2026-05-12T05:17:53Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/102902025-03-10T07:58:39Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569

Valorization of onion skin wastes using subcritical water: flavonoids and pectin recovery Benito Román, Oscar Sanz Díez, Mª Teresa Beltrán Calvo, Sagrario Onion Subcritical water Pectin Quercetin Valorization Alimentos Ingeniería Química Biotecnología Food Chemical engineering Biotechnology Comunicación oral presentada en: 2nd Greenering International Conference 2023, celebrada durante los días 21-23 de marzo en Valladolid (España) Onion skin wastes (OSW) represent around 10% of the total onion production and end up in landfills because they are not suitable for human consumption or animal feeding. Nevertheless this non-edible brown skin and external layers of onions are rich and phenolic compounds, mainly flavonoids such as quercetin and derivatives, which are high-added valye natural antioxidants. Additionally, onion skin has gained attention as a good source of pectin. Pectin, a complex polysaccharide composed by uronic acids (66.4%) and neutral sugars (galactose, arabinose, xylose, mannose, glucose or rhamnose) in variable composition, is the major structural component onion cell walls (42,4%). Considering that according to FAO, 2020 onion worldwide production was 104 Mt, there is a great potential for the calorization of the OSW through the recovery of flavonoids and pectin. Agencia Estatal de Investigación [PID2020‐116716RJ‐I00, PID2019‐104950RB‐I00, TED2021-129311B-I00] and Junta Castilla y León (JCyL) and the European Regional Development Fund [BU301P18, BU050P20] 2025-03-05T12:31:46Z 2025-03-05T12:31:46Z 2023 info:eu-repo/semantics/conferenceObject info:eu-repo/semantics/publishedVersion http://hdl.handle.net/10259/10290 eng https://eventos.uva.es/84985/files/2nd-greenering-international-conference.html info:eu-repo/semantics/openAccess application/pdf