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Effect of Onion on kimchi Fermentation (II) (양파가 김치 발효에 미치는 영향(II))

  • Cho, Young;Yi, Jin Heui
    • Korean journal of food and cookery science
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    • v.8 no.4
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    • pp.365-369
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    • 1992
  • To investigate the effect of onion on kimchi fermentation, the changes on the pH, total acidity and total sugar content of kimchi with the addition of different amouts (5%, 10% and 15%) of onion were measured and the odor and taste evaluation was conducted during fermentation at $14^{\circ}C$ for 20 days. As the fermentation period increased, fermentation rate of kimchi contained onion was higher in 5% onion and was lower in 10% and 15% onion than that of control kimchi, sensory evaluation score of onion kimchi was lower in 5% onion and higher in 10% and 15% onion than that of control kimchi.

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Effect of Mixed Onion Pills on Plasma Triglyceride and Total Cholesterol Levels in Overweight or Obese Men (혼합 양파환이 과체중 및 비만 남성의 혈중 지질 농도에 미치는 영향)

  • Lee, Jeong-Sun;Kim, Young Ju
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.4
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    • pp.544-550
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    • 2009
  • The effect of mixed onion pills on body composition, blood pressure, and concentrations of blood glucose and lipids were studied in 10 men ($38.11{\pm}2.82$ years old). The mixed onion pills was produced by mixing quercetin, onion, mulberry leaves and buckwheat. Ten volunteers (male, BMI 23.0~35.4 kg/$m^2$) were chosen for this study. The volunteers consumed 1.2 g of mixed onion pills (containing about 30 mg of quercetin) per day for 2 months. The administration of the mixed onion pills did not produce any weight and BMI changes in the subjects. The systolic blood pressure and the level of blood glucose were slightly lowered by the supplementation of the mixed onion pills. After 2 months both the concentration of plasma triglycerides and total cholesterol of the subjects were lowered by 12.4% and 5.0%, respectively (triglyceride; pre $251.67{\pm}45.63$ mg/dL vs. post $220.44{\pm}44.67$ mg/dL and total cholesterol; pre $207.25{\pm}10.39$ mg/dL vs. post $196.63{\pm}10.47$ mg/dL, p<0.05). These results suggest that the mixed onion pills may possibly lower the level of plasma lipids in overweight or obese men (BMI greater than 23 kg/$m^2$).

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Studies on the Heavy Metals Elimination and Antioxidation of the Onion Ethnolic Extract (양파 알코올 추출물의 항산화 효과 및 중금속 제거 가능성 연구)

  • Lee, Mi-Kyung;Chung, Young-Hee;Nam, Hyun-Keun
    • Journal of the Korean Applied Science and Technology
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    • v.16 no.2
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    • pp.143-146
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    • 1999
  • In order to study for Onion ethanolic extract on the Heavy Metal Elimination and antioxidation, the peroxide values of oil and eliminated metal were analyzed. The results are follows: It was very effective as a retardant for autoxidation processing of the soybean and olive oil by the Onion ethanolic extract. Quercetin in the Onion ethanolic extract was affected as a ligand for chelating with some metals. Through out this study, Quercetin in the Onion ethanolic extract was affected as eliminator of the Mercury, Lead, and Cadmium.Abstracts In order to study for Onion ethanolic extract on the Heavy Metal Elimination and antioxidation, the peroxide values of oil and eliminated metal were analyzed. The results are follows: It was very effective as a retardant for autoxidation processing of the soybean and olive oil by the Onion ethanolic extract. Quercetin in the Onion ethanolic extract was affected as a ligand for chelating with some metals. Through out this study, quercetin in the Onion ethanolic extract was affected as eliminator of the mercury, lead, and cadmium.

Manufacture and Storage Characteristics of Onion Seasoned Laver (양파 조미김의 제조와 저장 특성)

  • Jeon, Ye-Sook;Kang, Myung-Hwa;Choi, Mi-Kyeong
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.1
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    • pp.146-152
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    • 2015
  • Seasoned laver is the highest consumed item among processed laver foods. However, it easily undergoes quality deterioration during processing and storage by lipid oxidation. The purpose of this study was to develop onion seasoned laver with strengthened functional properties through evaluation of storage characteristics. Proximate composition, color index, acid value, thiobarbituric acid (TBA) production, and sensory evaluation of seasoned laver with 0, 15 and 30% onion powder were analyzed during storage periods of 0, 12 and 24 weeks. The lightness, redness, and yellowness of 30% onion seasoned laver significantly increased according to storage period. The acid value and TBA production significantly increased in control laver without onion powder, with no significant difference in 30% onion seasoned laver according to storage period. Sensory preference of onion seasoned laver was better than that of control laver in terms of taste, texture, and overall acceptability. To sum up these results, seasoned laver with 30% onion powder showed superior color degree, acid value, TBA production and sensory preference in proportion to added amount.

