• Title, Summary, Keyword: onion

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Effect of Dry Powders, Ethanol Extracts and Juices of Radish and Onion on Lipid Metabolism and Antioxidative Capacity in Rats (무, 양파의 시료제조 방법에 따른 흰쥐의 지방대사와 항산화능에 관한 연구)

  • 안소진;김미경
    • Journal of Nutrition and Health
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    • v.34 no.5
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    • pp.513-524
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    • 2001
  • This study was performed to investigate the effects of dry powders, ethanol extracts and juices of radish and onion on lipid metabolism, lipid peroxidation and antioxidative enzyme activity in rats. Forty-nine male Sprague-Dawley rats weighing 157$\pm$6g were blocked into seven groups according to body weight and raised for four weeks with diets containing 5%(w/w) dry powders of two different vegetables consumed frequently by Korean-radish(Raphanus sativus L.) and onion(Allium cepa L.), ethanol extracts and juices from equal amount of each dry powder. All the powders, ethanol extracts and juices of radish and onion decreased total lipids, triglycerides and total cholesterol concentrations in plasma and liver. Above all, onion ethanol extract decreased them most remarkably. It was thought that organosulfur compounds and flavonoids extracted from onion by ethanol inhibited biosynthesis and absorption of lipid and promoted degradation of lipid. Radish powder also decreased them by increasing fecal excretions of total lipids, triglycerides and total cholesterol most effectively. Catalase and glutathine peroxidase(GSH-px) activities in red blood cell(RBC) were most remarkably increased by radish powder and onion powder respectively. Superoxide dismutase(SOD), catalase and GSH-px activities in liver were most remarkably increased by onion ethanol extract, radish powder and onion ethanol extract respectively. Xanthine oxidase(XOD) activities in liver were most effectively decreased by ethanol extracts of radish and onion. Thiobarbituric acid reactive substance (TBARS) levels in plasma and liver of experimental groups were significantly lower than those of controls. Above all, onion powder decreased them most effectively. It was thought that vitamin E and high flavonoids in onion powder inhibited lipid peroxidation, promoting liver and RBC SOD, catalase and GSH-px activities and inhibiting XOD activities effectively. Flavonoids in onion ethanol extract inhibited lipid peroxidation, promoting three antioxident enzyme activities and inhibiting XOD activities most remarkably. Also flavonoids and high vitamin C in radish powder inhibited lipid peroxidation, promoting liver and RBC catalase most remarkably and inhibiting XOD activities. In conclusion, radish and onion were effective in lowering lipid levels and inhibiting of lipid peroxidation in animal tissue. From these data, radish and onion can be recommended in the treatment and prevention of diseases such as cardiovascular disease and cancer and in delaying aging. As ethanol from onion were most effective in lowering lipid level and promoting three antioxident enzymes, and inhibited lipid peroxidation as did we should try to utilize onion skin which is discarded though reported to have abundant flavonoids. (Korean J Nutrition 34(5) : 513~524, 2001)

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Reverse osmosis causes change in volatile compounds in onion juice (역삼투압법에 의한 양파착즙액의 휘발성 성분 변화)

  • Shim, Zen;Jeon, Myeong-Hee;Lee, Dae-Hee;Kim, Yong-Seok;Lee, Sang-Mi;Choi, Jung-Min;Jang, Eun-Ji
    • Korean Journal of Food Science and Technology
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    • v.51 no.1
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    • pp.7-11
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    • 2019
  • Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

Regional Differences in Onion Bulb Quality and Nutrient Content, and the Correlation Between Bulb Characteristics and Storage Loss

  • Lee, Jongtae;Ha, Injong;Kim, Heedae;Choi, Silim;Lee, Sangdae;Kang, jumsoon;Boyhan, George E.
    • Horticultural Science & Technology
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    • v.34 no.6
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    • pp.807-817
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    • 2016
  • Many onion growers and researchers assert that differences in soil type, agricultural practices, weather, and duration of prolonged onion cultivation in a particular field could affect onion bulb quality. This study evaluates the bulb quality of onions grown in different regions and determines the correlations between bulb characteristics and postharvest loss during cold and ambient storage. Soil and onion bulbs were collected from fields in six onion growing regions in Korea, during the growing season of 2011-2012. The fresh weight, dry matter content, and carbon (C), sulfur and magnesium contents of the onion bulbs were significantly affected by the location in which they were grown. Bulbs grown in Muan had the greatest number of scales, thinnest scale thickness, and the highest total soluble solids (TSS) and total flavonoids (TF). Bulbs originating from Jecheon had the lowest pyruvic acid (PA), total phenolics and TF. Storage loss of bulbs from the different regions was similar in refrigerated storage, but differed in ambient temperature storage. Bulb fresh weight was positively correlated with scale thickness (r = 0.617) and cold storage loss (CSL; r = 0.398). Dry matter content was positively correlated with C (r = 0.958) and TF (r = 0.256) contents, while it was negatively correlated with CSL (r = -0.424). CSL was primarily affected by the fresh weight, as well as the dry matter, C, and PA contents of the bulbs, while ambient storage loss was primarily influenced by the amount of TSS.

