Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidative Activities of the Ethyl Acetate Fraction from Heated Onion (Allium cepa)

  • Lee, Youn-Ri (Department of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan-Sik (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Dae-Joong (Laboratory of Cancer Prevention, College of Veterinary Medicine, Chungbuk National University) ;
  • Hong, Jin-Tae (College of Pharmacy, Chungbuk National University) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University)
  • Published : 2007.12.31
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Abstract

Heated onion juice was partitioned using the solvents hexane, chloroform, ethyl acetate, and butanol. The ethyl acetate fraction showed the strongest scavenging effect on the ABTS radical. The antioxidant activities of the ethyl acetate fraction from raw and heated onion (120, 130, and $140^{\circ}C$) were evaluated using radical scavenging assays. Radical and nitrite scavenging activities were higher in heated onion than raw onion, and the higher the temperature of heat treatment, the greater the radical and nitrite scavenging activities. Heated onion ($140^{\circ}C$, 2 hr) was more effective than raw onion, having higher DPPH radical scavenging (5.7-fold), hydroxyl radical scavenging (6.4-fold), superoxide radical scavenging (2.3-fold), hydrogen peroxide scavenging (11.8-fold), and nitrite scavenging (4.3-fold) activities. Onion increased its physiologically active materials after heating, and in this regard, heated onion can be used as biological material for the manufacture of health foods and supplements.

Keywords

References

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