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KMID : 1134820190480040441
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 4 p.441 ~ p.446
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Optimization of Ultrasound-Assisted Extraction of Antioxidant Compounds from Onion Peels Using Response Surface Methodology
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Heo Hui-Jin
Lee Ha-Na
Kim Young-Hwa
Jeong Heon-Sang
Lee Jun-Soo
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Abstract
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Onion peels are a rich source of antioxidant compounds that have beneficial effects on human health. This study was conducted to optimize the ultrasound-assisted extraction (UAE) conditions for the extraction of phenolics from onion peels using response surface methodology (RSM). The optimized conditions were compared with maceration extraction (MAE) methods. A Box-Behnken design was employed to develop the following three extracting parameters: ethanol concentration (X1: 40∼80%), extraction time (X2: 10∼50 min), ultrasonic power (X3: 150∼250 W). The optimum extraction conditions of 1,1-diphenyl-2-picrylhydrazyl (38.1 mg Trolox equivalent/g dw) and 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (77.8 mg Trolox equivalent/g dw) radical scavenging activities and total phenolic content (76.0 mg gallic acid equivalent/g dw) were obtained at X1=56.8%, X2=36.4 min, and X3=200.8 W. The predicted results matched well with the experimental results obtained using the optimal extraction conditions, which validated the RSM model with a good correlation. Finally, UAE showed greater extraction efficiency than MAE.
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KEYWORD
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optimization, ultrasound-assisted extraction, onion peel, response surface methodology, antioxidant
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