Onion Peel: Turning a Food Waste into a Resource. La pelle di cipolla: una risorsa o uno scarto?

Onion (Allium cepa) waste consisting mainly of onion skin is rich in bioactive phenolic compounds. The flavonoid profiles and biological activities of onion skin wastes of two traditional varieties with protected geographical indication (PGI), the red “Rossa di Tropea” and the coppery “Ramata di Montoro”, typically cultivated in a niche area in southern Italy, were studied indicating that this agricultural waste can provide bioactive molecules for multiple applications, from industrial to nutraceutical and cosmetical sectors.

Anno di pubblicazione2021
AutoriRita Celano, Luca Rastrelli et al.
TipologiaArticolo – Onion Peel: Turning a Food Waste into a Resource Antioxidants 2021, 10(2), 304; 
into the Special Issue The Potential of Dietary Antioxidants
https://doi.org/10.3390/antiox10020304
Riferimentohttps://www.mdpi.com/2076-3921/10/2/304

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