Effect of Onion Extracts on the Growth and lactic Acid Production of Lactobacillus bulgaricus in Medium Containing Mercury (수은(水銀)이 Lactobacillus bulgaricus의 젖산 생성(生成)과 생육조해작용(生育阻害作用)에 대한 양파 추출물(抽出物)의 효과)

  • Kim, So-Hee;Suh, Myung-Ja
    • Korean Journal of Pharmacognosy
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    • v.18 no.1
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    • pp.34-40
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    • 1987
  • Onion extracts were tested for effects on the growth and lactic acid production of Lactobacillus bulgaricus in the medium containing mercury. The media containing mercury were added with onion extracts and inoculated with the bacterium and then incubated at $39^{\circ}$ for four days. All of the onion extracts examined increased the growth and lactic acid production of the bacterium in the medium containing mercury. At the addition of the edible portion extract of onion to the medium containing 5 ppm, 10 ppm and 20 ppm mercury, the higher the concentration of the onion extract was added, the greater the increasing effect on the growth and lactic acid production. The brown peel extract of onion increased the growth and lactic acid production of the bacterium in the medium containing mercury at all concentrations. The higher the concentration of the extract added, the more effective the increasing effect. The onion solutions of edible portion and brown peel extracted at $90^{\circ}\;to\;100^{\circ}$ showed more desirable effects than those extracted at the room temperature. Among four kinds of the onion extracts, the brown peel solution extracted at $90^{\circ}\;to\;100^{\circ}$ was the most effective in increase of the growth and lactic acid production in the medium containing mercury.

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Flavor Components of Acetic Fermented Onion Extracts (초산 발효과정 중 양파착즙액 휘발성 향기성분 변화)

  • Jeong, Eun-Jeong;Cha, Yong-Jun
    • The Korean Journal of Food And Nutrition
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    • v.30 no.4
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    • pp.788-795
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    • 2017
  • This research has attempted to investigate the volatile flavor compounds of onion products through acetic fermentation, and to create a natural beverage with beneficial biological properties which can also fulfill customer quality standards. Onion products (OAF (M): Onion extracts at five days of acetic fermentation, OAF (F): Onion extracts at ten days of acetic fermentation) were produced by acetic fermentation. Volatile flavor compounds from onion extracts, OAF (M) and OAF (F) were used by Mixxor liquid extractions and analyzed by GC/MSD. Compounds of 49, 75 and 69 were identified in onion extracts, OAF(M) and OAF(F) respectively. Among the major volatile flavor compounds classes, sulfur containing compounds (36.7%), acids (31.2%) and aldehydes (13.5%) in onion extracts were changed into acids (69.6%) and alcohols (24.6%) in OAF (M) and acids (80.6%) and alcohols (15.5%) in OAF (F). During acetic fermentation acetic acid, 1,3-butanediol (odorless) and 2,3-butanediol (onion flavor) increased remarkably, sulfur-containing compound such as 2,5-dimethylthiophene having anti-oxidant activities was detected by fermentation.

Alterations in the blood glucose, serum lipids and renal oxidative stress in diabetic rats by supplementation of onion (Allium cepa. Linn)

  • Bang, Mi-Ae;Kim, Hyeon-A;Cho, Young-Ja
    • Nutrition Research and Practice
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    • v.3 no.3
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    • pp.242-246
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    • 2009
  • This study examined the anti-diabetic effect of onion (Allium cepa. Linn) in the streptozotocin (STZ)-induced diabetic rats. Male Sprague-Dawley rats were divided into normal rats fed control diet or supplemented with onion powder (7% w/w) and diabetic rats fed control diet or supplemented with onion powder. Diabetes was induced by a single injection of STZ (60 mg/kg, ip) in citrate buffer. The animals were fed each of the experimental diet for 5 weeks. Blood glucose levels of rats supplemented with onion were lower than those of rats fed control diet in the diabetic rats. Onion also decreased the total serum lipid, triglyceride, and atherogenic index and increased HDL-cholesterol/total cholesterol ratio in the diabetic rats. Glutathione peroxidase, glutathione reductase and glutathione S-transferase activities were high in the diabetic rats compared to normal rats and reverted to near-control values by onion. These results indicate that onion decreased blood glucose, serum lipid levels and reduced renal oxidative stress in STZ-induced diabetic rats and this effect might exert the anti-diabetic effect of onion.

