Effects of different stevia-to-onion ratios and heating temperatures on physicochemical and sensory attributes of onion-stevia hot water extracts

YANG, Hae-Il; AMEER, Kashif; EUN, Jong-Bang

doi:10.1590/fst.24221

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.24221 copy

Effects of different stevia-to-onion ratios and heating temperatures on physicochemical and sensory attributes of onion-stevia hot water extracts

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Increased consumption of artificial and intense natural sweeteners have led to serious health implications and safety issues for intended consumers. Among all natural sweeteners, steviol glycosides (SGs: stevioside & rebaudioside-A) are popularly known as zero-caloric intense sweetening compounds of natural origin. Hot water extraction (HWE) is considered ecofriendly and less expensive, and HWE extracts are safe for human consumption as compared to organic solvents extraction. Onion (Allium cepa L.) and stevia (Stevia rebaudiana) were extracted using a single factor experimental approach to determine the optimal onion-stevia hot water extract (OSHE) extraction conditions. Physicochemical and sensory attributes of onion hot water extract (OHE) and OSHE extracted at varying stevia-to-onion ratios and temperatures were investigated. The results showed that total phenolic content (TPC) increased and total flavonoid content (TFC), L*, a* and b* values decreased with corresponding increases in stevia-to-onion ratio and extraction temperature. In contrast, total soluble solids increased with increase in onion-stevia ratio, whereas pH values declined with increasing temperature. Glucose was the most dominant organic sugar in OSHE followed by sucrose and fructose. In conclusion, OSHE obtained at 115 °C and 1:100 stevia-to-onion ratio (w/w) could be produced as a natural sweetener after concentration or drying and could be exploited in beverages and cooked foods without any deteriorating quality effects with improved thermal and pH stability and fermentation resistance. Furthermore, OSHE can be manufactured as a natural sweetener because it can be extracted at high temperature and pressure using stevia leaves with only the bound water content of onion without any additional moisture from external sources. As an eco-friendly alternative of expensive enzymatic digestion or organic solvent extraction.

Keywords:
onion; stevia; sensory; physiochemical; natural sweetener; hot water extraction

Temperature (°C)	Color values	OHE^* * OHE (onion hot water extract).	OSHE1	OSHE2	OSHE3
105	L*	35.97 ± 0.27^j	28.00 ± 0.05ⁱ	23.90 ± 0.40^g	22.27 ± 0.07^f
115		27.39 ± 0.08^h	20.74 ± 0.34^e	19.37 ± 0.14^d	18.86 ± 0.09^c
125		19.17 ± 0.31^cd	17.20 ± 0.10^ab	17.31 ± 0.06^b	16.90 ± 0.27^a
	a*
105		10.17 ± 0.09^e	5.10 ± 0.11^b	5.19 ± 0.25^b	3.81 ± 0.09^a
115		9.51 ± 0.08^e	6.61 ± 0.41^c	5.59 ± 0.20^b	5.14 ± 0.11^b
125		7.55 ± 0.55^d	3.56 ± 0.21^a	3.37 ± 0.17^a	3.54 ± 1.19^a
	b*
105		15.41 ± 0.82ⁱ	12.09 ± 0.18^g	8.99 ± 0.39^f	7.49 ± 0.09^e
115		12.78 ± 0.10^h	6.83 ± 0.34^d	5.39 ± 0.16^c	4.78 ± 0.09^b
125		4.96 ± 0.26^b	2.73 ± 0.09^a	2.77 ± 0.06^a	2.47 ± 0.43^a

Temperature (°C)	pH				Total soluble solids (°Bx)
Temperature (°C)	OHE	OSHE1	OSHE2	OSHE3	OHE	OSHE1	OSHE2	OSHE3
105	3.6 ± 0.0^h	3.3 ± 0.0^f	3.4 ± 0.0^g	3.4 ± 0.0^g	4.9 ± 0.2^b	5.1 ± 0.1^c	5.7 ± 0.2^d	6.0 ± 0.1^f
115	3.1 ± 0.0^de	3.1 ± 0.0^d	3.1 ± 0.0^de	3.1 ± 0.0^e	4.7 ± 0.1^a	5.7 ± 0.1^d	5.8 ± 0.1^d	6.0 ± 0.1^f
125	2.8 ± 0.0^b	2.8 ± 0.0^a	2.8 ± 0.0^b	2.9 ± 0.0^c	5.0 ± 0.1^b	5.9 ± 0.0^e	6.0 ± 0.1^f	7.3 ± 0.1^g

