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Chemical Components and Nitrite Scavenging Activity of Various Solvent Extracts from Onions  

Shon, Mi-Yae (Department of Food Science and Nutrition, Gyeongsang National University)
Park, Seok-Kyu (Department of Food and Nutrition, Sunchon National University)
Publication Information
Food Science and Preservation / v.13, no.6, 2006 , pp. 762-768 More about this Journal
Abstract
To assess utilization of onions extract as natural food additives, ethyl acetate, ethanol and hot water extract of freeze dried onions (red, white and yellow) were exmined for their chemical component and nitrite scavenging activity. Contents of total organic acid and total free sugar were in the range of $135.4{\sim}1,2557mg%$ and $51.7{\sim}62.9%$ as dry matter bases, respectively, and then their content of three onions were higher in ethylacetate and hor water extracts than in ethanol extract. Contents of total phenol and total flavonoids were in the range of $9.3{\sim}$13.3 % and $159.8{\sim}584.1mg%$ as dry matter bases, respectively, and their content of red onion extract by three solvent were higher than those of other onion extract. Nitrite-scavenging activities (NSA) of onion extracts were increased by lowering pH and elevating onion concentrations, and their values of ethanol and hot water were about 55% in addition of 10 mg/mL of red onion extract showing that NSA of red onion was twice higher than that of the other onions. In conclusion, the result indicated that red onion extract was very effective to inhibit nitrosamine formation at low pH condition as natural nitrite scavenging agent.
Keywords
onion; nitrite scavenging activity; flavonoids; phenolics;
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