Tecnología de los alimentosTecnología de los alimentosDr. León Raúl Hernández OchoaDr. León Raúl Hernández Ochoa

Trabajo de investigación para calificación final.Trabajo de investigación para calificación final.

UNIVERSIDAD AUTÓNOMA DEL ESTADO DE MORELOS

FACULTAD DE CIENCIAS QUÍMICAS E INGENIERÍAS

Alumnos:Alumnos:Falcón Velázquez AbrahamFalcón Velázquez Abraham

Sedeño Soriano JudithSedeño Soriano Judith

Cuernavaca Morelos, Sábado 3 de Febrero del 2007

QUERCETIN ISOLATION FROM ONION QUERCETIN ISOLATION FROM ONION PEEL & ITS APPLICATION AS AN PEEL & ITS APPLICATION AS AN

ANTIOXIDANT BODY CREAMANTIOXIDANT BODY CREAM

ONION BACKGROUND AND ITS ONION BACKGROUND AND ITS PROPERTIESPROPERTIES

What is an Onion?What is an Onion?

It’s maybe the most popular vegetable all over the world. the world. SinceSince a very long way back it has been popular and it has been known as a pknown as a powerful natural drug. It is presumed that our predecessors discovered andscovered and started eating wild onions very early - long before farming or even writior even writing were invented. Very likely, this humble vegetable was a staple in the preple in the prehistoric diet.

It’s an excellent disinfectant, it is able to kill germs and erms and bacbacteria, it purifies the blood, it’s a laxative, it reduces stress, it ess, it helps thhelps throwing microbes out our body. Onions contain A, B & C Vitamins which Vitamins which are not easily destroyed while cooking.

Where is it from?Where is it from?

Onions are small and their tissues leave little or no trace, there is no conclusive opinion about the exact location and time of their birth. Many archaeologists, botanists and food historians believe onions originated in central Asia. Other research suggests that onions were first grown in Iran and West Pakistan.

Most researchers agree that the onion has been cultivated for 5000 years or more. Since onions grew wild in various regions, they were probably consumed for thousands of years and domesticated simultaneously all over the world. Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow and could be grown in a variety of soils and climates. In addition, the onion was useful for sustaining human life.

TaxonomyTaxonomy

Common noun: Onion   Scientific noun: Allium cepa L.   Family. Lily family - Liliaceae.   Characteristics : Biennial plant of the lily family - Liliaceae

- up to 70 cm. Demi-cylindric leaves, growing from a subterranean bulb which carries shallow roots. Erect stem, generally springing in the second year of the plant's development, holding an umbell of white or pink flowers at the top of it.

Main active components:- Amino-acids: glutamic acid, arginine, lysine, glycine... etc. - Minerals: Mainly; Potassium, phosphorous, calcium, manganese , sodium, sulphur and, in less quantity, iron, manganese, zinc, copper and selenium. - Vitamins: Vitamin A, B & C, Folic acid, Vitamin E- Essential oil with many sulphurous components.- Quercetin Quercetin - Allicin, in less quantity than in garlic.

Food Value   Minerals & Vitamins

Moisture 88.6%   Calcium 47 mg

Protein 1.2%   Phosphorus 50 mg

Fat 0.1%   Iron 0.7 mg

Minerals 0.6%   Vitamin C 11 mg

     Small amounts of Vitamin B Complex  

Fibre 0.4%      

Carbohydrates 11.1%      

         

  100%      

* Values per 100 g edible part   Calorific Value 51

Onion compositionOnion composition

ToxicityToxicity: : There are no studies pointing to a possible toxicity.There are no studies pointing to a possible toxicity.

This plant’s food composition each 100 gr. is:This plant’s food composition each 100 gr. is:

Water 89gr.

Calories 38kcal

Lipids 0.16gr.

Carbohydrates 8.6gr.

Fiber 1.8gr.

Potassium 157mg.

Sulphur 70mg

Phosphorous 33mg

Calcium 20mg.

Vitamin C 6.4mg.

Vitamin E 0,26mg.

Vitamin B-6 0,116mg.

Folic acid 19mcg.

Glutamic acid 0.118g.

Arginine 0,156g

Lysine 0,055g.

Leucine 0,041g.

