Czech J. Food Sci., 2019, 37(4):268-275 | DOI: 10.17221/68/2018-CJFS

Onion waste as a rich source of antioxidants for meat productsFood Technology and Economy, Engineering and Physical Properties

Jan Bedrníček*,1, Ivana Laknerová2, Zuzana Linhartová3, Jaromír Kadlec1, Eva Samková1, Jan Bárta4, Veronika Bártová4, Jan Mráz3, Milan Pešek5, Renata Winterová2, Naděžda Vrchotová6, Jan Tříska6, Pavel Smetana1
1 Department of Food Biotechnologies and Agricultural Products Quality, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
2 Food Research Institute Prague, Prague, Czech Republic
3 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
4 Department of Special Plant Production, Faculty of Agriculture, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
5 Department of Health Education, Faculty of Education, University of South Bohemia in České Budějovice, České Budějovice, Czech Republic
6 Laboratory of Metabolomics and Isotopic Analyses, Global Change Research Institute, Czech Academy of Sciences, Brno, Czech Republic

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.

Keywords: antioxidant; LC, MS; onion skin; pork patties

Published: August 31, 2019  Show citation

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Bedrníček J, Laknerová I, Linhartová Z, Kadlec J, Samková E, Bárta J, et al.. Onion waste as a rich source of antioxidants for meat products. Czech J. Food Sci.. 2019;37(4):268-275. doi: 10.17221/68/2018-CJFS.
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