In our study, we examined various plant fractions from commercial samples besides edible, inedible part of red, yellow and white onion and red shallot, and outer onion tunics – onion peel of yellow onion), as well as various solvents (water, ethanol) and extraction procedures (shaking, sonication). Samples were analysed with UV-Vis spectrometry (DPPH• antioxidant activity), HPLC (quercetin content), microbiological methods (microbiological stability, antimicrobial activity), rancimat (oxidative stability) and SEM (particle size and morphology). The yellow onion peel and its extracts were investigated as stabilisation additives for olive oil under various configuration. Based on our observed results we can conservatively assume several months prolongation of the shelf life of olive oil fortified with yellow onion peel extracts, thus demonstrating how high value added products for high quality food can be provided from agricultural residues.
COBISS.SI-ID: 41845507