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Onion waste as a rich source of antioxidants for meat products

Author

Listed:
  • Jan Bedrníček

    (Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Ivana Laknerová

    (Food Research Institute Prague, Prague, Czech Republic)

  • Zuzana Linhartová

    (Institute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Jaromír Kadlec

    (Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Eva Samková

    (Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Jan Bárta

    (Department of Special Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Veronika Bártová

    (Department of Special Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Jan Mráz

    (Institute of Aquaculture and Protection of Waters, Faculty of Fisheries and Protection of Waters, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Milan Pešek

    (Department of Health Education, Faculty of Education, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

  • Renata Winterová

    (Food Research Institute Prague, Prague, Czech Republic)

  • Naděžda Vrchotová

    (Laboratory of Metabolomics and Isotopic Analyses, Global Change Research Institute, Czech Academy of Sciences, Brno, Czech Republic)

  • Jan Tříska

    (Laboratory of Metabolomics and Isotopic Analyses, Global Change Research Institute, Czech Academy of Sciences, Brno, Czech Republic)

  • Pavel Smetana

    (Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic)

Abstract

Onion skin is a waste produced in thousands of tons annually in the European Union. It is a rich natural source of flavonoids and its water extracts (as an environmentally friendly solvent) could be used as an antioxidant material for meat products. Therefore, antioxidant properties of onion skin water extracts (OSWEs) were tested on cooked pork patties. Pork patties were divided into five treatments: control (no antioxidant), 10 and 20% (w/w) of yellow OSWE, and 10 and 20% (w/w) of red OSWE. Antioxidant activity, total polyphenols, thiobarbituric acid reactive substances (TBARS), and sensory analysis were assessed. Patties with added antioxidants showed significantly (P < 0.05) higher antioxidant activity and total polyphenol content. Samples with OSWEs, after 5-day storage (5°C), had significantly (P < 0.05) lower TBARS values compared to control. Two main phenolic compounds were identified in OSWEs by liquid chromatography - mass spectrometry using electrospray ionisation in negative mode: quercetin (m/z 301) and quercetin monoglucoside (m/z 463). OSWEs demonstrated the potential to be used as a source of natural antioxidants with strong antioxidant activity in meat products.

Suggested Citation

  • Jan Bedrníček & Ivana Laknerová & Zuzana Linhartová & Jaromír Kadlec & Eva Samková & Jan Bárta & Veronika Bártová & Jan Mráz & Milan Pešek & Renata Winterová & Naděžda Vrchotová & Jan Tříska & Pavel S, 2019. "Onion waste as a rich source of antioxidants for meat products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(4), pages 268-275.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:68-2018-cjfs
    DOI: 10.17221/68/2018-CJFS
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    References listed on IDEAS

    as
    1. Anwei Cheng & Xiangyan Chen & Qiong Jin & Wenliang Wang & John Shi & Yaobo Liu, 2013. "Comparison of phenolic content and antioxidant capacity of red and yellow onions," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 501-508.
    2. Branislav Šojić & Vladimir Tomović & Marija Jokanović & Predrag Ikonić & Natalija Džinić & Sunčica Kocić-Tanackov & Ljiljana Popović & Tatjana Tasić & Jovo Savanović & Nataša Živković Šojić, 2017. "Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausages," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(3), pages 189-193.
    Full references (including those not matched with items on IDEAS)

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