Soğan (Allium Cepa L.) Kabukları: Biyoaktif Bileşikleri, Geri Dönüşümle Elde Edilen Ürünleri ve Değerlendirme Yöntemleri

Year 2022, Volume: 10 Issue: 2, 175 - 185, 30.12.2022

Fatma Hepsağ , Başak Esmer

Abstract

Soğan (Allium cepa L.) dünya çapında bir mutfak malzemesi olup, hemen hemen tüm yemeklerde kullanılan bir çeşit sebzedir. Bu nedenle, soğan katı atığı (OSW) çevremizde bol miktarda bulunur ve keskin kokusu ve fito patojenlerin hızla çoğalması nedeniyle bir çevre sorunu oluşturur. Bu çalışmada, yüksek besin değeri, çevresel ve ekonomik yönden soğan atıklarının nasıl değerlendirileceği konusu ele alınmıştır. Soğan atıklarının daha iyi ekstraksiyonu ve kullanımı için kullanılan yöntemler belirli başlıklar altında açıklanmıştır. Bu çalışma ile, soğan atıklarının fonksiyonel bileşiklerin bir kaynağı olarak kullanılması için, gıda teknolojisi uzmanları, gıda kimyagerleri, beslenme uzmanları ve toksikologların disiplinler arası araştırmalarına ışık tutması umulmaktadır.

