• Title, Summary, Keyword: onion

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Effect of Dried Powders or Ethanol Extracts of Onion Flesh and Peel on Lipid Metabolism, Antioxidative and Antithrombogenic Capacities in 16-Month-Old Rats (양파의 육질과 껍질의 건분 및 에탄을 추출물에 노령흰쥐의 지방대사와 항산화능 및 항혈전능에 미치는 영향)

  • 김순기;김미경
    • Journal of Nutrition and Health
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    • v.37 no.8
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    • pp.623-632
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    • 2004
  • This study was performed to investigate effect of dried powder or ethanol extracts of onion flesh and peel intakes on lipid metabolism, antioxidative and antithrombogenic capacities in l6-month -old rats. Total of 40 Sprague-Dawley male rats of l6-month-old and weighing 816$\pm$6g were blocked into 5 groups according to body weight and raised for three months with control and experimental diets containing 5% (w/w) of dried powders of onion flesh or peel or ethanol extracts from equal amount of each dried powder. Contents of total flavonoids and total dietary fibers in peel powder were highest among onion preparations. Body weight gain and epididymal pad fat weight were lower in peel powder group than other groups. Plasma total lipid, triglyceride and total cholesterol concentrations of onion-containing groups were lower than control group. Above all, peel ethanol extract intake decreased them most remarkably. Plasma HDL-cholesterol concentrations in onion-containing groups were higher than control group, especially that of flesh powder group was the highest among groups. Liver total lipid, triglyceride and total cholesterol concentrations were not significantly different among all experimental groups. However, liver total lipid and triglyceride concentrations were tended to be lower in onion-containing groups than control group. Thiobarbituric acid reactive substances (TBARS) concentrations in LDL + VLDL fraction was not significantly affected by onion intakes, However peel powder group showed the lowest concentration, Plasma TX $B_2$ concentrations in onion flesh powder, peel powder and peel ethanol extract groups were lower than control group, while plasma 6-keto-PG $F_{1a}$ concentrations in these same groups were higher than control group. Clotting time was tended to be increased in peel ethanol extract group. In conclusion onion diets seemed to improve lipid metabolism and antithrombogenic capacity while effect on antioxidative was not significant.t.

Effects of Onion Peel Water Extract on the Blood Lipid Profiles in Mice Fed a High-Fat Diet (고지방식이를 섭취한 마우스에서 양파껍질 열수 추출물이 혈중지질에 미치는 영향)

  • Lee, Hyun A;Han, Sang Jun;Hong, Sun Hwa;Kim, Ok Jin
    • Korean Journal of Medicinal Crop Science
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    • v.22 no.3
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    • pp.203-209
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    • 2014
  • Onion (Allium cepa L.) is one of the richest sources of flavonoids in human diet. Onion peel contains over 20 times more quercetin than onion flesh. In this study, we studied the effects of onion peel water extract (OPE) on the blood lipid profiles in mice. The onion peel extracts was extracted with hot water. The experimental groups were divided with 3 groups (n = 6) of ICR male mice: normal diet + distilled water (NC), high-fat diet + distilled water (HF), high-fat diet + onion peel water extract 20 mg/kg (OPE-20). The oral administration was conducted daily. The experimental period was 7 weeks. Onion peel water extract showed higher concentration of polyphenol gallic acid and anti-oxidant trolox equivalent than the ethanol extract. The body weight gain and food efficiency ratio was significantly lower in the OPE-20 group as compared with HF group (p < 0.05). The epididymal fat and retroperitoneal fat showed significantly lower weights and sizes in the OPE-20 group as compared with HF group (p < 0.05). The serum levels of total cholesterol, LDL cholesterol and triglyceride were significantly lower in the OPE-20 group as compared with HF group (p < 0.05). The OPE-20 group showed higher HDL cholesterol concentration than HF group (p < 0.05). Atherogenic index was ignificantly lower in as compared with HF group (p < 0.05). The serum levels of glucose, GOT and GPT were significantly lower in the OPE-20 group as compared with HF group (p < 0.05). In these results, we suggests that onion peel water extracts supplementation can reduces the serum lipid components and improves the lipid metabolism in hyperlipidemic mice induced with a high-fat diet.

