Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Enhancement of Antioxidant Activity of Onion Powders by Browning during Drying Process

건조과정 중 갈변에 의한 양파가루의 항산화 특성 연구

  • Lee, Dong-Jin (School of Life Sciences and Biotechnology, Korea University) ;
  • Han, Jung-Ah (Department of Foodservice Management and Nutrition, Sangmyung University) ;
  • Lim, Seung-Taik (School of Life Sciences and Biotechnology, Korea University)
  • Received : 2015.11.18
  • Accepted : 2016.01.27
  • Published : 2016.02.29
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Abstract

Drying process was applied to increase the antioxidant activity of onion powder: freeze-drying or air-drying at 50, 70, and $90^{\circ}C$ and onion extracts were obtained from each powder using water or aqueous ethanol (50%) at $25^{\circ}C$ and $60^{\circ}C$. In the color analysis, the freeze-dried powders showed higher $L^*$ and lower $a^*$ and $b^*$ values than did the air-dried ones. The browning index of powders air-dried at $90^{\circ}C$ was significantly higher than that of freeze-dried powders or those air-dried at temperatures below $90^{\circ}C$. Phenolic content in the extracts was 4.02-23.12 mg gallic acid equivalent/g sample, and was the highest in the extract from the sample air-dried at $90^{\circ}C$, regardless of the extraction condition. The highest antioxidant activity, measured by 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and 1,1-diphenyl-2-picrylhydrazyl methods, was found in the powder air-dried at $90^{\circ}C$, which induced browning. These findings indicate that antioxidant activity depends more on browning during drying than on extraction conditions.

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References

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