Extraction of Quercetin from Onion

Abstract

Abstract: Quercetin as a natural food antioxidant was extracted from onion. By the orthogonal experiment, the optimal extraction condition was determined by NaOH solution concentration 0.03mol/L, extraction temperature 60℃, ratio of onion to solvent 1:2, extraction time 120min and the end point of acid sedimentation pH 2. The antioxidant activity was examined by the experiment of inhibiting oxidation of linoleic acid. It showed that quercetin extracted from onion exhibited good antioxidant ability.

Key words: onion, quercetin, antioxidant ability

LI Bing, WU Jian-Wen, LI Lin, CHEN Ling, LI Xiao-Xi. Extraction of Quercetin from Onion[J]. FOOD SCIENCE, 2005, 26(4): 137-141.

[1]	WANG Qiming, TANG Yuwan, LI Chunyi, ZHAO Jichun, ZHANG Yuhao, MING Jian. Spectroscopic Analysis of Interaction between Gliadin and Quercetin under Different NaCl Concentrations [J]. FOOD SCIENCE, 2021, 42(8): 29-39.
[2]	LI Chaoyang, DOU Zhongyou, ZHANG Liping, DIAO Jingjing, JIANG Lianzhou, MA Ping. Effect of Carrier Oil on Physicochemical Stability and Bioavailability of Quercetin Nanoemulsion [J]. FOOD SCIENCE, 2021, 42(12): 85-90.
[3]	JIA Na, SUN Jia, LIU Dan, JIN Boyang, LIU Dengyong. Effect of Quercetin on the Structure and Gel Properties of Pork Myofibrillar Protein under Oxidative Conditions [J]. FOOD SCIENCE, 2021, 42(10): 45-51.
[4]	WEI Qianqian, FAN Jinling, ZHU Wenxue, BAI Xiting, REN Guoyan. Preparation and Characterization of Phytoglycogen-Quercetin Complex [J]. FOOD SCIENCE, 2020, 41(7): 14-22.
[5]	WANG Qiming, TANG Yuwan, YANG Yaxuan, LIU Shijian, ZHAO Jichun, ZHANG Yuhao, MING Jian. Effects of pH on Wheat Gliadin-Quercetin Interaction and Properties of Pickering Emulsions Stabilized by Their Complex [J]. FOOD SCIENCE, 2020, 41(20): 27-34.
[6]	ZHU Xiaodan, JIA Chunhong, WANG Dong, JING Junjie, HE Min. Residues and Safety Evaluation of Fluazinam in Green Chinese Onion (Allium fistulosum L. var. giganteum Makion) and Shallot (Allium ascalonicum) [J]. FOOD SCIENCE, 2019, 40(21): 150-155.
[7]	JIA Na, ZHANG Fengxue, WANG Letian, SUN Jia, LIU Dengyong. Quercetin Inhibited Protein and Lipid Oxidation and Improved Quality Properties of Minced Pork during Chilled Storage [J]. FOOD SCIENCE, 2019, 40(21): 196-202.
[8]	YE Fayin, Lü Xia, LI Jinfeng, WANG Yongde,, ZHAO Guohua. Synthesis of Quercetin-Carboxymethyl Sweet Potato Starch Ester [J]. FOOD SCIENCE, 2019, 40(2): 239-244.
[9]	LI Xiaolei, ZHENG Lili, AI Binling, ZHENG Xiaoyan, YANG Yang, YANG Jingsong, SHENG Zhanwu. Binding between Quercetin and β-Lactoglobulin B: Mechanism and Improved Solubility of Quercetin [J]. FOOD SCIENCE, 2019, 40(16): 8-16.
[10]	JIANG Aili, HU Wenzhong, ZHANG Weina, CHEN Chen, LIU Chenghui, ZHOU Fuhui. Effect of Allyl Isothiocyanate Treatment on Physiological Metabolism of Fresh-Cut Purple Cabbage [J]. FOOD SCIENCE, 2018, 39(3): 252-258.
[11]	WAN Meizhi, MENG Xianjun. Anthocyanin Composition and Antioxidant Activity of Cranberry [J]. FOOD SCIENCE, 2018, 39(22): 45-50.
[12]	MA Lin, YAO Ting, REN Xiangfeng, TAN Taicong, ZHANG Liangran, WANG Yousheng. Effects of PDEs Gene Deletion in Saccharomyces cerevisiae on Antioxidant and Volatile Substances in Mopan Persimmon Wine [J]. FOOD SCIENCE, 2018, 39(22): 80-86.
[13]	MIN Jialing, XU Chunlian, SHU Xiang, QIU Qiqi, NIE Shaoping, XIE Mingyong, HU Xiaojuan. Impact of Long-Term Dietary Quercetin Exposure on Breast Development in Mice [J]. FOOD SCIENCE, 2018, 39(21): 116-121.
[14]	REN Shuncheng, SUN Xiaosha. Effects of Rutin and Quercetin on the Physicochemical Properties of Wheat Starch [J]. FOOD SCIENCE, 2018, 39(2): 25-30.
[15]	WANG Dawei, SONG Yunyu, LIU Yang, ZHANG Jing, CAO Chenyu. Properties and Structure of Dietary Fiber from Tillering Onion [J]. FOOD SCIENCE, 2018, 39(2): 53-57.

Extraction of Quercetin from Onion

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments