STUDY OF EXTRACTION OF QUERCETIN FROM PURPLE ONION (Allium ceppa L.) AND ITS USE AS A NATURAL FOOD PRESERVATIVE

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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Bibliographic Details
Main Authors: Gustavo Tomas Galo, Ana Cristina Da Silva Lima, Karina Magro Machado, Lays Brandão Vieira, Vanessa Cabral Martins, Newton Libânio Ferreira, Adriana Célia Lucarini
Format: Article
Language:English
Published: Universidade Federal de Viçosa (UFV) 2018-03-01
Series:The Journal of Engineering and Exact Sciences
Subjects:
Quercetina
Flavonóide
Lixiviação
Conservante alimentar
Online Access:https://periodicos.ufv.br/ojs/jcec/article/view/2501

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