[Flavonols and flavones of vegetables. VI. On the changes of the flavonols of onions (authors transl)].
The epidermis of onion scales exclusively contains glucosides of quercetin as flavonols, while the dry outer skins contain quercetin in the free state mainly. First spiraeoside (quercetin-4'-glucoside) is built; the formation of diglucosides follows during storage and increases continously. The mesophyll appears to be free of flavonols. The flavonol concentration decreases from the outer to the inner scales, with higher levels in the outer than in the inner epidermis. In the green leaves the flavonol synthesis is light-dependent and also kaempferol glucosides are formed beside quercetin glucosides, but not spiraeoside and the known diglucosides of the scales. During drying on the field an accumulation of flavonols takes place in the drying leaves. This production is associated with the formation of free quercetin and spiraeoside, but not of free kaempferol.
D005419:Flavonoids / Q000032:analysis*; D005519:Food Preservation; D005960:Glucosides / Q000032:analysis; D011794:Quercetin / Q000032:analysis; D014675:Vegetables / Q000032:analysis*
D005419:Flavonoids; D005960:Glucosides; D011794:Quercetin
Flavonole und Flavone der Gemüsearten. VI. Uber das Verhalten der flavonole in der Zwiebel