Onion solid wastes were analysed using HPLC and LC / MS and the major polyphenols detected were quercetin, quercetin 4'-O-glucoside, accompanied by protocatechuic acid and a benzofuranone derivative. The latter two compounds have been demonstrated as some of the degradation products that might arise as a result of peroxidase-mediated decomposition of quercetin. These four substances, along with two principal enzymes implicated in flavonols breakdown, β-glycosidase and peroxidise, were monitored throughout an examination period of 48 h, in ground onion solid waste. The determinations showed that quercetin 4'-O-glucoside content increased by 13.3%, while quercetin, benzofuranone derivative and protocatechuic acid contents increased by 68.6, 37.5 and 58.4%, respectively. β-Glycosidase activity exhibited fluctuations and increased by 38.2%, whereas the POD showed a constant increasing trend, leading in 21.7% higher activity. On such a ground, a hypothesis was set up to explain transformations of flavonols.
Keywords: Food wastes; Onion; Oxidation; Phenolics; Quercetin.