DOI QR코드

DOI QR Code

Influence of Sulfur Fertilization on the Antioxidant Activities of Onion Juices Prepared by Thermal Treatment

  • Koh, Eunmi (Department of Food and Nutrition, Seoul Women's University) ;
  • Surh, Jeonghee (Department of Food and Nutrition, Kangwon National University)
  • Received : 2016.04.05
  • Accepted : 2016.05.30
  • Published : 2016.06.30

Abstract

Two onions (Sulfur-1 and Sulfur-4) cultivated with different sulfur applications were thermally processed to elucidate the effects of heat treatment on browning index and antioxidant activity. Sulfur-4 onion had higher sulfur content compared with the Sulfur-1 onion. After thermal processing, browning intensity was different between the two onions juices, with lower values observed for Sulfur-4 onion juice. This suggests that sulfur inhibits the Maillard browning reaction. The total reducing capacity of the juices increased at higher thermal processing temperatures; however, it was also lower in the Sulfur-4 onion juice. This suggests that the heat treatment of onions enhanced their antioxidant activity, but the effect was offset in the Sulfur-4 onion juice presumably due to higher sulfur content. This study indicates that sulfur, a core element for the functionality of onions, can decrease the antioxidant activity of thermally processed onions because of its potential as a Maillard reaction inhibitor.

References

  1. Srinivasan K. 2014. Antioxidant potential of spices and their active constituents. Crit Rev Food Sci Nutr 54: 352-372. https://doi.org/10.1080/10408398.2011.585525
  2. Bloem E, Haneklaus S, Schnug E. 2004. Influence of nitrogen and sulfur fertilization on the alliin content of onions and garlic. J Plant Nutr 27: 1827-1839. https://doi.org/10.1081/PLN-200026433
  3. Randle WM, Block E, Littlejohn MH, Putman D, Bussard ML. 1994. Onion (Allium cepa L.) thiosulfinates respond to increasing sulfur fertility. J Agric Food Chem 42: 2085-2088. https://doi.org/10.1021/jf00046a003
  4. Bystricka J, Musilova J, Kavalcova P, Volnova B. 2014. The influence of sulphur on the content of total polyphenols and antioxidant activity in onion (Allium cepa L.). J Microbiol Biotechnol Food Sci 3: 199-201.
  5. Choi B, Surh J. 2013. Influence of the number of sulfur applications on the improvement of the chemical composition and quality of onions. Korean J Food Sci Technol 45: 478-487. https://doi.org/10.9721/KJFST.2013.45.4.478
  6. Yun JM, Surh J. 2014. Anti-inflammatory activity of onion juice prepared from sulfur-fertilized onions in high glucose induced human monocytes. Korean J Food Sci Technol 46: 773-777. https://doi.org/10.9721/KJFST.2014.46.6.773
  7. Manzocco L, Calligaris S, Mastrocola D, Nicoli MC, Lerici CR. 2010. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends Food Sci Technol 11: 340-346.
  8. Nicoli MC, Anese M, Parpinel MT, Franceschi S, Lerici CR. 1997. Loss and/or formation of antioxidants during food processing and storage. Cancer Lett 114: 71-74. https://doi.org/10.1016/S0304-3835(97)04628-4
  9. Woo KS, Hwang IG, Kim TM, Kim DJ, Hong JT, Jeong HS. 2007. Changes in the antioxidant activity of onion (Allium cepa) extracts with heat treatment. Food Sci Biotechnol 16: 828-831.
  10. Huang M, Liu P, Song S, Zhang X, Hayat K, Xia S, Jia C, Gu F. 2011. Contribution of sulfur-containing compounds to the colour-inhibiting effect and improved antioxidant activity of Maillard reaction products of soybean protein hydrolysates. J Sci Food Agric 91: 710-720. https://doi.org/10.1002/jsfa.4240
  11. Choi B, Surh J. 2014. Effects of heat treatment on the quality of the onion juices prepared with sulfur-applied onions. Korean J Food Sci Technol 46: 189-197. https://doi.org/10.9721/KJFST.2014.46.2.189

Cited by

  1. Spent coffee as a rich source of antioxidative compounds vol.26, pp.4, 2017, https://doi.org/10.1007/s10068-017-0144-9