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.
REN Manni
,
GAO Zengming
,
WANG Cuntang
. Effects of extraction solvents on the phenolic contents and antioxidantactivities of onion (Allium cepa L.) peels[J]. Food and Fermentation Industries, 2019
, 45(17)
: 189
-193
.
DOI: 10.13995/j.cnki.11-1802/ts.020665
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