Characterization of Industrial Onion Wastes ( Allium cepa L.): Dietary Fibre and Bioactive Compounds
作者： Vanesa Benítez , Esperanza Mollá , María A. Martín-Cabrejas , Yolanda Aguilera , Francisco J. López-Andréu
DOI: 10.1007/S11130-011-0212-X
关键词: Allium 、 Fructan 、 Ingredient 、 Polyphenol 、 Botany 、 Quercetin 、 Food industry 、 Legume 、 Food science 、 Flavonols 、 Chemistry
摘要: The food industry produces a large amount of onion wastes, making it necessary to search for possible ways their utilization. One way could be use these wastes as natural source high-value functional ingredients, since are rich in several groups compounds, which have perceived benefits human health. objective this work is gain knowledge any differences between the different obtained from and non-commercial bulbs them ingredients specific compounds. results showed that brown skin top-bottom potentially used ingredient dietary fibre, mainly insoluble fraction, total phenolics flavonoids, with high antioxidant activity. Moreover, concentration quercetin aglycone calcium, minerals. Outer scales flavonols, good activity content fibre. However, inner an interesting fructans alk(en)yl cystein sulphoxides. In addition, discarded onions (cvs Recas Figueres) cv also
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