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

doi:10.1007/s10068-014-0084-6

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

Department of Food Science & Biotechnology

Research output: Contribution to journal › Article › peer-review

117 Scopus citations

Abstract

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 language	English
Pages (from-to)	615-621
Number of pages	7
Journal	Food Science and Biotechnology
Volume	23
Issue number	2
DOIs	https://doi.org/10.1007/s10068-014-0084-6
State	Published - 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.

Keywords

antioxidant activity
flavonoid
onion peel
quercetin
subcritical water extraction

Access to Document

10.1007/s10068-014-0084-6

Cite this

@article{9537a605036148a6b5e42b123ff68ead,

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

abstract = "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.",

keywords = "antioxidant activity, flavonoid, onion peel, quercetin, subcritical water extraction",

author = "Lee, {Kyoung Ah} and Kim, {Kee Tae} and Kim, {Hyun Jung} and Chung, {Myong Soo} and Chang, {Pahn Shick} and Hoon Park and Pai, {Hyun Dong}",

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.",

year = "2014",

month = apr,

doi = "10.1007/s10068-014-0084-6",

language = "English",

volume = "23",

pages = "615--621",

journal = "Food Science and Biotechnology",

issn = "1226-7708",

publisher = "The Korean Society of Food Science and Technology",

number = "2",

}

TY - JOUR

T1 - Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction

AU - Lee, Kyoung Ah

AU - Kim, Kee Tae

AU - Kim, Hyun Jung

AU - Chung, Myong Soo

AU - Chang, Pahn Shick

AU - Park, Hoon

AU - Pai, Hyun Dong

N1 - 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.

PY - 2014/4

Y1 - 2014/4

N2 - 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.

AB - 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.

KW - antioxidant activity

KW - flavonoid

KW - onion peel

KW - quercetin

KW - subcritical water extraction

UR - http://www.scopus.com/inward/record.url?scp=84899895603&partnerID=8YFLogxK

U2 - 10.1007/s10068-014-0084-6

DO - 10.1007/s10068-014-0084-6

M3 - Article

AN - SCOPUS:84899895603

SN - 1226-7708

VL - 23

SP - 615

EP - 621

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 2

ER -

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

Abstract

Bibliographical note

Keywords

Access to Document

Fingerprint

Cite this