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

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 us...

Full description

Saved in:
Bibliographic Details
Published in:Food chemistry 2018-12, Vol.269, p.495-502
Main Authors: Campone, Luca, Celano, Rita, Lisa Piccinelli, Anna, Pagano, Imma, Carabetta, Sonia, Sanzo, Rosa Di, Russo, Mariateresa, Ibañez, Elena, Cifuentes, Alejandro, Rastrelli, Luca
Format: Article
Language:English
Subjects:
Carbon Dioxide
Chromatography, Supercritical Fluid - methods
Dietary Supplements - analysis
DPPH and ABTS assays
Experimental design optimization
Food by-products
Onion skin
Onions - chemistry
Plant Extracts - analysis
Quercetin derivatives
Recovery bioactive compounds
Solvents
Supercritical fluid extraction
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.07.042