Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Chemical Components of Yellow and Red Onion

황색과 자색 양파의 화학성분

  • Jeong, Chang-Ho (Division of Applied Life Sciences, Graduate School, Institute of Agricultural & Life Sciences, Gyeongsang National University) ;
  • Kim, Jin-Hee (Division of Applied Life Sciences, Graduate School, Institute of Agricultural & Life Sciences, Gyeongsang National University) ;
  • Shim, Ki-Hwan (Division of Applied Life Sciences, Graduate School, Institute of Agricultural & Life Sciences, Gyeongsang National University)
  • 정창호 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 김진희 (경상대학교 대학원 응용생명과학부.농업생명과학연구원) ;
  • 심기환 (경상대학교 대학원 응용생명과학부.농업생명과학연구원)
  • Published : 2006.07.31
Download PDF
⟨ Previous Next ⟩

Abstract

The chemical properties of yellow and red onion were investigated and analyzed to provide basic data for functional food materialization and processing. The moisture and nitrogen free extract contents of yellow and red onion were 92.80%, 5.13% and 92.47%, 5.59%, respectively. Mineral components of yellow and red onion were rich in K (123.64 and 114.41 mg%), Na (34.09 and 33.57 mg%) and P (27.04 and 20.56 mg%). The major free sugar of yellow onion were glucose (744.2 mg%) and fructose (705.9 mg%). Whereas major free sugar of red onion were sucrose (692.8 mg%) and fructose (517.3 mg%). Glutamic acid, phenylalanine and aspartic acid in yellow and red onion were major amino acids. Abundant free amino acids in yellow onion were hydroxy-L-proline (27.34 mg%), L-serine (27.34 mg%) and L-arginine (26.25 mg%). Abundant free amino acids in red onion were L-glutamic acid (16.35 mg%), ammonium chloride (15.22 mg%) and L-serine (10.93 mg%). Ascorbic acid contents are higher in red onion (28.34 mg%) than in yellow onion (19.20 mg%). Quercetin and total polyphenol of yellow and red onion were 15.24 mg%, 5.70 mg% and 0.319 mg/g and 0.248 mg/g, respectively.

황색과 자색 양파를 기능성식품 재료로 이용하기 위한 기초자료를 제공하기 위하여 화학성분을 조사하였다. 황색과 자색 양파의 수분 및 가용성 무질소물의 함량은 각각 92.80%, 5.13%와 92.47%, 5.59%로 나타났으며, 황색양파와 자색양파에 많이 함유되어 있는 무기성분으로는 K(123.64, 114.41 mg%), Na(34.09, 33.57 mg%) 및 Ca(18.77, 27.59 mg%)이었다. 황색양파의 주요 유리당은 glucose(744.2 mg%)와 fructose(705.9 mg%)였으며, 자색양파에서는 sucrose(692.8 mg%) 와 fructose(517.3 mg%)였다. 황색과 자색 양파의 총 아미노산 중 glutamic acid, phenylalanine 및 aspartic acid의 함량이 높았으며, 황색양파의 유리아미노산은 hydroxy-L-proline(27.34 mg%), L-serine(27.34 mg%) 및 L-arginine(26.25 mg%) 순이었고, 자색양파에서는 L-glutamic acid (16.35 mg%), ammonium chloride(15.22 mg%) 및 L-serine(10.93 mg%) 순이었다. 비타민 C 함량은 황색양파(19.20 mg%)보다 자색양파(28.34 mg%)가 높았으며, 황색과 자색양파의 quercetin 함량은 각각 15.24 mg%와 5.70 mg%였고, 총 폴리페놀 함량은 황색과 자색 양파에서 각각 0.319 mg/g 및 0.248 mg/g이었다.