QuercetinQuercetin 34.7mg 34.7mg

The Value of OnionsThe Value of Onions

  

Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems. The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients.

Onions are a very rich source of fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.

Circulation: The presence of allicin gives this plant antithrombotic properties (avoids the formation of blood platelets) which prevents much of the following circulatory diseases: arteriosclerosis, cholesterol, hypertension, angina pectoris and some other ones related with a bad blood flow such hemorrhoids.

Diuretic: It favors the removal of body liquids, being very suitable in case of rheumatism, dropsy, edemas, and bladder.

Bactericide: Because of its highly sulphurous contents, it becomes one of the best natural remedies to fight infectious processes of respiratory tract (influenza, bronchitis, pharyngitis, etc..) digestive tract (intestine decomposition, diarrhea, etc.)

Digestive: It helps digestion by stimulating the liver, the bladder and pancreas, although it should be avoided when having hyperchloridia stomach acidity as well as in fragile stomachs.

Anti-cancer: Recent studies attempt to associate the consumption of onion with cancer inhibition. Among the sulphurous products, diallyl disulfide seems to be responsible of the inhibition of cancerous cells in stomach. Flavonoid Quercetin, because of its antioxidant properties, seems to play the same role in this sense.

Osteoporosis: Studies accomplished in mice, seem to prove, according to some investigations performed in Switzerland, that the daily intake of this food favors the bone tissue growing, diminishing the risk of osteoporosis in a 20%.

Insect stings: Its bactericide properties make it a good disinfectant against animal bites of stings, specially those of insects.

Hair lotion: Besides stimulating the hairy follicle, sulphur gets rid of dandruff and helps to preserve hair. Quercetin is fundamental in this subject.

““Oion a day keeps doctor away”Oion a day keeps doctor away”

THE ONION INDUSTRY IN THE ONION INDUSTRY IN MEXICOMEXICO

Onion production in MexicoOnion production in Mexico

From all vegetables production around the globe, onion production stands on the second place, just after potato production which is the world wide leader as the most consumed vegetable.

As Reported on 2000, Tamaulipas, Guanajuato, MorelosMorelos, Michoacán, Chihuahua and Sinaloa are the onion leader producers, due to the amount of water onion fields need on Spring-Summer seasons the states mentioned before are able to grow them less riskily than other states that also produce onions.

Lately, Mexico has been the first world wide onion producer. Mexico leaders fresh onion exports, it’s followed by New Zealand and France (2000 reports), Mexico and New Zealand own 87% total production; +50% world production belongs to Mexico, France has only 3% total.

OnionOnion20052005

Production (Millions of Production (Millions of tons) tons)

  MexicoMexico 1,130,6601,130,660

R. Of KoreaR. Of Korea 750,000750,000

  ChinaChina 746,000746,000

  JapanJapan 500,000500,000

New ZealandNew Zealand 242,000242,000

TurkeyTurkey 220,000220,000

    NigeriaNigeria 220,000220,000

    TunisiaTunisia 138,000138,000

    EcuadorEcuador 92,64992,649

  D. P. R. of KoreaD. P. R. of Korea 97,00097,000

SyriaSyria 75,00075,000

FranceFrance 48,00048,000

SpainSpain 36,00036,000

Onion production in MorelosOnion production in Morelos

Our state crops onions for the national and international market, all onions produced here are white onion variety. 70% total production goes to our country, from this percentage, 40% is sold mainly to Mexico City, Monterrey and Guadalajara, the rest of the country buys the remaining 30%.

30% total Morelos production is exported to U.S., Canada and Europe. 95% is bought by U.S. the remaining percentage goes for Europe and Canada.

The main producers regions are Morelos ( Axochiapan, Cd. Ayala, Tepalcingo, Jonacatepec and Cuautla); Chihuahua (Delicias and Jiménez) and Guanajuato ( Juventino Rosas, Celaya, Salamanca, Salvatierra, San Luis de la Paz and Comonfort). Nevertheless Morelos Onions possess the higher quality because of their height and appearance.

Grey colored parts highlight onion production regions.Grey colored parts highlight onion production regions.

