Optimal Extraction Conditions of Flavonoids from Onion Peels via Response Surface Methodology

전선영,; 백정화,; 정은정,; 차용준,

doi:10.3746/jkfn.2012.41.5.695

Cited by 9 publications

(3 citation statements)

References 11 publications

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“…Many researchers have attempted to utilize such byproducts, such as when Makgeolli byproducts were used as cosmetic materials [9] and flavonoid extract from onion peels as functional food material [10]. As for omija, Lee et al [4] determined the chemical components in different parts of omija and the quality characteristics of omija seed oils by roasting and extraction.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat

Hwa

Yeon

Hong³

et al. 2019

Foods

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This study evaluated the lignan contents of raw omija (R) and sugared omija (S), byproducts discarded after the use of raw omija, by HPLC and determined their bioactivity by feeding rats R and S for eight weeks. S retained 63% more lignan than R. Body weight gains in the raw omija-fed group (RO) and sugared omija-fed group (SO) decreased significantly compared to that of the control group (CON, p < 0.05). Glucose and aspartate aminotransferase levels in the serum of the experimental groups were lower than those in CON, especially in SO (p < 0.05). The amount of atrial natriuretic peptide in RO decreased significantly compared to that in CON (p < 0.05). The renin activity in RO increased and that in SO decreased compared to the same in CON (p > 0.05). Therefore, it was suggested that sugared omija contains lignan compounds and potentially contributes to bioactivity in that it decreases blood glucose levels and blood pressure.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat

Hwa

Yeon

Hong³

et al. 2019

Foods

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“…식재료 사용 후 발생하는 껍질과 뿌리는 부산물로서 가축의 사료로서 이 용함으로서 경제적인 중요성도 증가하고 있다 (Jeon et al, 2012;Mogren et al, 2007).…”

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The Compositions and Contents of Flavonol Glycosides in Onion (Allium cepa L.) Germplasm

Lee¹,

Lee²,

Kim³

et al. 2014

Korean Journal of Crop Science

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Flavonols as a major kind of plant secondary metabolites are known for health-promoting compounds in onions (Allium cepa L.). The objectives of this study are to determine profiles of flavonol glycosides in different 75 onion accessions. A total of five flavonols (quercetin 3,4'-diglucoside, Q34'diG; quercetin 3-glucoside, Q3G; quercetin 4'-glucoside, Q4'G; isorhamnetin 4'-glucoside, I4'G; quercetin, Q) were identified from onion accessions. In positive ion mode using LC-ESI-MS, individual flavonols were confirmed from one and two glycosylation binding with aglycone such as quercetin and isorhamnetin. Total flavonol contents were distributed in white onion (range of 0.18-6.47 mg/g DW) and purple onion accessions (range of 2.39-6.47 mg/g), respectively. The mean of flavonol contents in purple onion (4.41 mg/g) showed 1.4-fold higher than white onion (3.23 mg/g). The Q34'diG and Q4'G were considered as the major compounds of flavonol glycosides in onion accessions.

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“…양파의 가식부분에는 0.01%의 quercetin이 함유 되어 있으나, 겉껍질 로 갈수록 함량이 높아져 양파껍질에는 순무게의 6.5%에 달하 는 quercetin이 있다 [7,17]. 그러나 단체급식의 위생화, 소비자 의 신선식품선호 등의 추세로 대부분 껍질이나 뿌리를 절단한 깐양파와 같은 1차 가공형태로 유통되므로 가공 후 발생하는 부산물인 껍질과 뿌리는 사료로 이용하거나 일부는 폐기되고 있으나, 최근에는 이를 활용한 생리활성물질을 가지는 고부가 가치의 기능성 식품소재로서의 개발이 시도되고 있다 [9,10].…”

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Reduction in Residual Pesticides and Quercetin Yields in Onion Peel Extracts by Washing

정은정¹,

차용준

2012

Journal of Life Science

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This study was conducted to assess the removal of residual pesticides and to obtain high amounts of quercetin in onion peel extracts (OPEs) by 4 washing treatments. Washing is one of the standard processing steps in obtaining functional food ingredients from onion peel. After a first detergent wash (0.2% w/v) (DW) and hot air drying (80 o C, 24 hr) (B), 4 washing treatments were tested, including a second DW (C), ultrasonication (50 o C, 10 min) plus DW (D), 0.3% H2O2 (v/v) plus DW (E), and blanching (95-97 o C, 2 min) plus DW (F). This was followed by 60% (v/v) ethanol extraction and vacuum freeze drying of the OPE. The E treatment yielded 89.04% OPE and a quercetin content of 96.84% in the OPE compared with the B treatment, and had the highest efficiency of all treatments tested. The OPE was tested for the presence of 177 residual pesticides and three compounds were detected in all treatments: cyhalothirn, fluquinconazole and procymidone. Cyhalothirn and fluquinconazole levels were below the permitted levels for fresh onion, while procymidone was present in the high level range of 128.01~133.46 mg/kg in all samples. The E treatment was a better washing method than the others for removal of residual pesticides. It could reduce the level of residual pesticides without changing the functional properties of the OPE.

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Optimal Extraction Conditions of Flavonoids from Onion Peels via Response Surface Methodology

Cited by 9 publications

References 11 publications

Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat

Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat

The Compositions and Contents of Flavonol Glycosides in Onion (Allium cepa L.) Germplasm

Reduction in Residual Pesticides and Quercetin Yields in Onion Peel Extracts by Washing

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