Comparative study on the flavonoids extraction rate and antioxidant activity of onions treated by three different drying methods

References

• Xie, Z.-J.; Tang, Y.-M.; Ying, H.-E. Study on the Extraction Conditions of Antioxidants from Onion. China Condiment. 2011, 369, 59–64. DOI: 10.3969/j.issn.1000-9973.2011.12.016
   Google Scholar
• Mallor, C.; Arnedo-Andrés, M.-S.; Garcés-Claver, A. Assessing the Genetic Diversity of Spanish Allium cepa, Landraces for Onion Breeding Using Microsatellite Markers. Sci. Horticult. 2014, 170, 24–31. DOI: 10.1016/j.scienta.2014.02.040.
   Web of Science ®Google Scholar
• Pérez-Gregorio, M.-R.; Regueiro, J.; González-Barreiro, C.; Rial-Otero, R.; Simal-Gándara, J. Changes in Antioxidant Flavonoids during Freeze-Drying of Red Onions and Subsequent Storage. Food Cont. 2011, 22, 1108–1113. DOI: 10.1016/j.foodcont.2011.01.006.
   Web of Science ®Google Scholar
• Qi, Y.; Ding, J.-T.; Su, J.-X.; Liu, Y.-M. Study on the Contents of Flavonoids in Different Part of Onions and Its Antioxidant Activity. Food Nutr. China. 2010, 5, 67–71. DOI: 10.3969/j.issn.1006-9577.2010.05.019.
   Google Scholar
• Song, Y.-X.; Min, Y.-T.; Zhang, F.; Ma, Q.-Y. Comparison and Determination of Flavonoids in Red, Yellow, Purple Onion Skin. China Condiment. 2012, 37, 94–95.
   Google Scholar
• Raventós, M.; Duarte, S.; Alarcón, R. Application and Possibilities of Supercritical CO2 Extraction in Food Processing Industry: An Overview. Food Sci. Technol. Int. 2002, 8, 269–284. DOI: 10.1106/108201302029451.
   Web of Science ®Google Scholar
• Wang, Y.-T. Study on Extraction Technology of Flavonoids from Onion Peel. Hebei University of Science and Technology: Hebei, 2009; pp 1-61. DOI: 10.7666/d.y1473631.
   Google Scholar
• Jiang, S.-H.; Wang, W.-L.; Gong, Z.-Q.; Xu, L.-H.; Song, S.-S.; Chen, X.-Y. Comparison of Different Technology for Extracting Flavonoids from Onion Skin. Food Sci. Technol. 2014, 8, 200–204 DOI: 10.13684/j.cnki.spkj.2014.08.042.
   Google Scholar
• Ren, F.; Perussello, C.-A.; Kerry, J.-P.; Zhang, Z.; Tiwari, B.-K. Effect of Agronomic Practices and Drying Techniques on Nutritional and Quality Parameters of Onions (Allium cepa L.). Drying Technol. 2017, 1, 435–447 DOI: 10.1080/07373937.2017.1339715.
   Web of Science ®Google Scholar
• Laguerre, J.-C.; Tauzin, V.; Grenier, E. Hot Air and Microwave Drying of Onions: A Comparative Study. Drying Technol. 1999, 17, 1471–1480. DOI: 10.1080/07373939908917629
   Web of Science ®Google Scholar
• Hande, A.-R.; Swami, S.-B.; Thakor, N.-J. Effect of Drying Methods and Packaging Materials on Quality Parameters of Stored Kokum Rind. Int. J. Agric. Biol. Eng. 2014, 7, 114–126. DOI: 10.3965/j.ijabe.20140704.013.
   Web of Science ®Google Scholar
• Duan, X.; Yang, X.-T.; Ren, G.-Y.; Pang, Y.-Q.; Liu, L.-L.; Liu, Y.-H. Technical Aspects in Freeze Drying of Foods. Drying Technol. 2016, 34, 1271–1285. DOI: 10.1080/07373937.2015.1099545.
   Web of Science ®Google Scholar
• Soleiman, A.; Sara, A. Novel Microwave-Freeze Drying of Onion Slices. Int. J. Food Sci. Technol. 2009, 44, 974–979. DOI: 10.1111/j.1365-2621.2008.01774.
   Web of Science ®Google Scholar
• Duan, Z.-H.; Zhang, M.; Hu, Q.-G.; Sun, J.-C. Characteristics of Microwave Drying of Bighead Carp. Drying Technol. 2005, 23, 637–643. DOI: 10.1081/DRT-200054156.
   Web of Science ®Google Scholar
• Duan, X.; Liu, W.; Ren, G.-Y.; Liu, W.-C.; Liu, Y.-H. Comparative Study on the Effects and Efficiencies of Three Sublimation Drying Methods for Mushrooms. Int. J. Agric. Biol. Eng. 2015, 8, 91–97. DOI: 10.3965/j.ijabe.20150801.012.
   Web of Science ®Google Scholar
• Duan, X.; Liu, W.-C.; Ren, G.-Y.; Liu, Y. Drying Characteristics and Quality of Button Mushrooms during Microwave Freeze Drying. Trans. Chinese Soc. Agric. Eng. 2016, 32, 295–302. DOI: 10.11975/j.issn.1002-6819.2016.12.042.
   Google Scholar
• Duan, X.; Ren, G.-Y.; Zhu, W.-X. Microwave Freeze Drying of Apple Slices Based on the Dielectric Properties. Drying Technol. 2012, 30, 535–541. DOI: 10.1080/07373937.2011.648783.
   Web of Science ®Google Scholar
• Duan, X.; Zhang, M.; Mujumdar, A.-S.; Wang, R. Trends in Microwave-Assisted Freeze Drying of Foods. Drying Technol. 2010, 28, 444–453. DOI: 10.1080/07373931003609666.
