Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity

Viera, Vanessa Bordin; Piovesan, Natiéli; Mello, Renius; Barin, Juliano Smanioto; Fogaça, Aline de Oliveira; Bizzi, Cezar A.; Flores, Érico M.M.; Costa, Ana Caroliny Vieira da; Pereira, Diego Elias; Soares, Juliana Késsia Barbosa; Kubota, Ernesto Hashime

doi:10.1080/15428052.2021.1910095

Cited by 20 publications

(16 citation statements)

References 34 publications

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“…In addition, the DPPH scavenging activity was 69.97 ± 0.12% after the UAE extraction of bioactives from red OS using methanol as an extraction solvent. Bordin Viera et al [ 28 ] reported a lower TAC of dried red OS ranging from 0.82 to 4.31 mg C3G/g DW compared to ours. Moreover, the authors stated that the TPC in the UAE of red OS ranged from 117.50 to 822.87 mg GAE/g DW, with greater values observed in the continuous mode (130 and 750 W) and pulsed mode (750 W) with increasing solvent concentration (60–80%).…”

Section: Resultscontrasting

confidence: 66%

Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials

et al. 2022

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The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities. Two different variants of powders were obtained using a combination of gelation and freeze-drying techniques and characterized by encapsulation efficiency, antioxidant activity, phytochemical content, and color. Stability during storage and the bioavailability of anthocyanins in the in vitro simulated digestion were also examined. Powder V2, with a higher concentration of polysaccharides than V1, allowed a better encapsulation efficiency (90.53 ± 0.29%) and good stability during storage. Both variants had a high content of phytochemicals and antioxidant activity. In vitro investigations proved that an increased polysaccharides concentration offers the best protection for anthocyanins. Thus, a controlled release of the anthocyanins in the intestinal medium was achieved. The powder with the highest encapsulation efficiency was added to crackers, followed by phytochemical characterization to assess its potential added value. The addition of the micro-particles improved the functional characteristics such as antioxidant activity, showing its suitability for the development of bakery products. The attained results may bring implicit benefits to consumers, who can benefit from improved bioactive concentrations in foodstuffs, with significant health benefits.

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Section: Resultscontrasting

confidence: 66%

Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials

et al. 2022

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“…The optimal UAE conditions that maximized the DPPH scavenging activity of the extracts from Welsh onion leaves were 70% v/v ethanol, 60 °C, and 10 min. This allowed for the obtaining of extracts of Welsh onion leaves with DPPH scavenging activity of 34.07 mg Trolox/100 g. Bordin Viera et al [ 45 ] obtained ethanolic Allium cepa L. extracts with DPPH scavenging activity of 23.52 mg Trolox/100 g using the following optimal UAE conditions: 25 °C, 20 min, 80% ethanol as solvent, and 750 W/L ultrasonic power.…”

Section: Resultsmentioning

confidence: 99%

Improvement of the Ultrasound-Assisted Extraction of Polyphenols from Welsh Onion (Allium fistulosum) Leaves Using Response Surface Methodology

Medina‐Jaramillo

Gómez-Delgado

López‐Córdoba

2022

Foods

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Welsh onion (Allium fistulosum) leaves contain several bioactive compounds that can be extracted and used to develop new value-added products (e.g., functional foods and dietary supplements). In the current work, optimal ultrasound-assisted extraction (UAE) conditions to obtain extracts with high polyphenols content and DPPH (1,1-diphenyl-2-picrylhydrazil) scavenging activity were identified using response surface methodology. A complete 3k factorial design was used to evaluate the effect of different variables of the UAE (extraction temperature, time, and ethanol concentration) on the polyphenols content and the DPPH scavenging activity of the extracts. The best conditions for UAE to reach both the highest values of total polyphenols content (51.78 mg GAE/100 g) and DPPH scavenging activity (34.07 mg Trolox equivalents/100 g) were an extraction temperature of 60 °C, time of 10 min, and ethanol concentration of 70% v/v. The antioxidant activity of the extracts obtained at the optimal conditions was also evaluated by 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) and ferric reducing antioxidant power (FRAP) assays obtaining values of 155.51 ± 2.80 μM Trolox/100 g and 1300.21 ± 65.55 μM Trolox/100 g, respectively. Moreover, these extracts were characterized by UHPLC-ESI+-Orbitrap-MS analysis finding that cyanidin (6.0 mg/kg) was the phenolic compound found in the highest amount followed by quercetin-3-glucoside (4.4 mg/kg).

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“…The extraction efficiency of phenolic compounds is dependent on several factors, such as the solid–liquid ratio, temperature, time, particle size, pH, and solvent type. Solvent application is a method commonly used in the extraction of several biocompounds, where the extraction efficiency is mainly affected by the affinity of the solvent with the compounds present in the matrix (Bordin Viera et al, 2021; Martínez‐Ramos et al, 2020). Table 1 shows the TPC, TAC, and TFC of the different purple onion peel extracts obtained.…”

Section: Resultsmentioning

confidence: 99%

“…Depending on the variety, onions can have different colors (e.g., red, purple, yellow, white, etc. ), associated with the content of natural pigments present, such as anthocyanins in the red and purple varieties (Bordin Viera et al, 2021; Ren et al, 2020). The phenolic extracts from purple onion peel are an eco‐friendly and low‐cost alternative for the development of new products, being used as a substitute for artificial pigment (Ali et al, 2016), an antioxidant agent in oils (Drăghici et al, 2018), healing in bio‐adhesives (Pagano et al, 2020) and, active compound in film development for food products (Santos et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins

Santos

Martins

2022

Food Processing Preservation

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The aim of this study was to evaluate the influence of bio‐based solvent (ethanol, water, and acetic acid) on the extraction of phenolic (TPC), anthocyanins (TAC), and flavonoids (TFC) from purple onion peel and also analyze the effects of storage temperature on the kinetics of anthocyanin degradation and color stability of the phenolic‐rich extract obtained. The purple onion extract obtained with 60% ethanol (E60E) showed, respectively, TPC, TAC, and TFC about 3.4, 2.5, and 4.45 times higher than the other solvents used. E60E showed higher antioxidant and antibacterial potential compared to other solvents. E60E was stored at 4, 25, and 38°C, a half‐life of 285, 48.81, and 21.80 days was obtained, respectively. The degradation of anthocyanins in E60E occurred by an endothermic and non‐spontaneous reaction with activation energy of 54.65 kJ mol−1, being strongly related to the thermal sensitivity of the phenolic compound. Novelty impact statement Purple onion peel is a food waste rich in bioactive compounds, being a low‐cost alternative for obtaining extracts with coloring and functional potential. The results of this study indicate that the purple onion peel is an excellent source for obtaining a phenolic‐rich extract with high antioxidant and antimicrobial activity. The anthocyanin, color, and stability index indicates that the extract can applied in several biosectors (e.g., pharmaceutical, cosmetic, and food industries).

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Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity

Cited by 20 publications

References 34 publications

Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials

Value-Added Crackers Enriched with Red Onion Skin Anthocyanins Entrapped in Different Combinations of Wall Materials

Improvement of the Ultrasound-Assisted Extraction of Polyphenols from Welsh Onion (Allium fistulosum) Leaves Using Response Surface Methodology

Recovery of phenolic compounds from purple onion peel using bio‐based solvents: Thermal degradation kinetics and color stability of anthocyanins

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