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Comparison of Antioxidant Activities of Black Onion Extracts
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  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 6,  2011, pp.954-960
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.6.954
 Title & Authors
Comparison of Antioxidant Activities of Black Onion Extracts
Yang, Ya-Ru; Park, Yang-Kyun;
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 Abstract
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.
 Keywords
black onion;Allium cepa L;extract;DPPH;quercetin;
 Language
Korean
 Cited by
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추출용매에 따른 모링가(Moringa oleifera Lam.) 잎의 항산화 및 생리활성 효과,권유리;윤광섭;

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천문동 건근의 항산화 효과에 관한 연구,구경윤;김원백;박소해;김민지;김보람;황지회;김민정;손홍주;황대연;김동섭;이충열;이희섭;

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Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents, Korean Journal of Food Preservation, 2014, 21, 6, 831  crossref(new windwow)
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Inhibitory Effects of Allium senescens L. Methanol Extracts on Reactive Oxygen Species Production and Lipid Accumulation during Differentiation in 3T3-L1 Cells, Korean Journal of Food Science and Technology, 2014, 46, 4, 498  crossref(new windwow)
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