Pretreament method and optimization of conditions for the extraction of quercetin from purple shallot (Allium cepa)

Nguyen Thi Nhu LaC * , Nguyen Minh Thuy and Nguyen Van Thanh

* Corresponding author (ntnlac@nomail.com)

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Received: 20 Apr 2021
Accepted: 24 Oct 2016
Published: 24 Oct 2016
Title: Pretreament method and optimization of conditions for the extraction of quercetin from purple shallot (Allium cepa)
DOI: 10.22144/ctu.jsi.2016.024
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LạC N. T. N., Thủy, N. M., & Thành, N. V. (2016). Pretreament method and optimization of conditions for the extraction of quercetin from purple shallot (Allium cepa). CTU Journal of Science, (CĐ Nông nghiệp), 75-83. https://doi.org/10.22144/ctu.jsi.2016.024
Issue
No. Special issue on Agriculture (2016)
Section
Food Technology

Abstract

Purple shallot (Allium cepa) contains abundant bioactive compounds that are good for human health. This work investigated the feasibility of pretreatments including steaming (60÷120 seconds) and drying at 50÷90oC for 2÷6 hours to assist the extraction of bioactive compounds from red onion. Response surface methodology was used to optimize the extraction variables: ethanol concentration (40÷60%), extraction temperature (40÷60oC) and time (50÷70 min). Total quercetin content of onion extract was analyzed. The results showed that both steaming and drying could improve the extraction efficiency of bioactive compounds from the onion. The highest quercetin content that was 0,7 mg/g, were obtained in those extracts when onions were dried at 90oC for 4 hours prior to extraction. The statistical results illustrated that quadratic equations for four responses were significant and presented the coefficients of determination above 95%, indicating their suitability for prediction responses. Based on desirability function, the optimum operating conditions were found to be ethanol concentration of 50,81% v/v, extraction temperature of 50,27oC for 62,86 min. With these optimal conditions, the quercetin content in the extract was 1,255 mg/g.
Keywords: Purple shallot, anti-oxidant activity, quercetin, optimization, extraction

Tóm tắt

Hành tím (Allium ascalonicum) chứa các hợp chất có hoạt tính sinh học rất phong phú và tốt cho sức khỏe con người. Nghiên cứu đánh giá khả năng ứng dụng biện pháp tiền xử lý, bao gồm biện pháp hấp (60÷120 giây) và sấy ở 50÷90oC trong thời gian từ 2 đến 6 giờ để hỗ trợ quá trình trích ly hợp chất quercetin từ củ hành tím. Phương pháp bề mặt đáp ứng được sử dụng để tối ưu hóa các thông số của quá trích ly: nồng độ ethanol (40÷60%), nhiệt độ (40÷60oC) và thời gian trích ly (50÷70 phút). Hàm lượng quercetin trong dịch trích ly hành tím được phân tích. Kết quả cho thấy, cả hai biện pháp hấp và sấy đều có thể nâng cao hiệu quả trích ly các hợp chất có hoạt tính sinh học từ củ hành tím. Khi thực hiện quá trình sấy ở 90oC trong 4 giờ trước khi trích ly, hàm lượng quercetin trong dịch trích hành tím thu được là cao nhất (0,7 mg/g). Kết quả phân tích sử dụng mô hình bề mặt đáp ứng đã chứng minh phương trình bậc hai cho các biến phụ thuộc đều có ý nghĩa (p<0,001) với các hệ số xác định tương quan trên 95%, sự phù hợp của mô hình dự đoán cho biến phụ thuộc (quercetin) được ghi nhận. Dựa trên hàm mong muốn, các điều kiện tối ưu được tìm thấy ở nồng độ ethanol 50,81% v/v, nhiệt độ trích ly 50,27oC trong 62,86 phút. Dưới những điều kiện tối ưu, hàm lượng quercetin trong dịch trích đạt được là 1,255 mg/g.
Từ khóa: Hành tím, hoạt tính chống oxy hóa, quercetin, tối ưu hóa, trích ly

Article Details

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