Source: SAGARPASource: SAGARPA

Morelos exporters

Organization Location

Productores CuautliPuente de Ixtla #68, Cuautla,

Morelos

Aviarc SPR de RL. Cuautla Morelos

Onion utilization in MexicoOnion utilization in Mexico

As an edible vegetable, it could be found as Dehydrated Onion, Brined Onion, Onion Juice, Preserved Onion and Fresh Onion.

It’s also used by traditional medicine, it helps specially to cure cold and cough attacks as well; it might be used as an antidote to spider and snakes bites; it’s been reported to be used for treating rheumatism, herpes, measles, scarlet fever, smallpox, typhus, malaria, syphilis, pneumonia, etc. It’s useful to heal small skin wounds and burns and it stops almost instantly the painful sensations from them.

Here in Mexico, onions are barely industrialized, the primary industrial process is to dehydrate them to be used as a seasoning. Industrializing onions is considered useless, only 20 or 30 companies process onions to a non-edible product.

Phenolics, Flavoniods and Phenolics, Flavoniods and QuercetinQuercetin

PhenolicsPhenolics

Plant polyphenols are natural antioxidants and are

candidates in exerting the protective effects of vegetables and fruit against some forms of cancer and cardiovascular diseases. Polyphenols are probably the most abundant antioxidants in the diet. Their total dietary intake could be as high as 1 g per day, which is much higher than that of all other classes of phytochemicals and known dietary antioxidants. Phenolic compounds are present in all plants. Their common feature is a hydroxyl-substituted benzene ring within their chemical structure. Phenolics that possess two ortho-positioned hydroxyl groups are very good antioxidants, though the disadvantage of this is their relative instability towards oxidation during storage or processing of plant foods.

A key step in the biosynthetic route is the introduction of one or more hydroxyl groups into the phenyl ring, thus producing phenols. This means that phenols are derived from a common building block in their carbon skeleton, the phenylpropanoid unit C6-C3 that builds up the large variety of plant phenols, e.g. cinnamic acids, benzoic acids, flavonoids, proanthocyanidins, stilbenes, coumarins, lignans and lignins. The biological functions of phenolics in plants include structural polymers, UV-screens, antioxidants, attractants such as colour and smell, defence responses and signal compounds within the plant.

Echinacea

Phenol - The simpliest of the Phenol - The simpliest of the phenolsphenols

FlavonoidsFlavonoids

One of the most abundant groups of polyphenolic compounds in plants is the flavonoids. Over 4000 different flavonoids occurring in plants have been described. Among the more ubiquitous flavonoids, over 50 different glycosides have been identified but the most common sugar is D-glucose. Flavonoid formation depends on light and therefore the flavonoids are mainly concentrated in the outer tissues. The concentration in free standing leaves exceeds that in other parts of the same plant considerably, except in onions. The flavonoids are known to control the level of auxins, one of the regulators of plant growth and differentiation. In food plants they add colour, texture and taste. Many of the biological roles played by the flavonoids are associated with their capacity to bind metals, e.g. iron and copper, which enhances the antioxidant and Uv-screening actions of flavonoids. The flavonoid content in plants is strongly influenced by extrinsic factors such as variations in plant type and growth, season, climate, degree of ripeness, food preparation and processin.

Flavonoids are flavone-like substances that are usually antioxidants and sometimes anti-inflammatory. Flavonoids scavenge free radicals by forming a stable radical that can react with another flavanoid radical to produce two non-radicals. -Flavanoids are present in red wine, but are largely absent from white wine because white wine is made by pressing juice away from the solids, whereas red wine is made by fermenting the pulp along with the skin and seeds (although ultrafiltration is sometimes used to reduce astringency and bitterness).

QUERCETINQUERCETIN

Scientific Name: 3,3’,4’,5,7-Penthydroxyflavone Chemical Formula: C15H10O7

Molecular Weight: 302.23Common Names: Citrus Bioflavonoids, Meletin, Sophretin.

Quercetin is a yellow, crystalline solid with a bitter taste, which is insoluble in water, slightly soluble in alcohol, and soluble in glacial acetic acid and aqueos alkaline solutions. Quercetin is a polyphenolic bioflavonoid or flavonoid, more specifically classified as a flavonol. The bioflavonoids are thought to be responsible for the therapeutic effects of Quercetin. Quercetin is highly abundant in food and beverage sources that are part of the human diet such as broccoli, lettuce, apples, tomatoes, onions, wine, tea, and coffee. Bioflavonoids cannot be produced by the human body.

