Optimization of microwave extraction method of phenolic compounds from red onion using response surface methodology and inhibition of lipoprotein low-density oxidation

Dairi, Sofiane; Dahmoune, Farid; Belbahi, Amine; Remini, Hocine; Kadri, Nabil; Aoun, Omar; Bouaoudia, Nadia; Madani, Khodir

doi:10.1016/j.jarmap.2021.100301

Cited by 15 publications

(11 citation statements)

References 41 publications

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“…Regarding the quadratic interaction of the percentage of methanol (X 1 2 ), it also showed a relevant effect on the response ( p -value < 0.0001). These results are consistent with those reported in the literature [ 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 ] and with those obtained in a previous study published by our research group on the application of UAE to onions [ 12 ], which indicate that the characteristics of the solvent used (pH and polarity) has a major influence on the extraction of these bioactive compounds from onion. Regarding the extraction of compounds such as the flavonoid glycosides that can be found in onion matrices, certain polar solvents, such as methanol or ethanol, have been used, since the compounds of interest are more soluble in this type of solvent [ 31 ].…”

Section: Resultssupporting

confidence: 93%

“…Thus, Jin E.Y. et al [ 20 ] carried out a Central Composite Design (CCD) with RSM. These authors specifically studied how the percentage of ethanol and time affect the extraction of quercetin, as determined by HPLC.…”

Section: Resultsmentioning

confidence: 99%

“…Furthermore, some articles have been found in the literature that use MAE [ 8 , 9 , 17 , 18 , 19 , 20 , 21 ], rather than more traditional and frequently used techniques such as sonication or centrifugation [ 22 , 23 , 24 ], for the extraction of flavonols from onions. Only one of these works investigates the influence that certain extraction variables, specifically extraction time and %ethanol in the extraction solvent, have on the extraction of flavonols [ 20 ]. The rest of these articles either do not carry out any optimization of the extraction method variables, or simply focus on the total phenolic compounds analyzed by spectrophotometric methods and not in flavonols.…”

Section: Introductionmentioning

confidence: 99%

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Optimization of a Microwave Assisted Extraction Method for Maximum Flavonols and Antioxidant Activity of Onion Extracts

et al. 2022

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Nowadays, consumers demand bioactive foods that have the potential to limit the risk of suffering from several medical conditions. Onions present these desirable capabilities owing to its high content in antioxidant bioactive compounds. This work has used a Box–Behnken design with a response surface methodology to determine the best conditions in which to extract the polyphenols that are found in onions. Two extraction methods—one for the extraction of total flavonols and another one intended to obtain extracts with the highest possible antioxidant activity—have been developed and optimized. The following factors have been studied: temperature, %methanol in water, solvent pH, and sample–solvent volumetric ratio. The optimal conditions for the extraction of flavonols were 93.8% methanol in water, pH 2, 50 °C extraction temperature and 0.2:17.9 g:mL sample–solvent ratio. The best antioxidant activity levels were registered when using 74.2% methanol in water, pH 2, 99.9 °C extraction temperature and 0.2:18.2 g:mL sample–solvent ratio. Both optimized methods used short extraction times, and presented good precision levels and successful results when used with an assortment of onion varieties. According to total flavonols and antioxidant activity data, with 7.557 ± 0.3261 and 12.08 ± 0.0379 mg g−1, respectively, the developed methods achieved comparable or even superior results to those obtained by other authors.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Optimization of a Microwave Assisted Extraction Method for Maximum Flavonols and Antioxidant Activity of Onion Extracts

et al. 2022

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“…In the study of Dairi et al. (2021), the increase in microwave power and extraction time increased phenolic compound content from red onion. However, a long extraction time with strong microwave power gave a low content.…”

Section: Resultsmentioning

confidence: 95%

“…In this figure, one can see that there is an optimum point around 10 min and X 3 of 400 W. As X 3 increased, the TMA content slightly decreased. In the study of Dairi et al (2021), the increase in microwave power and extraction time increased phenolic compound content from red onion. However, a long extraction time with strong microwave power gave a low content.…”

Section: Optimization Of the Anthocyanin Yield From Mae Of Red Cabbagesmentioning

confidence: 95%

Optimization of microwave‐assisted extraction of anthocyanins in red cabbage by response surface methodology

Yiğit

Yolaçaner

Hamzalıoğlu

et al. 2021

Food Processing Preservation

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Microwave and ultrasound extraction of antioxidant phenolic compounds from Lantana camara Linn. leaves: Optimization, comparative study, and FT‐Orbitrap MS analysis

de Jesus,

da Silva,

Wisniewski

et al. 2024

Phytochemical Analysis

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IntroductionThe species Lantana camara is used in folk medicine. The biological activities of this medicinal plant are attributable to the presence of various derivatives of triterpenoids and phenolic compounds present in its preparations, indicating excellent economic potential.ObjectiveIn this study, the operational conditions of ultrasound‐assisted extraction (UAE) and microwave‐assisted extraction (MAE) were optimized using Box–Behnken design to improve the total phenolic content (TPC) recovered in hydroethanolic extracts of L. camara leaves.Material and methodsThe TPC, total flavonoid content (TFC), and antioxidant activities of the hydroalcoholic extracts of L. camara, prepared by UAE and MAE under the optimized extraction conditions, were compared with those of the extracts obtained by conventional extraction methods.ResultsUnder the optimal conditions, the extracts obtained by UAE (35% ethanol, 25 min, and a solvent‐to‐solid ratio of 60:1 mL/g) and by MAE (53% ethanol, 15 min, and 300 W) provided high yields of 32.50% and 38.61% and TPC values of 102.89 and 109.83 mg GAE/g DW, respectively. The MAE extract showed the best results with respect to TPC, TFC, and antioxidant activities, followed by extracts obtained by UAE, Soxhlet extraction, decoction, maceration, and infusion, in that order.ConclusionThe results obtained indicate that L. camara may be used as an important source of antioxidant phenolic compounds to obtain products with high biological and economic potential, especially when the extraction process is performed under appropriate conditions using MAE and/or UAE, employing environmentally friendly solvents such as water and ethanol.

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Optimization of microwave extraction method of phenolic compounds from red onion using response surface methodology and inhibition of lipoprotein low-density oxidation

Cited by 15 publications

References 41 publications

Optimization of a Microwave Assisted Extraction Method for Maximum Flavonols and Antioxidant Activity of Onion Extracts

Optimization of a Microwave Assisted Extraction Method for Maximum Flavonols and Antioxidant Activity of Onion Extracts

Optimization of microwave‐assisted extraction of anthocyanins in red cabbage by response surface methodology

Microwave and ultrasound extraction of antioxidant phenolic compounds from Lantana camara Linn. leaves: Optimization, comparative study, and FT‐Orbitrap MS analysis

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