Investigation of The Effects of The Different Extraction Conditions on Phenolic Compounds Extraction from Onion Skin

Semra Topuz Türker; Mustafa Bayram

Makale detayları

Investigation of The Effects of The Different Extraction Conditions on Phenolic Compounds Extraction from Onion Skin

Yazarlar:

Semra Topuz Türker | Mustafa Bayram

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.13 Issue 2, pp.90-100

Belge Tipi:

Makale

Yayın Tarihi:

11/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001331445

pISSN:

2146-8168

Anahtar kelimeler:

Özet:

 Onion skin, which is a waste from the onion cultivation and processing industry, is one of the richest natural sources of phenolic compounds. In this study, the onion skin was extracted using different solvents and extraction times at various solid:solvent ratios to optimize the total phenolic compounds TPC and total flavonoid compounds TFC of the onion skin extract. The greatest content of TPC 61.29 mg GAEg and TFC 56.83 mg QEg of the extracts were obtained with 50 ethanol ethanolwater; vv in 0.2 g10 mL solid:solvent ratio. The highest TPC value was detected at the end of 90 minutes for 0.2 g5 mL 55.25 mg GAEg and at the end of 120 minutes for 0.2 g10 mL 60.14 mg GAEg, while the highest TFC 51.06; 56.55 mg QEg value for both solid:solvent ratios were detected at the end of 120 minutes. It was found that the TPC and TFC of the onion skin were strongly influenced by the extraction condition. The findings of this study show that onion skin extract is a good source of phenolic compounds and emphasize that the extraction parameters used in obtaining onion skin extract are important.

 Onion skin, which is a waste from the onion cultivation and processing industry, is one of the richest natural sources of phenolic compounds. In this study, the onion skin was extracted using different solvents and extraction times at various solid:solvent ratios to optimize the total phenolic compounds TPC and total flavonoid compounds TFC of the onion skin extract. The greatest content of TPC 61.29 mg GAEg and TFC 56.83 mg QEg of the extracts were obtained with 50 ethanol ethanolwater; vv in 0.2 g10 mL solid:solvent ratio. The highest TPC value was detected at the end of 90 minutes for 0.2 g5 mL 55.25 mg GAEg and at the end of 120 minutes for 0.2 g10 mL 60.14 mg GAEg, while the highest TFC 51.06; 56.55 mg QEg value for both solid:solvent ratios were detected at the end of 120 minutes. It was found that the TPC and TFC of the onion skin were strongly influenced by the extraction condition. The findings of this study show that onion skin extract is a good source of phenolic compounds and emphasize that the extraction parameters used in obtaining onion skin extract are important.

 Onion skin, which is a waste from the onion cultivation and processing industry, is one of the richest natural sources of phenolic compounds. In this study, the onion skin was extracted using different solvents and extraction times at various solid:solvent ratios to optimize the total phenolic compounds TPC and total flavonoid compounds TFC of the onion skin extract. The greatest content of TPC 61.29 mg GAEg and TFC 56.83 mg QEg of the extracts were obtained with 50 ethanol ethanolwater; vv in 0.2 g10 mL solid:solvent ratio. The highest TPC value was detected at the end of 90 minutes for 0.2 g5 mL 55.25 mg GAEg and at the end of 120 minutes for 0.2 g10 mL 60.14 mg GAEg, while the highest TFC 51.06; 56.55 mg QEg value for both solid:solvent ratios were detected at the end of 120 minutes. It was found that the TPC and TFC of the onion skin were strongly influenced by the extraction condition. The findings of this study show that onion skin extract is a good source of phenolic compounds and emphasize that the extraction parameters used in obtaining onion skin extract are important.

 Soğan yetiştirme ve işleme endüstrisinin atıklarından biri olan soğan kabuğu, fenolik bileşiklerin en zengin doğal kaynaklarından biridir. Bu çalışmada, soğan kabuğu ekstraktındaki toplam fenolik madde TFM ve toplam flavonoid TFL değerlerini optimize etmek için soğan kabuğu farklı katı:çözücü oranlarında çeşitli çözücüler ve ekstraksiyon süreleri kullanılarak ekstrakte edilmiştir. En yüksek TFM 61.29 mg GAEg ve TFL 56.83 mg KEg içeriği 0.2 g10 mL katı:çözücü oranında 50 etanol etanolsu; hh kullanılarak elde edilen ekstraktta tespit edilmiştir. En yüksek TFM değeri 0.2 g5 mL için 55.25 mg GAEg 90 dakika sonunda ve 0.2 g10 mL için 60.14 mg GAEg 120 dakika sonunda belirlenirken, her iki katı:sıvı oranı için en yüksek TFL 51.06; 56.55 mg KEg değeri 120 dakika sonunda saptanmıştır. Soğan kabuğundan elde edilen ekstraktın TFM ve TFL değerlerinin ekstraksiyon koşullarından önemli düzeyde etkilendiği tespit edilmiştir. Bu çalışmanın bulguları, soğan kabuğu ekstraktının iyi bir fenolik bileşik kaynağı olduğunu göstermekte ve bu ekstraktın eldesinde kullanılan ekstraksiyon parametrelerinin önemli olduğunu vurgulamaktadır.

Makale detayları

Investigation of The Effects of The Different Extraction Conditions on Phenolic Compounds Extraction from Onion Skin

Yazarlar:

Semra Topuz Türker | Mustafa Bayram

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.13 Issue 2, pp.90-100

Belge Tipi:

Makale

Yayın Tarihi:

11/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001331445

pISSN:

2146-8168

Bioactive compound

Extraction

Onion skin

Quercetin

WasteBiyoaktif bileşik

Ekstraksiyon

Soğan kabuğu

Kuersetin

Atık

Sayı

Makale detayları

Yazarlar: Semra Topuz Türker | Mustafa Bayram

Yayıncı: Tokat Gaziosmanpasa University

Ana Başlıklar: Gıda Bilimleri (Diğer)

Dergi: Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.13 Issue 2, pp.90-100

Belge Tipi: Makale

Yayın Tarihi: 11/2024

Belge Dili: İngilizce

Document ID (Org No.): 2001331445

pISSN: 2146-8168

Sayı

Yazarlar:

Semra Topuz Türker | Mustafa Bayram

Yayıncı:

Tokat Gaziosmanpasa University

Ana Başlıklar:

Gıda Bilimleri (Diğer)

Dergi:

Gaziosmanpaşa Bilimsel Araştırma Dergisi Vol.13 Issue 2, pp.90-100

Belge Tipi:

Makale

Yayın Tarihi:

11/2024

Belge Dili:

İngilizce

Document ID (Org No.):

2001331445

pISSN:

2146-8168