Keywords

References

  1. Kee HJ, Park YK. 2000. Preparation and quality properties of extruded snack using onion pomace and onion. Korean J Food Sci Technol 32: 578-583
  2. Bang HA, Cho JS. 1998. Antioxidant effects on various solvent extract from onion peel and onion flesh. J Korean Diet Assoc 4: 14-19
  3. Woo HS, Aan BJ, Bae JH, Kim S, Choi HJ, Han HS, Choi C. 2003. Effect of biologically active fractions from onion on physiological activity and lipid metabolism. J Korean Soc Food Sci Nutr 32: 119-123 https://doi.org/10.3746/jkfn.2003.32.1.119
  4. Sheo HJ, Lim HJ, Jung DL. 1993. Effect of onion juice on toxicity of lead in rat. J Korean Soc Food Nutr 22: 138-143
  5. Woo HS, Aan BJ, Bae JH, Kim S, Choi HJ, Han HS, Choi C. 2003. Effect of biologically active fractions from onion on physiological activity and lipid metabolism. J Korean Soc Food Sci Nutr 32: 119-123 https://doi.org/10.3746/jkfn.2003.32.1.119
  6. Sheela CG, Kumud K, Augusti KT. 1995. Antidiabetic effects of onion and garlic sulfoxide amino acids in rats. Planta Med 61: 356-357 https://doi.org/10.1055/s-2006-958099
  7. Kang JA, Kang JS. 1997. Effect of garlic and onion on plasma and liver cholesterol and triacylglycerol and platelet aggregation in rats fed basal or cholesterol supplement diets. Korean J Nutr 30: 132-138
  8. Sheo HJ, Jung DL. 1997. The effects of onion juice on serum lipid levels in rats. J Korean Soc Food Nutr 26: 1164-1172
  9. Ra KS, Chung SH, Suh HJ, Son JY, Lee HK. 1998. Inhibition of xanthin oxidase from onion skin. Korean J Food Sci Technol 30: 697-701
  10. Cho NC, Yoon YH, Lee HJ, Shon HJ, Kim YK, Choi KH, Ra MS, Jo YK, Lee HH, Chin JE. 2001. Effect of onion (Allium cepa L.) extract on tyrosinase gene expression. Korean J Food Nutr 14: 228-232
  11. Lee CJ, Kim HD, Choung EH, Suh JK, Park CW, Ha YL. 2000. Reduction effect of carcinogenesis by the extract of onion wastes. J Korean Soc Food Sci Nutr 29: 525-530
  12. Ma SJ. 2000. Inhibitory effect of onion seasoning on angiotensin converting enzyme. J Korean Soc Food Sci Nutr 29: 395-400
  13. Park PS, Lee BR, Lee MY. 1994. Effects of onion juice on ethanol-induced hepatic lipid peroxidation in rats. J Korean Soc Food Nutr 23: 750-756
  14. Ra KS, Suh HJ, Chung SH, Son JY. 1997. Antioxidant activity of solvent extract from onion skin. Korean J Food Sci Technol 29: 595-600
  15. Lee CJ, Kim HD, Lee JT, Cho YC, Song GW, Choi CK. 2004. Quality improvement of onion by cultural managements, pre-harvest treatments and storage methods under storage at room temperature. Kor J Hort Sci Technol 22: 162-168
  16. Lee JY, Kang HA, Chang KS, Kim SS. 1995. Drying of onion and ginger using drying system controlled by microcomputer. J Korean Soc Agric Chem Biotechnol 38: 78-82
  17. AOAC. 1990. Official Methods of Analysis. 15th ed. Association of official analytical chemists, Washington, DC
  18. Choi JH, Jang JG, Park KD, Park MH, Oh SK. 1981. High performance liquid chromatographic determination of free sugars in ginseng and its products. Korean J Food Sci Technol 13: 107-113
  19. Jeong CH, Bae YI, Shim KH. 2000. Physicochemical properties of Hovenia dulcis Thunb. leaf tea. Korean J Postharvest Sci Technol 7: 117-123
  20. Huafu W, Ketith H. 2001. Determination of flavonols in green and black tea leaves and green tea infusions by high-performance liquid chromatography. Food Res Inter 34: 223-227 https://doi.org/10.1016/S0963-9969(00)00156-3
  21. Graham HD. 1992. Modified prussian blue assay for total phenolic compound. J Agric Food Chem 40: 801-805 https://doi.org/10.1021/jf00017a018
  22. Ahn BJ, Lee JT. 2001. Screening of biological activity for phenolic fraction from onion. Korean J Postharvest Sci Technol 8: 224-230
  23. Shon MY, Choi SD, Kahng GJ, Nam SH, Sung NJ. 2004. Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions. Food Chem Toxi 42: 659-666 https://doi.org/10.1016/j.fct.2003.12.002
  24. Kang SK, Kim YD, Hyun KH, Kim YW, Song BH, Shin SC, Park YK. 1998. Development of separating techniques on quercetin-related substances in onion (Allum cepa L.) 1. Contents and stability of quercetin-related substances in onion. J Korean Soc Food Sci Nutr 27: 682-686