It is also considered a phytoestrogen, or a plant hormone that mimics the effects of estrogen in the human body. Quercetin binds to estrogen-receptor sites in place of estrogen, so for example, that breast cancers that need estrogen to flourish are no longer stimulated to grow

Quercetin is a flavanoid that serves as the backbone for many other flavanoids. It is consistently the most active of the flavanoids in experimental studies, and many medicinal plants owe much of their activity to their high quercetin content.

Higher content of Quercetin

Quercetin & onions.Quercetin & onions.

There are seven major flavonoid compounds in onions. Quercetin aglycone, i.e. with no sugar molecule attached (Shown in the last page fig.), quercetin monoglucoside, quercetin diglucoside, isorhamnetin (a methyl ether of quercetin), isorhamnetin monoglucoside, rutin and kaempferol. Quercetin diglucoside and monoglucoside account for up to 93% of the total flavonol content in onion.

Onion is one of the most quercetin-rich crops (300 mg kg-1 fw) compared with e.g. kale (100 mg kg-1 fw), blackcurrants (40 mg kg-1 fw), and broccoli, black grapes and apple (30 mg kg-1 fw).

Approximately 90% of the total quercetin of each scale is confined to the epidermal tissue, and the rest in the storage tissue. The total content of quercetin is higher in the upper part of an onion, compared with the lower part (root end).

Quercetin donation- +

Bioavailability of quercetinBioavailability of quercetin

At present, flavonoids can be considered to be one of the most important groups of bioactive food components. Bioavailability differs greatly from one polyphenol to another, and therefore the most abundant polyphenols in our diet are not necessarily those leading to the highest concentrations of active metabolites in target tissues. The absorption of quercetin forms from tea has been reported to be half that from onions and the absorption rate from apples one third that from onions. The bioavailability seems to be the same for both quercetin monoglucoside and diglucoside and dietary sources containing high amounts of glucose-bound flavonoids are more likely to have potential health effects than foods with other flavonoid glycosides.

What is Quercetin for?What is Quercetin for?

1. 1. Antioxidant:Antioxidant: Quercetin’s phenol groups have hydrogen-donating

capacity and exhibits antioxidant effects by scavenging electrophilic, oxygen free radicals as well as blocking the formation of copper and iron induced by free radicals, and inhibits lipid peroxidation in vitro.

2. Anti-inflammatory: Inhibits production of leukotrienes and prostaglandins,

inhibits lymphocytes, and suppresses macrophage phagocytosis.

3. Antiplatelet: A complicated process involving inhibition of the

eicosanoid pathway and reducing cyclicAMP.

4. Antineoplastic: Inhibits cell cycle at G1 and S phase in vitro, inhibits

phosphorylation of protein kinase C (PKC) and tyrosine kinase, which ultimately blocks cellular signal transduction leading to decreased tumor growth. Inhibits the ras cascade, which is important for cellular proliferation and induces apoptosis Binds to type II estrogen receptors to stimulate growth inhibition/proliferation.

5. Antiviral: Binds to viral coat and may inhibit nucleic acid synthesis,

competitive inhibitor of reverse transcriptase.

6. Antihistamine: Inhibits the release of histamine and basophils from mast

cells in lung and intestinal tissues.

So, Quercetin can be indicated for the following cases:

Allergies, asthma, atherosclerosis, chronic prostatitis (non-bacterial), heart disease, diabetes, gout, inflammation, schizophrenia in combination with other antioxidants, viral infections (herpes), and various types of cancer (breast, leukemia, colon, ovary, endometrial, gastric and non-small-cell lung cancers).

Nevertheless, it has been largely studied for its applications in medicine, there are other applications that stay apart from it.

For example, it functions, like other bioflavonoids, in enhancing the collagen network (structural integrity) of blood vessels, and is known for its antiviral activity… this characteristic is very interesting for cosmetic and beauty products industry.

