Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.)

This study evaluated the content of phenolic compounds, total flavonoids and anthocyanins, as well as the antioxidant and antimicrobial activity, of red onion skin extract (Allium cepa L.) that was obtained by conventional extraction at different times (30, 60, 120 and 240 minutes) and using differe...

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Main Author:	Farah Nadhirah
Other Authors:	Viera, V.B.
Format:	Journal
Published:	International Food Research Journal, Universiti Putra Malaysia 2017
Subjects:	Biological sciences
Online Access:	http://www.myjurnal.my/public/article-view.php?id=106781

id	oai:www.myjurnal.my:106781
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spelling	oai:www.myjurnal.my:1067812018-09-20T00:00:00Z Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.) Farah Nadhirah Biological sciences This study evaluated the content of phenolic compounds, total flavonoids and anthocyanins, as well as the antioxidant and antimicrobial activity, of red onion skin extract (Allium cepa L.) that was obtained by conventional extraction at different times (30, 60, 120 and 240 minutes) and using different concentrations of ethanol (20, 40, 60 and 80%). The antioxidant activity of the extracts was evaluated using the following methods: DPPH radical sequestration, the inhibition of the auto-oxidation of the ?-carotene system, FRAP and IC50. The antimicrobial activity was evaluated by the disk diffusion method. The best results for phenolics, flavonoids and anthocyanins were found using extraction with 80% solvent at 165, 60 and 120 minutes respectively. In relation to the antioxidant activity using the FRAP, DPPH and IC50 methods, the best values were found using 80% solvent at 120, 30 and 30 minutes of extraction respectively. The best value for antioxidant activity determined by the ?-carotene method was with 59.32% solvent at 240 minutes of extraction. No antimicrobial activity of the extracts in relation to the tested microorganisms was detected. The results of this study showed that the concentration of 80% ethanol favored the extraction of phenolic compounds, flavonoids and total anthocyanins, as well as producing the highest antioxidant activities found by the different methods. The best extracts in terms of antioxidant activity by the DPPH and IC50 methods were obtained with the lowest extraction time of 30 minutes, in contrast to the extraction time of 240 minutes, which produced the highest antioxidant activity by the ?-carotene methods. International Food Research Journal, Universiti Putra Malaysia Viera, V.B. 2017-00-00 Journal application/pdf 106781 www.myjurnal.my/filebank/published_article/5600313.pdf www.myjurnal.my/public/article-view.php?id=106781
repository_type	Digital Repository
institution_category	Local Institution
institution	MyJournal
building	MyJournal Repository
collection	Online Access
topic	Biological sciences
spellingShingle	Biological sciences Farah Nadhirah Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.)
description	This study evaluated the content of phenolic compounds, total flavonoids and anthocyanins, as well as the antioxidant and antimicrobial activity, of red onion skin extract (Allium cepa L.) that was obtained by conventional extraction at different times (30, 60, 120 and 240 minutes) and using different concentrations of ethanol (20, 40, 60 and 80%). The antioxidant activity of the extracts was evaluated using the following methods: DPPH radical sequestration, the inhibition of the auto-oxidation of the ?-carotene system, FRAP and IC50. The antimicrobial activity was evaluated by the disk diffusion method. The best results for phenolics, flavonoids and anthocyanins were found using extraction with 80% solvent at 165, 60 and 120 minutes respectively. In relation to the antioxidant activity using the FRAP, DPPH and IC50 methods, the best values were found using 80% solvent at 120, 30 and 30 minutes of extraction respectively. The best value for antioxidant activity determined by the ?-carotene method was with 59.32% solvent at 240 minutes of extraction. No antimicrobial activity of the extracts in relation to the tested microorganisms was detected. The results of this study showed that the concentration of 80% ethanol favored the extraction of phenolic compounds, flavonoids and total anthocyanins, as well as producing the highest antioxidant activities found by the different methods. The best extracts in terms of antioxidant activity by the DPPH and IC50 methods were obtained with the lowest extraction time of 30 minutes, in contrast to the extraction time of 240 minutes, which produced the highest antioxidant activity by the ?-carotene methods.
author2	Viera, V.B.
author_facet	Viera, V.B. Farah Nadhirah
format	Journal
author	Farah Nadhirah
author_sort	Farah Nadhirah
title	Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.)
title_short	Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.)
title_full	Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.)
title_fullStr	Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.)
title_full_unstemmed	Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.)
title_sort	extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (allium cepa l.)
publisher	International Food Research Journal, Universiti Putra Malaysia
publishDate	2017
url	http://www.myjurnal.my/public/article-view.php?id=106781
first_indexed	2018-09-20T15:19:34Z
last_indexed	2018-09-20T15:19:34Z
_version_	1612247518554357760

Extraction of phenolic compounds and evaluation of the antioxidant and antimicrobial capacity of red onion skin (Allium cepa L.)

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