Abstract
Raw onion extract contains organosulfur compounds that prevent aggregation of platelets in human blood plasma and influence onion pungency. Organosulfur compounds are volatile and may change concentration during storage. A study was conducted to determine 1) whether antiplatelet activity of filtered onion extract decreases during time in cold (4C) storage; and 2) correlations among antiplatelet activity, pyruvic acid content, and percent solids during time in cold storage. Two low-pungency genotypes (8155 and Exhibition) and two high-pungency (W420 and W434) genotypes were grown in replicated plots in two Wisconsin and two Oregon locations in 1994. Bulbs were evaluated for antiplatelet activity, percent solids, and pyruvic acid content at 40-day intervals after onion harvest. Significant differences were found for pyruvic acid content, solids, and antiplatelet activity among dates of sampling, genotypes, and locations. Mean pyruvic acid concentrations ranged from 6.4 μm·ml–1 of extract for Exhibition, to 8.0 μm·ml–1 of extract for W420. Mean solids concentrations ranged from 5.8 g/100 g for Exhibition to 11.4 g/100 g for W434. Antiplatelet activity averaged over all genotypes increased over 120 days and was positively correlated with percent solids and pyruvic acid content.
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