2026-04-29T16:18:13Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/103312025-03-15T01:05:19Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Benito Román, Oscar 59 600 0000-0002-4418-0045 Melgosa Gómez, Rodrigo 357 600 0000-0003-2130-2422 Benito Moreno, José Manuel 58 600 0000-0001-8899-0448 Sanz Díez, Mª Teresa 530 600 0000-0003-1799-3099 2025-03-14T12:11:46Z 2025-03-14T12:11:46Z 2025-01 http://hdl.handle.net/10259/10331 10.3390/agriculture15030299 2077-0472 This study provides a comprehensive analysis of the composition of onion peels, tomato peels, and pistachio green hulls, with a focus on their structural and bioactive compounds. Onion peels, regardless of cultivar, were found to be rich in quercetin and its derivatives, along with other flavonoids and pectin. Tomato peels emerged as a notable source of naringenin (0.52 mg/g in ethanol extract) and rutin (0.24 mg/g in water extract) and showed an unexpectedly high lignin content, comprising nearly 50% of their structural components. Pistachio green hulls demonstrated a high extractive content (63.4 g/100 g), 73% of which were water-soluble. Protocatechuic acid, rutin, and quercetin derivatives were the dominant phenolic compounds in the water extract, while luteolin was most abundant in the ethanol extract. Regarding structural composition, tomato peels and pistachio green hulls shared similarities, exhibiting a high lignin content (53.4% and 33.8%, respectively) and uronic acids (10–15%). In contrast, onion peels were characterized by high levels of glucans (around 38%) and galacturonic acid (33%). The insights from this study pave the way for the design of sustainable and efficient extraction processes, enabling the sequential recovery of valuable bioactive compounds and promoting the valorization of these agro-industrial by-products. Additionally, onion and tomato peels were evaluated as sources of pectin using two extraction methods: conventional acid water extraction and subcritical water extraction. The results revealed significant differences in the pectin composition (53–68% galacturonic acid) and degree of esterification (79–92%) compared to commercial pectin (72.8% galacturonic acid and 68% esterification), highlighting the influence of the raw material and extraction method on the final properties of pectin. This work was supported by the Agencia Estatal de Investigación (AEI) though projects PID2020- 116716RJ-I00/AEI/10.13039/501100011033, PID2022-136385OB-I00/AEI/10.13039/501100011033, and TED2021-129311B-I00. Junta de Castilla y León (JCyL) and European Regional Development Fund (ERDF) [grant number BU027P23] are gratefully acknowledged. Ó. Benito-Román’s contract was funded by AEI through project PID2020-116716RJ-I00 and R. Melgosa’s contract was funded by a Beatriz Galindo Research Fellowship [BG20/00182]. application/pdf eng MDPI Agriculture. 2025, V. 15, n. 3, p. 299 https://doi.org/10.3390/agriculture15030299 Atribución 4.0 Internacional http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess Onion Tomato Pistachio Antioxidants Polyohenols Pectin Alimentos-Composición Agricultura Food-Composition Agriculture Identification of Phenolics and Structural Compounds of Different Agro-Industrial By-Products info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Agriculture 15 3 299 THUMBNAIL Benito-agriculture_2025.pdf.jpg Benito-agriculture_2025.pdf.jpg IM Thumbnail image/jpeg 4646 https://riubu.ubu.es/bitstream/10259/10331/4/Benito-agriculture_2025.pdf.jpg 4da1cd25da18c00dd1ebafe40d4d526b MD5 4 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/10331/3/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 3 CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 908 https://riubu.ubu.es/bitstream/10259/10331/2/license_rdf 0175ea4a2d4caec4bbcc37e300941108 MD5 2 ORIGINAL Benito-agriculture_2025.pdf Benito-agriculture_2025.pdf application/pdf 954177 https://riubu.ubu.es/bitstream/10259/10331/1/Benito-agriculture_2025.pdf 2eb79b3ab045de6c7071ca9b06021716 MD5 1 10259/10331 oai:riubu.ubu.es:10259/10331 2025-03-15 02:05:19.73 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es 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