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Review
. 2022 Jul 27:9:917617.
doi: 10.3389/fnut.2022.917617. eCollection 2022.

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

Mahesh Kumar Samota  1 , Madhvi Sharma  2 , Kulwinder Kaur  3 , Sarita  4 , Dinesh Kumar Yadav  5 , Abhay K Pandey  6 , Yamini Tak  7 , Mandeep Rawat  8 , Julie Thakur  9 , Heena Rani  10
Affiliations
Review

Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications

Mahesh Kumar Samota et al. Front Nutr. .

Abstract

Anthocyanins are high-value compounds, and their use as functional foods and their natural colorant have potential health benefits. Anthocyanins seem to possess antioxidant properties, which help prevent neuronal diseases and thereby exhibit anti-inflammatory, chemotherapeutic, cardioprotective, hepatoprotective, and neuroprotective activities. They also show different therapeutic effects against various chronic diseases. Anthocyanins are present in high concentrations in onion. In recent years, although both conventional and improved methods have been used for extraction of anthocyanins, nowadays, improved methods are of great importance because of their higher yield and stability of anthocyanins. In this review, we compile anthocyanins and their derivatives found in onion and the factors affecting their stability. We also analyze different extraction techniques of anthocyanins. From this point of view, it is very important to be precisely aware of the impact that each parameter has on the stability and subsequently potentiate its bioavailability or beneficial health effects. We present up-to-date information on bioavailability, dietary effects, and health implications of anthocyanins such as antioxidant, antidiabetic, anticancerous, antiobesity, cardioprotective, and hepatoprotective activities.

Keywords: anthocyanins; bioavailability; dietary effects; extraction techniques; health effects.

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Conflict of interest statement

The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Figures

Figure 1
Figure 1
Variety of onion colors and anthocyanins biosynthesis pathway regulated by different enzymes.
Figure 2
Figure 2
Basic structure of anthocyanins.
Figure 3
Figure 3
Different types of anthocyanins present in onion that contain -OH or -OCH3 groups at different positions.
Figure 4
Figure 4
Different anthocyanin extraction methods.
Figure 5
Figure 5
Mechanism of antioxidant potential of anthocyanins and reduction of chronic diseases, microbial, and parasitic activities.
Figure 6
Figure 6
Physiological and health implications of anthocyanins.
See this image and copyright information in PMC

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