• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.1 s.149
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• pp.115-124
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• 2006

Natural dyes are environmentally and human compatible. But they are not various or not fast in color. The mixed dyeing have been attempted to solve these disadventages of natural dyes. The persimmon juice dyed fabrics have brown-color and good hygienic properities however low color fastness. The onion dyeing show similar brown-color and have good color fastness caused by querectin existed in onion outer skins. Mixed dyeing was carryied out on silk fabrics using persimmion juice and onion outer skin extract in this study. The mixing method were persimmon juice dyeing and then onion dyeing(P-O), onion dyeing and then persimmon juice dyeing(O-P) and dyeing in the mixture of persimmon juice and onion outer skin extract simultaneously(P+O). The mordants were none-mordent, gallic acid after-treatment and alum after-treatment. Several persimmon juice dyed fabrics were irradiated for 2 hours before onion dyeing(PU-O). The color values of dyed silk fabrics were as follows. The persimmon juice dyed silk fabric developed to yellow-red color after 2 hours of uv irradiation. Onion dyed fabrics show similar yellow-red color after dyeing without uv irradiation. The effect of alum after-treatment on color difference were highest in onion dyeing. The dyeabilities of both P-O and O-P were higher than persimmom juice dyeing and onion dyeing. The dyeabilities of P+O was lower than persimmom juice dyeing and onion dyeing. The value of color difference of alum-treated fabric was the highest. The color difference of P-O and O-P caused from 2 to 4 hours of uv-irradiation were lower than those of persimmon juice dyed fabrics. Onion skin extract could prevent the color-change of persimmon juice dyed fabrics in mixed dyeing. The color difference of PU-O was higher than the P-O.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.7-11
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• 2019

Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.750-756
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• 1994

The effect of onion juice on ethanol -induced lipid peroxidation were studied were studied in rats. The contents of thiobarbituric acid (TBA) -reactants increased significantly in liver thanol(4ml/kg/day) administered -rats. The activities of serum alanine aminotransferase and alkaline phosphatase increased by ethanol administration compared with control group, but alterations of antioxidant enzymes activities in liver of ethanol administered rats were not significant vs control group. The glutathione contents in liver decreased by ethanol , whereas the glutathione level increased in ethanol and onion juice group compared with ethanol group. The contents of hepatic TBA-reactants and serum aminotrasnferase activity in ethanol group were reduced by onion juice administration. In these results, increased hepatic TBA-reactants of liver in ethanol group might be due to decreased glutathione contents in liver. Reduced glutathione (GSH) plays an important roles in the liver in several detoxification and the reduction of lipid peroxides. So the protective effects of onion juice on ethanol-induced increment of TBA-reactants may be due to the increament of lgutathions content. The glutathione depletion by ethanol was an important factor of ethanol-induced cell damage, and the prevention of onion juice to the glutathione depletion reduced by ethanol may be an important factor on the protection from ethanol-induced lipid perpxidation in rats.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.94-99
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• 1999

This study was carried out to determine the inhibitory effect of juice of garlic, onion, ginger and red pepper against Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Enterobacter cloacae which are food born disease organisms. It was found that 1~2.5%(wt/vol.) garlic juice showed strong antimicrobial action against growth of all test bacteria at 1/20$\times$10-6 dilution. Especially 1% garlic juice completly inactivated Vibrio parahaemolyticus but approximately 71.9~88% of reduction at same concentration in other bacteria was occurred. 2.5% onion juice had 28.5% antimicrobial activity on Sal. enteritidis, but 50% reduction was occurred on St.aureus and V. parahaemolyticus at same concentration. Antibacterial activity of ginger juice was similar to that of onion juice. 2.5% ginger juice showed approximately 50% reduction on Sal. enteritidis and V.parahaemolyticus, but less antimicrobial activity was occured on St. aureus and E. cloacae. Red pepper juice showed the least antimicrobial activity on food born disease organism compared to that of other juices. 2.5% red pepper juice showed 11.3%, 18.7% and 8.1% reduction on St. aureus, Sal. enteritidis and V.parahaemolyticus, respectively.

