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Comparison of Antioxidant Activities of Black Onion Extracts

추출용매에 따른 흑양파의 항산화 활성 비교

  • Yang, Ya-Ru (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University) ;
  • Park, Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
  • 양아여 (목포대학교 공과대학 식품공학과 및 식품산업지역혁신센터) ;
  • 박양균 (목포대학교 공과대학 식품공학과 및 식품산업지역혁신센터)
  • Received : 2011.05.27
  • Accepted : 2011.11.25
  • Published : 2011.12.30

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.

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