Sustainable Valorization of Domestic Onion Waste: Comprehensive Characterization for Nutrient Recovery and Waste Volume Reduction 10.32526/ennrj/24/20250238
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Abstract
Allium cepa L., commonly known as onion, is one of the most widely cultivated vegetables worldwide, valued for its characteristic flavor, aroma, and pungency. It is extremely concerning that around one million tonne of onion waste is produced throughout distribution, processing, and consumption. Characterization of onion waste is essential for its valorization. The study’s goal was to identify the nutritional and nonstructural carbohydrate content, antioxidant, antimicrobial activity and phytochemical elements present in the waste. The onion waste was cleaned and dried at 60°C in an air-circulating tray dryer, and ground into a fine powder. It was found to contain moisture (3.67%), protein (8.56%), carbohydrate (70.47%), fat (0.64%), crude fibre (4.49%), dietary fibre (69.06%), and insoluble dietary fibre (63.64%) and provides 321.88 kcal of energy per 100 g. The non-structural carbohydrates in the onion waste were glucose (4.40%), fructose (1.75%) and sucrose (1.10%). The ethanolic onion waste extract was found to contain phytochemicals anthraquinones, anthocyanins, phenols, flavonoids, glycosides, terpenoids, flavonoids, and tannins. Using DPPH and hydroxyl radical scavenging activity, the antioxidant activity of ethanolic onion waste extract was revealed to be strong at various concentrations. These values ranged from 42.34% to 70.50%, 65.8 to 60.5%, respectively. The ethanol extract of onion waste was found to have the strongest anti-microbial effects on Escherichia coli and Staphylococcus aureus. Onion waste characterization provides valuable insights into its potential as a source of bioactive compounds facilitating its utilization in nutraceuticals and functional foods. This approach promotes sustainable waste management and resource utilization while unlocking the hidden potential of onion waste.
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