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...
| Auteurs principaux: | , , , , , , |
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| Format: | Article |
| Langue: | English |
| Publié: |
Universidade Federal de Viçosa (UFV)
2018-03-01
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| Collection: | The Journal of Engineering and Exact Sciences |
| Sujets: | |
| Accès en ligne: | https://periodicos.ufv.br/ojs/jcec/article/view/2501 |