The effect of ball-milling time on the physical properties, bioactive compounds, and structural characteristics of onion (Allium cepa L.) peel powder were studied. Extending the ball-milling time increased the water solubility index, bulk and tapped densities, Carr index, and brightness of onion peel powder, but decreased its water holding capacity and redness. Moreover, ball-milling for 18 h showed increased total phenolic content and antioxidant activity but decreased when ball-milling time was extended to 24 h. Total flavonoid contents and protocatechuic acid remained unaffected. No change in quercetin content was observed up to 12 h. However, quercetin content significantly decreased when ball-milled for 24 h. Scanning electron microscopy images showed the shape and surface morphology of onion peel powder of different sizes. A longer ball-milling time affected the functional groups and crystalline structure of the onion peel powder. Therefore, a specific ball-milling time (18 h) and speed set (300 rpm) can produce a fine onion peel powder with improved physical properties and antioxidant activity, thereby adding value to food products and promoting health benefits.

的球磨时间上的物理性质，生物活性化合物，和洋葱的结构特征（效果洋葱L.）果皮粉进行了研究。延长球磨时间会增加洋葱皮粉的水溶性指数，松密度和堆积密度，卡尔指数和亮度，但会降低其持水能力和发红度。此外，球磨18 h显示总酚含量和抗氧化活性增加，但当球磨时间延长至24 h时降低。总黄酮含量和原儿茶酸保持不变。直到12小时，槲皮素含量均未见变化。然而，球磨24小时后槲皮素含量显着降低。扫描电子显微镜图像显示了不同大小的洋葱皮粉末的形状和表面形态。较长的球磨时间会影响洋葱皮粉末的官能团和晶体结构。因此，