Quercetin consumption and it’s effectivenessQuercetin consumption and it’s effectiveness

Quercetin became a popular dietary supplement based on evidence indicating it guards against a wide range of common disorders. Regrettably, the poor absorption rate means that people taking conventional quercetin supplements can't translate the impressive roster of research findings into reality. However, when quercetin is transformed into a water-soluble form, its absorption in the gastrointestinal tract and bioavailability are dramatically improved. Water-soluble quercetin delivers the benefits of quercetin -the predominant flavonoid in the human diet- at a lower dosage through improved absorption. Water-soluble quercetin is safe and non-mutagenic according to the standard Ames test for mutagenicity.

Great about it!Great about it!

Quercetin appears to be extremely safe to use. Carcinogenic and teratogenic studies in rats and rabbits have shown that it is without apparent side effects even when consumed in very large quantities for long periods of time.

Unlike the citrus bioflavonoids, quercetin has no interaction with any drug. It can be used even during pregnancy.

Free radicals and AntioxidantsFree radicals and Antioxidants

Oxygen. It’s a matter of life and death. Without oxygen most life on earth would cease to exist. But the same reactivity that makes it ideal for using sugars for energy can also backfire and damage the very cells that are using that energy. If allowed to run amok, oxygen can damage DNA, lipids, or proteins. Damage to DNA will either kill cells or turn cancerous. Damage to lipids causes damage to membranes. Damage to proteins inactivates enzymes. All of these effects result in serious disease.

Over time, evolution has developed ways to help mitigate this problem. Antioxidants are compounds that help protect cells from oxidative damage.

Sources of free radicalsSources of free radicals

Free radicals have a variety of origins. They are often produced spontaneously, are catalyzed by metal cofactors, or are by-products of cellular processes. Environmental pollution and synthetic drugs—now major sources of free radicals—are novel sources of free radicals that were unimportant even a few decades ago. The following are just a few of the common sources of free radicals:

Spontanoulsy produced free radical.Spontanoulsy produced free radical.Oxygen is easily produced from molecular oxygen with

heat or radiation, radiant energy can boost one electron of a pair from a lower to a higher orbital, thus creating an unfilled orbital. Once singlet oxygen is produced, it can proceed down the cascade through superoxide, hydrogen peroxide, and hydroxyl radical, wreaking havoc along the way.

Cellular respirationCellular respirationWhereas mitochondria reduce most oxygen to water, between

2% and 5% of the oxygen used escapes the system as reactive oxygen species. During exercise, even more oxygen can escape as radicals.

Metals in the blood catalyze free radical productionMetals in the blood catalyze free radical productionIron(II) salts rapidly catalyze the production of hydroxyl radical

from hydrogen peroxide:

Copper(I) salts catalyze this reaction even faster than iron:

Cigarette smokingCigarette smokingThe primary source of indoor free radicals also happens to be

the most easily preventable. Cigarette smoke contains over 3,000 separately-identifiable compounds and delivers one hundred trillion (1x1014) biologically active molecules in an average puff. Many of these compounds are potent mutagens and carcinogens. Notably, the list includes benzo[a]pyrene, the carcinogenic heterocyclic amine found in charred meats responsible for causing intestinal and stomach cancers.

AntioxidantsAntioxidants

Antioxidants are compounds that protect cells against the damaging effects of reactive oxygen species, such as singlet oxygen, superoxide, peroxyl radicals, hydroxyl radicals and peroxynitrite. An imbalance between antioxidants and reactive oxygen species results in oxidative stress, leading to cellular damage.

The recognized dietary antioxidants are vitamin C, vitamin E, selenium, and carotenoids. However, recent studies have demonstrated that flavonoids found in fruits and vegetables may also act as antioxidants. Flavonoids contain chemical structural elements that may be responsible for their antioxidant activities. A recent study suggests that flavonoids can replace vitamin E as chain-breaking anti-oxidants in liver microsomal membranes.

The capacity of flavonoids to act as antioxidants depends upon their molecular structure. The position of hydroxyl groups and other features in the chemical structure of flavonoids are important for their antioxidant and free radical scavenging activities. Quercetin, the most abundant dietary flavonol, is a potent antioxidant because it has all the right structural features for free radical scavenging activity.

