STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE
The present work studied the solid-liquid extraction of the flavonoid quercetin from purple onion. Experimental studies of solvent, temperature, raw material mass per solvent volume and extraction time showed the best condition for leaching: ethanol 60% (v/v); 40°C; raw material mass (g)/solvent vol...
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| Format: | Article |
| Language: | English |
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Universidade Federal de Viçosa (UFV)
2018-03-01
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| Series: | The Journal of Engineering and Exact Sciences |
| Subjects: | |
| Online Access: | https://periodicos.ufv.br/ojs/jcec/article/view/2501 |
| _version_ | 1811209709346095104 |
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| author | Gustavo Tomas Galo Ana Cristina Da Silva Lima Karina Magro Machado Lays Brandão Vieira Vanessa Cabral Martins Newton Libânio Ferreira Adriana Célia Lucarini |
| author_facet | Gustavo Tomas Galo Ana Cristina Da Silva Lima Karina Magro Machado Lays Brandão Vieira Vanessa Cabral Martins Newton Libânio Ferreira Adriana Célia Lucarini |
| author_sort | Gustavo Tomas Galo |
| collection | DOAJ |
| description | The present work studied the solid-liquid extraction of the flavonoid quercetin from purple onion. Experimental studies of solvent, temperature, raw material mass per solvent volume and extraction time showed the best condition for leaching: ethanol 60% (v/v); 40°C; raw material mass (g)/solvent volume (ml) 1:10; 2 hours and 200 rpm shaking; with a quercetin recovery of 209.83 mgquercetin/graw material and 335.19 mgquercetin/gSST (Total Solid Soluble). With these values the complete extraction process was simulated with the aid of Aspen Plus® software. Starting from a base of calculation of 1000 kg/day of raw material it was obtained a production of 21.7 kg/day of quercetin, in the form of alcoholic extract 40 °BRIX. An ethanol recycle of 788.2 kg/day was estimated, requiring 17.8 kg/day of anhydrous ethanol and 94.3 kg/day of water in the process. |
| first_indexed | 2024-04-12T04:44:06Z |
| format | Article |
| id | doaj.art-d6b92c68c73c490baab516c3c92da8cb |
| institution | Directory Open Access Journal |
| issn | 2527-1075 |
| language | English |
| last_indexed | 2024-04-12T04:44:06Z |
| publishDate | 2018-03-01 |
| publisher | Universidade Federal de Viçosa (UFV) |
| record_format | Article |
| series | The Journal of Engineering and Exact Sciences |
| spelling | doaj.art-d6b92c68c73c490baab516c3c92da8cb2022-12-22T03:47:33ZengUniversidade Federal de Viçosa (UFV)The Journal of Engineering and Exact Sciences2527-10752018-03-01410153016210.18540/jcecvl4iss1pp0153-01621048STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVEGustavo Tomas GaloAna Cristina Da Silva LimaKarina Magro MachadoLays Brandão VieiraVanessa Cabral MartinsNewton Libânio FerreiraAdriana Célia LucariniThe present work studied the solid-liquid extraction of the flavonoid quercetin from purple onion. Experimental studies of solvent, temperature, raw material mass per solvent volume and extraction time showed the best condition for leaching: ethanol 60% (v/v); 40°C; raw material mass (g)/solvent volume (ml) 1:10; 2 hours and 200 rpm shaking; with a quercetin recovery of 209.83 mgquercetin/graw material and 335.19 mgquercetin/gSST (Total Solid Soluble). With these values the complete extraction process was simulated with the aid of Aspen Plus® software. Starting from a base of calculation of 1000 kg/day of raw material it was obtained a production of 21.7 kg/day of quercetin, in the form of alcoholic extract 40 °BRIX. An ethanol recycle of 788.2 kg/day was estimated, requiring 17.8 kg/day of anhydrous ethanol and 94.3 kg/day of water in the process.https://periodicos.ufv.br/ojs/jcec/article/view/2501QuercetinaFlavonóideLixiviaçãoConservante alimentar |
| spellingShingle | Gustavo Tomas Galo Ana Cristina Da Silva Lima Karina Magro Machado Lays Brandão Vieira Vanessa Cabral Martins Newton Libânio Ferreira Adriana Célia Lucarini STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE The Journal of Engineering and Exact Sciences Quercetina Flavonóide Lixiviação Conservante alimentar |
| title | STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE |
| title_full | STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE |
| title_fullStr | STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE |
| title_full_unstemmed | STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE |
| title_short | STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE |
| title_sort | study of extraction of quercetin from purple onion allium ceppa l and its use as a natural food preservative |
| topic | Quercetina Flavonóide Lixiviação Conservante alimentar |
| url | https://periodicos.ufv.br/ojs/jcec/article/view/2501 |
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