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dc.contributor.authorBenito Román, Oscar 
dc.contributor.authorBlanco, Beatriz
dc.contributor.authorSanz Díez, Mª Teresa 
dc.contributor.authorBeltrán Calvo, Sagrario 
dc.date.accessioned2021-11-04T09:49:05Z
dc.date.available2021-11-04T09:49:05Z
dc.date.issued2021-11
dc.identifier.issn0960-3085
dc.identifier.urihttp://hdl.handle.net/10259/6092
dc.description.abstractIn this work, the intensification of the extraction of flavonoids from dry onion skin wastes (DOSW) by Ultrasound Assisted Extraction (UAE) was investigated. Conventional stirred tank extraction was used to find the optimal temperature (37 °C) and solvent (ethanol 70%, v/v), providing 20.7 ± 0.4 mg QE/g DOSW after 1 h. In the UAE process, the amplitude of oscillation and the solvent-to-solid ratio were key parameters to control the specific energy used. Energies above 10 kJ/g OSW did not increase the extraction yield (maximum flavonoids content was 23.9 ± 0.2 mg QE/g DOSW), which could be obtained using amplitudes of 40%, high solvent-to-solid ratios (30 mL/g DOSW) and extraction times below 5 min. Although both extraction techniques provided similar profiles of phenolic compounds, being quercetin and quercetin-4′-O-glucoside the main flavonoids (7.4 mg/g DOSW and 10.4 mg/g DOSW, respectively), UAE increased the productivity up to 11.6 mg QE/(g DOSW·min), seven times higher than conventional extraction. The extraction kinetics was modeled and studied. The optimum extract was freeze-dried resulting in a solid powder rich in flavonoids (21%) which kept 90% of the antioxidant activity after 180 days of storage at temperatures below 4 °C.en
dc.description.sponsorshipJunta de Castilla y León (JCyL) and the European Regional Development Fund (ERDF) [grant numbers BU301P18 and BU050P20] and the Agencia Estatal de Investigación [grant number PID2019-104950RB-I00/AEI/10.13039/501100011033 and PID2020-116716RJ-I00]. OBR’s postdoctoral contract through project BU301P18 is gratefully acknowledged. To JCyL and European Social Fund (ESF) for the contract of D. Benito-Bedoya and D. M. Aymara-Caiza through the YEI program, who participated in this work as technicians.en
dc.format.mimetypeapplication/pdf
dc.language.isoengen
dc.publisherElsevier
dc.relation.ispartofFood and Bioproducts Processing. 2021, V. 130, p. 92-105en
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectOnionen
dc.subjectExtractionen
dc.subjectUltrasoundsen
dc.subjectQuercetinen
dc.subjectFlavonoidsen
dc.subjectProcess intensificationen
dc.subject.otherIngeniería químicaes
dc.subject.otherChemical engineeringen
dc.subject.otherAlimentoses
dc.subject.otherFooden
dc.titleFreeze-dried extract from onion (Allium cepa cv. Horcal) skin wastes: Extraction intensification and flavonoids identificationen
dc.typeinfo:eu-repo/semantics/articlees
dc.rights.accessRightsinfo:eu-repo/semantics/embargoedAccesses
dc.relation.publisherversionhttps://doi.org/10.1016/j.fbp.2021.09.005
dc.identifier.doi10.1016/j.fbp.2021.09.005
dc.type.hasVersioninfo:eu-repo/semantics/acceptedVersiones


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