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arXiv · 2104.06109

Optimization of Sequential Microwave-Ultrasound-Assisted Extraction for Maximum Recovery of Quercetin and Total Flavonoids from Red Onion (Allium cepa L.) Skin Wastes

Zeinab Jabbari Velisdeh·Ghasem D. Najafpour·Maedeh Mohammadi·Fatemeh Poureini
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Abstract

This study aimed to optimize the extraction conditions in order to maximize the recovery yields of quercetin and total flavonoids from red onion skin wastes using sequential microwave-ultrasound-assisted extraction. Five effective factors on quercetin extraction yield were investigated using response surface methodology. The method was successfully performed under optimal conditions of 60 s microwave irradiation followed by 15 min sonication at 70 {\deg}C, 70% ethanol with solvent to solid ratio of 30 mL/g. Based on the optimization results, ultrasound temperature was found to be a highly significant and influential factor for the recovery. The maximum recovery yields of quercetin and total flavonoids from red onion skin were estimated to be 10.32 and 12.52%, respectively. The predicted values for quercetin (10.05%) and total flavonoids (12.72%) were very close to the experimental results. The recovery yields obtained from different extraction methods were as follows: ultrasound-microwave-assisted extraction (7.66% quercetin and 10.18% total flavonoids), ultrasound-assisted extraction (5.36% quercetin and 8.34% total flavonoids), and microwave-assisted extraction (5.03% quercetin and 7.91 % total flavonoids). The validity of the projected model was examined by the obtained experimental data; in which, the validated model was suitable for the recovery of the valuable products from onion skin wastes for further scale-up in the food processes.

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Zeinab Jabbari Velisdeh, Ghasem D. Najafpour, Maedeh Mohammadi, Fatemeh Poureini. 2021-04-13. Optimization of Sequential Microwave-Ultrasound-Assisted Extraction for Maximum Recovery of Quercetin and Total Flavonoids from Red Onion (Allium cepa L.) Skin Wastes. https://arxiv.org/abs/2104.06109

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