• Food Science and Preservation
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• v.20 no.4
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• pp.488-494
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• 2013

The study was done in order to investigate the effects the red onion powder on the quality characteristics of the Korean steamed rice cake, Seolgiddok, with 3%, 6%, 9% and 12% of the red onion powder weight in control. The moisture content of the control with 0% red onion was 43.74% and it steadily decreased with the increase in powder (12%) resulting to the lowest at 37.02% for the cake. The springiness, adhesiveness and chewiness of the cake decreased according to the increase in powder content, while the hardness and cohesiveness increased together with the increase in powder content. The Hunter color value L in the chromaticity of the cake significantly decreased with the increase in powder content. The a value of the control was 2.18 and was redder with the increase in powder content, while the b value significantly increased together with the increase in powder content. The sensory characteristics of the cake such as color, flavor, taste and softness and chewiness increased along with increase in powder content. The overall taste was judged to be the best for the sample with the 9% added powder.

• Journal of Convergence for Information Technology
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• v.12 no.3
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• pp.126-131
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• 2022

Obesity is known as a metabolic disease caused by abnormal differentiation of fat tissue due to an imbalance between energy intake and consumption.. The purpose of this study was to confirm the changes in the genes associated with pancreatic lipase activity and pre-adipocyte cell differentiation by treatment of red onion extract treatment. The effect of red onion extract treatment on pre-adipocyte differentiation was evaluated using 3T3-L1 adipocytes, and the activity of related genes was confirmed through Real-Time PCR. As a result of the experiment, the red onion extract inhibit pancreatic lipidase activity by concentration dependent manner. In addition, it was found to inhibit adipocyte differentiation and inhibit the activity of genes(C/EBP-α, C/EBP-β, PPAR-γ) associated with adipocyte differentiation. Through the results of this experiment, it is suggested that the red onion extract can be developed as a high potential material with anti-obesity efficacy by suppressing adipocytic differentiation by controlling genes related to adipocyte differentiation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.440-447
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• 2020

The purpose of this study is to identify the causation and variation among the various types of onion prices in the major production sites to predict these prices. The Granger causal relationship was tested on the basis of VECM by setting the onion price of the early, middle, and late species as individual variables. The analysis shows that the amount of onions produced in the prior term affects the price of onions for the later period, while garlic in the substitution relationship with onions also affects the prices of onions for the early and middle-variety. On the other hand, the price of the late-variety is affected by the price of the early-variety, and the price of the middle-variety is also affected by the price of the early-variety. If the price of onions on Jeju changes due to other factors, the prices of onions in Jeollanam-do and Gyeongsangnam-do provinces will be affected. Accordingly, when the production of late-variety increases or decreases in production under any factor and to promote stability of the prices of middle and late-variety through preemptive supply and demand measures when the prices of ultra-breed onions rise or fall due to any factor (Ed- I cannot understand this last sentence and cannot guess at the correct meaning. Please try to rewrite very simply).

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.115-125
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• 2022

Flavonoids are bioactive plant metabolites that have a range of beneficial effects on human health. Quercetin 4'-glycoside (Q4'G), quercetin 3,4'-diglycoside (Q3,4'G), and quercetin aglycone (QA) are the main flavonoids found in onions. QA, in particular, is likely to have a greater biological effect than glycosides. To develop an onion extract with high quercetin content, the optimal extraction conditions for red onion powder containing the outer layer of the onion were determined. The effects of acid treatment on the concentration of quercetin glycosides and QA were evaluated. The flavonoids of red onion powder were optimally extracted under 60-70% ethanol at 70℃ for 2 h. The deglycosylation of Q3,4'G and an increase in Q4'G content occurred within 6 h of 0.2% acetic acid treatment. The QA content and deglycosylation of Q4'G eventually peaked at 24 h. In addition, QA content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were highly correlated, with a correlation coefficient of 0.90.