Keywords

Soğan (Allium cepaL.), Ekstraksiyon, Fenolik madde, Antioksidant, Atık

References

• FAO, (2013). Food and Agriculture Organization. FAO Statistical Yearbook: World food and agriculture, Food and Agriculture Organization of the United Nations, Rome.
• TUİK, 2020. Türkiye İstatistik Kurumu, http://www.tuik.gov.tr.(Erişim:05.08.2020)
• Katsampa, P., Valsamedou, E., Grigorakis, S., Makris, D.P. (2015). A green ultrasound assisted extraction process for the recovery of antioxidant polyphenols and pigments fro onion solid waste susing Box Behnken experimental design and kinetics. Ind. Crop. Prod.,77(1), 535-543.
• Benítez, V., Mollá, E., Martín-Cabrejas, M.A., Aguilera, Y., López-Andréu, F.J., Cools, K., Terry, L.A., Esteban, R.M. (2011). Characterization of industrial onion wastes (Alliumcepa L.): dietary fibre and bioactive compounds. Plant Foods Hum. Nutr., 66(1), 48-57.
• Michalak-Majewska, M., Teterycz, D., Muszyński, S., Radzki, W., Sykut-Domańska, E. (2020). Influence of onion skin powder on nutritional and quality attributes of wheat pasta, PLoS One, 15 (1). e0227942. https://doi.org/10.1371/journal.pone.0227942.
• Sayed, H.S., Hassan, N.M.M., El khalek, M.H.A. (2014). Theeffect of using onion skin powder as a source of dietary fiber andantioxidants on properties of dried and fried noodles. Curr. Sci. Int., 3(4), 468-475.
• Ali, A.A.O.H., Al-sayed, H.M.A., Yasin, N.M.N., Afifi, E.A.A. (2016). Effect of different extraction methods on stablity of anthocyanins extracted from red onion peels (Alliumcepa) and itsuses as food colorants. Bull. Natl. Nutr. Inst. Arab Repub. Egypt, 47, 196-219.
• Khiari, Z., and Makris, D.P. (2012). Stability and transformation of major flavonols in onion (Allium cepa) solid wastes. J. Food Sci. Technol., 49, 489–494.
• Kim, K.A., Yim, J.E. (2015). Antioxidative activity of onion peel extract in obese women: a randomized, double-blind, placebo controlled study. J. Cancer Prev., 20(3), 202-207.
• Schieber, A., Stintzing, F.C., Carle, R. (2001). By-products of plant food processing as a source of functional compounds Recent developments. Trends Food Sci. Technol., 12, 401-413.
• Roldan, E., Sanchez-Moreno, C., de Anco, B., Cano, M.P. (2008). Characterisation of onion (Alliumcepa L.) by-products as food ingredients with antioxidant and antibrowning properties. Food Chemistry, 108(3), 907–916.
• Kim, M.J., Kim, C.Y., Park, I. (2005). Prevention of enzymatic browning of pear by onion extract. Food Chem., 89, 181-184
• Downes, K., Chope, G.A., Terry, L.A. (2009). Effect of curing at different temperatures on biochemical composition of onion (Allium cepa L.) skin from three freshly cured and cold stored UK-grown onion cultivars. Postharvest Biol Technol., 54, 80–86.
• Price, K.R., Rhodes, M.J.C. (1997). Analysis of the majör flavonol glycosides present in four varieties of onion (Alliumcepa) andchanges in composition resulting from autolysis. J. Sci. Food Agric.. 74, 331–339.
• Suleria H.A.R., Butt M.S., Anjum F.M., Saeed F., Khalid N. (2015). Onion: nature protection against physiological threats. Critical Reviews in Food Science and Nutrition, 55, 50–66.
• Terahara, N., Yamaguchi, M., Honda, T. (1994). Malonylated Anthocyanins from Bulbs of Red Onion, Allium cepa L. Biosci. Biotechnol. Biochem., 58, 1324- 1325.
• Randle W.M., Lancaster J.E., Shaw M.L., Sutton K.H., Hay R.L. and Bussard M.L. (1995). Quantifying onion flavor components responding to sulfur fertility-sulfur increases levels of and biosynthetic intermediates. J. Am. Soc. Hort. Sci., 120, 1075-1081.
• Rumeza, H., Zatar, I., Mudassar, S., Masooma, R. (2006). Use of vegetables as nutritional food: Role in human health. Journal of Agricultural Biochemical Science, 1, 18-20.
• Larrauri, J., Sa´nchez-Moreno, C., Rupe´rez, P., Saura-Calixto, F. (1999). Free radical scavenging capacity in the aging of selected red Spanish wines. J. Agric. Food Chem., 47, 1603–1606.
• Rodrigues, A.S., Pérez-Gregorio, M.S., Garcia-Falcón, M.S., Simal-Gándara, J. (2009). Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs. Food Res. Int., 42, 1331-1336.
• Paola, B., Gianfranco, P., Raffaella, N., Menotti, C. (2004). Polyunsaturated fatty acids: biochemical, nutritional and epigenetic properties. J .Am. Oil Nutr., 23(4), 281–302.
