2026-07-09T17:50:33Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/102902025-03-10T07:58:39Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4569
Benito Román, Oscar
Sanz Díez, Mª Teresa
Beltrán Calvo, Sagrario
2025-03-05T12:31:46Z
2025-03-05T12:31:46Z
2023
http://hdl.handle.net/10259/10290
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]
application/pdf
eng
Onion
Subcritical water
Pectin
Quercetin
Valorization
Alimentos
Ingeniería Química
Biotecnología
Food
Chemical engineering
Biotechnology
Valorization of onion skin wastes using subcritical water: flavonoids and pectin recovery
info:eu-repo/semantics/conferenceObject
info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/openAccess
https://eventos.uva.es/84985/files/2nd-greenering-international-conference.html
p. 70