Effects of different drying methods on extraction rate of onion essential oiland its DPPH radical scavenging activity

Authors

WANG Yueyue, [JP3]（College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China
DUAN Xu, [JP3]（College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; [JP]Collaborative Innovation Center of Grain Storage Security， Henan Province, Luoyang, Henan 471023, China
REN Guangyue, [JP3]（College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China; [JP]Collaborative Innovation Center of Grain Storage Security， Henan Province, Luoyang, Henan 471023, China
ZHOU Siqing, [JP3]（College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China

Abstract

In order to improve the extraction rate of onion essential oil and make the extraction process of onion essential oil easy to operate, three drying methods, including hot air drying (AD), vacuum freeze drying (FD) and microwave freeze drying (MFD), were used to make fresh onion powder. The essential oil of onion was extracted by distillation. The extraction rate and the DPPH free radical scavenging ability of three kinds of dried onion powder were compared. The extraction rate of onion essential oil from onion powder by wave freeze-drying was 4.57%, with shortest extraction time. The optimum extraction conditions of onion essential oil were determined by orthogonal experiment, i.e. MFD onion powder, warm-extracted at 40 ℃ for 50 min. The onion essential oil obtained under the control of these conditions has strong DPPH radical scavenging capacity.

Publication Date

10-28-2019

First Page

112

Last Page

116,164

DOI

10.13652/j.issn.1003-5788.2019.10.022

Recommended Citation

Yueyue, WANG; Xu, DUAN; Guangyue, REN; and Siqing, ZHOU (2019) "Effects of different drying methods on extraction rate of onion essential oiland its DPPH radical scavenging activity," Food and Machinery: Vol. 35: Iss. 10, Article 22.
DOI: 10.13652/j.issn.1003-5788.2019.10.022
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/22

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