• Food Science and Preservation
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• v.20 no.2
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• pp.257-264
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• 2013

Central composite design along with response surface methodology (RSM) was applied to improve the fermentation process in onion (Allium cepa) wine production. The effects of different fermentation parameters (time, temperature, and initial sugar content) were found to be significant with respect to the physicochemical and sensory properties of wine. The maximum score for the alcoholic content was obtained at $29.27^{\circ}C$ fermentation temperature, 103.43 h fermentation time, and $27.52^{\circ}Brix$ initial sugar content. The maximum score for overall palatability was obtained at $39.27^{\circ}C$ fermentation temperature, 57.28 h fermentation time, and $22.14^{\circ}Brix$ initial sugar content. The coefficients of determination ($R^2$) were 0.9620 and 0.9060 for alcoholic content and overall palatability, respectively. The ranges of the optimum fermentation conditions ($28{\sim}32^{\circ}C$, 80~90 hr, and $20{\sim}25^{\circ}Brix$) were obtained by superimposing the response surfaces with regard to the alcoholic content and overall palatability of onion wine.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.161-166
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• 2016

This study was designed to investigate whether or not onion peel extract can lower blood lipid levels in rats exposed to cigarette smoke (CS) extract with a high-fat diet. Initially, male Sprague-Dawley rats were housed individually in a stainless steel, wire-bottomed cage with free access to AIN-93G diet. Rats were weight-matched and assigned to the following five groups: 1) control rats (CT) fed standard AIN-93G diet alone, 2) control rats exposed to CS extract (CT+CS), 3) high-fat group (HF) fed standard AIN-93 diet supplemented with 3% lard and 0.2% cholesterol, 4) high-fat group exposed to CS extract (HF+CS) fed standard AIN-93 diet supplemented with 3% lard and 0.2% cholesterol plus CS extract, and 5) high-fat plus onion peel (OP) extract group exposed to CS extract (HF+CS+OP) fed standard AIN-93 diet supplemented with 3% lard, 0.2% cholesterol, and onion peel extract (20 mg/17 g diet) plus CS extract. Using this feeding protocol, all animals completely consumed their respective diets throughout the 6 week duration. Blood was collected via the orbital sinus at weeks 0, 3, and 6, following overnight food deprivation. OP extract feeding resulted in significant reductions in blood triglyceride, total cholesterol, and non-HDL-cholesterol. Further, serum activities of aspartate transaminase and alanine transaminase were significantly reduced by OP extract at 6 weeks. These results provide clear evidence that onion peel extract has a profound inhibitory effect on blood lipids in rats exposed to CS extract. These findings suggest that OP extract can be used as an effective means in alleviating the serum lipid concentration after CS exposure.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.313-319
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• 2022

Consumption of high fat diet (HFD) induces obesity by accumulating triglycerides and inflammation in the body. In the present study, we investigated the effects of black onion vinegar (BV) on HFD-induced C57BL/6 obese mice model. The HFD-fed obese mice were administered black onion juice (BJ) and BV, respectively, for 6 weeks. The HFD-fed group increased body and organ weights compared with normal control diet-induced group. However, administration of BV significantly reduced body and organ weights compared with HFD-fed group. The BJ- and BV-administered groups improved the serum lipid profiles such as total cholesterol and triglyceride, compared with HFD-fed group. In addition, BV-administered group significantly improved serum high-density lipoprotein cholesterol and low-density lipoprotein cholesterol. The BV-administered mice had increased the number and size of adipose cells in the liver and adipose tissues. The administrations of BJ and BV significantly down-regulated adipogenesis transcription factors and proinflammatory proteins in the liver compared with HFD-fed group. In particular, BV-administered group showed stronger attenuation of adipogenesis-related proteins than the BJ-administered group. Therefore, this study demonstrated that administration of BV attenuated HFD-induced obesity, in particular down-regulation of adipogenesis, and it could be developed as a functional vinegar for anti-obesity.

• Research in Plant Disease
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• v.30 no.3
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• pp.288-293
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• 2024

Fusarium basal rot (FBR), caused by the ascomycete fungus Fusarium oxysporum, is an economically important disease of onion worldwide. The most economical and effective way to manage FBR would be the use of FBR resistant onion cultivars. This study was carried out to develop a rapid screening method for resistant onion cultivars in seedling stage. We used the F. oxysporum 19-385 isolate, which causes damping-off in onion seedlings and basal rot in onion bulbs. We optimized broth incubation and medium composition for the production of inoculum, and determined conidial concentration for the preparation of F. oxysporum infected soil. Ten commercial cultivars of onion were evaluated the seedling survival rates and heights by infected soil inoculation methods. As a result, 'K-force' was the most resistant cultivar with 97.4% of relative seedling survival rate against the pathogen, whereas 'Sunpower' was the most susceptible cultivar with 20.0% of relative seedling survival rate.

• 한국생물공학회:학술대회논문집
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• 2000.11a
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• pp.729-732
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• 2000

Antifungal activities of domestic plants were examined to develop natural anti-microbial agents, able to protect onion from spoiling microorganisms during their storage. A fungus was isolated from spoiling onion and identified to Penicillium sp. ON-211, based on the morphological characteristics of conidiophore and conidia. Chloroform extracts of Juniperus chinesis Linnaeus, Juniperus. chi. var. horizontalis, water extract of Thujs orientalis Linnaeus' seed and the n-hexane extract of Juniperus. chi. var. horizontalis N. showed remarkable antifungal activties against this fungus.