A Study on Onion Wholesale Price Forecasting Model (양파 출하시기 도매가격 예측모형 연구)

  • Nam, Kuk-Hyun;Choe, Young-Chan
    • Journal of Agricultural Extension & Community Development
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    • v.22 no.4
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    • pp.423-434
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    • 2015
  • This paper predicts the onion's cultivation areas, yields per unit area, and wholesale prices during ship dates by using wholesale price data from the Korea Agro-Fisheries & Food Trade Corporation, the production data from the Statistics Korea, and the weather data from the Korea Meteorological Administration with an ARDL model. By analyzing the data of wholesale price, rural household income and rural total earnings, onion cultivation areas in 2015 are estimated to be 21,035, 17,774 and 20,557(ha). In addition, onion yields per unit area of South Jeolla Province, North Gyeongsang Province, South Gyeongsang Province, Jeju Island, and the whole country in 2015 are estimated to be 5,980, 6,493, 6,543, 6,614, 6,139 (kg/10a) respectively. By using onion production's predictive value found from onion's cultivation areas and yields per unit area in 2015, the onion's wholesale prices in June are estimated to be 780 won, 1,100 won, and 820 won for each model. Predicted monthly price after the onion's ship dates is analyzed to exceed 1,000 won after August.

Development of Welsh Onion Harvester for Tractor

  • Hong, Sungha;Lee, Kyouseung;Cho, Yongjin;Park, Wonyeop
    • Journal of Biosystems Engineering
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    • v.39 no.4
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    • pp.290-298
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    • 2014
  • Purpose: To ascertain the increase of the farm income that predominantly relies on human resources by mechanizing Welsh onion harvesting, a tractor-mounted Welsh onion harvester was developed in this study. Method: An experiment for evaluating harvesting performance was performed for the developed Welsh onion harvester in an actual Welsh onion farm. The harvest performance was evaluated at the tractor running speeds of 5.0 cm/s, 11.4 cm/s and 15.8 cm/s, by comparing the operating efficiency, harvest rate, and damage rate of the Welsh onion harvester. Results: The performance of the harvester was rated as very good, with a 100% harvest rate, regardless of tractor running speed. Furthermore, it is shown that work efficiency of the harvester is expected to increase as the running speed increases. Nonetheless, the damage rate of the harvested Welsh onions at running speeds 5.0 cm/s, 11.4 cm/s, and 15.8 cm/s, increased correspondingly and proportionally to speeds from 4.55% to 6.53% and to 11.29%. The residual amount of soil on the harvested Welsh onions was about 0.24% of their weight showing excellent soil-removal performance of the harvester. Conclusion: The developed Welsh onion harvester is believed to improve the labor productivity and cultivation environment of Welsh onion farmhouses by the mechanization of the harvesting process that is currently associated with the largest amount of labor hours.

Optimization for Preparation of Perilla Jangachi according to Steaming Time and Onion Contents (찌는 시간과 양파 첨가량에 따른 깻잎장아찌의 최적화)

  • Lee, Hye-Ran;Nam, Sang-Min;Lee, Jong-Mee
    • Journal of the Korean Society of Food Culture
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    • v.17 no.5
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    • pp.653-662
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    • 2002
  • Korean native Perilla Jangachi (salted and fermented vegetable) is popular and well-known but little study on its composition and most palatable condition has been reported. This study was performed to observe the change in the contents of chemical components and sensory evaluation of Perilla Jangachi which was prepared through two processing. First, as a pretreatment, Perilla leaves were soaked in salt water. The optimal level of salt concentration and soaking time (salt 4%, soaking time 42hours) was determined. Second, soaked Perilla Jangachi was steamed and then fermented in various ingredients like soy sauce, sugar, onion and so on. In this study, Perilla Jangachi was made by 3 levels of steaming time(30 seconds, 60 seconds, 90 seconds) and onion contents (10%, 30%, 50%). The optimal level of onion contents and steaming time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. Sodium contents were decreased as the levels of onion contents were increased. Flavonoids contents weren't increased although contents of onion were increased. But they were influenced on steaming time that as the levels of steaming time were shortened, flavonoids contents were increased. To lengthen the shelf-life of Perilla Jangachi, the activities of enzyme peroxidase - which changes Jangachi's quality bad - by various levels of steaming time were measured. After steaming 50 seconds, peroxidase became inactive. Reducing sugar contents were decreased relying on either increased steaming time and onion contents. While steaming 30 seconds and 10% onion contents, the content of reducing sugar was 0.858% but steaming 90 seconds and 50% onion contents, it became 0.372%. Among the sensory attributes, brownness was increased as onion contents increased and steaming more than 60 seconds. Saltiness, sweetness, perilla flavor were greater relying on decreased onion contents. Toughness was decreased as both the amounts of onion and steaming time were increased. With this results, the most optimal adding level of onion content and steaming time was determined. Steaming 72 seconds and adding onion 27% was established as a optimal condition of Perilla Jangachi.

