Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities

Kumar, Manoj; Barbhai, Mrunal Deepak; Hasan, Muzaffar; Punia, Sneh; Dhumal, Sangram; Radha, .; Rais, Nadeem; Chandran, Deepak; Pandiselvam, R.; Kothakota, Anjineyulu; Tomar, Maharishi; Satankar, Varsha; Senapathy, Marisennayya; Anitha, T.; Dey, Abhijit; Sayed, Ali A.S.; Gadallah, Farouk M.; Amarowicz, Ryszard; Mekhemar, Mohamed

doi:10.1016/j.biopha.2021.112498

Cited by 99 publications

(46 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Quercetin and its glucosides are the most representative flavonoids in onion husks [ 14 ]. Quercetin—a plant pigment and, more specifically, a flavonol—is a potent antioxidant flavonoid, and is known to possess protective abilities against tissue injury induced by various drug toxicities.…”

Section: Discussionmentioning

confidence: 99%

“…Red onion husks had the highest contents of polyphenols, followed by the yellow onion husks, with the white onion containing the lowest amounts [ 36 , 47 , 48 ], but in our study no compounds were detected in the white onion husk extracts. It was reported that white onions contained trace amounts of total quercetin [ 37 ], but it was detected in husks, albeit in much lower concentrations than in red and yellow ones [ 11 , 14 ]. Quercetin and myricetin, found in large quantities in red and yellow onion husk extracts, are the main representatives of flavonols, which are considered to be the most abundant type of flavonoids in foods.…”

Section: Discussionmentioning

confidence: 99%

“…Concerning onion varieties, quercetin and its derivatives, along with glucosides, are the predominant flavonols in all types of onions, regardless of the white, yellow, or red color, while anthocyanins are mainly present in red onions, wherein they make up approximately 10% of the total flavonoid content in fresh weight [ 7 , 9 ]. Contents of prominent flavonoids such as quercetin and its glucosides are the highest in pearls, followed by red, yellow, and white onion husks [ 11 , 14 ], and strongly depend on extraction conditions [ 15 ].…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Differences in Antioxidant Potential of Allium cepa Husk of Red, Yellow, and White Varieties

et al. 2022

View full text Add to dashboard Cite

The effective management of agro-industry organic waste for developing high-commercial-value products is a promising facet of the circular economy. Annually, more than 550,000 tons of waste that is potentially rich in biologically active substances is generated worldwide while processing onions (Allium cepa L.). The antioxidant potential of red, yellow, and white onion husks was studied using FRAP, ORAC, chemiluminescence, and UPLC-ESI-Q-TOF-MS analysis methods. The extraction of phenolic compounds from onion husks was more effective when using an aqueous solution of 70% ethanol as compared with water. Ethanolic extract from red onion husks exhibited the highest TACORAC and TACFRAP values, averaging 2017.34 µmol-equiv. Trolox/g raw material and 2050.23 µmol-equiv. DQ/g raw material, respectively, while the white onion exhibited much lower levels of antioxidants. According to the chemiluminescence results, it was determined that the red and yellow onion husks contained antioxidants of three types of power, while white onion husks only contained medium and weak types. The highest content of flavonoids was found in red onion husks, averaging 1915.90 ± 9.92 µg-eq. DQ/g of raw material and 321.42 ± 2.61 µg-eq. DQ/g of raw material for ethanol and water, respectively, while yellow onion husks exhibited 544.06 ± 2.73 µg-eq. DQ/g of raw material and 89.41 ± 2.08 for ethanol and water, respectively. Quercetin and its glycosides were the most representative flavonoids, and a number of substances with different pharmacological and biological properties were also identified.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Differences in Antioxidant Potential of Allium cepa Husk of Red, Yellow, and White Varieties

et al. 2022

View full text Add to dashboard Cite

show abstract

“…A decrease of 50–60% in quercetin was recorded in red and yellow onion boiled for 60 min. However, quercetin derivatives were transferred into the liquid part of the soup [ 23 , 24 ]. Similarly, boiling led to a considerable loss of quercetin and kaempferol in broccoli [ 25 ].…”

Section: Food Sources and Dietary Intakementioning

confidence: 99%

Targeting Cardiovascular Diseases by Flavonols: An Update

Kozłowska

Szostak-Węgierek

2022

Nutrients

View full text Add to dashboard Cite

Flavonols are one of the most plentiful flavonoid subclasses found in natural products and are extensively used as dietary supplements. Numerous in vitro and in vivo studies have shown the cardioprotective properties of flavonols, especially quercetin. This group of substances exerts positive impacts primarily due to their antiatherogenic, antithrombotic, and antioxidant activities. The potential of flavonols to promote vasodilation and regulation of apoptotic processes in the endothelium are other beneficial effects on the cardiovascular system. Despite promising experimental findings, randomized controlled trials and meta-analyses have yielded inconsistent results on the influence of these substances on human cardiovascular parameters. Thus, this review aims to summarize the most recent clinical data on the intake of these substances and their effects on the cardiovascular system. The present study will help clinicians and other healthcare workers understand the value of flavonol supplementation in both subjects at risk for cardiovascular disease and patients with cardiovascular diseases.

show abstract

“…The linear economy model follows a step-by-step purchase, manufacturing, and disposal scheme; this means raw materials are collected and used until they are finally discarded. This creates a domino effect where it results in a shortage of raw materials and increases in cost due to the handling and disposal of waste [28,29]. The circular economy and its acceptance have a direct effect on the fight against waste, since it uses waste as a product, contributing to the minimization of pollution [30].…”

Section: Introductionmentioning

confidence: 99%

Use of Onion Waste as Fuel for the Generation of Bioelectricity

et al. 2022

View full text Add to dashboard Cite

The enormous environmental problems that arise from organic waste have increased due to the significant population increase worldwide. Microbial fuel cells provide a novel solution for the use of waste as fuel for electricity generation. In this investigation, onion waste was used, and managed to generate maximum peaks of 4.459 ± 0.0608 mA and 0.991 ± 0.02 V of current and voltage, respectively. The conductivity values increased rapidly to 179,987 ± 2859 mS/cm, while the optimal pH in which the most significant current was generated was 6968 ± 0.286, and the ° Brix values decreased rapidly due to the degradation of organic matter. The microbial fuel cells showed a low internal resistance (154,389 ± 5228 Ω), with a power density of 595.69 ± 15.05 mW/cm2 at a current density of 6.02 A/cm2; these values are higher than those reported by other authors in the literature. The diffractogram spectra of the onion debris from FTIR show a decrease in the most intense peaks, compared to the initial ones with the final ones. It was possible to identify the species Pseudomona eruginosa, Acinetobacter bereziniae, Stenotrophomonas maltophilia, and Yarrowia lipolytica adhered to the anode electrode at the end of the monitoring using the molecular technique.

show abstract

Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities

Cited by 99 publications

References 52 publications

Differences in Antioxidant Potential of Allium cepa Husk of Red, Yellow, and White Varieties

Differences in Antioxidant Potential of Allium cepa Husk of Red, Yellow, and White Varieties

Targeting Cardiovascular Diseases by Flavonols: An Update

Use of Onion Waste as Fuel for the Generation of Bioelectricity

Contact Info

Product

Resources

About