Changes in major flavonols and quercetin glycosides upon sprouting in onion cultivars

Abstract Objective This study was carried out to demonstrate the effect of sprouting on the major flavonols and quercetin glycosides in onion powders developed from four onion cultivars (Punjab White, Punjab Naroya, PRO-6 and Commercial) of Indian Origin. Methods The major flavonols summing up total flavonoids and quercetin glucosides comprising up to the total quercetin glucoside concentration were determined by High performance liquid chromatography and Fourier transform infrared (FTIR) spectroscopy. Results and conclusions The major flavonols were quercetin, myricetin and kaempferol, which were found to be significantly higher (p