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Onion (Allium cepa L.) by-products as source of dietary fiber: physicochemical properties and effect on serum lipid levels in high-fat fed rats

Benítez, Vanesa, Mollá, Esperanza, Martín-Cabrejas, María A., Aguilera, Yolanda, López-Andréu, Francisco J., Esteban, Rosa M.
European food research & technology 2012 v.234 no.4 pp. 617-625
Allium cepa, bagasse, blood lipids, cation exchange capacity, cholesterol, dietary fiber, fiber content, high fat diet, ingredients, onions, physicochemical properties, rats, small intestine, uronic acids, water holding capacity
The effect of industrial processes used to obtain onion by-products was evaluated. Fiber composition and physicochemical properties were assessed in order to choose the best process to obtain high-fiber ingredients. Moreover, the effect of the inclusion of the dietary fiber-rich onion by-products in a high-fat diet on serum lipids of rats was also evaluated. Bagasse was the best by-product since it showed the highest fiber content with a balanced soluble-to-insoluble fiber ratio and the best physicochemical properties. This fact is related to its high fiber content and also due to its composition, rich in uronic acids and polysaccharides, which explains its high cation exchange capacity, water-holding capacity and swelling capacity. In addition, the inclusion of Bagasse in a high-fat diet produced a reduction in the serum lipid and total cholesterol increases induced by high-fat diet. This effect could be related to the high cation exchange and swelling capacities that Bagasse showed, since these properties can create a concerted effect in reducing the number of intact micelles available, the transit time, and consequently the total time available for cholesterol and lipid absorption in the small intestine.