Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds. (15th December 2018)

• Record Type: Journal Article
• Authors: Campone, Luca; Celano, Rita; Lisa Piccinelli, Anna; Pagano, Imma; Carabetta, Sonia; Sanzo, Rosa Di; Russo, Mariateresa; Ibañez, Elena; Cifuentes, Alejandro; Rastrelli, Luca
• Is Part Of: Food chemistry. Volume 269(2018)
• Page Start: 495
• Page End: 502
• Publication Date: 2018-12-15
• Subjects: Onion skin -- Quercetin derivatives -- Supercritical fluid extraction -- Recovery bioactive compounds -- Experimental design optimization -- Food by-products -- DPPH and ABTS assays; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.07.042
• Languages: English
• ISSNs: 0308-8146

Abstract

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.