Browse > Article
http://dx.doi.org/10.11002/kjfp.2011.18.3.310

Black Onions Manufactured via the Browning Reaction and Antioxidant Effects of Their Water Extracts  

Yang, Ya-Ru (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.18, no.3, 2011 , pp. 310-318 More about this Journal
Abstract
The main objective of this study was to manufacture black onions using different methods, and to analyze the color and physiological and antioxidant activities of their water extracts. Black onions were produced via high-temperature aging (70, 80, and $90^{\circ}C$). At $90^{\circ}C$, onions with different weights (large, 90-L; medium, 90-M; and small, 90-S) and small onions with different appearances (whole, 90-S-W; cut, 90-S-C; and peeled, 90-S-P) were also produced. The colorimetry measurements showed that the extract from the 90-S-C black onion had the highest ${\Delta}E$ value among all the extracts from all the black onion groups. The extract from the 90-S-C black onion had a 3.3 times higher total phenol content than that from the $70^{\circ}C$ black onion extract (11.62 and 3.51 mg/g, respectively). The DPPH radical scavenging activities of the extracts from 90-S-W, 90-S-C, and 90-S-P were higher than those of the other black onion extracts, and the 90-S-C black onion extract had the highest level of 48.3% (at the concentration of 10 mg/ml). The 90-S-C black onion extract also had the highest level of antioxidant activities (ABTS radical scavenging activity, 0.84 mg AA eq/100 g, and nitrite scavenging ability, 49.8%). These results clearly demonstrated that 90-S-C was the best among the conditions used and that the water extract of the 90-S-C black onions had a significantly higher level of antioxidant activities than the extracts from the other black onions.
Keywords
onion; black onion; browning reaction; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 19  (Citation Analysis)
연도 인용수 순위
1 Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med, 26, 1231-1237   DOI   ScienceOn
2 Lee SO, Kim MJ, Kim DG, Choi HJ (2005) Antioxidative activities of temperature-stepwise water extracts from Inonotus obliquus. J Korean Soc Food Sci Nutr, 34, 139-147   DOI
3 Ju IO, Jung GT, Ryu J, Choi JS, Choi YG (2005) Chemical components and physiological activities of bamboo (Phyllostachys bambusoides starf) extracts prepared with different methods. Korean J Food Sci Technol, 37, 542-548
4 Cushman DW, Ondetti MA (1980) Inhibitors of angiotensin converting enzyme for treatment of hypertension. Biochem Pharmacol, 29, 1871-1877   DOI   ScienceOn
5 Statistical Analysis system (1997) SAS User's Guide, version 6.12. SAS Institute Inc., Car NC, USA
6 Woo KS, Hwang IG, Noh YH, Jeong HS (2007) Antioxidant activity of heated licorice (Glycyrrhiza uralensis Fisch) extracts in Korea. J Korean Soc Food Sci Nutr, 36, 689-695   DOI
7 Shin JH, Choi DJ, Chung MJ, Kang MJ, Sung NJ (2008) Changes of physicochemical components and antioxidant activity of aged garlic at different temperatures. J Korean Soc Food Sci Nutr, 37, 1174-1181   DOI
8 Kim HS, Kim MH (2009) Browning and pungent taste reductin techniques in onion extract. Food Engin Prog, 4, 360-364
9 Park H, Oyunzul G, Suh SW, Park YS, Shim KS (2009) Investigation of functional ingredients form onion according to the extraction methods, heat treatment, and storage period. Food Engin Prog, 13, 92-98