• Khiari, Z., Makris, D.P., Kefalas, P. (2008). Recovery of bioactive flavonols from onion solid wastes employing water/ethanol-based solvent systems. Food Sci Tech Inter., 14, 497–502.
• Turner, C., Turner, P., Jacobson, G., Almgren, K., Waldeback, M., Sjoberg, P., Karlsson, E.N., Markides, K.E. (2006). Subcritical water extraction and β-glucosidase-catalyzed hydrolysis of quercetin glycosides in onion waste. Green Chem., 8(11), 949–959.
• Salak, F., Daneshvar, S., Abedi, J. (2013). Adding value to onion (Allium cepa L.) waste by subcritical water treatment. Fuel processing Technology, 112, 86-92.
• Saka, C. ve Sahin, Ö. (2011). Removal of methylene blue from aqueous solutions by using cold plasma- and formaldehyde-treated onion skins. Color. Technol., 127, 246-255.
• Sharma, K., Mahato, N., Nile, S.H., Lee, E.T. and Lee, Y.R. (2016). Economical and environmentally friendly approaches for usage of onion (Alliumcepa L.) waste. Food Funct 7 (8), 3354–3369.
• Martino, K.G. and Guyer, D. (2004). Supercritical fluid extraction of quercetin from onion skins. J. Food Process Eng., 27(1), 17–28.
• Soltoft, M., Christensen, J.H., Nielsen, J. and Knuthsen, P. (2009). Pressurised liquid extraction of flavonoids in onions. Method development and validation. Talanta, 80, 269-278.
• Zill-E-Huma Vian, M.A., Fabiano-Tixier, A.S., El-maataoui, M., Dangles, O. and Chemat, F. (2011). A remarkable influence of microwave extraction: Enhancement of antioxidant activity of extracted onion varieties. Food Chemistry, 127, 1472–1480.
• Chemat, F., Lucchesi, M.E., Smadja, J., Favretto, L., Colnaghi, G.and Visinoni, F. (2006). Microwave accelerated steam distillation of essential oil from lavender: A rapid, clean and environmentally friendly approach. Analytica Chimica Acta, 555(1), 157-160.
• Zill-E-Huma Vian, Abert Vian, M., Maingonnat, J.F. and Chemat, F. (2009). Clean recovery of antiokxidant flavonoids from onions; optimising solvent-free microwave extraction method. J. Chromatogr. A., 1216(45), 7700-7707.
• Makris, D.P. and Rossiter, J.T. (2002). Effect of natural antioxidants on heat-induced, copper(II)-catalysed, oxidative degradation of quercetin and rutin (quercetin 3-O-rutinoside) in aqueous model systems. J Sci Food Agric., 82, 1147–1153.
• Lombard, K., Peffley, E., Geoffriau, E., Thompson, L. and Herring, A. (2005). Quercetin in onion (Allium cepa L.) after heat-treatment simulating home preparation. J. Food Comp. Anal., 18, 571–581.
• Hameed, B.H. and Ahmad, A.A. (2009). Batch adsorption of methylene blue from aqueous solution by garlic peel an agricultural waste biomass. Journal of Hazardous Material, 164, 870–875.
• Bello, M.O., Olabanji, I.O., Abdul-Hammed, M. and Okunade, T.D. (2013). Characterization of domestic onion wastes and bulb (Allium cepa L.): fatty acids and metal contents. Int. Food Res. J., 20 (5), 2153-2158.
• Tomás-Barberán, F.A. and Espin, J.C. (2001). Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables. J. Sci. Food Agric., 81, 853–876.
• Santas, J., Almajano, M. P. and Carbo, R. (2010). Antimicrobial and antioxidant activity of crude onion (Allium cepa, L.) extracts. International Journal of Food Science and Technology, 45, 403-409.
• Seczyk, Ł., Swieca, M. and Gawlik-Dziki, U. (2015). Nutritional and health-promoting properties of bean paste fortified with onion skin in the light of phenolic–food matrix interactions. Food Function, 6(11), 3560–3566.
• Gawlik-Dziki, U., S´wieca, M., Dziki, D., Baraniak, B., Tomiło, J. and Czyz, J. (2013). Quality andantioxidant properties of breads enriched with dry onion (Alliumcepa L.) skin. Food Chem., 138 (2), 1621– 1628.
• Cronin, K., Ring, D., Sheehan, L. and Foulon, A. (2015). Probabilistic analysis of weight variability in tablets capsule sarising from the filling of a cavity with powder of a poly-dispersed size. Powder Technol., 270, 287–295.
• Garrido Makinistian, F., Gallo, L., Sette, P., Salvatori, D. and Bucalá, V. (2020). Nutraceutical tablets from maqui berry (Aristoteliachilensis) spray-dried powders with high antioxidant levels. Dry. Technol., 38 (9), 1231–1242.
• Fukumoto, L.R. and Mazza, G. (2000). Assessing antioxidant and prooxidant activities of phenolic compounds. J. Agric. Food Chem., 48, 3597-3604.
• Saleheen, D., Ali, S.A. and Yasinzai, M.M. (2004). Antileishmanial activity of aqueous onion extract in vitro. Fitoterapia, 75(1), 9-13.