Changes in Quercetin Content and Antioxidant Capacity of Quercetin-Rich Onion Cultivar ‘Quer-Gold’ During Cooking

Abstract

Changes in quercetin content and antioxidant capacity during cooking were compared between the quercetin-rich onion cultivar ‘Quer-Gold’ and the commonly cultivated ‘Kitamomiji 2000_c12083. Irrespective of the cultivar, the quercetin content and antioxidant capacity were not significantly changed by sautéing, and were higher for ‘Quer-Gold’. Two kinds of onion-rich dishes were prepared, and the quercetin content was compared between the cultivars. The quercetin content of the dishes was higher when ‘Quer-Gold’ was used.