10 Kwon GJ, Choi DS, Wang MH (2007) Biological activities of hot water extracts from Eonymus alatus leaf. Korean J Food Sci Technol, 39, 569-574
11 Kang YH, Park YK, Lee GD (1996) The nitrite scavenging and electron donating ability of phenolic compounds. Korean J Food Sci Technol, 28, 232-239
12 Shin JH, Choi DJ, Lee SJ, Cha JY, Sung NJ (2008) Antioxidant activity of black garlic(Allium sativum L.). Korean Soc Food Sci Nutr, 37, 965-971   DOI
13 Shin JH, Lee MJ, Kang MJ, Lee SJ, Sung NJ (2010) Antioxidant activity of solvent fraction from black garlic. J Korean Soc Food Sci Nutr, 39, 933-940   DOI
14 Jang EK, Seo JH, Lee SP (2008) Physiological activity and antioxidative effects of aged black garlic(Allium sativum L.) extract. Korean J Food Sci Technol, 4, 443-448
15 Kim MH, Son CW, Kim MY, Kim MR (2008) Physicochemical, sensory characteristics and antioxidant activities of jam prepared with black garlic. J Korean Soc Food Sci Nutr, 37, 1632-1639   DOI
16 Lee SJ, Shin Jh, kang MJ, Jung WJ, Ryu JH, Kim RJ, Sung NJ (2010) Antioxidants activity of aged red garlic. J Life Sci, 20, 775-781   DOI
17 Kim HS, Han MR, Chang MJ, Kim MH (2008) Study of browning and caking reduction techniques in onion powder. Food Engin Prog, 12, 269-274
18 Gutfinger T (1981) Polyphenols in olive oils. JAOCS, 58, 966-967   DOI   ScienceOn
19 Kato H, Lee IE, Chyuen NV, Kim SB, Hayase F (1987) Inhibitory of nitrosamine formation by nondialyzable melanoidins. Agric Biol Chem, 51, 1333-1338   DOI
20 Choi Y, Kim MH, Shin JJ, Park JM, Lee J (2003) The antioxidant activities of the some commercial teas. J Korean Soc Food Sci Nutr, 32, 723-727   DOI
21 Dewanto V, Xianzhong W, Liu RH (2002) Processed sweet corn has higher antioxidant activity. J Agric Food Chem, 50, 4959-4964   DOI   ScienceOn
22 Lee JW, Park CK, Do JH (2005) Antioxidant activity of the water soluble browning reaction products from Korean red ginseng. J Ginseng Res, 29, 44-48   DOI
23 Lee JW, Do JH (2006) Current studies on browning reaction products and acidic polysaccharide in Korean red ginseng. J Ginseng Res, 30, 41-48   DOI
24 Rhi JW, Shin HS (1993) Physicochemical properties of antioxidant fractions extracted from freeze-dried coffee by various solvents. Korean J Food Sci Technol, 28, 109-116
25 Bae SK, Kim MR (2002) Effects of sodium metabisulfite and adipic acid on browning of garlic juice concentrate during storage. Korean J Soc Food Cookery Sci, 18, 73-80
26 Shin GA, Lee GE, Oh YH, Noh JE, Yoon SR, Lee JE, Kim GR, Jeon EJ, Chung HS, Kim JS, Kwon JH (2008) Monitoring of leaching conditions for functional components of black tea using response surface methodology. J Korean Soc Food Sci Nutr, 37, 66-71   DOI
27 Choi DJ, Lee SJ, Kang MJ, Cho HS, Sung NJ, Shin JH (2008) Physicochemical characteristics of black garlic(Allium sativum L.). J Korean Soc Food Sci Nutr, 37, 465-471   DOI
28 Lee JW, Lee SK, Do JH, Shim KH (1998) Characteristics of the water soluble browning reaction of Korean red ginseng as affected by heating treatment. J Ginseng Res, 22, 193-199
29 Wattenberg LW (1980) Inhibitors of chemical carcinogenesis. J Environ Pathol Toxicol, 3, 35-52
30 Lee JW, Oh SH, Kim JH, Byun EH, Kim KS, Lee HJ, Byun MW (2006) The non-enzymatic browning reaction occurred by gamma irradiation in sugar-lysine aqueous model solution. J Korean Soc Food Sci Nutr, 35, 583-587   DOI
31 Yamaguchi N, Koyama Y (1967) Studies on the browning reaction products yields by reducing sugars and amino acid. Japan J Food Sci Technol, 14, 110-113   DOI