Onion Peels: Review on Composition and Wellness

Author

Dr. Sankar Prasad Paik


Abstract

  Onion is one of the most consumed foods in the world. Gradually the demand of onion in the Globe increases due to increasing in population, agricultural-based industries, hotels and restaurant businesses etc. That used onion generates a huge amount of waste from their peels and unused part of onion. The dry skin of onion (peels) is thrown out in the land which creates a huge problem in solid waste management. With the rise in the discourse around zero-waste cooking, more and more people are looking for alternatives to use the peels and skins of vegetables that are often tossed out in the making. Brown onion skin and also the external layers are rich in fiber, polyphenolics compounds, flavonoids and the discarded bulbs contain sulfur compounds and fructans. Flavonoids are polyphenolic compounds that may improve cholesterol levels and also have different biological prosperities. The flavonoids can improve the bad cholesterol or low-density lipoprotein in people suffering from obesity. The brown skin of onion (peels) could be used as a functional ingredient in dietary foods with high functional value because this is rich in compounds that can provide benefits for human health. In this review, we mainly highlight the chemical components present in dry onion skins and how it can be used for wellness and be a part of circular economy.



Keywords

Onion waste, Chemical Composition, Polyphenolic compounds, Flavonoids and Wellness.



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