Estudo das condições de extração de compostos fenólicos de cebola (Allium cepa L.)

The present study was carried out to establish the best conditions for performing the total phenolic compounds extraction from diverse kinds of commercialized onion (Allium cepa L.). By means of the factorial experimental design the variables that significantly influence the extraction stages were determined. The following variables were analyzed: type of solvent, shaking process, time of extraction, and time with and without shaking interruptions. The best combining proceeding resulted in a predictive model, by using methanol as solvent, shaking for 120 minutes, and at 200 rpm. The highest phenolic content in different kinds of onion was 2275 μg/g, the recovery was 88%, and the quantification limit of 31 μg/g.