Sustainable Extraction of Antioxidant Phytocompounds from Yellow Onion Wastes for Value-Added Product Development.

Yellow onion (Allium cepa L.) outer skins are a high-volume agricultural waste that can be converted into commercially valuable bioproducts using various extraction techniques. This research focused on optimizing a green ultrasound-assisted extraction (UAE) method which allows for the isolation of several phytochemicals valued for their health benefits, such as polyphenols and flavonoids. HPLC/UV analysis of the extracts showed that the main component was quercetin. A one-factor-at-a-time (OFAT) design was used to identify the extraction parameters needed in order to maximize the amount of extracted target phytochemicals. The polyphenols, flavonoids and quercetin contents, along with the antioxidant activity of the extracts, were optimized by response surface methodology using a Box-Behnken design. Ultrasound amplitude, ethanol concentration, and time were selected as the most appropriate variables. The final results showed that TPC ranged from 78.16 to 97.16 mg GAE/g DM, TFC ranged from 22.77 to 26.46 mg QE/g DM, while CUPRAC values varied between 145.24 and 163.75 mg TE/g DM. The optimal extraction conditions were determined using a Box-Behnken model as 30% ultrasound amplitude, 53% ethanol concentration, and an extraction time of 13 min. The use of these conditions allowed the TPC, TFC and CUPRAC to show predicted values of 97.8 mg GAE/g DM, 27.2 mg QE/g DM, and 159.8 mg TE/g DM, respectively. These findings indicate that onion skin extracts could represent a green and promising source of antioxidant phytochemicals.