Characterization of Industrial Onion Wastes (<Emphasis Type="BoldItalic">Allium cepa</Emphasis> L.): Dietary Fibre and Bioactive Compounds |
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Authors: | Email author" target="_blank">Vanesa?BenítezEmail author Esperanza?Mollá María?A?Martín-Cabrejas Yolanda?Aguilera Francisco?J?López-Andréu Katherine?Cools Leon?A?Terry Rosa?M?Esteban |
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Institution: | 1.Departamento de Química Agrícola, Facultad de Ciencias/Instituto de Ciencias de la Alimentación (CIAL),Campus de la Universidad Autónoma de Madrid,Madrid,Spain;2.Plant Science Laboratory,Cranfield University,Bedfordshire,UK |
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Abstract: | The food industry produces a large amount of onion wastes, making it necessary to search for possible ways for their utilization.
One way could be to use these onion wastes as a natural source of high-value functional ingredients, since onion are rich
in several groups of compounds, which have perceived benefits to human health. The objective of this work is to gain knowledge
of any differences between the different onion wastes obtained from industry and non-commercial bulbs to use them as food
ingredients rich in specific compounds. The results showed that brown skin and top–bottom could be potentially used as functional
ingredient rich in dietary fibre, mainly in insoluble fraction, and in total phenolics and flavonoids, with high antioxidant
activity. Moreover, brown skin showed a high concentration of quercetin aglycone and calcium, and top–bottom showed high concentration
of minerals. Outer scales could be used as source of flavonols, with good antioxidant activity and content of dietary fibre.
However, inner scales could be an interesting source of fructans and alk(en)yl cystein sulphoxides. In addition, discarded
onions (cvs Recas and Figueres) could be used as a good source of dietary fibre, and cv Recas also as a source of phenolics
compounds. |
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