Seven major flavonoid compounds in onions were separated, isolated, and identified by Sephadex LH-20 chromatography, high-performance liquid chromatography, thin-layer chromatography, mass spectroscopy, and nuclear magnetic resonance spectroscopy. The flavonoids were quercetin, quercetin monoglucoside, quercetin diglucoside, isorhamnetin, isorhamnetin glycoside, rutin, and kaempferol. Glucosylation of the glucose moiety of isorhamnetin glucoside was the 4‘- O -glucoside.
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Park et al. (1996) studied this question.
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