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http://dx.doi.org/10.3746/jkfn.2012.41.5.695

Optimal Extraction Conditions of Flavonoids from Onion Peels via Response Surface Methodology  

Jeon, Seon-Young (Dept. of Food and Nutrition, Changwon National University)
Baek, Jeong-Hwa (Dept. of Food and Nutrition, Changwon National University)
Jeong, Eun-Jeong (Dept. of Food and Nutrition, Changwon National University)
Cha, Yong-Jun (Dept. of Food and Nutrition, Changwon National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.41, no.5, 2012 , pp. 695-699 More about this Journal
Abstract
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 ($X_1$), extraction temperature ($X_2$), pH of the solvent ($X_3$), and solvent ratio to onion peel ($X_4$) 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 $40^{\circ}C$, 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.
Keywords
onion peel; total flavonoid; extraction condition; response surface methodology;
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