INVESTIGADORES
GALMARINI claudio Romulo
artículos
Título:
Effect of Heating on Onion (Allium cepa L.) Antiplatelet Activity, Pyruvate Content and Flavor.
Autor/es:
CAVAGNARO, P.; SANCE, M; GALMARINI, C.R
Revista:
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Referencias:
Año: 2007 p. 447 - 453
ISSN:
1082-0132
Resumen:
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 for46 min completely suppresses IVAA, whereas
samples boiled for _20 min has 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.