Table 1.

Quercetin contents (mg·g⁻¹ dry wt.) in four types of onions (n = 2).

Cultivars		Parts	Quercetin 7,4′-diglucoside	Quercetin 3-glucoside	Quercetin 4′-glucoside	Quercetin	Total
Red onion	Outer	First SLa	17.31	7.04	41.39	0.59	66.33
		Second SL	4.52 ± 0.48	1.10 ± 0.14	5.70 ± 0.61	0.03 ± 0.00	11.33 ± 1.20
		Third SL	0.54 ± 0.02	0.10 ± 0.01	0.56 ± 0.04	NDb	1.20 ± 0.06
		Inner	0.04 ± 0.01	0.01 ± 0.00	0.07 ± 0.01	ND	0.12 ± 0.03
Yellow onion		First SL	6.92 ± 0.95	0.69 ± 0.10	9.04 ± 1.20	0.07 ± 0.02	16.71 ± 2.27
		Second SL	0.72 ± 0.14	0.11 ± 0.02	0.75 ± 0.14	ND	1.58 ± 0.30
		Third SL	ND	ND	ND	ND	ND
		Inner	ND	ND	ND	ND	ND
Chartreuse onion		First SL	11.30 ± 0.75	5.66 ± 0.45	21.72 ± 1.63	0.35 ± 0.26	39.02 ± 2.57
		Second SL	1.42 ± 0.01	0.44 ± 0.02	1.73 ± 0.12	ND	3.60 ± 0.15
		Third SL	0.38 ± 0.04	0.18 ± 0.01	0.69 ± 0.06	ND	1.25 ± 0.11
		Inner	ND	ND	ND	ND	ND
Commercial chartreuse onion		First SL	9.29 ± 0.85	1.35 ± 0.12	20.27 ± 1.92	32.81 ± 1.63	63.71 ± 4.52
		Second SL	5.24 ± 1.58	0.70 ± 0.22	8.26 ± 2.42	9.88 ± 2.54	24.09 ± 6.75
		Third SL	4.09 ± 0.29	0.76 ± 0.07	4.83 ± 0.34	0.50 ± 0.12	10.18 ± 0.59
		Inner	0.44 ± 0.11	0.09 ± 0.03	0.48 ± 0.14	0.03 ± 0.02	1.04 ± 0.30

^aSL, scaly leaf; the number of SL 1 is the outermost part of onion skin.

^bND, not detected.