The Influence of green extraction methods on the municipal onion extracts nano-capsules and their application in beef burger

Abstract

The effect of green extraction methods on municipal onion was carried out. Traditional and green extracts were subjected to various chemical analyses for phytochemical constituents. Evaluated antioxidant activity by using DPPH at concentration of (500 mg/ml) proved that SCF-CO2 nano-capsules extracts recorded highest values followed by microwave extraction 46.88 and 43.87, respectively. Total phenolic contents showed that the TPC and TFC of SCF-CO2 extracts and their nano-capsules recorded highest values followed by microwave extraction Taxifolin as the largest phenolic compounds in CO2 extract 3463.45 followed by Gallic acid, querectin and kaempferol identified by HPLC. These nano-encapsulated extracts have many advantages as they are fast delivery to the targeted organs in the body. The encapsulated nano-capsules exhibited lethal inhibitory effect towards the examined human cell lines (i.e. HePG2, HCT116 and MCF7). SCF-CO2 of onion appeared more spherical regular shape makes it more feasible to encapsulation. Differential Scanning Calorimetry (DSC) showed an increase in their melting point for all nano-capsules comparing with the crude extracts and indicating the efficiency of the encapsulation in terms of heat stability.