• Journal of Mushroom
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• v.4 no.3
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• pp.101-105
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• 2006

This was performed to improve the working conditions of oyster mushroom cultivation on bed using rice straw of which binding and cutting procedure need a lot of time. There was a little difference in physiochemical components between rice straw and cotton waste C/N ration of cotten waste was, however, similar to rice straw as 84-85. If is feasible to use as substrate material. The average yield of a net was 1450g in six frustration harvest, when the size of an onion net was $35{\times}30cm$, mixture ratio of rice straw to cotton waste was 40:60(V/V). Cultivation method using an onion net saved 3 days for preparation, 4 hours for inoculation compared to normal bed cultivation. This method was analysed to give 5% economical benefit.

• Korean Journal of Food Science and Technology
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• v.52 no.3
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• pp.263-273
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• 2020

In this study, in order to confirm the ameliorative effects of onion (Allium cepa L.) flesh and peel on amyloidbeta (Aβ)-induced cognitive dysfunction, we evaluated their in vitro neuroprotection and in vivo cognitive functions. As the result of in vitro neuroprotection, the protective effect of the ethyl acetate fraction of onion flesh (EOF) on Aβ-induced cytotoxicity was similar to that of the ethyl acetate fraction of onion peel (EOP). In the behavioral tests, the EOF and EOP effectively improved the Aβ-induced learning and memory impairments. For this reason, it could be concluded that the EOF and EOP improved the antioxidant activities (superoxide dismutase, oxidized glutathione/total glutathione, and malondialdehyde) in brain tissue. In addition, the EOF and EOP effectively activated mitochondrial functions by protecting the mitochondrial membrane potential, ATP, mitochondria-mediated protein (BAX and cytochrome c), and caspase 3/7 activities. The EOF and EOP also improved the cholinergic system (acetylcholinesterase and acetylcholine). Therefore, we suggest that onion could be used for management of Aβ-induced cognitive dysfunction.

• Korean Journal of Agricultural and Forest Meteorology
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• v.23 no.1
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• pp.1-14
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• 2021

Onions are a representative produce that requires supply-demand control measures due to large fluctuations in production and price by growing season. Accurate forecasts of crop production can improve the effectiveness of such measures. However, it is challenging to obtain accurate estimates of crop productivity for onions because they are mainly grown on the open fields. The objective of this study was to perform the empirical analysis of the relationship between factors for crop growth and meteorological conditions, which can support the development of models to predict crop growth and production. The growth survey data were collected from open fields. The survey data included the weight of above ground organs as well as that of the bulbs. The estimates of meteorological data were also compiled for the given fields. Correlation analysis between these factors was performed. The random forest was also used to compare the importance of the meteorological factors by the growth stage. Our results indicated that insolation in early March had a positive effect on the growth of the above-ground. There was a negative correlation between precipitation and the growth of the above-ground at the end of March although it has been suggested that drought can deter the growth of onion. The negative effects of precipitation and daylight hours on the growth of the above-ground and under-ground were significant during the harvest period. These meteorological factors identified by growth stage can be used to develop models for onion growth and production forecast.

• Food Science and Preservation
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• v.31 no.4
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• pp.601-611
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• 2024

The objective of this study was to integrate onion juice into traditional Korean soy sauce and to evaluate the sterilization conditions necessary for commercialization. As the sterilization temperature increased, pH decreased and titratable acidity increased. A reduction in °Brix was observed post-sterilization, from 37.37 °Brix in untreated soy sauce to 36.67-36.77 °Brix. In terms of chromaticity, the L value declined over the storage period while the a and b values increased. The quercetin component exhibited light sensitivity, with no significant difference observed in the sample on the 60th day. Neither Bacillus cereus nor Clostridium perfringens were detected, and the total bacterial count was comparable to that of commercially available soy sauce. This indicates that samples sterilized at 85℃ for 30 minutes fall within a safe quality range. Sensory evaluation revealed that samples sterilized at 85℃ for 30 minutes exhibited consistently high ratings.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.433-438
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• 2010

This study investigated the effects of dietary supplementation of the fermented by products garlic and onion on growth performance, blood composition and cecal microflora in broiler chickens. A total four hundred eighty, day old broiler chickens (Ross) were randomly divided into four groups with four replicates of thirty birds each. The treatment groups were negative group (NC, antibiotic-free diet), positive group (PC, basal diet with 0.05% and 0.03% anticoccidials), fermented of onion by product 1.0% group (T1) and fermented of onion by product 1.0% group (T2). The body weight of broilers fed the diets containing fermented by products garlic was higher than the other treatments during overall period. No significant difference were observed on serum chemical composition and blood corpuscle. In the cecal microflira of broiler, the population of the Lactic acid bacteria was showed the higher in chicken fed diets supplemented with fermented of garlic group than other groups (P<0.05). These results suggest the possibility that fermented of garlic and onion by product could be used as the alternative of antibiotics growth promotor of broiler chickens.