• Korean Journal of Poultry Science
• /
• v.28 no.3
• /
• pp.207-213
• /
• 2001

The objectives or this study were to examine reed value or waste onion in duck. Experimental chicks (Cherry Valley F$_1$, 1day old, 350 chicks) were randomly assigned in 8 treatment groups, each 45 chicks, and man-aged for 7 weeks (3 kg BW, 49 days old). Treatments were control, 3%, 6% of chopped onion-fed, 5%, 10% of onion extract fed, 6% of onion meal, 3%, 6% of fermented onion-fed. Feed intake was significantly (P<0.05) high in control group, but ADG was high in 3% chopped onion-fed group. Feed requirement was very efficient in all treatment groups except 6% fermented onion-fed group. Dressing rate was high in 5% onion extract-fed group, but it was not significant. Abdominal fat was the highest in control and 6% fermented onion-fed group and lowest in 6% chopped onion-fed group. Cholesterol content was lower in all treatment groups than in control group, but it was not significantly different. Stearic acid ($C_{18:0}$) content was significantly low in all treatment group (P<0.05). However, arachidonic acid ($C_{20:4}$) content was higher in treatment group than in control group. In result, onion diet was not significantly effect on palatability, feed intake, ADG in ducks. Duck meat of onion-fed contained low cho-lesterol and high unsaturated fat content.

• Korean Journal of Food Science and Technology
• /
• v.53 no.4
• /
• pp.434-445
• /
• 2021

The content of major constituents and antioxidant activities of nine onion cultivars, namely yellow domestic cultivars Meapsihwang, Sinsunhwang, Yeonsinhwang, Yeongbohwang, and Yeongpoonghwang, red domestic cultivar Eumjinara, green domestic cultivar Sweetgreen, yellow-introduced cultivar Sunpower, and red-introduced cultivar Cheonjujeok, were compared. Yeongbohwang and Cheonjujeok had the highest total phenolic and total flavonoid contents among the six yellow and two red cultivars, respectively. The red cultivars displayed the highest DPPH and ABTS⁺ radical scavenging activities (DRSAs and ARSAs, respectively) and reducing power (RP). Among all cultivars, Cheonjujeok and Eumjinara had the highest DRSA, while both red cultivars had similar ARSAs. Among the yellow cultivars, Sinsunhwang and Yeongbohwang showed excellent DRSAs. The RP of the domestic cultivars was slightly higher than that of the introduced cultivars. Thus, the domestic cultivar Yeongbohwang exhibited excellent characteristics among the yellow cultivars, while the red cultivars Eumjinara and Cheonjujeok were similar.

• Journal of Life Science
• /
• v.22 no.12
• /
• pp.1665-1671
• /
• 2012

This study was conducted to assess the removal of residual pesticides and to obtain high amounts of quercetin in onion peel extracts (OPEs) by 4 washing treatments. Washing is one of the standard processing steps in obtaining functional food ingredients from onion peel. After a first detergent wash (0.2% w/v) (DW) and hot air drying ($80^{\circ}C$, 24 hr) (B), 4 washing treatments were tested, including a second DW (C), ultrasonication ($50^{\circ}C$, 10 min) plus DW (D), 0.3% $H_2O_2$ (v/v) plus DW (E), and blanching ($95-97^{\circ}C$, 2 min) plus DW (F). This was followed by 60% (v/v) ethanol extraction and vacuum freeze drying of the OPE. The E treatment yielded 89.04% OPE and a quercetin content of 96.84% in the OPE compared with the B treatment, and had the highest efficiency of all treatments tested. The OPE was tested for the presence of 177 residual pesticides and three compounds were detected in all treatments: cyhalothirn, fluquinconazole and procymidone. Cyhalothirn and fluquinconazole levels were below the permitted levels for fresh onion, while procymidone was present in the high level range of 128.01~133.46 mg/kg in all samples. The E treatment was a better washing method than the others for removal of residual pesticides. It could reduce the level of residual pesticides without changing the functional properties of the OPE.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.10
• /
• pp.1565-1572
• /
• 2010

