Application of Pulsed Electric Field as a Pre-Treatment for Subcritical Water Extraction of Quercetin from Onion Skin
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Preparation
2.2. Chemicals and Reagents
2.3. PEF Pre-Treatment of Onion Skins
2.4. Determination of the Cell Disintegration Index
2.5. Extraction of Flavonols Using SWE
2.6. HPLC Analysis
2.7. Scanning Electron Microscopy
2.8. Data Analysis
3. Results and Discussion
3.1. Characterization of PEF-Induced Damage in the Cells of Onion Skins
3.2. Effect of PEF as a Pre-Treatment and SWE on Extraction of Quercetin from Onion Skin
3.2.1. Effect of Pulsed E Value on SWE
3.2.2. Effect of PEF Treatment Time on SWE
3.3. Destruction of the Onion Skin Cell Membranes by PEF
3.3.1. Correlation between Quercetin Extraction Efficiency and Cell Electrical Conductivity Disintegration Index
3.3.2. Scanning Electron Microscopy
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Kim, H.-S.; Ko, M.-J.; Park, C.-H.; Chung, M.-S. Application of Pulsed Electric Field as a Pre-Treatment for Subcritical Water Extraction of Quercetin from Onion Skin. Foods 2022, 11, 1069. https://doi.org/10.3390/foods11081069
Kim H-S, Ko M-J, Park C-H, Chung M-S. Application of Pulsed Electric Field as a Pre-Treatment for Subcritical Water Extraction of Quercetin from Onion Skin. Foods. 2022; 11(8):1069. https://doi.org/10.3390/foods11081069
Chicago/Turabian StyleKim, Han-Sol, Min-Jung Ko, Chan-Ho Park, and Myong-Soo Chung. 2022. "Application of Pulsed Electric Field as a Pre-Treatment for Subcritical Water Extraction of Quercetin from Onion Skin" Foods 11, no. 8: 1069. https://doi.org/10.3390/foods11081069