A Central Composite Design in increasing the quercetin content in the aqueous onion waste isolates with antifungal and antioxidant properties
| Autor: | Dorota Wianowska, Sylwia Garbaczewska, Małgorzata Olszowy-Tomczyk |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
Aqueous solution Central composite design Chemistry medicine.medical_treatment Extraction (chemistry) Zero waste General Chemistry Biochemistry Industrial and Manufacturing Engineering chemistry.chemical_compound Functional food Yield (chemistry) medicine Food science Quercetin Food Science Biotechnology |
| Zdroj: | European Food Research and Technology. 248:497-505 |
| ISSN: | 1438-2385 1438-2377 |
| DOI: | 10.1007/s00217-021-03895-8 |
| Popis: | In this study, to increase the content of quercetin in the isolates obtained from the white and red onion scales, in accordance with the zero waste philosophy, using water as an environmentally and healthy friendly extractant, a mathematical model was constructed, based on the Central Composite Design. The suitability of the model for the accurate and quick study of complex relationships was demonstrated by obtaining a statistically insignificant difference in the yield predicted by the model and that determined experimentally under optimal extraction conditions, i.e., 44.14 mg/g (33.57 mg/g) and 45.54 mg/g (33.31 mg/g) for white (red) onion scales, respectively. To present the obtained isolates applicability, their biological activity was assessed in terms of antioxidant activity and antifungal activity against various fungi, showing properties that are sufficient to encourage the use of this material, previously treated as worthless waste, for the production of various functional ingredients, including functional food additives. Moreover, they can be also used to produce safe and effective protectants meeting the GRAS criteria. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink