• Korean Journal of Food Science and Technology
• /
• v.46 no.3
• /
• pp.364-368
• /
• 2014

This study investigated the antioxidant activity of onion peels extracted from onion byproducts by hot water treatment. Hot water extraction of freeze dried onion peel powder was analyzed for total polyphenol content, 2,2'-diphenyl-1-picryllhydrazyl (DPPH), and 2,2'-azino-bis(3-ehtylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities, reducing power, oxygen radical absorbance capacity (ORAC). Total polyphenol content was the highest (233.90 mg/g) in onion peel extract mix with ethanol (OPME-1). The DPPH radical scavenging activity ($IC_{50}$), reducing power, and ORAC obtainbed from onion peel extract mix with ethanol precipitation (OPMPE-1) were the highest at 1.15 mg/mL, 1.69 $A_{700}$, and $318,509{\mu}M\;TE/mL$, respectively. The ABTS radical scavenging activity was the highest at 432.78 mg amino acids (AA) eq/g in the OPM. The results of this study suggest that onion peel extracts have marked antioxidant activity, which can have significant health benefits.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.5
• /
• pp.648-654
• /
• 2010

This study investigated the antioxidant activities and antimicrobial effects of MeOH extracts from some spices. The total flavonoid contents of MeOH extracts from ginger, garlic, onion, Chinese pepper (Zanthoxylum schinifolium) and black pepper (Piper nigrum) were 20.3%, 10.0%, 4.3%, 6.6% and 12.8%, while the total phenol contents were 19.3%, 1.0%, 0.5%, 3.4% and 7.9%, respectively. The order of the nitrite-scavenging abilities of spice extracts were ginger> black pepper> Chinese pepper> garlic> onion (p<0.05). MeOH extract from ginger showed antimicrobial activity to Bacillus cereus, and garlic extract showed strong antimicrobial activity to Salmonella enteritidis. However, onion extract did not show any antimicrobial activity. The electron donating ability of MeOH extract from ginger was markedly higher than those of garlic, Chinese pepper, black pepper and onion extracts. Antioxidative activities in linoleic acid substrates were in order of BHT> ginger> Chinese pepper> black pepper> garlic> $\alpha$-tocopherol> onion. Antioxidative activities in linoleic acid emulsion substrates were in order of BHT> $\alpha$-tocopherol> ginger> black pepper> Chinese pepper> garlic> onion.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.6
• /
• pp.854-858
• /
• 2014

Extracts of Styela clava (Korean name: miduduk) tunic, mulberry, and onion were selected by pre-screening to develop low-salt soy sauce (12% salt content) with anti-hypertensive activity. After choosing the formula for low-salt soy sauce, extracts were added separately or by mixture in combination. In the case of anti-hypertensive activity, low-salt soy sauce containing extracts of miduduk tunic and onion showed 30% increased inhibitory activity towards angiotensin I converting enzyme, compared to normal salt soy sauce (15% salt content). Addition of extracts also significantly increased DPPH radical scavenging activities of the soy sauces. These results suggest that natural resources such as miduduk tunic, mulberry, and/or onion might be potential candidates for development of low-salt soy sauce with anti-hypertensive activity.

• Fashion & Textile Research Journal
• /
• v.21 no.6
• /
• pp.708-716
• /
• 2019

This study explored Jeju natural resources with healing function and tried mixed dyeing of Ecklonia cava and onion shell to improve dyeing. The results showed that silk dyed with a mixture of Ecklonia cava powder and onion shells rather than Jeju's individually dyed silk had better color power to develop fashion products. In addition, all friction lightning bolts, dry cleaning and sweat mining levels were excellent as well as excellent UV protection rates. The three baenaet jeogori worn during a birth anniversary and four rest suits that infants and children can wear comfortably maintained the dyeing and functioning of Ecklonia cava and onion shell mixture that was proven through abnormal experiments. For the three baenaet jeogori and two rest suits, the company has developed a fashion product recognized for high value-added merchandise using a variegation dyeing method made in a handmade style for expressing a person's natural sensibility through dyeing fabrics. Based on the results of the above research, it is expected that various fashion product developments will be possible by dyeing a mixture of functional and colorful extracts of the drug and colorful dye.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.2
• /
• pp.247-251
• /
• 2015

This experiment was carried out to investigate effects of onion extract on growth performance, meat quality and blood profiles of White mini broilers. Total of 600 one-d-old male White mini broiler chicks were divided into four groups and fed control diets (non-medicated commercial diet or antibiotics medicated) or experimental diets (non-medicated diets containing 0.3% or 0.5% onion extract) for 5 wks. The final body weight (BW) and weight gain of the group fed non-medicated control diet were lower than those of medicated control group (p<0.01). The chicks fed diet with 0.3% or 0.5% onion extract showed a similar BW to that of medicated control group. The relative weight of various organs, such as liver, spleen, bursa of Fabricius, abdominal fat, and the activities of serum enzymes were not affected by dietary treatments. There were no significant differences in meat color among groups. Whereas, groups fed diets containing onion extract had slightly lower cooking loss and higher shear force value, but not significantly. The concentrations of serum free cholesterol and triacylglycerol in groups fed diet containing onion extract were significantly decreased compared with those of controls (p<0.01). In conclusion, the onion extracts exerted a growth-promoting effect when added in White mini broiler diets, reflecting potential alternative substances to replace antibiotics.

• The Korean Journal of Food And Nutrition
• /
• v.28 no.2
• /
• pp.247-252
• /
• 2015

Three different Allium plants, including wild garlic (Allium monanthum Max; AMM), onion (Allium cepa L.; ACL) and green onion (Allium fistulosum L; AFL), have been widely used as spicy food in daily life. This study was attempted to investigate the properties of antioxidant, whitening and anti-wrinkle activities in water extracts in Allium plants. The antioxidant, whitening and anti-Wrinkle activities were evaluated by performing DPPH and ABTS radical scavenging activities, inhibitory effects on tyrosinase, and elastase, respectively. The water extract (10 mg/mL) of onion, wild garlic and green onion exhibited DPPH radical scavenging activities of 28.46%, 28.45%, and 15.91%, respectively. The inhibitory effects of tyrosinase activities by wild garlic, green onion, and onion were increased by heating the extracts at $90^{\circ}C$. Additionally, the wild garlic extract showed higher elastase inhibitory activity than those of other plant extracts. These results suggest that water extracts of Allium plants may be useful as potential sources of beauty foods due to higher antioxidant, anti-melanin and anti-wrinkle activities.

• Journal of Life Science
• /
• v.21 no.12
• /
• pp.1740-1745
• /
• 2011

Volatile flavor compounds of 3 commercial products of black onion extract (produced in Changnyeong, Muan and Jeungpyeong) purchased in the online/offline markets were analyzed. A total of 51 compounds were detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of carbonyl compounds (15), sulfur-containing compounds (8), aromatic compounds (6), furans (6), nitrogen-containing compounds (3), alcohols (2), acids (2) and miscellaneous compounds (10). Among carbonyls, 4 compounds including 2-methylbutanal, 3-methylbutanal, nonanal and benzaldehyde were detected in all samples, while two sulfur containing compounds, dimethyl disulfide and dimethyl trisulfide, were detected in high amounts and considered to be key flavors in black onion extracts. Particularly, thiophenes and 3 sulfur containing compounds (methylpropyl disulfide, methyl-(Z)-propenyl disulfide and methyl-(E)-propenyl disulfide) were detected only in two products. With acetic acid, furfural and pyrazines that formed through Maillard reaction during black onion aging were detected in high amounts in all samples. This also contributed to characteristic flavors such as roasted, sweet, and sour, in the flavor of black onion extracts.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.6
• /
• pp.625-633
• /
• 1996

Crude extracts of 4 Allium SPP. such as welsh onion, onion, chinese chives and garlic were purified by paper chromatography and these activities were bio-assayed with rice seedlings. The stem and leaf slices of Allium spp. were treated and rice seedlings were planted in the soil to know the effect of its application on rice growth. The weak acidic fraction of Allium SPP. enhanced the growth and rooting of rice seedlings and had greater activity in promoting than in inhibiting the growth on rice seedling. Elongation of the second leaf sheath of the rice seedlings were not influenced by the extracts of Allium SPP. The stem and leaf application 10 days before transplanting, increased the number of effective tiller remarkably. Especially, the application of 50~400g welsh onion and 50~200g onions increased the number of spikelets per panicle compared to standard fertilization. But, in application of larger amounts, the-death rate of the rice seedlings after transplanting was higher in the stem and leaf application 10 days before transplanting than the one applied on the transplanting day. In particular, treatments of chinese chives and garlic showed higher death rate than those of welsh onion or onion. The stem and leaf application of Allium SPP. resulted in high yield than standard fertilization.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.27 no.2
• /
• pp.133-139
• /
• 1994

The desmutagenic effects of seaweed and vegetable extracts were investigated on the mutagenicity of Maillard reaction products (MRP) obtained from equimolar amounts of glucose and amino acid (arginine and lysine${\cdot}$HCl) for Salmonella typhimurium TA 100 without S9 mix. The mutagenicities were inhibited by water-soluble extracts of seaweeds(laver, sea-straghorn, sea-mustard and tangle) and vegetables(ginger, garlic, onion, chinese-pepper, green-onion and cabbage). Cabbage, chinese-pepper, green-onion and sea-straghorn exhibited especially high desmutagenic effects. The desmutagenicities of these extracts(cabbage, green-onion and sea-straghorn) except for sea-straghorn were decreased by heat treatment at $100^{\circ}C$ for 10 min. It is assumed that the desmutagenic effect of seaweed and vegetable extract is due to the reducing power and action of enzyme such as peroxidase and catalase.

• Food Science and Preservation
• /
• v.18 no.6
• /
• pp.954-960
• /
• 2011

The antioxidant activities of the ethanol, methanol, and water extracts of black onion were investigated. The highest extraction yield (28.56%) and total polyphenol content (13.5 mg/g) were found in the water extract. The water extract also showed the highest protective effect on the RAW 264.7 cell anti-inflammatory activity, and the water and ethanol extracts showed the highest reducing power. The water extract showed higher DPPH and ABTS radical scavenging activities (65.98 and 89.69%, respectively) than the other solvent extracts (ethanol, 47.77%; methanol, 66.12%). Hence, black onion can be used as a potent natural antioxidative source.