We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
"Onion oleoresins; extraction comparison and phytochemical characterization".
- Authors
Subtain, Muhammad; Pasha, Imran; Ahmad, Farah
- Abstract
Onion oleoresins being key coloring and flavoring compounds of onions have industrial significance due to their rich phytochemical profile and other volatile and non-volatile compounds. By adopting appropriate extraction methods, a higher yield of oleoresins can be obtained for intended applications. In the conducted study, 5 different extraction methods including (i) solvent extraction (ii) steam distillation (iii) supercritical fluid extraction (SCFE), (iv) three phase partitioning and (v) extraction after cryogenic grinding, were compared in terms of extraction and then to evaluate their phytochemicals, antioxidants and other structural and fatty acids profile. Among all methods tested, the highest yield was obtained as 0.69 ± 0.03% through steam distillation. In terms of phytochemicals, antioxidants and volatile contents, oleoresins extracted using supercritical fluid extraction (SCFE) were marked best. SCFE oleoresins were further subjected to structural profiling through Fourier transform infrared (FTIR) spectroscopy and fatty acid profiling through gas chromatography attached with flame ionization detector (GC-FID). Different functional groups and total 11 fatty acids were analyzed in selected extracts. It was concluded that, although SCFE exhibited a bit lower yield but were found best in terms of characterization making them a suitable functional ingredient for food and industrial uses. Oleoresins' yield can further be enhanced by optimizing the extraction methods resulting in higher yield with more purity.
- Subjects
OLEORESINS; SUPERCRITICAL fluid extraction; ONIONS; FLAME ionization detectors; CRYOGENIC grinding; PHASE partition
- Publication
Journal of Food Measurement & Characterization, 2024, Vol 18, Issue 6, p4221
- ISSN
2193-4126
- Publication type
Article
- DOI
10.1007/s11694-024-02488-9