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KMID : 1134820120410050695
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 5 p.695 ~ p.699
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Optimal Extraction Conditions of Flavonoids from Onion Peels via Response Surface Methodology
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Jeon Seon-Young
Baek Jeong-Hwa
Jeong Eun-Jeong
Cha Yong-Jun
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Abstract
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The objective of this study was to set the optimal extraction condition of flavonoids from onion peels as a by-product generated from the onion industry without suitable processing. Four independent variables, affecting extraction conditions, which are solvent concentration (X1), extraction temperature (X2), pH of the solvent (X3), and solvent ratio to onion peel (X4) were optimized using response surface methodology (RSM). A model equation obtained from RSM is 0.772 of R-square and 0.278 of lack of fit (p>0.05) for the optimal extraction conditions. From the ridge analysis, the conditions flavoring the highest extraction were solvent concentration (v/v) of 70%, extraction temperature of 40oC, extraction solvent pH of 5.3, and a solvent ratio to onion peel ratio of 1:63 (w/v). The flavonoid content obtained under optimal conditions showed 302.63 mg/g, which is 1.12 times higher than the prediction value.
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KEYWORD
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onion peel, total flavonoid, extraction condition, response surface methodology
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