Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 14 Issue 1
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- Pages.16-20
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- 1998
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Antioxidant Effect of Onion Skin Extract
양파껍질 추출물의 항산화 및 상승효과
Abstract
The antioxidant and synergistic effect of methanol extracts of onion skin were investigated by measuring peroxide value. The inhibitory effects of the extracts against metal catalyzed oxidation were also studied. The antioxidant activity of methanol extract (0.02%) of onion skin was stronger than that of mixed tocopherol or ascorbic acid (0.02%), but weaker than that of BHT (0.02%). However, the methanol extract at the concentration of 0.04% exhibited strong antioxidant effect, comparable to that of BHT (0.02%). The methanol extract showed very strong synergistic effect with the mixed tocopherol. The methanol extracts at the concentration of 0.03% and 0.04% acted as metal deactivator in the presence of FeC1