Naslov
Waste streams in onion production: Bioactive compounds, quercetin and use of antimicrobial and antioxidative properties

Autori
Osojnik Črnivec, Ilja Gasan ; Skrt, Mihaela ; Šeremet, Danijela ; Sterniša, Meta ; Farčnik, David ; Štrumbelj, Erna ; Poljanšek, Aleš ; Cebin, Nika ; Pogačnik, Lea ; Možina, Sonja Smole ; Humar, Miha ; Komes, Draženka ; Poklar Ulrih, Nataša

Izvornik
Waste management (0956-053X) 126 (2021); 476-486

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
vegetable waste ; quercetin ; bioactive content ; waste reduction ; storage duration ; functional ingredients

Sažetak
Onion production generates abundant waste with high contents of bioactive compounds. These might have several beneficial functional properties for fortification of foods. To understand the variety and potential for further use, we examined various parts of the plants (edible/inedible waste/outer skin of onion), as well as extraction in water/ethanol and by shaking/sonication. Quercetin content and antioxidant capacity were initially determined for extracts of edible and waste parts of red, yellow and white onions, and red shallots. Ethanol extracts of the waste fraction had the highest quercetin content and antioxidant capacity. Except white onion, which contained no quercetin, the dried waste ethanol extracts contained up to 15 mg quercetin g−1 and had an antioxidant capacity of nearly 40 mg Trolox equivalents g−1. Furthermore, the dried skin ethanol extract of yellow onion, which is commercially the most available fraction, contained 8 mg quercetin g−1, with antioxidant capacity of 25 mg Trolox equivalents g−1 and high antimicrobial activity. Dried yellow onion skin showed good stability for the quercetin content under various storage conditions (4, 25, 37, 40 °C ; dark/light ; dry/moist air/in water). Bacteria, bacterial spores, yeast and mould counts remained unchanged for dried onion skin over 5 days under storage conditions that can promote food spoilage, indicating exceptional microbial stability. Finally, two different applications are demonstrated for dried yellow onion skin: tablets for home use (tablets as more convenient form of storage and for simple dosing in cooking), and a stabilisation additive (prolonged shelf-life of olive oil). Both represent efficient and straightforward approaches through waste prevention and food fortification.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA