RT info:eu-repo/semantics/conferenceObject
T1 Valorization of onion skin wastes using subcritical water: flavonoids and pectin recovery
A1 Benito Román, Oscar
A1 Sanz Díez, Mª Teresa
A1 Beltrán Calvo, Sagrario
K1 Onion
K1 Subcritical water
K1 Pectin
K1 Quercetin
K1 Valorization
K1 Alimentos
K1 Food
K1 Ingeniería Química
K1 Chemical engineering
K1 Biotecnología
K1 Biotechnology
AB 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.
YR 2023
FD 2023
LK http://hdl.handle.net/10259/10290
UL http://hdl.handle.net/10259/10290
LA eng
NO Comunicación oral presentada en: 2nd Greenering International Conference 2023, celebrada durante los días 21-23 de marzo en Valladolid (España)
NO 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]
DS Repositorio Institucional de la Universidad de Burgos
RD 14-mar-2025