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.

中文翻译：

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绿色超声辅助从蘑菇、土豆和洋葱皮中提取生物活性化合物

这项工作评估了超声波辅助从马铃薯皮 ( Solanum tuberosum L.)、洋葱皮 ( Allium cepa ) 和蘑菇 ( Agaricus bisporus ) 中提取有机化合物的方法。）。在三个超声波频率（25、33 和 45 kHz）下进行有机化合物的提取。超声处理后进行短 (1 小时) 和长 (16 小时) 搅拌，以评估超声处理对化合物表观扩散的影响。通过应用多变量统计分析处理数据。位于细胞质中的化合物易于提取，无需长时间搅拌。与细胞壁结合的化合物的提取得益于 25 kHz 的超声处理。在 45 kHz 下进行较弱的超声处理以避免去糖基化有利于黄酮苷提取，而在 25 kHz 下进行超声处理后长时间搅拌会增加苷元类黄酮的含量。因此，