Our skinOur skin

OUR skin is almost indestructible. It is constantly being OUR skin is almost indestructible. It is constantly being renewed, and has both protective and adaptive properties. Some of renewed, and has both protective and adaptive properties. Some of its functions include:its functions include:

. Prevention of fluid loss.. Prevention of fluid loss.

. Temperature regulation by evaporation of perspiration and heat . Temperature regulation by evaporation of perspiration and heat storage.storage.. Production of vitamin D.. Production of vitamin D.. The excretion of metabolic wastes.. The excretion of metabolic wastes.. Identifying the sensations of touch and pain.. Identifying the sensations of touch and pain.. Temperature and pressure sensation.. Temperature and pressure sensation.. The ability to use/absorb some drugs like steroids and hormones.. The ability to use/absorb some drugs like steroids and hormones.. Prevention of allergic reactions.. Prevention of allergic reactions.

Some factors that influence our skin are age, physical Some factors that influence our skin are age, physical limitations, disease(s), trauma, nutritional state, and hygiene all limitations, disease(s), trauma, nutritional state, and hygiene all affect the appearance, condition, health, suppleness and integrity of affect the appearance, condition, health, suppleness and integrity of your skin. The natural aging process results in your skin becoming your skin. The natural aging process results in your skin becoming thinner, less elastic, more tissue-paper-like, and more easily damaged thinner, less elastic, more tissue-paper-like, and more easily damaged during your daily activities. Underlying medical conditions (such as during your daily activities. Underlying medical conditions (such as diabetes, kidney or liver problems, heart, blood vessel and lung diabetes, kidney or liver problems, heart, blood vessel and lung disease), or the medications used to treat them, can increase the risk disease), or the medications used to treat them, can increase the risk of bruising, trauma, drying, splitting, cracking and peeling.of bruising, trauma, drying, splitting, cracking and peeling.

Free radicals on skinFree radicals on skin

Free radicals affect the skin in three main ways. They can alter the fatty layers in your cellular membranes. These fatty layers provide structure to the cell, and control which nutrients and other agents can pass in and out. They can alter the DNA within cells, which aside from the potential to develop into serious illnesses, can make your skin inclined to wrinkles and sagging before its natural biological time. Altered DNA creates a blueprint for collagen and elastin fibers that don't function as healthy, normal ones would. And to compound matters, the skin's pores need healthy collagen and elastin fibers to stay tight and small. So another undesired result is open, large pores.

Free radicals also lead to a process called the cross-linking of collagen fibers. This occurs in the skin's dermis, as a result of collagen and elastin fibers becoming hard, thick, and then binding together. Cross-linked fibers create wrinkles, skin sag, and cause your regular expression lines to become etched in your face as a permanent fixture. With healthy collagen and elastin fibers these expression lines would simply disappear once you moved your facial muscles in a different way. And enzymes that metabolize collagen are encouraged by free radicals, which, given the importance of collagen in youthful looking skin, is best minimized.

Antioxidant - AntiagingAntioxidant - Antiaging

Flavanoids are great for the health of blooFlavanoids are great for the health of blood vessels. They d vessels. They strengstrengthen the capillaries that supply important nutrients then the capillaries that supply important nutrients to the to the skin's cells,skin's cells, aas well as supporting cellular membranes. Healthy s well as supporting cellular membranes. Healthy

cell membranes recell membranes regenerate quickly, and slow the aging process. generate quickly, and slow the aging process. FlavFlavanoids help reduceanoids help reduce ininflammation, as well as increasing levels flammation, as well as increasing levels

of glutathionof glutathione, which is ane, which is another antioxidant.other antioxidant.

As, we noted before, Quercetin is an effective treatment for inflammatory conditions that affect our body, or in this case, our skin. It increases the production of both collagen and fibronectin, two substances necessary to keep the joints and skin healthy. This makes quercetin helpful to both arthritis sufferers and those wishing to treat or prevent wrinkles. Quercetin is expected to be an active ingredient in cosmetic products that claim to help diminish signs of aging. Quercetin may also help speed wound healing; studies have also shown that quercetin helps repair damage to nerve tissues in skin wounds.

