为有效利用废弃的洋葱外皮,以丙酮、甲醇、乙醇和水为溶剂,提取不同品种洋葱皮中的总酚和总黄酮物质,了解他们的含量及抗氧化活性的差异。选用体积分数为70%的丙酮、70%甲醇、70%乙醇和水分别提取红、白、黄3种颜色的洋葱皮,测其表皮中总酚、总黄酮含量。通过测定1,1-二苯基-2-苦肼基(2,2-diphenyl-1-1picrydrazyl,DPPH)自由基清除能力、三价铁还原能力(ferric reducing abilbity of plasma,FRAP)、2,2′-联氨-二-3-基-苯并噻唑-6-磺酸(2,2′-Azinobis-(3-ethylbenzthiazoline-6-sulphonate,ABTS)自由基清除能力,评价其体外抗氧化能力差异。结果显示,紫洋葱皮中抗氧化物质含量和抗氧化能力均显著高于黄、白洋葱皮。70%丙酮提取液中,总酚、总黄酮含量最高,体外抗氧化能力最高,且洋葱皮中总酚对抗氧化能力的贡献高于总黄酮。
The contents of total phenols and flavonoids in onion peels extracted with various solvents and their antioxidant activities were compared. Three color onion peels were extracted with 70% (v/v) acetone, 70% (v/v) methanol, 70% (v/v) ethanol and water, respectively, and the contents of total phenols and total flavonoids were determined. DPPH free radical scavenging ability, ferric reducing ability of plasma (FRAP), ABTS radical cation scavenging activity were used to evaluate antioxidant activity. It showed that the antioxidant contents and antioxidant capacity of purple onion peel were significantly higher than those of yellow and white onion peels. In addition, 70% acetone extract had the highest content of total phenols (95.46±6.60 mg GAE/100 g DW) and flavonoids (40.75±0.99 mg rutin/100 g DW). It provides a direction for the development and utilization of onion peel as a potential natural antioxidant resource in food and medicine.
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