Onion waste as a rich source of antioxidants for meat products

Jan Bedrníček, Ivana Laknerová, Zuzana Linhartová, Jaromír Kadlec, Eva Samková, Jan Bárta, Veronika Bártová, Jan Mráz, Milan Pešek, Renata Winterová, Naděžda Vrchotová, Jan Tříska and Pavel Smetana
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Jan Bedrníček: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Ivana Laknerová: Food Research Institute Prague, Prague, Czech Republic
Zuzana Linhartová: Institute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Jaromír Kadlec: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Eva Samková: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Jan Bárta: Department of Special Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Veronika Bártová: Department of Special Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Jan Mráz: Institute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Milan Pešek: Department of Health Education, Faculty of Education, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
Renata Winterová: Food Research Institute Prague, Prague, Czech Republic
Naděžda Vrchotová: Laboratory of Metabolomics and Isotopic Analyses, Global Change Research Institute, Czech Academy of Sciences, Brno, Czech Republic
Jan Tříska: Laboratory of Metabolomics and Isotopic Analyses, Global Change Research Institute, Czech Academy of Sciences, Brno, Czech Republic
Pavel Smetana: Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic

Czech Journal of Food Sciences, 2019, vol. 37, issue 4, 268-275

Abstract: Onion skin is a waste produced in thousands of tons annually in the European Union. It is a rich natural source of flavonoids and its water extracts (as an environmentally friendly solvent) could be used as an antioxidant material for meat products. Therefore, antioxidant properties of onion skin water extracts (OSWEs) were tested on cooked pork patties. Pork patties were divided into five treatments: control (no antioxidant), 10 and 20% (w/w) of yellow OSWE, and 10 and 20% (w/w) of red OSWE. Antioxidant activity, total polyphenols, thiobarbituric acid reactive substances (TBARS), and sensory analysis were assessed. Patties with added antioxidants showed significantly (P < 0.05) higher antioxidant activity and total polyphenol content. Samples with OSWEs, after 5-day storage (5°C), had significantly (P < 0.05) lower TBARS values compared to control. Two main phenolic compounds were identified in OSWEs by liquid chromatography - mass spectrometry using electrospray ionisation in negative mode: quercetin (m/z 301) and quercetin monoglucoside (m/z 463). OSWEs demonstrated the potential to be used as a source of natural antioxidants with strong antioxidant activity in meat products.

Keywords: antioxidant; LC/MS; onion skin; pork patties (search for similar items in EconPapers)
Date: 2019
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:68-2018-cjfs

DOI: 10.17221/68/2018-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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