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http://dx.doi.org/10.11002/kjfp.2011.18.6.954

Comparison of Antioxidant Activities of Black Onion 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.6, 2011 , pp. 954-960 More about this Journal
Abstract
The antioxidant activities of the ethanol, methanol, and water extracts of black onion were investigated. The highest extraction yield (28.56%) and total polyphenol content (13.5 mg/g) were found in the water extract. The water extract also showed the highest protective effect on the RAW 264.7 cell anti-inflammatory activity, and the water and ethanol extracts showed the highest reducing power. The water extract showed higher DPPH and ABTS radical scavenging activities (65.98 and 89.69%, respectively) than the other solvent extracts (ethanol, 47.77%; methanol, 66.12%). Hence, black onion can be used as a potent natural antioxidative source.
Keywords
black onion; Allium cepa L; extract; DPPH; quercetin;
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Times Cited By KSCI : 17  (Citation Analysis)
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