• Korean Journal of Pharmacognosy
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• v.28 no.4
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• pp.198-208
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• 1997

This Study was attempted to investigate the effect of Allium cepa L. (onion) on the activities of GOT and GPT, the levels total lipids, triglyceride, total cholesterol, phospholipid and ${\beta}-lipoprotein$ in the serum and the increase ratio of body and liver weight in the experimentally induced hyperlipemic rats. The activities of S-GOT and S-GPT were significantly decreased in dose of onion juice 3 ml and 5 ml/head as compared to the high lipid-diet control group. The levels of total lipids. Triglyceride, total cholesterol and phospholipids were significantly decreased in dose of onion juice 3 ml and 5 ml/head as compared to the control group, respectively. However, the level of ${\beta}-lipoprotein$ was significantly decreased in dose of onion juice 3 ml/head. The levels of triglyceride and total cholesterol in the liver were significanatly decreased in dose of onion juice 3 ml/head. Increase ratio of the body and liver weight were significantly decreased in dose of onion juice 3 ml/head. Anti-fatigue activity of onion juice were studied in mice using the swimming performance method. The potencies of anti-fatigue acti-vities was significantly found in 1.2 ml/head. p.o. of onion juice. The methanol extract and juice extract of onion was significantly found to have an antioxidative activity on the air oxidation of linoleic acid as compared to the 3-butyl-4-hydroxyanisole and ${\alpha}-tocopherol$.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.169-174
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• 2013

The acute and subacute hypoglycemic and antihyperglycemic effects of drinkable ripe onion juice (Commercial product name is "Black Onion Extract") were investigated in normal and streptozotocin-induced diabetic rats. For tests of acute and subacute hypoglycemic effects, ripe onion juice (5 and 15 mL/kg b.w.) was administered by oral gavage to normal Sprague Dawley rats and measurements of fasting glucose levels and oral glucose tolerance tests were performed. Tolbutamide was used as a reference drug at a single oral dose of 250 mg/kg b.w. To test anti-hyperglycemic activity, the ripe onion juice was administered to streptozotocin-induced diabetic rats by oral gavage at single dose of 15 mL/kg b.w. per day for 7 consecutive days. Oral administration of the ripe onion juice at either dosed level of 5 or 15 mL/kg b.w. showed no remarkable acute hypoglycemic effect in normal rats. The two dosed levels caused a relatively small reduction, only 18% and 12% (5 and 15 mL/kg b.w., respectively) decrease in glucose levels at 2 h after glucose loading in normal rats. However, at 3 h after glucose loading, blood glucose levels in the ripe onion juice-dosed rats were decreased to the corresponding blood glucose level in tolbutamide-dosed rats. Although showing weak hypoglycemic potential compared to that of tolbutamide, oral administration of ripe onion juice (15 mL/kg b.w.) for a short period (8 days) resulted in a slight reduction in the blood glucose levels that had elevated in Streptozotocin-induced diabetic rats. In conclusion, these results suggest that the commercial product "Black Onion Extract" may possess antihyperglycemic potential in diabetes.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.677-683
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• 2012

The characteristics and preservation of sulgi added with 0, 1, 3, and 5% onion juice were investigated during storage at $4^{\circ}C$, $18^{\circ}C$, and $30^{\circ}C$. The pH of sulgi added with onion juice was lower than that of sulgi without onion juice and showed higher pH levels at $4^{\circ}C$ than at $18^{\circ}C$ or $30^{\circ}C$. Hardness of sulgi gradually decreased with higher volume of onion juice. Sulgi added with onion juice had higher values of lightness and yellowness than those of the control, whereas redness value was lower. Water activity of sulgi increased upon addition of onion juice. Further, addition of onion juice inhibited growth of aerobic bacteria and mold on sulgi, and the highest suppression of microbial growth was observed at $4^{\circ}C$ compared to other storage temperatures. In the sensory evaluation, color, flavor, after swallowing, and overall quality were all higher in sulgi containing 1% onion juice, but there were no significant differences compared to control sulgi. These results imply that addition of onion juice to sulgi has health and functional benefits and also extends the self-life of sulgi.

• Journal of the Korean Dietetic Association
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• v.25 no.4
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• pp.281-294
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• 2019

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at $37^{\circ}C$ and $30^{\circ}C$ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of ${\alpha}$-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher ${\alpha}$-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of ${\alpha}$-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.