Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction

Kyoung Ah Lee, Kee Tae Kim, Hyun Jung Kim, Myong Soo Chung, Pahn Shick Chang, Hoon Park, Hyun Dong Pai

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102 Scopus citations


Onion (Allium cepa L.) peels were extracted by ethanol, hot water and subcritical water (SW) extraction and their antioxidant activities were evaluated. Extraction yields of SW extraction were 4-fold higher than ethanol extraction. However, the ethanol extraction increased the total phenolics contents (327.5 mg GAE/g extract) and flavonoids contents (183.95 mg QE/g extract) in the onion peel extract. The onion peel extracts by ethanol extraction showed greater DPPH radical scavenging activities and greater antioxidant activities determined by ferric thiocyanate assay than those by hot water extraction and SW extraction at 165°C. Antioxidant activity of onion peel extract by SW extraction at 110°C was similar to that of ethanol extraction. HPLC profiles revealed that SW extraction at lower temperature (110°C) increased the concentration of quercetin. These results demonstrated that the onion peel extracts produced by SW extraction technique have great potential as a source for useful antioxidant.

Original languageEnglish
Pages (from-to)615-621
Number of pages7
JournalFood Science and Biotechnology
Issue number2
StatePublished - Apr 2014

Bibliographical note

Funding Information:
Acknowledgments This work was supported by the Technology Development Program for the Agricultural and Forestry Ministry for Food, Agriculture and Fisheries, Korea (109117-03-1-HD120) and Priority Research Centers Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science and Technology (2009-0093824), Korea.


  • antioxidant activity
  • flavonoid
  • onion peel
  • quercetin
  • subcritical water extraction


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