   Web of Science ®Google Scholar
• Liu, Y.; Yang, B.; Wang, X.-R.; Duan, X.-X.; Ma, M.-L. Studies on the Qualitative and Quantitative Analysis of Onion Flavones Extracted with Different Polar Solvent Parts. Guangzhou Chem. Ind. 2015, 43, 97–101. DOI: 10.3969/j.issn.1001-9677.2015.01.035.
   Google Scholar
• Wang, G. H.; Su, P.; Zhang, F.; Hou, X. Y.; Yang, Y.; Guo, Z. K. Comparison of Microwave-Assisted Extraction of Aloe-Emodin in Aloe with Soxhlet Extraction and Ultrasound-Assisted Extraction. Sci. China Chem. 2011, 54, 231–236. DOI: 10.1007/s11426-010-4017-9.
   Web of Science ®Google Scholar
• Li, N.-W.; Yang, J.-R.; Jin, H.-Z.; Piao, L.-Z. Study on Extraction Conditions of Flavonoids from Onion by Water Immersion Extraction. Food Mach. 2015, 22, 57–59. DOI:10.3969/j.issn.1003-5788.2006.05.016.
   Google Scholar
• Ko, M.-J.; Cheigh, C.-I.; Cho, S.-W.; Chung, M.-S. Subcritical Water Extraction of Flavonol Quercetin from Onion Skin. J. Food Eng. 2011, 102, 327–333. DOI: 10.1016/j.jfoodeng.2010.09.008.
   Web of Science ®Google Scholar
• AOAC. Moisture in Dried Fruits: Method 934.06. In Official Methods of Analysis of AOAC International. 17th ed.; Horowitz, W, Ed.; Association of Official Analytical Chemists International: Gaithersburg, MD, 2000; p 382.
   Google Scholar
• Zeng, L.; Zhao, S.; Xiong, S.; Guo, X. Modeling and Moisture Diffusion Properties of Salted Silver Carp during Hot-Air Drying. Trans. Chinese Soc. Agric. Eng. 2008, 24, 280–283. DOI: 10.3321/j.issn:1002-6819.2008.07.059.
   Google Scholar
• Ong, S. P.; Law, C. L. Drying Kinetics and Antioxidant Phytochemicals Retention of Salak Fruit under Different Drying and Pretreatment Conditions. Drying Technol. 2011, 29, 429–441. DOI: https://doi.org/10.1080/07373937.2010.503332.
   Web of Science ®Google Scholar
• Loncin, Marcel, Loncin, M.; Merson, R.-L. Food Engineering, Principles and Selected Applications. Academic Press, 1979, 8(7), 356–359.
   Google Scholar
• Ren, G.-Y.; Liu, Y.-N.; Qiao, X.-Q.; Duan, X.; Zhang, L.-D.; Luo, D.-L. Quality Evaluation of Chinese Yam Drying Powder Based on Variation Coefficient Weight. Food Sci. 2017, 38, 53–59. DOI: 10.7506/spkx1002-6630-201701009.
   Google Scholar
• Chen, R.-J.; Bi, J.-F.; Chen, Q.-Q.; Liu, X.; Wu, X.-Y.; Zhou, M.; Zhou, Y.-H. Effects of Different Drying Methods on Carrot Powder Quality. Food Sci. 2014, 35, 48–53. DOI: 10.7506/spkx1002-6630-201411010.
   Google Scholar
• Zhang, W.-B.; Wang, Z.-C.; Zhang, L.-Y. Determination of Flavonols and Flavonol Glycosides in Red Onion by Ultra High Performance Liquid Chromatography-Photodiode Array Detection-Tandem Quadrupole Mass Spectrometry. Chinese J. Anal. Chem. 2014, 42, 415–422. DOI: 10.3724/SP.J.1096.2014.30556.
   Web of Science ®Google Scholar
• Bai, F.-M.; Yan, H.; Cai, T.-Y. HPLC Determination of Quercetin and Its Glycosides in Different Varieties of Onion. Sci. Technol. Food Ind. 2004, 2, 66–68. DOI: 10.3969/j.issn.1002-0306.2000.02.030.
   Google Scholar
• Lin, Y.-R.; Ding, L.-J. Extraction and Determination on Clearance Rate of Hydroxyl Radicals of Flavonoid from Adiantam capiuarisveneris. Food Mach. 2008, 24, 63–66. DOI: 10.13662/j.issn.1003-5788.2008.06.008.
   Google Scholar
• Ye, C.-L.; Dai, D.-H.; Hu, W.-L. Antimicrobial and Antioxidant Activities of the Essential Oil from Onion (Allium cepa L.). Food Control. 2013, 30, 48–53. DOI: 10.1016/j.foodcont.2012.07.033.
   Web of Science ®Google Scholar
• Qiang, Z.; Wang, S.-H.; Sun, Y.-J.; Jiang, S.-J.; Song, Y. Study on Antioxidant Activity in Vitro of Onion Flavonoids. Trans. Chinese Soc. Agric. Mach. 2009, 40, 139–142. DOI: 10.3969/j.issn.1000-1298.
   Google Scholar
• Gao, Q.; Liu, H.-W. Study on Microwave Extraction of Total Flavonoids from Allium cepa. Sci. Technol. Food Ind. 2008, 1, 218–219.
   Google Scholar
• Wang, Y.-G.; Ouyang, X.-K.; Yang, L.-Y.; Li, Q.-L. Microwave-Assisted Extraction of Rutin from Tamarix chinensis with Ionic Liqui. J. Chem. Eng. Chinese Univ. 2011, 25(3), 411–415.
   Google Scholar