2015•Journal of Henan University of TechnologyRequires access
OPTIMIZATION OF ULTRASONIC-ASSISTED EXTRACTION TECHNOLOGY AND ANTIOXIDANT ACTIVITIES OF ONION FLAVONOIDS
Jia Na
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Abstract
The onion flavonoids ultrasonic-assisted extraction process was optimized by single-factor and orthogonal tests,and the antioxidant activity of onion flavonoids was determined by DPPH·and·OH scavenging method. The results showed that the optimum extraction conditions were as follows: 60%( V/V) ethanol as solvent,temperature 35 ℃,material-to-liquid ratio 1:25,ultrasonic power 360 W,and extraction time 30 minutes.Under the optimum conditions,the yield of onion flavonoids reached 1.20%;the DPPH·IC50value of onion flavonoids and 2,6-di-tert-butyl-para-cresol(BHT) were 8.5 μg/m L and 10.5 μg/m L,respectively;and the ·OH IC50 value of onion flavonoids and BHT were 11.8 μg/m L and 12.9 μg/m L,respectively. The results indicate that onion flavonoids have high antioxidant activity.