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Ultrasound-Assisted Extraction and HPLC Quantitative Profiling of Phytochemical Compounds in Yemeni Red Onion Peels (Allium cepa L.)

This study reports the ultrasound-assisted extraction (UAE) and quantitative profiling of antioxidants in methanolic extracts of Yemeni red onion peels (Allium cepa L.) using high-performance liquid chromatography (HPLC). The HPLC profiling identified a chemically diverse composition comprising 15 Phenolic compounds classified into four major groups: Flavonoids (61.85 %), Phenolic Acids (33.07 %), Isoflavones (0.61 %), and Phenolic Derivatives (2.26 %). Quercetin was the predominant compound with a concentration of 52289.14 μg/g DW, followed by Chlorogenic acid 18,761.89 μg/g DW, alongside significant amounts of Gallic acid, Ellagic acid, and Daidzein. The results indicate a high Phenolic content and strong antioxidant potential in Yemeni red onion peels, confirming their suitability as a natural source of bioactive compounds for nutraceutical and pharmaceutical applications.

Ali Mansour Senan

  • Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana’a University, Sana’a, Yemen.
ali04409763@gmail.com
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Talal Abdulrazaq AL-Kawry Corresponding

  • Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen.
t.alkarwry@su.edu.ye
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Abdulbaki Saeed Al-Zaimi

  • Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen.

Mushtaq Faisal Al-Afour

  • Department of Food Industries Engineering, Faculty of Engineering, Hodeidah University, Hodeida, Yemen.
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Ultrasound-Assisted Extraction and HPLC Quantitative Profiling of Phytochemical Compounds in Yemeni Red Onion Peels (Allium cepa L.). (2025). Sana’a University Journal of Applied Sciences and Technology, 3(6), 1339-1346. https://doi.org/10.59628/jast.v3i6.2035