Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction

Onion (Allium cepa L.) peels were extracted by ethanol, hot water and subcritical water (SW) extraction and their antioxidant activities were evaluated. Extraction yields of SW extraction were 4-fold higher than ethanol extraction. However, the ethanol extraction increased the total phenolics contents (327.5 mg GAE/g extract) and flavonoids contents (183.95 mg QE/g extract) in the onion peel extract. The onion peel extracts by ethanol extraction showed greater DPPH radical scavenging activities and greater antioxidant activities determined by ferric thiocyanate assay than those by hot water extraction and SW extraction at 165A degrees C. Antioxidant activity of onion peel extract by SW extraction at 110A degrees C was similar to that of ethanol extraction. HPLC profiles revealed that SW extraction at lower temperature (110A degrees C) increased the concentration of quercetin. These results demonstrated that the onion peel extracts produced by SW extraction technique have great potential as a source for useful antioxidant.