A Study on Sensory Characteristics of Herb Onion Kimchi Differing in Herb Content (허브를 첨가한 양파김치의 관능적 특성에 관한 연구)

  • 정해옥;정동옥;박인덕
    • Culinary science and hospitality research
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    • v.8 no.3
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    • pp.259-265
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    • 2002
  • In this study, various kind of onion herb kimchi differing in herb contents were prepared. Sensory evaluation indicated that rosemary was best of all for the tested herbs. By the sensory analysis, it seemed that 0.5% addition of fresh herb powder for onion kimchi was most preferable and 2% addition was not acceptable. Hot spice of onion was remained when kimchi was prepared but it disappeared as storage time elapsed. According to texture analysis, hardness decreased as storage time elapsed for onion kimchi without herb, but the degree was mitigated for onion herb kimchi.

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Effects of Onion Diet on Carbon Tetrachloride Toxicity of Rats (양파식이가 흰쥐에서 사염화탄소 독성에 미치는 영향)

  • 이명렬;이병래;박평심
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.2
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    • pp.121-125
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    • 1991
  • This study designs to investigate effects of onion diet on carbon tetrachloride toxicity of rats. Experiments were performed with week's feeding, body weight, food intake, ratio of orgen weight/dody weight, serum lipid levels, superoxide dismutase and catalase activity and malondialdehyde(MDA) content in liver and kidney were determined. The content of serum total cholesterol in each group were lower than those of control group(p<0.05), especially at onion juice treated group. Serum HDL-cholesterol level of CBB and CBJ groups was significantly lower than that of control group (p<0.05). Superoxide dismutase activities of liver and kidney were significantly increased by carbon tetrachloride treatment and decreased by onion feeding. MDA contents in liver and kidney of CCl4 treated rats were significantly decreased by boiled and fresh onion fed group, compared with CCl4 treated control group. This result suggested that onion diet has a protective effect of CCl4 induced hepatotoxicity and nephrotoxicity of rat.

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Anticancer and Antimutagenic Activities after Simulated Digestion of Ethanol Extracts from White, Red and Yellow Onions

  • Shon, Mi-Yae;Park, Seok-Kyu
    • Preventive Nutrition and Food Science
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    • v.11 no.4
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    • pp.278-284
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    • 2006
  • The beneficial effects of digested onion extracts have been assessed by antimutagenic and anticancer activities by Ames test and SRB test. The total phenolic acids and flavonoids in onion extracts were determined. Red and yellow onions contain more phenolic acids and flavonoids than those in the white onion. Digested, extracts showed antimutagenic activity and anticancer activity, and it appears that the antimutagenic activity of digested extracts of onion against mutagens and anticancer activities were related to their phenols and flavonoids contents. Moreover, the extracts inhibited the proliferation of four human tumorigenic cell lines such as HT-29 (colon), MCF-7 (breast), DU-145 (prostate) and HepG2 (liver), in a dose-dependent manner. Phenolic acids and flavonoids caused oxidative damage to the cancer cell lines and induced apoptosis. Generally, red onion extracts showed effective antimutagenic and anticancer activity, and the digested red onion extracts elicited stronger antimutagenic activity than those of the onion extracts without digestion.

Effect of garlic and Onion on Plasma and Liver Cholesterol and Triacylglycerol and Platelet Aggregation in Rats fed Basal or Cholesterol Supplemented Diets (고 또는 저콜레스테롤 식이를 먹인쥐에 있어서 양파, 마늘이 체내 콜레스테롤과 중성지방 수준 및 혈소판 응집에 미치는 영향)

  • 강정애
    • Journal of Nutrition and Health
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    • v.30 no.2
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    • pp.132-138
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    • 1997
  • This study was conducted to investigate hypocholesteroloemic effect of garlic and onion in rats fed basal diet or cholesterol supplemented diets. Thirty Sprague Dawley rats were fed basal diet and 30 rats were fed basal diet plus 0.5% cholesterol, both containing none(control), 3% garlic or 3% onion for 4 weeks. Supplementation of 0.5% cholesterol significantly increased plasma and liver cholesterols(p<0.01) and liver triglyceride(TG) and plasma glucose(p<0.05). Plasma total cholesterol was significantly decreased in both garlic and onion groups compared to control when they were fed cholesterol supplemented diet(p<0.05). Plasm TG wa significantly decreased in onion groups regardless cholesterol supplementation (p<0.05). There were no differences in plasma glucose and HDL-cholesterol and liver total cholesterol and TG among groups in both basal and choleserol supplemented diets. Platelet aggregation was rather increased in onion group but not singnificantly different.

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

  • Koh, Eunmi;Surh, Jeonghee
    • Preventive Nutrition and Food Science
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    • v.21 no.2
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    • pp.160-164
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    • 2016
  • 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.

