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

Research output: Contribution to journalArticlepeer-review

67 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 languageEnglish
Pages (from-to)615-621
Number of pages7
JournalFood Science and Biotechnology
Volume23
Issue number2
DOIs
StatePublished - Apr 2014

Keywords

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

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