Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Antioxidant and Antimutagenic Activities of Hot Water Extract from White and Yellow Onions after Simulated Gastric Digestion

양파 열수추출물의 항산화능 및 인공소화후의 항돌연변이 효과

  • Kim Yeon-Hee (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Shon Mi-Yae (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University) ;
  • Sung Nak-Ju (Dept. of Food and Nutrition, Institute of Agriculture & Life Science, Gyeongsang National University)
  • 김연희 (경상대학교 식품영양학과, 농업생명과학연구소) ;
  • 손미예 (경상대학교 식품영양학과, 농업생명과학연구소) ;
  • 성낙주 (경상대학교 식품영양학과, 농업생명과학연구소)
  • Published : 2004.12.01
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Abstract

Antioxidant activity and antimutagenic activities with and without simulated gastric digestion of hot water extracts from white and yellow onions were investigated as compared to BHT and ascorbic acid as control Contents of total phenol and flavonoid in hot water extract of yellow onion were higher than those of white one. The scavenging activity of hydrogen peroxide of both extracts were increased in direct proportion to added their concentration. Antioxidant activity and reducing power of the hot water extract were elevated through analysis of $\beta-carotene-linoleate$ system and were lower than those of BHT and ascorbic acid. Antimutagenic activity after simulated gastric digestion of hot water extract of white and yellow onions was observed against mutagen IG and MNNG on Salmonella typhimurium TA80 and TA100. Extract of yellow onion was higher in antimutagenic activity than that of white one. In conclusion, these results suggested that phenol and flavonoid in hot water extract from yellow and white onions may play an important role in the antioxidant and antimutagenic activities.

양파 열수 추출물의 항산화능 및 인공소화 전과후의 항돌연변이 효과를 BHT와 ascorbic acid와 비교하여 조사하였다. 총 페놀 및 플라보노이드의 함량은 노란색 양파 추출물이 횐색 양파 추출물보다 많았으며, 양파 추출물의 과산화수소 소거능은 농도가 증가함에 따라 비례적으로 증가하였다. $\beta-carotene-linoleate\;system$에서 항산화능과 reducing power는 증가되었으나, BHT와 ascorbic acid보다는 낮았다. 양파열수 추출물의 인공소화 후에 IQ와 MNNG로 처리된 Salmonella typhimurium TA80과 TA100에 대하여 항돌연변이 효과가 나타났으며, 노란색 양파가 횐색 양파보다 높게 나타났다. 결론적으로 양파 추출물을 소화시키면 항산화 및 항돌연변이의 효과는 양파의 페놀과 플라보노이드의 성분 변화에 의한 것으로 판단된다.

Keywords

References

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