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Food Science and Biotechnology

, Volume 23, Issue 2, pp 615–621 | Cite as

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 PaiEmail author
Research Article

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

onion peel antioxidant activity subcritical water extraction flavonoid quercetin 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2014

Authors and Affiliations

  • Kyoung Ah Lee
    • 1
  • Kee-Tae Kim
    • 2
  • Hyun Jung Kim
    • 3
  • Myong-Soo Chung
    • 4
  • Pahn-Shick Chang
    • 5
  • Hoon Park
    • 6
  • Hyun-Dong Pai
    • 1
    • 2
    Email author
  1. 1.Department of Food Science and Biotechnology of Animal ResourcesKonkuk UniversitySeoulKorea
  2. 2.Bio/Molecular Informatics CenterKonkuk UniversitySeoulKorea
  3. 3.Department of Food BioengineeringJeju National UniversityJejuKorea
  4. 4.Department of Food Science and EngineeringEwha Womans UniversitySeoulKorea
  5. 5.Department of Food and Animal BiotechnologySeoul National UniversitySeoulKorea
  6. 6.Department of Food ScienceSun Moon UniversityChungnamKorea

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