Onion (Allium cepa L.) production in Korea has increased gradually over the past 15 years, placing second in food consumption survey with 20.6 g daily intake in 2006. Onions, used as an ingredient in many dishes and accepted by almost all traditions and cultures, have been reported to have a range of health benefits which include anticarcinogenic, antiasthmatic, antibiotic, and antioxidative effects. These effects may be attributable to a powerful flavonoid pigment-containing compounds, such as quercetin and alk(en)yl cysteine sulphoxides (ACSOs). Although antiplatelet and antithrombotic activities of onion have been confirmed by many of in vitro or animal studies, only a few human intervention studies have been examined. The majority of human studies identified that onion improves some cardiovascular markers such as lipid profile and platelet coagulant. With regard to antioxidative effects, somewhat positive effects are confirmed through strengthening the resistance of oxidative DNA damage in lymphocyte and urine, while most studies failed to find inhibitory effects on LDL oxidation. The discrepancies among studies might be ascribed to producing area, processing methods of onion, dosage, subject characteristics, study duration, and measurement methods. In this review, we focused on the preventive effect of cardiovascular disease through onion consumption in human intervention studies.

• Food Science and Preservation
• /
• v.30 no.5
• /
• pp.811-821
• /
• 2023

This study investigated the storability of onions according to manual and mechanical harvesting. Moreover, we simulated the onion-to-onion impact during the mechanical harvesting process and investigated the storability after artificially subjecting the onions to impact treatment. The onion harvesting methods included hand plucking + manual collection, digger + manual, and digger + mechanical collection. The maximum impact height during the mechanical harvesting process was 0.5 m. Immediately after harvesting, no significant difference in the bruise and wound rate among the harvesting methods was observed. Any increased bruise or wound rate because of mechanical harvesting was presumed to be influenced by soil conditions, such as the presence of gravel, and machine operation factors. Furthermore, the storability during the 8.5 months storage showed no significant difference according to the harvesting methods. In treatments by simulating the impacts during the mechanical harvesting process, the impact heights were 0.0 m (0.0 J), 0.25 m (0.86 J), 0.5 m (1.72 J), and 0.75 m (2.57 J), each performed once, and four times at the same position (3.43 J) and four times at different positions (3.43 J) at 0.25 m. Throughout all the treatments, there were no significant differences in the storability during the 8.5 months storage period.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.4
• /
• pp.445-451
• /
• 2008

The purpose of this study was carried out to examine the effects of onion kimchi extract supplementation on blood glucose level and serum lipid components in streptozotocin (STZ)-induced diabetic rats for 4 weeks. STZ was administered as a single dose (50 mg/kg BW) to induce diabetes, and the diabetic rats were divided into eight groups (normal, diabetic control, and six treatment groups). The dose of onion kimchi extract 100 (OK-100), 200 (OK-200), and 400 (OK-400) mg/kg/day or quercetin as a main compound of onion 5 (Q-5), 10 (Q-10), and 20 (Q-20) mg/kg/day were orally administered daily to STZ-induced diabetic rats for 4 weeks after STZ injection. The diabetic control rats (465.6 mg/dL) showed significantly higher blood glucose level than the normal rats (76.3 mg/dL) after 4 weeks, but was significantly reduced with onion kimchi extract and quercetin supplementation (p<0.001). Changes in body weight, kidney weight and urine volume were not significantly different in diabetic control rats, and in onion kimchi extract and quercetin treated rats. The serum total cholesterol levels of control were significantly decreased in onion kimchi extract and quercetin supplementation groups, respectively (p<0.001). The blood urea nitrogen level and urinary protein excretion in diabetic rats were not significant different among the groups. These results suggest that onion kimchi extract supplementation in STZ-induced diabetic rats may be a very important factor for the reduction of blood glucose and serum cholesterol profiles.

• Food Engineering Progress
• /
• v.13 no.1
• /
• pp.1-7
• /
• 2009

Fermented functional onion juice was developed using lactic acid bacteria as a fermentation starter of onion. From the preliminary studies, we selected the bacterium KC-007 (named as Pediococcus pentosaceus based on morphological and physiological characteristics, carbon utilization pattern, and molecular genetic characteristics) as a fermentation starter. The optimum recipe of functional fermented onion juice based on manufacturing process and sensory evaluation were determined as 27% of fermentation liquer, 27% of apple juice, 3.7% of HFCS, 1.86% of $\beta$-cyclodextrin, 0.9% of oligosaccharide, 0.2% of apple flavor, 0.09% of citric acid, and 39.25% of water.

