Onion`s peels anthocyanins studying
DOI:
https://doi.org/10.11603/mcch.2410-681X.2018.v0.i1.8840Keywords:
anthocyanins, onion, peels.Abstract
Introduction. The studying of the chemical composition and biological activity of plant wastes is an actual problem. The Onion – Allium cepa L., the family Alliaceae belong to the plants that form both primary and secondary wastes. Primary wastes of onion – peels, are formed immediately after harvesting. Secondary are formed during processing of food industry.
The aim of the study – to learn the qualitative composition and quantitative content of anthocyanins of Onion’s peels of the “Red Baron” and “Mars” varieties.
Research Methods. The presence of this group of compounds in the onion peels of both varieties was confirmed by qualitative reactions with alkali and lead acetate and thin-layer chromatography. The modified spectrophotometric method according to State Pharmacopoeia of Ukraine 2 edition monograph “Blueberry fresh fruits” was used for quantitative determination of anthocyanins.
Results and Discussion. Malvidin-3-O-glycoside, malvidin-3.5-diglycoside, delphinidin-3-O-glycoside, cyanidin3-O-glycoside, cyanidine-3.5-diglycoside were identified in onion’s peels both varieties. The content of anthocyaninsin Onion`s peels of the “Red Baron” and “Mars” varieties was determined by spectrophotometric method.
Conclusions. 5 anthocyanin glycosides were identified in Onion’s peels “Red Baron” and “Mars” varieties using thin layer chromatography. Optimal conditions to maximize the extraction of anthocyans from the Onion peels were selected. The quantitative content of anthocyanins in the Onion peels of the “Red Baron” and “Mars” varieties was determined.
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