Characterization, phytochemistry screening and acute toxicity of Allium cepa fermented

Abstract

The health benefit of Allium cepa could be obtained through processing using fermentation technique. This study aimed to obtain standardized fermented onion extract as raw material for medicinal preparations. In addition, this study determined the different content of secondary metabolites of unfermented and fermented Allium cepa then the acute toxicity was conducted to know the LD50.of Allium cepa fermented extract. Fermentation was done by saving the Allium cepa in a fermentation machine for 15 days at a temperature of 50-80°C. Allium cepa fermented was extracted by maceration using ethanol. Allium cepa fermented extract was characterized and tested for phytochemical screening. The characterization showed that the fermented extract of Allium cepa contained 3.47% of total ash, 0.39% of acid-insoluble ash, 15.51% of water-soluble, and 18.14% of ethanol-soluble. Phytochemical studies showed alkaloids, flavonoids, saponins, glycosides, and terpenoids in the unfermented Allium cepa extract while the Allium cepa fermented extract contained Flavonoids, Glycosides, and Triterpenoids. The LD50 of Allium cepa fermented extract was included as the preparations with a toxicity level of 6 (non-toxic). It showed that Allium cepa fermented extract has a stability-tested extract and included non-toxic criteria.