Valorization of ‘Rossa di Tropea’ Onion Waste through Green Recovery Techniques of Antioxidant Compounds

Valeria Imeneo, Alessandra De Bruno, Amalia Piscopo, Rosa Romeo and Marco Poiana
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Valeria Imeneo: Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy
Alessandra De Bruno: Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
Amalia Piscopo: Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
Rosa Romeo: Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy
Marco Poiana: Department of AGRARIA, University Mediterranea of Reggio Calabria, 89124 Reggio Calabria, Italy

Sustainability, 2022, vol. 14, issue 8, 1-16

Abstract: The aim of this work was to maximize the recovery of the bioactive components from an important solid waste derivate from Tropea onion processing. To achieve this, three different extractive procedures (conventional for maceration, ultrasound, and microwave-assisted) were employed, using only food-grade extraction solvents such as water and ethanol:water (50:50). Solvent, temperature, microwave power, time, and their interaction were studied as the principal factors that might affect the extractability rates. The obtained data suggest that the hydroalcoholic mixture proved to be the best for each of the techniques developed and at each time and temperature considered. In particular, the best results were achieved by conventional extraction for 60 min at 40 °C (total flavonoids content: 25.64 ± 1.40 mg QE g −1 d.w.; total anthocyanins content: 0.78 ± 0.01 mg C-3-GLUC g −1 d.w.). The UHPLC analysis of the optimally obtained extract revealed that the principal phytochemicals recovered were quercetin (5322.61 ± 0.32 mg kg −1 ) and quercetin 3-4′-diglucoside (1023.80 ± 0.34 mg kg −1 ) after conventional and ultrasound-assisted extraction, respectively. In this perspective, the implementation of sustainable, food-grade extraction processes to recover value-added substances from solid onion waste could play a crucial role both in reducing the waste load and in formulating natural food additives with functional properties, with a potential direct industrial impact.

Keywords: antioxidant compounds; green extractions; microwave-assisted extraction; Tropea onion wastes; ultra-high-performance liquid chromatography; ultrasound-assisted extraction (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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