Optimization of extraction process of antioxidant compounds from yellow onion skin and their use in functional bread production

Dough rheology, antioxidants, textural, physicochemical characteristics, and sensory quality of pizza base enriched with onion (Allium cepa L.) skin powder

“…Quercetin and other flavonoids of onion impart the higher level of TPC and TFC in functional food 24 . In a similar way, 4-times more TPC concentration was increased in bread fortified with onion skin extract in 0.5% concentration 3 . Likewise, TPC was enhanced from 1.52 mg GAE/g DW (control) to 3.79 mg GAE/g DW (20% red onion) when baked rolls were analyzed after fortification 21 .…”

“…Phenols are important ingredients for antioxidant-rich foods. Various studies reported a higher level of total phenols and flavonoids when bakery products were fortified with onion skin and onion skin extract 3 , 10 . Quercetin and other flavonoids of onion impart the higher level of TPC and TFC in functional food 24 .…”

“…Antioxidant activity is one of the important components for a functional food 1 , 3 . Piechowiak et al 3 were found 7-times higher antioxidant activity (DPPH) in the bread fortified with onion skin extract (0.5%).…”

“…Functional foods are prepared by the fortification technique in which bioactive compounds are incorporated into food products 1 . Antioxidants and fiber-rich food products are the important categories of functional foods which comprise properties to mitigate various health disorders 2 , 3 . According to the scientists, deficiency of antioxidants in daily food is the main reason for reactive oxygen species (ROS) in the body which consequently leads to various health diseases.…”

Valorization of onion extracts as anti-browning agents

“…Even onion by-products and wastes are rich in bioactive compounds with antioxidant and anti-browning properties (Roldán et al 2008;Singh et al 2009;Benítez et al 2011;Pal and Jadeja 2019;Sidhu et al 2019). In fact, not only onion bulbs but also peels have been previously used for the development of functional foods Piechowiak et al 2020). Hence, the aim of this preliminary study is to in vitro and in vivo evaluate the anti-PPO activity and antibrowning effect of juices and distillates obtained from onion bulbs and wastes.…”