Browse > Article

Changes of the Flavonoids in Onion Vinegar Fermented with Onion Juice and Ethanol  

Cheun Kyung-Sun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Kang Seong-Gook (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Kang Seong-Koo (Department of Food Science and Technology, Sunchon National University)
Jung Soon-Teck (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Park Yang-Kyun (Department of Food Engineering and Food Industrial Technology Research Center, Mokpo National University)
Publication Information
Food Science and Preservation / v.12, no.6, 2005 , pp. 650-655 More about this Journal
Abstract
To produce a flavonoid-enriched vinegar from onion, vinegar fermentations of onion juice, extraction of flavonoids from onion-dry scale, and change of the flavonoids in vinegar were investigated. Alcohol and vinegar fermentations from the onion juice were effectively improved by using the onion juice heated at $80^{\circ}C$ for 10 min. When various types of onion juices were used for onion vinegar production, the vinegar fermentation of heat-treated onion juice containing $4\%$ ethyl alcohol showed maximal acid production. Flavonoid compounds in onion vinegar made from fresh onion juice was larger than the other onion vinegar. To produce a flavonoid-enriched vinegar, when it was examined the $05\%$ onion-dry scale was added to $6\%$ acetic acid, optimum extraction time was 90 min. And by adding $0.5\%$ onion-dry scale to onion vinegar, quercerin monoglucoside and quercetin contents increased.
Keywords
onion; vinegar; flavonoid; quercetin; fermentation;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kim, Y.D., Kang, S.H. and Kang, S.K. (1996) Studies on the acetic acid fermentation using Maesil juice. J. Korean Soc. Food Sci. Nutr., 25, 695-700
2 Sheo, H.J., Lim, H.J. and Jung, D.L. (1993) Effects of onion juice on toxicity of lead in rat. J. Korean Soc. Food Nutr., 22, 138-143
3 Kang, S.K., Kim, Y.D., Hyun, K.H., Kim, Y.W., Song, B.H., Shin, S.C. and Park, Y.K. (1998) Development of separating techniques on quercetin-related substances in onion (Allium cepa L.). 1. Contents and stability of quercetin-related substances in onion. J. Korean Soc. Food Sci. Nutr., 27, 682-686
4 Seo, J.H., Kim, Y.J. and Lee, K.S. (2003) Comparison of physicochemical characteristic of fruit vinegars produced from two-stage fermentation. Food Indust. Nutr., 8, 40-44
5 Horiuchi, J.I., Kanno, T. and Kobayashi, M. (2000) Effective onion vinegar production by a two-step fermentation system. J. Biosci. Bioeng., 90, 289-293   DOI
6 Kim, D.H. (1999) Studies on the production of vinegar from fig. J. Korean Soc. Food Sci. Nutr., 28, 53-60
7 Price, K.R., Bacon, J.R. and Rhodes, M.J.C. (1997) Effect of storage and domestic processing on the contents and composition of flavonoid glucosides in onion (Allium cepa). J. Agric. Food Chem., 45, 938-942   DOI   ScienceOn
8 Park, Y.K., Jung, S.T., Kang, S.G., Park, I.B., Cheun, K.S. and Kang, S.K. (1999) Production of a vinegar from onion. Korean J. Appl. Microbiol. Biotechnol., 27, 75-79
9 Lee, Y.K. and Lee, H.S. (1990) Effects of onion and ginger on the lipid peroxidation and fatty acid composition of mackerel during frozen storage. J. Korean Soc. Food Sci. Nutr., 19, 321-329
10 Crozier, A., Lean, M.E.J., McDonald, M.S. and Black, C. (1997) Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery. J. Agric. Food Chem., 45, 590-594   DOI   ScienceOn
11 Shin, J.S., Lee, O.S. and Jeong, Y.J. (2002) Changes in the components of onion vinegars by two stages fermentation. Korean J. Food Sci. Technol., 34, 1079-1084
12 Kim, S.K., Lee, G.D. and Chung, S.K. (2003) Monitoring on fermentation of persimmon vinegar from persimmon peel. Korean J. Food Sci. Technol., 35, 642-647
13 Masuda, T. (1994) Development and characteristics of onion vinegar. Food Sci. (Japan), 33, 93-96
14 Yang, J., Meyers, K.J., van der Heide, J. and Lui, R.H. (2004) Varietal differences in phenolic content and antioxidant and antiproliferative activities of onions. J. Agric. Food Chem., 52, 6787-6793   DOI   ScienceOn
15 Park, P.S., Lee, B.R. and Lee, M.Y. (1993) Effect on onion diet on carbon tetrachloride toxicity of rats. J. Korean Soc. Food Sci. Nutr., 20, 121-125
16 Horiuchi, J.I., Kanno, T., Kobayashi, M. and Ebie, K. (2004) Biological approach for effective utilization of worthless onions-vinegar production and composting. Resources, Conservation, and Recycling, 40, 97-102   DOI   ScienceOn
17 Jeong, Y.J., Seo, J.H., Park, N.Y., Shin, S.R. and Kim, K.S. (1999) Changes in the components of persimmon vinegars by two stages fermentation (II). Korean. J. Postharvest Sci. Technol., 6, 233-238
18 Lee, C.Y. and Park, Y.K. (1996) Identification of isorhamnetin-4-glucoside in onion. J. Agric. Food Chem., 44, 34-36   DOI   ScienceOn
19 Boyer, J., Brown, D. and Lui, R.H. (2004) Uptake of quercetin and quercetin 3-glucoside from whole onion and apple peel extracts by Caco-2 cell monolayers. J. Agric. Food Chem., 52, 7172-7179   DOI   ScienceOn
20 Erlund, I. (2004) Review of the flavonoids quercetin, hesperetin, and naringenin. Dietary sources, bioactivities, bioavailability, and epidemiology. Nutr. Res., 24, 851-874   DOI   ScienceOn
21 Davis, W.L. and Matthew, S.B. (2000) Antioxidants and cancer III - Quercetin. Alternative Med. Rev., 5, 196-208