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Quality characteristics and antioxidant activity of onion peel extracts by extraction methods

추출방법에 따른 양파껍질 추출물의 품질특성 및 항산화활성 비교

  • Jeong, Da-Som (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Back, Da-Ae (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Kwon, Yu-Ri (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Kwon, Gi-Man (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 정다솜 (대구가톨릭대학교 식품공학과) ;
  • 백다애 (대구가톨릭대학교 식품공학과) ;
  • 권유리 (대구가톨릭대학교 식품공학과) ;
  • 권기만 (대구가톨릭대학교 식품공학과) ;
  • 윤광섭 (대구가톨릭대학교 식품공학과)
  • Received : 2015.01.26
  • Accepted : 2015.04.13
  • Published : 2015.04.30

Abstract

This study was conducted to evaluate the antioxidant activities and the quality characteristics of 70% ethanol extracts from onion peels with different extraction methods (autoclave extraction, AE; low temperature high pressure extraction, LTPE; reflux extraction, RE; and stirrer extraction, SE). The yields of AE, LTPE, RE and SE were 9.00%, 5.39%, 13.21% and 12.41%, respectively. The total polyphenol and flavonoid contents in the AE were significantly higher than in the other extracts. The DPPH radical scavenging abilities with a concentration of 100 mg% (w/v) were : AE, 28.9%; RE, 26.07%; LTPE, 24.35%; and SE, 19.53%. The ABTS radical scavenging ability and the nitrite scavenging activity showed the same tendency as that of the DPPH radical scavenging ability. The angiotensin-converting enzyme (ACE) inhibitory activities of the LTPE and AE were higher than those of the RE and SE. The ${\alpha}$-Glucosidase inhibitory activity of the RE was higher than that of the extracts with other extraction methods. The nitrite scavenging activities with a concentration of 10 mg/mL were: AE. 33.97%; RE, 35.47%; LTPE, 21.86%; and SE, 21.71%. The ferrous ion chelating activity of the LTPE (54.73%) was significantly higher than that of the other extracts. These results suggest that AE is the superior method for the enhancement of anti-oxidant activity, and onion peel can be used as a natural antioxidant material for health foods and can be a good ingredient of functional foods.

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