Food industry produces a large amount of onion wastes. Due to the high amount of bioactive compounds in onion by-products an idea for their reuse, could be use them as source of high-value functional and health ingredients. In this study, outer dry layers of coppery onion “Ramata di Montoro” were used as source of bioactive compounds. Firstly, the chemical profile of secondary metabolites of exhaustive extract, obtained by ultrasound assisted extraction was established by UHPLC-UV-HRMS/MS analysis. Subsequently, the supercritical fluid extraction was used as alternative and green method to recover flavonoids from onion skin. Main parameters such as pressure, temperature and composition of solvent modifier were optimized in order to improve the extraction efficiency of SFE technique, by using a response surface Box–Behnken design

Campone, L., Celano, R., Piccinelli, A., Pagano, I., Carabetta, S., Sanzo, R., et al. (2018). Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds. FOOD CHEMISTRY, 269, 495-502 [10.1016/j.foodchem.2018.07.042].

Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds

Campone L.
;
2018

Abstract

Food industry produces a large amount of onion wastes. Due to the high amount of bioactive compounds in onion by-products an idea for their reuse, could be use them as source of high-value functional and health ingredients. In this study, outer dry layers of coppery onion “Ramata di Montoro” were used as source of bioactive compounds. Firstly, the chemical profile of secondary metabolites of exhaustive extract, obtained by ultrasound assisted extraction was established by UHPLC-UV-HRMS/MS analysis. Subsequently, the supercritical fluid extraction was used as alternative and green method to recover flavonoids from onion skin. Main parameters such as pressure, temperature and composition of solvent modifier were optimized in order to improve the extraction efficiency of SFE technique, by using a response surface Box–Behnken design
Articolo in rivista - Articolo scientifico
DPPH and ABTS assays; Experimental design optimization; Food by-products; Onion skin; Quercetin derivatives; Recovery bioactive compounds; Supercritical fluid extraction
English
2018
269
495
502
none
Campone, L., Celano, R., Piccinelli, A., Pagano, I., Carabetta, S., Sanzo, R., et al. (2018). Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds. FOOD CHEMISTRY, 269, 495-502 [10.1016/j.foodchem.2018.07.042].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10281/267515
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