Método alternativo de extracción asistida por microondas para el estudio de compuestos bioactivos presentes en cebolla (Allium cepa L.)

  1. González-de-Peredo, A.V. 1
  2. Vázquez-Espinosa , M. 1
  3. Espada-Bellido, E. 1
  4. Ferreiro-González, M. 1
  5. Barbero, G.F. 1
  6. Palma, M. 1
  1. 1 Universidad de Cádiz
    info

    Universidad de Cádiz

    Cádiz, España

    ROR https://ror.org/04mxxkb11

Book:
XLIII Jornadas de Viticultura y Enología de la Tierra de Barros ; III Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 7 de mayo de 2021
  1. Carmen Fernández-Daza Álvarez
  2. Mª Teresa Guerra Sánchez-Simón
  3. Mª Carmen Vidal-Aragón de Olives

Publisher: Centro Universitario Santa Ana

Year of publication: 2021

Pages: 335-353

Congress: Jornadas de Viticultura y Enología de Tierra de Barros (43. 2021. Almendralejo)

Type: Conference paper

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Abstract

Onion is a highly cultivated and consumed vegetable with excellentbeneficial properties for consumer’s health. The phenoliccompounds, and especially flavonols, present in onion bulbs areone of the main responsible for these properties. The presentstudy proposes the development of a new microwave-assistedextraction method for the extraction of the majority flavonolsin onion. Different extraction variables, including solvent composition,pH, temperature and sample-solvent ratio were studiedapplying the Box-Behnken response surface methodology.The percentage of methanol in the extraction solvent and thepH were the most influential variables in the extraction of flavanols(93.8% methanol in water at pH 2). The developed methodpresented high repeatability and intermediate precision (RSD <5%) and an optimal extraction time of only 10 minutes. Finally,the MAE method developed was applied to different varietiesof onion (red, white and yellow).

Data source: Dialnet