Development of Separating Techniques on Quercetin-Related Substances in Onion(Allium cepa L.) 2. Optimal Extracting Condition of quercertin-Related Substances in Onion (양파의 Quercetin 관련 물질의 분리 기술 개발 2. 양파의 Quercetin 물질의 최적 추출조건)

  • 강성구;김용두;현규환;김영환;서재신;박양균
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.27 no.4
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    • pp.687-692
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    • 1998
  • To use onion(Allium cepa L.) residue as raw materials of food product, yields of onion-juice according to various extracting methods and optimal extracting condition of quercetin and its related glycosides were carried out. Onion juices gained by the methods of pressing, rotary crushing, freeze pressing and enzyme treatment. The yield by the method of enzyme treatment was higher than others. The yields of juice from fresh onion and heat-treated onion(8$0^{\circ}C$/10min) by pressing were 66% and 83%, respectively. Ethanol extraction of onion was efficient at 75$^{\circ}C$ and acetic acid extraction was proper at 3% concentration for 3 hours at 11$0^{\circ}C$. The onion extract was fractionated in the order of hexane, chloroform, ethylacetate and butanol to test flavonoids. The highest abundant flavonoids were found in ethylacetate and butanol fraction.

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Antioxidative Activities of the Ethyl Acetate Fraction from Heated Onion (Allium cepa)

  • Lee, Youn-Ri;Hwang, In-Guk;Woo, Koan-Sik;Kim, Dae-Joong;Hong, Jin-Tae;Jeong, Heon-Sang
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.1041-1045
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    • 2007
  • Heated onion juice was partitioned using the solvents hexane, chloroform, ethyl acetate, and butanol. The ethyl acetate fraction showed the strongest scavenging effect on the ABTS radical. The antioxidant activities of the ethyl acetate fraction from raw and heated onion (120, 130, and $140^{\circ}C$) were evaluated using radical scavenging assays. Radical and nitrite scavenging activities were higher in heated onion than raw onion, and the higher the temperature of heat treatment, the greater the radical and nitrite scavenging activities. Heated onion ($140^{\circ}C$, 2 hr) was more effective than raw onion, having higher DPPH radical scavenging (5.7-fold), hydroxyl radical scavenging (6.4-fold), superoxide radical scavenging (2.3-fold), hydrogen peroxide scavenging (11.8-fold), and nitrite scavenging (4.3-fold) activities. Onion increased its physiologically active materials after heating, and in this regard, heated onion can be used as biological material for the manufacture of health foods and supplements.

The Effects of Onion(Allium cepa L.) peel Extract on UVB-induced on Skin Damage (양파외피추출물이 UVB에 손상된 피부에 미치는 영향)

  • Na, Yun-Young;Song, Seon-Young
    • Korean Journal of Pharmacognosy
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    • v.44 no.4
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    • pp.391-396
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    • 2013
  • In this study, we investigated the effects of onion(Allium cepa L.) peel extraction aplication on UVB-induced damage of mouse skin. The male C57BL/6 weeks mice were divided into three groups; the control group(Con), the UVB irradiated group(UVB) and the group treated with onion peel extract after UVB irradiation(UVB+Onion peel). Onion peel extraction were topically treated after UVB irradiation(800 $mJ/cm^2$) to dorsal skin. We were measured TEWL, melanin value, erythema index and histological of mouse skin. In the TEWL, melanin value and erythema index observation, UVB+onion peel group were decreased then in the UVB group and 120 and 168 hr groups were similar to the control group. In the histological observation, UVB+onion peel group were indicated hyperkeratosis then in the UVB. These results showed that onion peel extract as a topical application may have preventive effect against UVB-induced skin damage. Therefore onion peel extract might be good material for UVB-damage skin care.

Analysis of the relationship between garlic and onion acreage response

  • Lee, Eulkyeong;Hong, Seungjee
    • Korean Journal of Agricultural Science
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    • v.43 no.1
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    • pp.136-143
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    • 2016
  • Garlic and onion are staple agricultural products to Koreans and also are important with regard to agricultural producers' income. These products' acreage responses are highly correlated with each other. Therefore, it is necessary to test whether there is a cointegration relationship between garlic acreage and onion acreage when one tries to estimate the acreage response's function. Based upon the test result of cointegration, it is confirmed that there is no statistically significant cointegration relationship between garlic acreage and onion acreage. In this case, vector autoregressive model is preferred to vector error correction model. This study investigated the dynamic relationship between garlic and onion acreage responses using vector autoregressive (VAR) model. The estimated results of VAR acreage response models show that there is a statistically significant relationship between current and lagged acreage of more than one lag. Therefore, it is recommended that government should consider the long-run period's relationship of each product's acreage when it plans a policy for stabilizing the supply and demand of garlic and onion. For the price variables, garlic price only affects garlic acreage response while onion price affects not only onion acreage response but also garlic acreage response. This implies that the stabilizing policy for onion price could have bigger effects than that for garlic price stabilization.