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|Document Type: ||Article|
|Title: ||Characterization of industrial onion wastes (Allium cepa L.): dietary fibre and
|Authors: ||Benítez, Vanesa|
Martín-Cabrejas, María A.
López-Andréu, Francisco J.
Terry, Leon A.
Esteban, Rosa M.
|Issue Date: ||2011|
|Citation: ||Vanesa Benítez, Esperanza Mollá, María A. Martín-Cabrejas, Yolanda Aguilera, Francisco J. López-Andréu, Katherine Cools, Leon A. Terry, Rosa M. Esteban, Characterization of industrial onion wastes (Allium cepa L.): dietary fibre and
bioactive compounds, Plant Foods for Human Nutrition, March 2011, Volume 66, Issue 1, Pages 48-57.|
|Abstract: ||The food industry produces a large amount of onion wastes, making it necessary
to search for possible ways for their utilization. One way could be to use these
onion wastes as a natural source of high-value functional ingredients, since
onion are rich in several groups of compounds, which have perceived benefits to
human health. The objective of this work is to gain knowledge of any differences
between the different onion wastes obtained from industry and non-commercial
bulbs to use them as food ingredients rich in specific compounds. The results
showed that brown skin and top-bottom could be potentially used as functional
ingredient rich in dietary fibre, mainly in insoluble fraction, and in total
phenolics and flavonoids, with high antioxidant activity. Moreover, brown skin
showed a high concentration of quercetin aglycone and calcium, and top-bottom
showed high concentration of minerals. Outer scales could be used as source of
flavonols, with good antioxidant activity and content of dietary fibre. However,
inner scales could be an interesting source of fructans and alk(en)yl cystein
sulphoxides. In addition, discarded onions (cvs Recas and Figueres) could be
used as a good source of dietary fibre, and cv Recas also as a source of
|Appears in Collections:||Staff publications - Cranfield Health|
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