Green Ultrasound-Assisted Extraction of Bioactive Compounds from Button Mushrooms, Potatoes, and Onion Peels
Elenilson G. Alves Filho, Marcelo Fernando de Lima, Lorena Silva, Paulo Riceli Vasconcelos Ribeiro, Brijesh K. Tiwari, Fabiano A.N. Fernandes, Edy Sousa de Brito
Abstract
This work evaluates the ultrasound-assisted extraction of organic compounds from potato peels (Solanum tuberosum L.), onions peels (Allium cepa), and button mushrooms (Agaricus bisporus). The extraction of organic compounds was carried out at three ultrasonic frequencies (25, 33, and 45 kHz). Ultrasonic treatment was followed by short (1 h) and long (16 h) agitation periods to evaluate the sonication effect on the apparent diffusion of the compounds. The data was treated by applying multivariate statistical analysis. Compounds located in the cell cytoplasm were easily extracted, and long-time agitation was not required. The extraction of compounds bonded to the cell wall benefited from sonication at 25 kHz. Flavonoid glycosides extraction was favored by less intense sonication at 45 kHz avoiding deglycosylation, while sonication at 25 kHz followed by long-time agitation increased the contents of the aglycone flavonoids. Therefore, the proposed food waste processing proved to be a sustainable chemistry treatment that eliminates the generation of hazardous substances, as well as describes an advantageous use of the food waste from potatoes, onions, and mushrooms.