Journal of the Korean Applied Science and Technology (한국응용과학기술학회지)

The Korean Society of Applied Science and Technology (한국응용과학기술학회)
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Analysis of Total Phenol, Flavonoid content and Antioxidant Activity of Various Extraction Solvents Extracts from Onion (Allium cepa L.) Peels

  • Duan, Yishan (Department of Food Science and Technology, Pusan National University) ;
  • Jin, Dong-Hyeok (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University) ;
  • Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University) ;
  • Lee, Young-Guen (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Dong-Seob (Department of Food Science and Technology, Pusan National University) ;
  • Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University) ;
  • Jang, Seong-Ho (Department of Bioenvironmental Energy, Pusan National University)
  • Received : 2015.08.20
  • Accepted : 2015.09.03
  • Published : 2015.09.30
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Abstract

Total phenol contents, total flavonoid contents and antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from onion (Allium cepa L.) peels were studied. The $IC_{50}$ values of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity in 70% ethanol extract were remained to be lowest followed by 70% methanol extract and CM extract. And the total phenol content ($113.56{\pm}0.86mg\;CAE/g$), total flavonoid content (49.63 mg QE/g) and ferric reducing antioxidant power value were also found to be the highest. In contrast, 70% methanol extract possessed the strongest antioxidant activity by ${\beta}$-carotene bleaching assay. CM extract displayed the lowest antioxidant activity compared with other extracts. Onion peels exhibited strong antioxidant activity and abundant phytochemicals, which could be used in a various food products to add phytochemicals and promote good health.

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