Effect of Seaweeds and Adsorbents on Volatile Flavor Components of Onion Juice (해조류 및 흡착제의 첨가가 양파즙의 냄새에 미치는 영향)

  • Kee, Hae-Jin;Park, Yang-Kyun
    • Korean Journal of Food Science and Technology
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    • v.31 no.6
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    • pp.1477-1483
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    • 1999
  • In order to retain or remove the flavor components of onions, this study was performed to investigate the effect of seaweeds and adsorbents on volatile flavor components of onion juice by testing a sensory evaluation, measuring the amount of pyruvate and thiosulfinate, and investigating the changes of volatile components by SPME/GC. The main flavor compounds in raw onion juice were dipropyl tetrasulfide, 1-propenyl propyl trisulfide, methyl propyl trisulfide, dipropyl trisulfide. Volatile flavor compounds in onion juice treated with tangleweed, brown-seaweed, laver and celite showed a relatively decreasing tendency compared to untreated onion juice, but most of volatile flavor compounds in onion juice treated with activated charcoal and ${\beta}-cyclodextrin$ were removed. The result of the sensory evaluation with various materials for masking onion flavor showed a significant difference at the p<0.05 level. The amount of pyruvate and thiosulfinate treated with tangleweed, brown-seaweed, laver and celite showed little difference compared to untreated onion juice, but the amount of pyruvate and thiosulfinate treated with activated charcoal and ${\beta}-cyclodextrin$ decreased largely compared to untreated onion juice. As a result of the study, onion juice treated with tangleweed, brown-seaweed, laver and celite showed the effect of preserving the pungent taste and masking the onion flavor. Activated charcoal and ${\beta}-cyclodextrin$added to onion juice might have a role in removing the onion flavor by adsorbing volatile flavor compounds in onion.

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Influence of Age and Fasting on the Anti-hyperglycemic Effect of Onion in Normal and Diabetic rat (정상 및 당뇨 흰쥐에서 주령과 절식에 의한 양파의 혈당조절작용 변화)

  • 문창현;정이숙;김민화;이수환;백은주;박세원
    • Biomolecules & Therapeutics
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    • v.5 no.4
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    • pp.364-368
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    • 1997
  • Onion (Allium cepa Linn) has been reported to have hypoglycemic activity in human and several animal models. In the present study, we performed intraperitoneal glucose tolerance test (IPGTT) in young (1.5mo) and aged (5 mo) rats treated with onion in order to determine whether aging can influence on the anti-hy-perglycemic effect of onion. In addition, we investigated the hypoglycemic effect of onion in streptozotocin- induced diabetic rats treated with aqueous extracts of onion (500 mg/kg, i.p., daily) for 4 weeks. Blood glucose level was determined in fasted and fed rats by using a glucometer (Johnson & Johnson). In glucose tolerance test, blood glucose level was maximally increased 15 min after glucose load (2 g/kg, i.p.), and recovered to the basal level 3 hr after glucose challenge in young and old rats. The maximum blood glucose levels of young and aged rat were 184$\pm$7.49 and 225.2$\pm$ 12.55 mg/dl, respectively. A single i.p. injection of aqueous extract of onion (1 g/kg) 30 min before glucose challenge significantly decreased blood glucose levels at 15, 30, 60, 90 min after glucose load in aged rats, while the administration of onion did not show any significant effect in young rats. In onion-treated diabetic rats, significant hypoglycemic effect (p<0.05) was observed, and the effect was greater in fasted rats than in fed. In conclusion, these results suggest that anti-hyperlycemic effect of onion can be changed by age and fasting.

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Production of a Vinegar from Onion (양파를 이용한 식초제조)

  • Park, Yang-Kyun;Jung, Soon-Teck;Kang, Seong-Gook;Park, In-Bae;Cheun, Kyung-Sun;Kang, Seong-Koo
    • Microbiology and Biotechnology Letters
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    • v.27 no.1
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    • pp.75-79
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    • 1999
  • Various conditions for onion-juice production, and for alcohol and acetic acid fermemtations were investigated to produce a vinegar from onion. In the production of the onion juice, treatments with enzymes such as 0.6% Celluclast 1.5L and 0.2% Viscozyme L increased the yields significantly from 45.0% to 54.5% and 72.5%, respectively. Alcohol and acetic acid fermentations from the onion juice were effectively improved by using the onion juice heated at 80$^{\circ}C$ for 10 minutes, and by adding 0.3% yeast extract, 0.3% $MgSO_4$ and 0.3% $K_3PO_4$ as nutrients to the onion juice. At the optimum condition, 5.8% alcohol was produced after five days of fermentation at $30^{\circ}C$ from the 14 Brix onion juice, which was adjusted by adding sugar. A vinegar with 6.7% acetic acid content was produced after 20 days of fermentation of $30^{\circ}C$ from 4% alcohol that was adjusted by adding onion juice.

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