2026-04-29T11:46:11Zhttps://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
59
600
0000-0002-4418-0045
Sanz Díez, Mª Teresa
530
600
0000-0003-1799-3099
Beltrán Calvo, Sagrario
57
600
0000-0003-2559-3925
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
THUMBNAIL
Benito-2nd_Greenering_2023.pdf.jpg
Benito-2nd_Greenering_2023.pdf.jpg
IM Thumbnail
image/jpeg
3730
https://riubu.ubu.es/bitstream/10259/10290/3/Benito-2nd_Greenering_2023.pdf.jpg
f24adbe968f2d88e6de9291a12da40d2
MD5
3
LICENSE
license.txt
license.txt
text/plain; charset=utf-8
999
https://riubu.ubu.es/bitstream/10259/10290/2/license.txt
b295bcbce42e2caabeb0c623d3860c06
MD5
2
ORIGINAL
Benito-2nd_Greenering_2023.pdf
Benito-2nd_Greenering_2023.pdf
Presentación
application/pdf
2452474
https://riubu.ubu.es/bitstream/10259/10290/1/Benito-2nd_Greenering_2023.pdf
83264f079b314485fcefeecfa57d066c
MD5
1
10259/10290
oai:riubu.ubu.es:10259/10290
2025-03-10 08:58:39.612
Repositorio Institucional de la Universidad de Burgos
bubrep@ubu.es
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