2026-04-28T12:21:50Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/87782024-03-09T01:05:26Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Trigueros Andrés, Ester 557 600 0000-0003-1701-0523 Benito Román, Oscar 59 600 0000-0002-4418-0045 Oliveira, Andreia P. ee96da76-7ebd-4d74-88d8-eae4a368225f 600 Videira, Romeu A. 93eda153-b273-45ee-b935-2a779aaffa39 600 Andrade, Paula B. 0d030524-63a3-488f-9d43-729fd4588019 600 Sanz Díez, Mª Teresa 530 600 0000-0003-1799-3099 Beltrán Calvo, Sagrario 57 600 0000-0003-2559-3925 2024-03-08T08:01:31Z 2024-03-08T08:01:31Z 2024-02 2076-3921 http://hdl.handle.net/10259/8778 10.3390/antiox13020205 2076-3921 Onion skin waste (OSW), the primary non-edible byproduct from onion processing, offers a renewable source of bioactive compounds. This study aims to valorize OSW through subcritical water extraction (SWE), aligning with a circular economy and biorefinery principles. SWE was carried out at 145 °C and 50 bar for 50 min in a discontinuous reactor, producing a phenolic-rich extract (32.3 ± 2.6 mg/g) dominated by protocatechuic acid (20.3 ± 2.5 mg/g), quercetin-4′-O-glucoside (7.5 ± 0.2 mg/g), and quercetin (3.2 ± 0.6 mg/g). Additionally, the extract contains sugars (207.1 ± 20.3 mg sucrose-Eq/g), proteins (22.8 ± 1.6 mg BSA-Eq/g), and free amino acids (20.4 ± 1.2 mg arginine-Eq/g). Its phenolic richness determines its scavenging activity against ●NO and O2●− radicals and its α-glucosidase and aldose-reductase inhibition without affecting α-amylase. Notably, the extract demonstrates significant α-glucosidase inhibition (IC50 = 75.6 ± 43.5 µg/mL), surpassing acarbose (IC50 = 129.5 ± 1.0 µg/mL) in both pure enzyme and cell culture tests without showing cytotoxicity to AGS, HepG2, and Caco-2 human cell lines. The extract’s bioactivity and nutritional content make it suitable for developing antioxidant and antidiabetic nutraceutical/food components, highlighting SWE’s potential for OSW valorization without using organic solvents. This research was funded by Portuguese national funds (Fundação para a Ciência e Tecnologia and Ministério da Ciência, Tecnologia e Ensino Superior) through the project UIDP/50006/2020 of REQUIMTE/LAQV, and by the Spanish Agencia Estatal de Investigación [grant number PID2020-116716RJ-I00/AEI/10.13039/501100011033]. application/pdf eng MDPI Antioxidants. 2024, V. 13, n. 2, 205 https://doi.org/10.3390/antiox13020205 info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2020-116716RJ-I00/ES/TECNOLOGIAS DE FLUIDOS PRESURIZADOS PARA LA VALORIZACION DE SUBPRODUCTOS DE LA INDUSTRIA AGROALIMENTARIA: RECUPERACION DE PECTINA Y OTROS COMPUESTOS BIOACTIVOS DE ALTO VALOR/ Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Hydrothermal treatment Onion waste Polyphenols Quercetin Antioxidant activity Antidiabetic potential Ingeniería química Chemical engineering Onion (Allium cepa L.) Skin Waste Valorization: Unveiling the Phenolic Profile and Biological Potential for the Creation of Bioactive Agents through Subcritical Water Extraction info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Antioxidants 13 2 205 THUMBNAIL Trigueros-Antioxidants_2024.pdf.jpg Trigueros-Antioxidants_2024.pdf.jpg IM Thumbnail image/jpeg 4756 https://riubu.ubu.es/bitstream/10259/8778/4/Trigueros-Antioxidants_2024.pdf.jpg fce2c0ea5e2ef214d1d4bb42b452f650 MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/8778/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/8778/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Trigueros-Antioxidants_2024.pdf Trigueros-Antioxidants_2024.pdf application/pdf 837545 https://riubu.ubu.es/bitstream/10259/8778/1/Trigueros-Antioxidants_2024.pdf 57244bdb65cf03a8a72f2ccbd44e2e08 MD5 1 10259/8778 oai:riubu.ubu.es:10259/8778 2024-03-09 02:05:26.705 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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