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KMID : 1024420090130020147
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Food Engineering Progress
2009 Volume.13 No. 2 p.147 ~ p.153
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Extraction of Quercetin and Its Glucosides from Onion Edible Part Using Solvent Extraction and Various Extraction Assisting Methods
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Jin Eun-Young
Park Young-Seo
Jang Jae-Kweon
Chung Myong-Soo
Park Hoon
Sim Gun-Sub
Choi Young-Jin
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Abstract
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Quercetin is one of the main flavonoids from onion. To use quercetin as a functional component for onion food products, the effects of various extraction assisting methods such as juicing methods, microwave, ultrasound and enzyme treatments on the yield of quercetin and its glucosides were investigated. For conventional solvent extraction, the highest yield of quercetin and its glycosides was achieved with 0.8 mL/g of 60% methanol at 50℃ for 15 min. The juicing methods using mixer and screw showed no influence on the yield. Microwave and ultrasound treatments showed 2.14 times and 2.06 times more quercetin yields than non-treated extraction, respectively. For cellulose and viscozyme treatments, the highest yields of quercetin were achieved with 0.5 mL/g of 1% enzyme-0.1M sodium acetate (pH 5.2) buffer solution. Cellulase and viscozyme treatment improved quercetin yield 1.65 times and 2.29 times more than non-treated one, respectively.
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KEYWORD
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quercetin, extraction, onion, extraction assisting methods
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