Compuestos bioactivos de la cáscara de cebolla colorada: clasificación funcional y métodos de extracción

Kléver José Delgado-Moreira; Roy Leonardo Zambrano-Barre

doi:10.56124/allpa.v9i18.0161

Authors

Delgado-Moreira Kléver José Universidad Laica Eloy Alfaro de Manabí. Manta, Ecuador. https://orcid.org/0009-0009-6958-3463
Zambrano-Barre Roy Leonardo Universidad Laica Eloy Alfaro de Manabí. Manta, Ecuador. https://orcid.org/0000-0002-4849-3532

DOI:

https://doi.org/10.56124/allpa.v9i18.0161

Keywords:

Allium cepa L.; bioactive compounds; extraction; onion peel; quercetin

Abstract

Abstract

Red onion peel (Allium cepa L.) is an agro-industrial by-product rich in metabolites of technological interest. This review aimed to classify its main bioactive compounds, compare the methods used for their recovery, and synthesize the biological activities reported in the literature. An integrative review of studies published between 2015 and 2025 was conducted. PubMed, ScienceDirect, Scopus, and Google Scholar were searched using terms related to onion peel, quercetin, phenolic compounds, extraction, and biological activity. Studies involving chemical characterization or extraction-method comparisons were included, whereas research focused only on onion bulbs or unrelated matrices was excluded. Evidence showed a predominance of flavonols, particularly quercetin and its glycosides, along with anthocyanins in red varieties and minor phenolic compounds. Recovery depended on cultivar, solvent, and extraction technique; ultrasound-assisted extraction and hydroalcoholic or combined systems generally improved yields compared with conventional maceration. Antioxidant, antimicrobial, anti-inflammatory, and enzyme-inhibitory activities were demonstrated mainly through in vitro assays. Red onion peel may be valorized as a source of functional ingredients, although standardized protocols and pilot- and industrial-scale validation are still required.

Keywords: Allium cepa L.; bioactive compounds; extraction; onion peel; quercetin.

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