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Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process
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 Title & Authors
Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process
Lee, Dong-Jin; Han, Jung-Ah; Lim, Seung-Taik;
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 Abstract
Drying process was applied to increase the antioxidant activity of onion powder: freeze-drying or air-drying at 50, 70, and and onion extracts were obtained from each powder using water or aqueous ethanol (50%) at and . In the color analysis, the freeze-dried powders showed higher and lower and values than did the air-dried ones. The browning index of powders air-dried at was significantly higher than that of freeze-dried powders or those air-dried at temperatures below . Phenolic content in the extracts was 4.02-23.12 mg gallic acid equivalent/g sample, and was the highest in the extract from the sample air-dried at , regardless of the extraction condition. The highest antioxidant activity, measured by 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and 1,1-diphenyl-2-picrylhydrazyl methods, was found in the powder air-dried at , which induced browning. These findings indicate that antioxidant activity depends more on browning during drying than on extraction conditions.
 Keywords
onion powder;air-drying;browning index;phenolic content;antioxidant activity;
 Language
English
 Cited by
1.
국내 시판 누룽지의 물리화학적 특성 및 항산화 성질 연구,양지원;최일숙;

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2.
열풍건조 도라지의 갈변과 항산화활성에 대한 건조온도와 스팀처리의 영향,전아정;박윤문;김현석;

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