Water extract of onion peel for the synthesis of bisindolylmethanes

Chia, Poh Wai; Lim, Ban Soon; Tan, Khai Chen; Yong, Fu Siong Julius; Kan, Su‐Yin

doi:10.1016/j.jksus.2018.05.029

Cited by 27 publications

(7 citation statements)

References 37 publications

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“…The aqueous extract of onion peels was used for the reduction of silver nitrate. The methodology of Chai et al [28] was adopted with slight variation to prepare the onion peel extract. Briefly, the peels were washed with distilled water and dried in a forced air oven (Model 9010-008, Binder, Germany) for 24 h. Post drying, the peels (10 g) were added in 100 mL of distilled water and shaken at 60 °C for 1 h. The solution was then filtered through Whatman filter paper no.1 and the resulting filtrate was designated as onion peel extract which was refrigerated at 4 °C prior to further use.…”

Section: Synthesis Of Silver Nanoparticles From Onion Peel Extract (Ope)mentioning

confidence: 99%

Preparation and Characterization of Rice Starch Nanocomposite Films Reinforced with Silver Nanoparticles Synthesized from Onion Peel Extract

Siddiqui,

Shaikh,

Butt

et al. 2023

Starch Stärke

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This study aims to develop and characterize rice starch nanocomposites containing silver nanoparticles (AgNPs) derived from onion peel extract (OPE) as a reducing agent. The scanning electron microscopy (SEM) images reveal the formation of semi‐spherical shaped nanoparticles. Also, the peaks obtain at 3 keV using energy dispersive spectroscopy (EDS) indicates the presence of elemental silver. Active films loaded with AgNPs are subjected to SEM and show that incorporation of AgNPs lead to the development of embedded starch matrix as compared to control sample. The decrease in moisture content and water vapor permeability is quite noticeable by increasing the AgNPs concentration and ranges between (8.58–11.32)% and (6.74–10.90) × 10−9 g−1 s−1 Pa−1, respectively. The results of tensile test suggest that tensile strength is significantly increased after incorporation of nanoparticles in films. The active films possess improved antibacterial activity against food pathogens. Hence, the present investigation suggests economical and advantageous way to formulate nanocomposite films from rice starch that are loaded with AgNPs derived from an agro waste material, i.e., onion peels that are rich in phenolic compounds but are usually discarded by food processors.

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Section: Synthesis Of Silver Nanoparticles From Onion Peel Extract (Ope)mentioning

confidence: 99%

Preparation and Characterization of Rice Starch Nanocomposite Films Reinforced with Silver Nanoparticles Synthesized from Onion Peel Extract

Siddiqui,

Shaikh,

Butt

et al. 2023

Starch Stärke

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“…[1][2][3] Recently, there has been a growing movement toward replacing hazardous, polluting, and costly chemical reagents and catalysts with more environmentally friendly ones. [4][5][6][7][8] .…”

Section: Natural Dyesmentioning

confidence: 99%

“…The onion is regarded as one of the most valuable crops farmed across the world due to its medicinal, nutritional, and other useful features. [4,53] Most farmed onions have around 89 % water, 4 % sugar, 1 % protein, and 2 % fibre. [43,54] Onions include as well as substances such as phenolic and flavonoids and minerals such as iron, calcium, manganese, and zinc.…”

Section: Extraction Of Dyes From Different Natural Plants and Agricul...mentioning

confidence: 99%

“…The onion peel was then air-dried for three days. [4,57,58] A processed weight of onion skin was aqueously extracted with distilled water and heated before being filtered and allowed to cool. [16,30,37,57,59] To remove as much dye as possible, the boiling and filtration procedure is repeated.…”

Section: The Dye Extracted From Red Onion Peel Using the Aqueous Extr...mentioning

confidence: 99%

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An Overview of Natural Dyes Extraction Techniques for Valuable Utilization on Textile Fabrics

Ragab

Hassabo

Othman

2022

J.Text.color. pol. sci.

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N ATURAL dyes are colours generated from natural sources. Many chemical processes using petrochemical-based dye intermediates are used in the creation of synthetic dyes, which use a lot of energy and release harmful toxic substances into the environment. So they have been substituted with natural ones that have many advantages, and despite these advantages, natural dyes have some serious disadvantages because of the technical and environmental challenges related to the production and use of natural dyes. To extract dye from its source, they must use a specialized process. The following are some ways of extracting natural colours from their sources: Aqueous extraction, Solvent extraction, Acid and alkali extraction, Supercritical fluid extraction, Ultrasound-assisted extraction, Enzyme assisted extraction. Many bioactive compounds are found naturally in plants. Plant-derived dyes such as red onion peel, Psidium guajava leaves, saffron flower, banana peel, and Ficus leaves are extensively used to colour textiles in the textile and fashion industries.

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“…There is a lot of research on the benefits of shallot skin content, example shallot skin as alternative colorants in food and textiles (Al-qadri, 2018), water extract of shallot skin for the synthesis of bisindolylmethanes (Chia et al, 2019), and fermentation of shallot skin by lactic acid bacteria for production of functional food (Kimoto-Nira et al, 2019), but few studies focus on the development of healthy drinks. Results from the composition of proximate revealed that shallot skin extract produced 98.52 μg QUE ml -1 total flavonoids, 664.30 μg ml -1 GAE total phenol (Ifesan, 2017).…”

Section: Introductionmentioning

confidence: 99%

Analysis of chemical characteristics, flavonoids, and organoleptics on shallot skin (Allium cepa) kombucha

Pebiyanti

Widiantie

Prianto

2021

BIO

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Shallots (Allium cepa) is an important aromatic plant, with a level of consumerity that is directly proportional to the increase in shallot skin waste. Whereas the skin of shallots contains flavonoids (quercetin) that are 3-5 times higher than the tubers. This research focuses on the use of shallot skin ingredients fermented by Symbiotic Culture of Bacteria and Yeast (SCOBY) into kombucha drinks. With the aim to explore the influence of long fermentation of shallot skin kombucha on the parameters of the chemical characteristics of pH and Total Titrable Acid (TTA); the presence of flavonoids; and organoleptic flavors, colors, aromas. The result is the length of fermentation affecting the decrease in the pH value, and had a very noticeable effect on the increase in the Total Titrable Acid value. Flavonoids were qualitatively tested by 3 reagents (10% NaOH, AlCl3 1%, H2SO4 judging by discoloration. At show all samples show positive results of flavonoid presence. The length of fermentation for organoleptic assessment has a significant effect on taste and aromas, but has no significant effect on the kombucha color. The recommendation for a good fermentation time with high acceptance is 8 days of fermentation.

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Water extract of onion peel for the synthesis of bisindolylmethanes

Cited by 27 publications

References 37 publications

Preparation and Characterization of Rice Starch Nanocomposite Films Reinforced with Silver Nanoparticles Synthesized from Onion Peel Extract

Preparation and Characterization of Rice Starch Nanocomposite Films Reinforced with Silver Nanoparticles Synthesized from Onion Peel Extract

An Overview of Natural Dyes Extraction Techniques for Valuable Utilization on Textile Fabrics

Analysis of chemical characteristics, flavonoids, and organoleptics on shallot skin (Allium cepa) kombucha

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