Antioxidant Activity of Solvent Extract from Onion Skin

양파껍질에서 분리된 용매 추출물의 항산화효과

  • Ra, Kyung-Soo (Department of Food and Nutrition, Taegu Technology Junior College) ;
  • Suh, Hyung-Joo (Department of Food and Nutrition, Junior of Allied Health Sciences, Korea University) ;
  • Chung, Soo-Hyun (Department of Food and Nutrition, Taegu Technology Junior College) ;
  • Son, Jong-Youn (Department of Food Science and Technology, Anseng National University)
  • 나경수 (대구공업전문대학 식품영양과) ;
  • 서형주 (고려대학교병설 보건전문대학 식품영양과) ;
  • 정수현 (대구공업전문대학 식품영양과) ;
  • 손종연 (안성산업대 식품공학과)
  • Published : 1997.06.01

Abstract

The antioxidant activity of the solvent fractions extracted from onion skin was examined. The antioxidant activity of methanol extract at the cencentration of 0.02% and 0.03% was stronger than that of mixed tocopherol. The antioxidant activity of the fractions of methanol extract increased in the order of butanol> ethyl acetate> ethyl ether> water fraction. The antioxidant activity of each fractions was strongly related with total phenol content and HDA. Further separation of butanol fraction by TLC yielded 6 fluorescent bands with Rf values of 0.20, 0.33, 0.49, 0.60 and 0.94. The total phenol content and HDA of fluorescent band, Rf 0.96, were remarkable higher than those of the other band and exhibited a strong UV absorption at 255 nm and 317 nm, which would be specifically produced by flavonol. Spectral analyses indicated that the major antioxidant component was quercetin aglycone (3,3',4',5,7-pentahydroxyflavone).

Keywords

antioxidant activity;onion skin;solvent extracts