CONVENTIONAL AND ENZYME-ASSISTED EXTRACTION OF TOTAL FLAVONOIDS FROM ROTTEN ONION (ALLIUM CEPA L.)Ashish Hooda, Dorcus Masih and VaibavAbstract One of the richest sources of dietary flavonoids is the bulb of the onion (Allium cepa L.), which greatly contributes to the daily intake of flavonoids. This research aimed to optimize the yield of Total Flavonoids from Onion Solid Waste (OSW). A comparison was drawn between Conventional and Enzyme Assisted extraction methods in terms of the yield of total flavonoids present in OSW extract. The results showed that the highest TFC were obtained at Time/Temp 60 °C for 180 minutes and Pectinase Conc./Time 2g for 120 minutes for Conventional and Enzyme assisted extraction respectively. The yield of TFC by both methods showed that the yield for both was higher in case of enzyme assisted extraction for T13, i.e., 0.472 mg/g respectively than that for conventional extraction for T4 i.e., 0.352 mg/g. |