Nutritional Profile, Phytochemical Compounds, Biological Activities, and Utilisation of Onion Peel for Food Applications: A Review

Irtiqa Shabir, Vinay Kumar Pandey, Aamir Hussain Dar, Ravi Pandiselvam (), Sobiya Manzoor, Shabir Ahmad Mir, Rafeeya Shams, Kshirod K. Dash, Ufaq Fayaz, Shafat Ahmad Khan, G. Jeevarathinam, Yue Zhang, Alexandru Vasile Rusu () and Monica Trif
Additional contact information
Irtiqa Shabir: Department of Food Technology, Islamic University of Science and Technology, Kashmir 192122, Jammu & Kashmir, India
Vinay Kumar Pandey: Department of Bioengineering, Integral University, Lucknow 226026, Uttar Pradesh, India
Aamir Hussain Dar: Department of Food Technology, Islamic University of Science and Technology, Kashmir 192122, Jammu & Kashmir, India
Ravi Pandiselvam: Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod 671124, Kerala, India
Sobiya Manzoor: Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Shalimar 190025, Jammu & Kashmir, India
Shabir Ahmad Mir: Department of Food Science and Technology, Government College for Women, M.A. Road, Srinagar 190001, Jammu & Kashmir, India
Rafeeya Shams: Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India
Kshirod K. Dash: Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology Malda, Kolkata 732141, West Bengal, India
Ufaq Fayaz: Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Shalimar 190025, Jammu & Kashmir, India
Shafat Ahmad Khan: Department of Food Technology, Islamic University of Science and Technology, Kashmir 192122, Jammu & Kashmir, India
G. Jeevarathinam: Department of Food Technology, Hindusthan College of Engineering and Technology, Coimbatore 641032, Tamil Nadu, India
Yue Zhang: College of Engineering, China Agricultural University, Beijing 100107, China
Alexandru Vasile Rusu: Life Science Institute, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372 Cluj-Napoca, Romania
Monica Trif: Food Research Department, Centre for Innovative Process Engineering (CENTIV) GmbH, 28816 Stuhr, Germany

Sustainability, 2022, vol. 14, issue 19, 1-15

Abstract: The majority of the by products formed during onion processing remain unutilized, yet they are rich in bioactive compounds and phytochemicals. Onions are a very valuable vegetable. Onion chemical compounds are incredibly diverse, and they work through a variety of pharmacological mechanisms to prevent disease. Although the mechanism of the action of the chemicals found in onions has been studied, there is still room for further reformulating of nutrient supplements and pharmaceutical treatments thanks to a growing interest in sustainable resource utilisation and circular economy. This review focuses on the primary bioactive components found in onion peel and skin, particularly total phenolics, quercetin, total flavonoids, and their derivatives, as well as their therapeutic uses such as cardioprotective, anticancer, neuroprotective, antiobesity, antidiabetic, and antibacterial constituents. This review article noted that onion peel is a valuable agricultural byproduct that has a variety of biologically active compounds so it can be used as a health-regulating ingredient, particularly in the biomedical and pharmacological domains.

Keywords: onion peel; phytochemicals; therapeutic potential; sustainable valorisation (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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