And Quercetin also increases cell life; hydrogen peroxide damages neurons by interfering with the cell's ability to regulate calcium levels, as occurs in many neurodegenerative diseases. In particular, hydrogen peroxide increases intracellular calcium levels, and if this condition is sustained too long, mitochondrial function is impaired and irreversible damage and/or cell death can result. Researchers tested the effect of quercetin and other flavonoids on calcium regulation in PC12 cells, commonly used in cellular models of the nervous system. They found that quercetin best protected cells against hydrogen peroxide-induced oxidative stress and calcium dysregulation. The researchers analyzed the chemical structural characteristics that confer these protective effects, and concluded that the quercetin molecule displays precisely the desired characteristics.

Top antioxidants food.Top antioxidants food.

Source: Data from U.S. department of Agriculture and the Journal of American Chemical Society

*ORAC (Oxygen Radical Absorbance Capacity) is a measure of the ability of foods to subdue harmful oxygen free radical that can damage our body.

We note dry plums increase their Quercetin level…

Dry grapes as well…

Same should happen with the dried part of onions, which is the peel.

Skin-care (antiaging) creams Skin-care (antiaging) creams in Mexico.in Mexico.

Message. This next part I was going to describe the meaning function of every compound Message. This next part I was going to describe the meaning function of every compound when speaking, so now I just added some lines to denote what the compounds are for. I when speaking, so now I just added some lines to denote what the compounds are for. I hope this is fine for you. I’m just running out of time and I can’t write the function of hope this is fine for you. I’m just running out of time and I can’t write the function of every one of them… but I have to tell you I had to say quite impressive things about every one of them… but I have to tell you I had to say quite impressive things about some of them. Though NO COMPOUND can be compared to the effectiveness of some of them. Though NO COMPOUND can be compared to the effectiveness of Quercetin, I must say; also you can see there’s no Quercetin in them.Quercetin, I must say; also you can see there’s no Quercetin in them.

Blue indicates helping but not primary compounds

Red indicates primary or most important (antioxidants) compounds

Blue indicates helping but not primary compounds

Red indicates primary or most important (antioxidants) compounds

Blue indicates helping but not primary compounds

Red indicates primary or most important (antioxidants) compounds

Black indicates hazardous (in some countries banned) compounds

KEEN OBSERVATION

Look how the three of them are written different.Three times on the boxes, three times miswritten…

three times a charm!SO… THAT’S L’ORÉAL

The correct form is…Ginkgo biloba:

Ginkgo : from the Chinese (later also Japanese) word Ginkyo meaning "silver apricot" (gin=silver, kyo=apricot). This term is thought to come from a romanized version for the Chinese ideograph Yin Hsing (Xing).

biloba: two-lobed; bi from Latin "bis" meaning double, loba meaning lobes. The leaf is fanshaped with a split in the middle, hence two-lobed.

Pronunciation: GINGK-go bi-LO-ba.

Green indicates helping but not primary compounds

Red indicates primary or most important (antioxidants) compounds

Yellow indicates helping but not primary compounds

White indicates primary or most important (antioxidants) compounds

Violet indicates hazardous (in some countries banned) compounds

Blue indicates helping but not primary compounds

Red indicates primary or most important (antioxidants) compounds

Blue indicates helping but not primary compounds

Red indicates primary or most important (antioxidants) compounds

Blue indicates helping but not primary compounds

Red indicates primary or most important (antioxidants) compounds

Blue indicates helping but not primary compounds

Red indicates primary or most important (antioxidants) compounds

This contains Vitamin E and Phospholipids as well.

This contains Stearic acid and Glicerine as well.

Proposal of a method to Proposal of a method to extract Quercetin from onionextract Quercetin from onion

Quercetin isolation from onionQuercetin isolation from onion

Onions that have been freeze- or vacuum-dried contain more quercetin glucosides, whereas in hot air-dried onions the aglycone dominate. This means that there is always a risk that the levels and forms of different compounds may be altered during the drying process.

Extraction

A common way to analyse onion flavonoids is to use freeze-dried onion powder and extract it in methanol or ethanol. When extracting fresh onion samples methanol has been used as well as ethanol, while methanol has sometimes been used for extraction of raw, frozen onions. Quercetin can also be extracted from powdered outer dry onion scales. In the initial phase of this project, comparisons of different extraction solvents could be performed.

