Extractive Optimization of Functional Components for Processing of Onion Health Promotion Drink

양파 음료 제조를 위한 기능성 성분 추출 최적화

  • Published : 2004.06.30

Abstract

Onion, licorice, abgelia root, Chinese date, pine needle, and mulberry leaf were used to extract functional components far onion complex drink. No differences were observed between water extraction at room temperature and methanol extraction in electron-donating ability (EDA), thiosulfinate content (TSC), and ascorbic acid content (AAC), whereas water extraction resulted in higher nitrite-scavenging ability at pH 1.2 and 3.0, and lower superoxide dismutase-like ability than methanol extraction. Level of water extracts prepared by hard-boiling for 3 hr at above $100^{\circ}C$ was higher in all functional abilities except TSC than those prepared at room temperature. Optimal conditions for water extraction and storage were $100-120^{\circ}C$ for 6 hr and low-temperature storage, respectively.

Keywords

electron donating ability;thiosulfinate content;ascorbic acid content;SOD-like ability;nitrite scavenging ability

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