• Food Science and Preservation
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• v.6 no.2
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• pp.143-147
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• 1999

Onions were subject to quality evaluation from the physiological and physicochemical points of view during storage under different conditions, which were low temperature (2-4$^{\circ}C$, 80% RH), pit temperature (3-15$^{\circ}C$, 75-85% RH), room temperature (10-23$^{\circ}C$, 75-98% RH) and ambient temperature (2-25$^{\circ}C$, 62-72% RH). Sprouting were dereloped from the 11th month of storage in low temperature. Rotting was quickly occurred from the 7th month of storage excepting onions in room temperature. Low temperature storage showed the least weight change. Moisture content increased with the lapse of storage time at both low temperature and pit temperature storage conditions, but decreased with the lapse of storage time at room and ambient temperature conditions. Total and reducing sugars decreased with the storage time, while vitamin increased in stored onions at low temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1011-1020
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• 2001

Volatile organic components from onions stored in the different decay conditions were extracted by SDE apparatus and analyzed by GC-FID and GC/MS. Components of 115, 143, 123 and 137 were identified in fresh onions, decayed onions without heating, half-decayed and complete-decayed onions after heating, respectively. These components included esters, aldehydes, ketones, alcohols and sulfur-containing compounds. Dimethyl trisulfide, dimethyl disulfide, dipropyl trisulfide and 3,5-diethyl-1,2,4-trithiolane were the main sulfur-containing components in fresh onions and decayed onions without heating. As spoilage of onions, the concentrations of sulfur-containing components of volatile extracts significantly decreased. Apart from sulfur-containing components, volatile organic components in half-decayed and complete-decayed onions after heating were mainly composed of esters, aldehydes, ketones and alcohols. Ketones of volatiles in complete-decayed onions after heating were high relatively.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1124-1128
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• 2003

The quality characteristics of white bread added with 0, 2, 4, 6 and 8% of onion powder were investigated. The color value of bread when onion powder was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The specific volume of bread added with onion powder increased compared to that of the control bread. Texture measurement showed that hardness, springiness, gumminess, and chewiness decreased as the added amount of onion powder increased.

• Journal of Life Science
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• v.14 no.6 s.67
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• pp.925-930
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• 2004

Antioxidant activity and antimutagenic activities with and without simulated gastric digestion of hot water extracts from white and yellow onions were investigated as compared to BHT and ascorbic acid as control Contents of total phenol and flavonoid in hot water extract of yellow onion were higher than those of white one. The scavenging activity of hydrogen peroxide of both extracts were increased in direct proportion to added their concentration. Antioxidant activity and reducing power of the hot water extract were elevated through analysis of $\beta-carotene-linoleate$ system and were lower than those of BHT and ascorbic acid. Antimutagenic activity after simulated gastric digestion of hot water extract of white and yellow onions was observed against mutagen IG and MNNG on Salmonella typhimurium TA80 and TA100. Extract of yellow onion was higher in antimutagenic activity than that of white one. In conclusion, these results suggested that phenol and flavonoid in hot water extract from yellow and white onions may play an important role in the antioxidant and antimutagenic activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.859-867
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• 2014

This study was conducted to investigate the relationship between quality factors and palatability of onion by cultivation region and variety. Six onion varieties harvested in four regions were subjected to physicochemical, microbiological, and sensorial evaluation. There were differences in soluble solid content, color, vitamin C, quercetin, total polyphenol, and pyruvic acid contents among the varieties and cultivation regions. Dry weight and pH of onions did not significantly differ. Overall acceptability and palatability did not show any significant differences by variety. From the correlation and regression analysis, palatability was very closely related to $Z_{11}$ (acridity) of -0.914 and the regression equation for sensorial palatability (Y) was $Y=12.3806-0.8284Z_{10}(sourness)-0.7957Z_{11}(acridity)$ with a coefficient of 0.9140.

• Journal of Life Science
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• v.19 no.6
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• pp.781-786
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• 2009

The characteristics and preservation of plain bread with 0, 3, 6, 9, 12 and 15% of onion juice added were investigated during storage at room temperature. The weight, volume and specific volume of bread with added onion juice increased, compared to those of the control bread. The color value of bread when onion juice was added had lower values of lightness and higher values of redness and yellowness than those of the control bread. The pH was lower in the bread during storage, and it decreased with an increase of onion juice. Hardness was increased and water activity was decreased in the bread during storage. With an increment of onion juice, hardness was the lowest but water activity was the highest. The addition of onion juice also inhibited the growth of aerobic bacteria and mold on bread. Taste, flavor, surface, texture and overall acceptability by sensory evaluation were the best when 3% of onion juice was added, but there were no significant differences between it and 0% bread. The results imply that addition of onion juice into plain bread will create a healthy and functional bread with an extended shelf-life.