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<p>Red onion (<i>Allium cepa</i> L.) is known for its medicinal properties due to its high quercetin content, a potent antioxidant with various health benefits. Thus, our study explores the optimization of onion vinegar eco-extract using ultrasound-assisted maceration and D-optimal Mixture Design. Results showed that under optimal conditions (14&#xa0;min extraction, 50% ultrasound power, and 26% vinegar) we observed a significant increase in total phenolic and antioxidant activity in onion vinegar eco-extract (46.07&#xa0;mg GAE/g DM and DPPH inhibition 74.21%). The study employed a D-optimal Mixture Design, ANOVA analysis, and response surface modelling to systematically evaluate and validate the enrichment process. This extract with high antioxidant activity was then analyzed by HPLC and the results showed its richness in quercetin derivatives in particular Quercetin 4′-O-β-glycoside Quercetin 3-O-β-glucoside and Quercetin 3.4′-O-β- diglucoside. This active extract was then used for the manufacture of dietary supplement in capsule form rich in quercetin. For the first time, this research presents an optimized and practical approach to produce an antioxidant onion vinegar eco-extract formulated as capsules dietary supplement rich in quercetin.</p>

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Sustainable Extraction of Quercetin From Allium cepa Using Vinegar: A Green Methodology

  • 期刊论文

  • 发表日期：

    2025年3月5日

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  • Safa Rguez,
  • Taycir Grati,
  • Nouhe Zridet,
  • Ines Jaouad,
  • Ibtissem Hamrouni Sellami

摘要

Red onion (Allium cepa L.) is known for its medicinal properties due to its high quercetin content, a potent antioxidant with various health benefits. Thus, our study explores the optimization of onion vinegar eco-extract using ultrasound-assisted maceration and D-optimal Mixture Design. Results showed that under optimal conditions (14 min extraction, 50% ultrasound power, and 26% vinegar) we observed a significant increase in total phenolic and antioxidant activity in onion vinegar eco-extract (46.07 mg GAE/g DM and DPPH inhibition 74.21%). The study employed a D-optimal Mixture Design, ANOVA analysis, and response surface modelling to systematically evaluate and validate the enrichment process. This extract with high antioxidant activity was then analyzed by HPLC and the results showed its richness in quercetin derivatives in particular Quercetin 4′-O-β-glycoside Quercetin 3-O-β-glucoside and Quercetin 3.4′-O-β- diglucoside. This active extract was then used for the manufacture of dietary supplement in capsule form rich in quercetin. For the first time, this research presents an optimized and practical approach to produce an antioxidant onion vinegar eco-extract formulated as capsules dietary supplement rich in quercetin.