Optimization of a Microwave Assisted Extraction Method for Maximum Flavonols and Antioxidant Activity of Onion Extracts

Abstract

Nowadays, consumers demand bioactive foods that have the potential to limit the risk of suffering from several medical conditions. Onions present these desirable capabilities owing to its high content in antioxidant bioactive compounds. This work has used a Box–Behnken design with a response surface methodology to determine the best conditions in which to extract the polyphenols that are found in onions. Two extraction methods—one for the extraction of total flavonols and another one intended to obtain extracts with the highest possible antioxidant activity—have been developed and optimized. The following factors have been studied: temperature, %methanol in water, solvent pH, and sample–solvent volumetric ratio. The optimal conditions for the extraction of flavonols were 93.8% methanol in water, pH 2, 50 °C extraction temperature and 0.2:17.9 g:mL sample–solvent ratio. The best antioxidant activity levels were registered when using 74.2% methanol in water, pH 2, 99.9 °C extraction temperature and 0.2:18.2 g:mL sample–solvent ratio. Both optimized methods used short extraction times, and presented good precision levels and successful results when used with an assortment of onion varieties. According to total flavonols and antioxidant activity data, with 7.557 ± 0.3261 and 12.08 ± 0.0379 mg g−1, respectively, the developed methods achieved comparable or even superior results to those obtained by other authors.

Keywords

• <i>Allium cepa</i> L.
• antioxidant activity
• Box–Behnken design
• flavonols
• microwave-assisted extraction
• onion