2026-04-27T14:07:09Zhttps://riubu.ubu.es/oai/requestoai: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
https://riubu.ubu.es/bitstream/10259/10290/3/Benito-2nd_Greenering_2023.pdf.jpg
Hispana
TEXT
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RIUBU. Repositorio Institucional de la Universidad de Burgos
http://hdl.handle.net/10259/10290