A COMPARATIVE STUDY OF FLAVONOIDS FROM ONION (ALLIUM CEPA L.) PEELS THROUGH MICROWAVE AS-SISTED EXTRACTION AND CONVENTIONAL METHOD

Abstract

Onion peels contain bio active compounds which is a magnificent source of phyto chemicals and can be used as a medicinal drugs for curing cancer, obesity, microbial agents and phar-macological drugs. Onion peel can be extracted in different methods and ways which can improved and developed in utilizing waste and likewise, in this research, MAE and conven-tional method (Soxhlet) is used for extracting flavonoids, phenolic content and antioxidant activity. In conventional method, different time (2hrs, 3 hrs, 4 hrs): temperature (50˚, 60˚, 70˚) combinations were employed and similarly in MAE different time (5 mins, 10 mins, 15 mins): power level (200W, 350 W, 400W) combinations were used. In conventional method, the amount of TFC were found to be the highest in treatment 60˚ for 3hrs i.e., 20.22 (mg QE/g). Similarly, on the other hand, in MAE method, the amount of TFC were found to be the highest in 200W for 15 mins i.e., 38.65 (mg QE/g). On comparing the methods of extrac-tion, it was found that MAE was better in terms of the amount of TFC. This research empha-sis the importance of bio active compounds present in onion peels such as flavonoids using MAE and Soxhlet extraction and their highest efficiency of these two methods was deter-mined. Consequently, instead of discarding onion peel as a waste material polluting the en-vironment with harmful odor, onion peels can be used as salubrious in the medical field and nutritional food which can improve well-being.