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Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment

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Abstract

Changes in contents of the S-alk(en)yl-L-cysteine sulfoxides (ACSOs) methiin, isoalliin, propiin, and cycloalliin in onions after boiling, frying, steaming, and microwaving were investigated using Liquid Chromatography Electrospray Ionization-Tandem Mass Spectrometry (LC/ESI-MS/MS). ACSOs contents increased by 34.2-568.0% during frying, steaming and microwaving, whereas ACSOs contents decreased by 32.6-69.4% during boiling. The methiin level in heat-treated onions ranged from 0.18 to 0.47 g/100 g of dry weight (DW), and the cycloalliin concentration in heat-treated onions ranged from 0.31 to 3.50 g/100 g of DW. The amount of isoalliin in processed onions was 0.34-3.32 g/100 g of DW, and propiin was 0.15-1.67 g/100 g of DW. Changes in the ACSO concentrations were dependent on the cooking method. The quality of heat processed onions was evaluated.

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Authors and Affiliations

  1. Food Analysis Center, Korea Food Research Institute, Seongnam, Gyeonggi, 13539, Korea

    Sunyoung Kim, Sanghee Lee, Dongbin Shin & Miyoung Yoo

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  1. Sunyoung Kim
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  2. Sanghee Lee
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  3. Dongbin Shin
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  4. Miyoung Yoo
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Correspondence to Miyoung Yoo.

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Kim, S., Lee, S., Shin, D. et al. Change in organosulfur compounds in onion (Allium cepa L.) during heat treatment. Food Sci Biotechnol 25, 115–119 (2016). https://doi.org/10.1007/s10068-016-0017-7

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  • DOI: https://doi.org/10.1007/s10068-016-0017-7

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