Nevertheless, it was noted while this research was performed that, ethanol (166 ± 28 mg quercetin glucosides kg-1 fw) results in approximately the same extraction efficiency as methanol (153 ± 33 mg quercetin glucosides kg-1 fw) so ethanol is more likely to be chosen because it is easier to handle at a research station with sparse laboratory equipment. Comparisons has also been made between extracts from onion pieces that have been:

• chopped.• chopped and crushed in a mortar.• chopped and homogenized in a blender.

The extractions of homogenized onions have the best repeatability. Comparisons of three different extraction conditions were researched: A fast method using an ultrasonic bath at room temperature where the extracts were put for one hour; a short-term method using a shaker where the extracts were left for 24 hours at 4°C; and finally a long-term method where the extracts were stored in a freezer at -20°C for at least 2 weeks. The long-term method had best extraction yield and best repeatability and seemed easy to perform at the research station. Based on these results, the extraction method with fresh homogenized onion tissue in ethanol at -20 °C for at least 2 weeks is very likely to be chosen. Hydrolysis never yields the exact number of glycosides involved and requires time-consuming sample treatment prior to analysis. Therefore only analyses of raw onion extracts without previous hydrolysis will probably be performed.

Sample preparationSample preparation

Onions should be mixed to a homogeneous onion pulp before each extraction. To fit the mixer, the onion tissue volume should be reduced. The sides of onions that have received the most sunlight exposure during growth and field curing could be thought to have higher content of flavonoids, so longitudinally opposed parts should be used, the top and bottom should be also cut off but they are useful too. Two opposite wedges should be used for mixing and extraction while the other two (marked X) should be discarded.

Food’s edible part (peel

separately) chopped

lyophilised kept at -18 ºC.

Extract + hydr 5 g freeze-dried

pulverized sample

40mL 62.5% aqueous Methanolcont Butylated hydroxyanisole (2 g/L) + 10mL 6M HCl

steam bath, 90 ºC, 2 h reflux

diluted to 100mL with Methanol

sonicated (5 min)

Extract without hydr 5 g freeze-dried

pulverized sample

20mL 62.5% aqueous Methanolcont Butylated hydroxyanisole (2 g/L)

2mL sedimented extract +2mL H2O (pH 2.5) fil

ProcedureProcedure

We will obtain approximately 1 ng of flavonoids.

They are recommended to be separated via HPLC-ultraviolet detection, which is the most simple system and is still common in biochemical and food analysis oriented laboratories.

HPLC

REFLUX

CONCLUSIONSCONCLUSIONS

We have been provided with the essential information about onions and Quercetin, as well as a method to extract it from them. Now we know our country has been leading onion world wide production these last years, furthermore our state, Morelos, contributes with the major part of that production, the onion our state produces gives the best quality too. That is a main advantage to work with onions, quantity and quality.

We must be thinking by now the greatness of Quercetin’s properties, we have been told this flavonoid has been studied to cure from a scar to tough diseases, like cancer. In addition, these researches have been successful and Quercetin is being applied to new medicaments and treatments, additionally Quercetin’s efficacy has displaced traditional compounds; like it’s the case of antioxidants, Vitamins E & C were well known for being the most effective antioxidants, now Quercetin has reached that place.

Properties from several body creams (antiaging crams) were reviewed, the most sellable brands were picked up and we know there’s no Quercetin included in their ingredients so far.

Now, we do suppose some expensive quality brands or imported brands should add Quercetin to their compounds but, the affordable ones don’t.

We recommend Quercetin to be used by all those Antioxidant (antiaging) body creams, as it is the most efficient antioxidant known nowadays, also it will plus some characteristics other antioxidants don’t have.

Of course, the top rule hasn’t been forgot. We will use the disposable part of the food to be used technologically.

We mean we’ll use only the peel, top and bottom parts of the onion and the onions that don’t accomplish the proper characteristics to be sold and eaten as well, they usually dispose those ones, we’ll extract even the last sign of Quercetin from them.

We won’t forgot the Agro-resource meaning at all.

THANK YOU FOR YOUR TIME THANK YOU FOR YOUR TIME AND PATIENCE.AND PATIENCE.

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