Cited by

  1. Physico-Chemical Properties of Broccoli Sprouts Cultivated in a Plant Factory System with Different Lighting Conditions vol.40, pp.12, 2011, https://doi.org/10.3746/jkfn.2011.40.12.1757
  2. Nutritional Components and Antioxidant Activities of Boysenberry vol.41, pp.4, 2012, https://doi.org/10.3746/jkfn.2012.41.4.450
  3. Changes in Taste Compounds during Onion Vinegar Fermentation vol.45, pp.2, 2016, https://doi.org/10.3746/jkfn.2016.45.2.298
  4. Nutritional Components and Antioxidative Activities of Jujube (Zizyphus jujuba) Fruit and Leaf vol.18, pp.3, 2011, https://doi.org/10.11002/kjfp.2011.18.3.341
  5. Development of an Onion Vinegar Beverage Containing Yuza (Citrus junos Sieb ex Tanaka) and Its Biological Activity vol.26, pp.5, 2016, https://doi.org/10.5352/JLS.2016.26.5.563
  6. Optimal Extraction Conditions of Flavonoids from Onion Peels via Response Surface Methodology vol.41, pp.5, 2012, https://doi.org/10.3746/jkfn.2012.41.5.695
  7. Potential of Onion Peel Extract as a Functional Ingredient for Functional Foods vol.22, pp.9, 2012, https://doi.org/10.5352/JLS.2012.22.9.1207
  8. Quality characteristics of Korean steamed rice cake containing different amount of red onion powder vol.20, pp.4, 2013, https://doi.org/10.11002/kjfp.2013.20.4.488
  9. Comparison of Volatile Flavor Compounds in Commercial Black Onion Extracts vol.21, pp.12, 2011, https://doi.org/10.5352/JLS.2011.21.12.1740
  10. Chemical Components and Anti-oxidant Activities of Black Currant vol.19, pp.2, 2012, https://doi.org/10.11002/kjfp.2012.19.2.263
  11. Quality Characteristics of Cookies Added with Hot-Air Dried Yellow and Red Onion Powder vol.37, pp.3, 2008, https://doi.org/10.3746/jkfn.2008.37.3.342
  12. Nutritional Components and Antioxidant Activity of Dry Bitter Melon (Momordica charantia L.) vol.45, pp.4, 2016, https://doi.org/10.3746/jkfn.2016.45.4.518
  13. Analysis of Nutritional Components and Antioxidant Activity of Roasting Wooung (Burdock, Arctium lappa L.) and Jerusalem Artichoke (Helianthus tuberosus L.) vol.29, pp.6, 2016, https://doi.org/10.9799/ksfan.2016.29.6.870
  14. Nutrients and Antioxidative Activities of Metasequoia glyptostroboides vol.42, pp.3, 2013, https://doi.org/10.3746/jkfn.2013.42.3.363
  15. Physicochemical and Antioxidant Properties of Broccoli Sprouts Cultivated in the Plant Factory System vol.28, pp.1, 2013, https://doi.org/10.7318/KJFC/2013.28.1.057
  16. Fermented Production of Onion Vinegar and Its Biological Activities vol.29, pp.6, 2016, https://doi.org/10.9799/ksfan.2016.29.6.962
  17. Productivity and quality characteristics of onions applied with defective onion and purslane extracts during cultivation vol.49, pp.6, 2015, https://doi.org/10.14397/jals.2015.49.6.37
  18. Development Onion Transplanter: Analysis a Transplanting Locus on The Type of Transplanting Devices for a Vegetable Transplanter vol.49, pp.6, 2015, https://doi.org/10.14397/jals.2015.49.6.289
  19. 한국산 골드키위의 화학성분 및 항산화 활성 vol.36, pp.7, 2006, https://doi.org/10.3746/jkfn.2007.36.7.859
  20. 양파 수확 후 잔재물과 쇠비름 추출물이 유기농 양파의 수확량 및 품질 특성에 미치는 영향 vol.27, pp.12, 2017, https://doi.org/10.5352/jls.2017.27.12.1430
  21. 당조고추의 영양성분 분석 vol.31, pp.2, 2006, https://doi.org/10.9799/ksfan.2018.31.2.313
  22. 쌀가루를 이용한 쌀식빵 영양성분분석 vol.31, pp.3, 2006, https://doi.org/10.9799/ksfan.2018.31.3.435
  23. 쌀가루의 영양성분과 쌀가루를 활용한 다양한 쌀빵 레시피 개발 vol.31, pp.3, 2006, https://doi.org/10.9799/ksfan.2018.31.3.441
  24. Seed Priming with Iron Oxide Nanoparticles Modulate Antioxidant Potential and Defense-Linked Hormones in Watermelon Seedlings vol.7, pp.5, 2006, https://doi.org/10.1021/acssuschemeng.8b06013
  25. Lactobacillus plantarum MKHA15와 Leuconostoc mesenteroides MKSR을 첨가한 발효 채소 주스의 특성 vol.25, pp.4, 2006, https://doi.org/10.14373/jkda.2019.25.4.281
  26. Optimal Conditions of Saccharification Added with Onion Juice and Pomace and Efficacy of Saccharided Products vol.53, pp.6, 2006, https://doi.org/10.14397/jals.2019.53.6.129
  27. Red onions waste-derived biocarbons with remarkably high catalytic activity for the oxygen reduction reaction and high capacitance vol.6, pp.36, 2021, https://doi.org/10.1557/s43580-021-00155-5