Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in the Antioxidant Activity of Onion (Allium cepa) Extracts with Heat Treatment

  • Woo, Koan-Sik (Department of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Tae-Myoung (Laboratory of Cancer Prevention, College of Veterinary Medicine, 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 : 2007.10.31
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Abstract

We evaluated the effects of heat treatment on various properties of onion extracts (Allium cepa). Onion was heated at various temperatures ($110-150^{\circ}C$) for various times (1-5 hr), and the total polyphenol, flavonoid, and free sugar contents, and antioxidant activity were investigated. With increased heating temperatures and exposure times, the total contents of polyphenols and flavonoids, as well as antioxidant activity increased. The highest total polyphenol content (189.80 mg/100g) occurred after heating for 2 hr at $140^{\circ}C$. The highest total flavonoid content (252.51 mg/100g) occurred after heating for 3 hr at $150^{\circ}C$. The antioxidant activity assessed using the DPPH method was highest, at 2.1 mg/mL ($IC_{50}$ value), after heating for 2 hr at $150^{\circ}C$. Correlations between antioxidant activity and the total polyphenol, total flavonoid, and fructose contents were highly significant (all p<0.01). The optimal heating time and temperature were 2 hr and $130^{\circ}C$.

Keywords

References

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