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

Luca Campone, Rita Celano, Anna Lisa Piccinelli, Imma Pagano, Sonia Carabetta, Rosa Di Sanzo, Mariateresa Russo, Elena Ibañez, Alejandro Cifuentes, Luca Rastrelli

Journal: Food chemistry 2019;269():495-502

PMID: 30100465

Full Text on Elsevier Science View on PubMed

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.

Address: Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, SA, Italy; Department of Agriculture, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), University Mediterranea of Reggio Calabria, Via Melissari, 89124 Reggio Calabria, RC, Italy. Electronic address: [email protected].; Department of Pharmacy, University of Salerno, Via Giovanni Paolo II, 84084 Fisciano, SA, Italy.; Department of Agriculture, Food Chemistry, Safety and Sensoromic Laboratory (FoCuSS Lab), University Mediterranea of Reggio Calabria, Via Melissari, 89124 Reggio Calabria, RC, Italy.; Laboratory of Foodomics, Bioactivity and Food Analysis Department, Institute of Food Science Research CIAL (UAM-CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain.

DOI: 10.1016/j.foodchem.2018.07.042

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MeSH Terms: Carbon Dioxide, Chromatography, Supercritical Fluid, Dietary Supplements, Onions, Plant Extracts, Solvents