3 | *** |
Methyl-L-cysteine sulfoxide (methiin) | 160.2 a | 14.7 b | 9.2 | 15.8 b | 9.9 | 6.3c | 3.9 | *** |
S-propyl-cysteine sulfoxide (propiin) | 31.5 a | 1.5 b | 4.6 | 0.6b c | 1.9 | nd | 0.0 | *** |
Cycloalliin | 166 a | 114 b | 68.7 | 93 c | 55.8 | 62 d | 37.6 | *** |
Methionine sulfoxide | 12.2 a | 6.7 c | 54.6 | 6.3 c | 51.2 | 8.0 b | 65.5 | *** |
Total SACs derivatives | 3755 a | 2256 b | 60.1 | 1523 c | 40.6 | 945 d | 25.2 | *** |
Total | 8433 a | 5543 b | 65.8 | 4142 c | 49.2 | 2594 d | 30.8 | *** |
Black Onion | ||||||||
ɣ-Glutamyl-S-alk(en)yl-L-cysteine derivatives (GSAk) | ||||||||
γ-Glutamyl-S-methyl cysteine sulfoxide (GSMCS) | 115 c | 104 c | 90.4 | 138 b | 119.7 | 185 a | 160.3 | *** |
γ-Glutamyl-S-(2-propenyl) cysteine sulfoxide (G2PCS) | 861 a | 753 a | 87.4 | 800 a | 92.9 | 603 b | 70.0 | *** |
γ–Glutamyl-S-propyl cysteine sulfoxide (GSPCS) | 62 b | 63 b | 101.8 | 90 a | 144.6 | nd | 0.0 | *** |
Total GSAk derivatives | 1039 a | 921 ab | 88.6 | 1028 a | 99.0 | 788 b | 75.9 | *** |
S-Alk(en)-yl-L-cysteine derivatives (SACs) | ||||||||
S-(S-propyl) cysteine | 178 a | 175 a | 98.5 | 90 b | 77.9 | nd | 0.0 | *** |
Isoalliin | 53,117 a | 45,859 ab | 86.3 | 47,859 ab | 90.1 | 44,199 b | 83.2 | * |
Propanethial sulfoxide (Lacrimatory factor) | 10,663 a | 9299 ab | 87.2 | 8176 b | 76.7 | 8356 b | 78.4 | ** |
S-methyl-cysteine sulfoxide (methiin) | 181 a | 179 a | 99.0 | 208 a | 114.8 | nd | 0.0 | *** |
S-propyl-cysteine sulfoxide (propiin) | 83 b | 77 c | 92.6 | 151 a | 181.4 | nd | 0.0 | *** |
Methionine sulfoxide | 1073 b | 923 b | 86.0 | 1006 b | 93.8 | 1809 a | 168.5 | *** |
Total SACs derivatives | 65,296 a | 56,511 b | 86.5 | 57,489 ab | 88.0 | 54,364 b | 83.3 | * |
Total | 66,334 a | 57,432 b | 86.6 | 58,517 ab | 88.1 | 55,153 b | 83.0 | * |
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Moreno-Ortega, A.; Ordóñez, J.L.; Moreno-Rojas, R.; Moreno-Rojas, J.M.; Pereira-Caro, G. Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion. Foods 2021, 10, 337. https://doi.org/10.3390/foods10020337
Moreno-Ortega A, Ordóñez JL, Moreno-Rojas R, Moreno-Rojas JM, Pereira-Caro G. Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion. Foods. 2021; 10(2):337. https://doi.org/10.3390/foods10020337
Chicago/Turabian StyleMoreno-Ortega, Alicia, José Luis Ordóñez, Rafael Moreno-Rojas, José Manuel Moreno-Rojas, and Gema Pereira-Caro. 2021. "Changes in the Organosulfur and Polyphenol Compound Profiles of Black and Fresh Onion during Simulated Gastrointestinal Digestion" Foods 10, no. 2: 337. https://doi.org/10.3390/foods10020337