*Sample properties*	*Factor*	L*	a*	b*	*^o Brix*	pH	*TPC*	*TFC*	*Glucose*	*Sucrose*	*Fructose*
Physicochemical parameters	Stevia-to-onion ratio (R)	371.35**^a a p<0.05; p<0.01; *p<0.001; nsnon-significant.	9.68**	350.99**	76.07**	1.23 ^ns	218.45**	279.17**	4.60*	0.44 ^ns	15.46*
	Extraction temp. (T)	3060.80**	59.26***	1759.01**	5294.70**	815.09**	14.96***	15.66**	78.50**	2.16 ^ns	21.18*
	R×T	146.66**	3.94*	80.08**	7.26*	0.04 ^ns	4.16 *	1.10 ^ns	0.48 ^ns	1.46 ^ns	4.64*
Sensory parameters	*Factor*	*Color*	*Sweetness*	*Bitterness*	*Aftertaste*	*Sourness*	*Overall acceptance*
	Stevia-to-onion ratio (R)	10.19**	1.44 ^ns	1.71 ^ns	14.17***	1.64 ^ns	22.26***
	Extraction temp. (T)	10.12**	5.29*	8.14***	5.22**	1.17 ^ns	18.62***
	R×T	5.03**	0.21 ^ns	2.05 ^ns	1.32 ^ns	2.54 ^ns	3.57**

Temperature (°C)	Parameters	OHE	OSHE1	OSHE2	OSHE3
105	Color	5.7 ± 1.9^d	5.3 ± 1.5^cd	4.5 ± 0.8^abcd	4.3 ± 1.3^abcd
115		5.4 ± 1.3^cd	5.0 ± 1.3^bcd	4.0 ± 1.4^abc	3.4 ± 1.4^a
125		3.6 ± 1.3^ab	3.7 ± 1.3^ab	3.8 ± 1.6^ab	3.2 ± 1.5^a
105	Overall sweetness liking	2.8 ± 0.8^a	5.2 ± 1.5^c	5.0 ± 1.1^c	4.7 ± 1.3^c
115		3.2 ± 1.8^ab	5.4 ± 1.3^c	5.5 ± 1.6^c	5.1 ± 1.6^c
125		2.9 ± 1.7^a	4.4 ± 1.3^bc	4.8 ± 1.5^c	4.2 ± 2^abc
105	Bitterness	4.8 ± 2.1^a	4.4 ± 1.3^a	4.1 ± 1.2^a	3.7 ± 2.0^a
115		4.4 ± 1.8^a	4.9 ± 1.9^a	4.9 ± 1.8^a	4.3 ± 1.8^a
125		3.9 ± 2.2^a	4.0 ± 1.9^a	3.9 ± 1.5^a	4.3 ± 2.2^a
105	Aftertaste	4.3 ± 1.3^abc	4.7 ± 1.3^bc	4.4 ± 1.2^abc	3.8 ± 1.3^abc
115		4.4 ± 1.6^abc	5.1 ± 1.3^c	4.0 ± 1.9^abc	3.4 ± 1.6^ab
125		3.1 ± 1.3^a	4.0 ± 1.6^abc	3.7 ± 1.6^abc	3.3 ± 1.5^ab
105	Sourness	3.7 ± 1.9^ab	4.2 ± 1.5^ab	4.8 ± 1.4^b	4.1 ± 1.7^ab
115		3.5 ± 1.8^ab	4.6 ± 1.8^ab	4.3 ± 1.9^ab	3.9 ± 1.6^ab
125		2.9 ± 1.2^a	4.2 ± 1.6^ab	3.9 ± 1.5^ab	4.2 ± 1.8^ab
105	Overall acceptability	4.3 ± 1.5^abcd	5.1 ± 1.4^cd	4.7 ± 1.1^bcd	4.1 ± 1.2^abc
115		4.4 ± 1.7^abcd	5.8 ± 1.5^d	4.4 ± 2.0^abcd	3.8 ± 1.6^abc
125		3.0 ± 0.9^a	3.9 ± 1.4^abc	3.9 ± 1.8^abc	3.3 ± 1.9^ab

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[1] *Corresponding author: jbeun@jnu.ac.kr, jongbang@hotmail.com