A Study on Dyeing of Wool Fabrics Treated with Coffee Sludge and Onion Shells Extract by Different Dyeing Method (염색방법 차이에 따른 커피 슬러지와 양파 외피 추출물을 이용한 양모섬유의 염색성에 관한 연구)

  • Sim, Hyunju;Park, Youngmi
    • Textile Coloration and Finishing
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    • v.29 no.2
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    • pp.62-68
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    • 2017
  • Coffee sludge and onion shells are known typically as waste resources as well as simultaneously being the raw material for dye having a golden brown color. This research studies the dyeability, functionality, and colors of woolen fabric after being dyed by different dyeing method using coffee sludge and onion shells extract. The woolen fabric was refined and pre-mordanted with tannin. The dyeing process conducted was single-dye, using coffee sludge and onion shells extract, sequential multi-dye, consecutively dyeing with coffee sludge and onion shells, and mixed-dye, blending coffee sludge extract and onion shells extract to dye. The dyeing was measured on the surface color, color fastness, and UV-protection ability. As a result, the expression of various hues of tan using coffee sludge and onion shells extract were shown to be possible. Additionally, single-dye, sequential multi-dye, mixed-dye had generally superiority in color fastness to light, all rating 3 and color fastness to washing, rating 3 or 4, showing relatively stable color fastness to washing. The UV protection ability was shown to be better, especially appearing satisfactory in the UV-B protection, all measured to be over 90%.

Quantification of Quercetin in Different Parts of Onion and Its DPPH Radical Scavenging and Antibacterial Activity

  • Kim, Su-Jeong;Kim, Gun-Hee
    • Food Science and Biotechnology
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    • v.15 no.1
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    • pp.39-43
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    • 2006
  • Levels of quercetin in different parts of onion were investigated using high performance liquid chromatography (HPLC) and liquid chromatography mass spectrometry (LC/MS) suitable for use with functional food material. Two main peaks were observed on HPLC chromatograms from the extracts of the skin, and the outer, middle, and core parts of onion. Using LC/MS, peak 1 was tentatively identified as quercetin monoglucoside at m/z 466.4, and peak 2 as quercetin with [M]+ at m/z 303.3. The levels of quercetin in the skin, and the outer, middle and core parts of the plant were 16.83,2.67,0.95, and 0.35 mg/g, respectively. In the study of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, skin, the nonedible part, contained the highest amount of quercetin, compared to the other edible parts, and showed the highest DPPH radical scavenging activity. Levels of quercetin and DPPH radical scavenging activity increased from core to skin. All parts of onion exhibited the strongest antibacterial activity only against Staphylococcus aureus and Vibro parahaemolyticus. Antibacterial activities of onion exhibited that S. aureus was more sensitive than V. parahaemolyticus. Among the four onion extracts, the middle part showed the strongest inhibitory activity against S. aureus but all onion extracts showed similar antibacterial activities against V. parahaemolyticus.

Effect of onion peel extract supplementation on the lipid profile and antioxidative status of healthy young women: a randomized, placebo-controlled, double-blind, crossover trial

  • Kim, Jungmi;Cha, Yong-Jun;Lee, Kyung-Hea;Park, Eunju
    • Nutrition Research and Practice
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    • v.7 no.5
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    • pp.373-379
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    • 2013
  • The consumption of fruits and vegetables that have high polyphenol content has been previously associated with a reduced risk for cardiovascular disease. We investigated the effects of onion peel extract on plasma total antioxidant capacity, lipid peroxidation, and leukocyte DNA damage. This study was a randomized, double-blind, placebo-controlled, crossover trial. Healthy female subjects received either onion peel extract or placebo (dextrin) for two weeks, underwent a 1-week washout period, and then received the other treatment for an additional two weeks. After two weeks of onion peel extract supplementation, the total cholesterol level, low-density lipoprotein cholesterol level, and atherogenic index significantly decreased (P < 0.05). No changes were observed in activities of erythrocyte antioxidant enzymes or levels of lipid peroxidation markers following onion peel extract supplementation. Additionally, no significant difference was found in plasma antioxidant vitamin (retinol, tocopherols, carotenoids, and coenzyme Q10) levels or ex vivo $H_2O_2$-provoked oxidative DNA damage after onion peel extract supplementation. The present interventional study provides evidence of the health benefits of onion peel extract and demonstrates its effects in modulating lipid profiles in healthy young Korean women.