• Food Science and Preservation
• /
• v.17 no.3
• /
• pp.398-404
• /
• 2010

It is known that onions, or bioactive compounds therein, providehealth benefits. The present study was designed to investigate whether a concentrated onion extract lowered blood lipid levels in rats fed a high-fat diet. Initially, male Sprague-Dawley rats were housed singly in an environment in which temperature and light duration were controlled, and had free access to a nutritionally adequate AIN-93G diet and deionized water. After an acclimatization period, rats were weight-matched and assigned to one of the following five groups: 1) a control group, fed the AIN-93G diet mixed with 10% (w/v) lard and 0.7% (w/v) cholesterol to induce hyperlipidemia (control); 2) three experimental groups, fed the AIN-93G diet mixed with a high-fat source plus concentrated onion extract at three different levels (termed the low-dose, medium-dose, and high-dose groups); and, 3) a placebo group, fed the AIN-93G diet with fats plus the same concentrated extract but devoid of onion-derived material. All five groups freely ingested their respective diets over 6 weeks. At 0, 3, and 6 weeks, blood samples were collected from the orbital sinus following overnight food deprivation. At 6 weeks, livers were collected. Both control and experimental groups continually gained body weight throughout the study. No significant differencein body weight gain was observed among groups. However, the serum concentrations of triglycerides, total cholesterol, and non HDL-cholesterol were significantly reduced by ingestion of concentrated onion extract. Also, the hepatic levels of total lipids and total fatty acids, especially C18:1 (oleic acid), were significantly decreased in rats fed a high level of concentrated onion extract, compared with the control and placebo groups. These results provide clear evidence that ingestion of a concentrated onion extract has a profound inhibitory effect on serum lipid levels in rats fed a high-fat diet. Our findings indicate that a concentrated onion extract may be used to alleviate hyperlipidemia by lowering serum cholesterol and triglyceride levels.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.22 no.3
• /
• pp.143-154
• /
• 2016

The purpose of this study was investigated the quality changes before and after harvesting, storage and, processing of onion. Experiments were carried out to compare the effect on the characteristics of the postharvest from preharvest factors using onion. This experiment had identified the characteristics of harvested onions after cultivating with several preharvest factors such as the light and water conditions. These tests were conducted in an onion growth in the field, storage, and processing of fresh-cut during a laboratory periods of 2 years. In first year, onion cultivars ('Kars' and 'Pop') were produced under stable or unstable environment conditions, these onions were stored at low temperature(0?). Measurement was evaluated by the growth amount after harvesting, and the fresh weight loss and respiration rate during storage. According to different culture conditions and storage temperatures, it was investigated the properties of the fresh-cut onion. Growth of onion was varied depending on the cultivars and culture conditions. The amount of growth on 'Kars' and 'Pop' onions were decreased by excessive soil water conditions with shading. These influences were found the morphological differences resulting for the cell tissue of onion being rough and large. Onion cultivated in excessive soil water with shading affected the degree of its respiration rate and fresh weight loss during storage. Ones in excessive soil water with shading were higher than the control in fresh weight loss and respiration rate, respectively. However fresh-cut onion could not investigated to clarify the difference due to effects of cultivation condition and storage temperature on some measure items such as electrolyte leakage and microbial number change. There was a change of only electrolyte leakage depending on the storage temperature, rather than cultivated conditions before harvesting factor. The results showed that the onion grown on in the good environment was represented to a good quality produce even after harvesting.

• Korean Journal of Food Science and Technology
• /
• v.48 no.5
• /
• pp.486-491
• /
• 2016

Efficacy of dielectric barrier discharge-cold plasma treatment (DBD-CPT) for microbial decontamination of onion powder was evaluated. Onion powder, inoculated with Escherichia coli O157:H7, Salmonella Enteritidis, or Listeria monocytogenes, was treated with helium DBD-CPT. DBD-CPT (9 kV, 20 min) inhibited E. coli O157:H7, S. Enteritidis, and L. monocytogenes by $1.4{\pm}0.5$, $2.3{\pm}0.3$, and $1.2{\pm}0.0log\;CFU/cm^2$, respectively. The inactivation levels of E. coli O157:H7, S. Enteritidis and L. monocytogenes increased by $2.2{\pm}0.1$, $2.5{\pm}0.1$ and $1.9{\pm}0.3log\;CFU/cm^2$, respectively, as water activity increased from 0.4 to 0.8, and increased by $2.3{\pm}0.4$, $2.1{\pm}0.1$ and $1.6{\pm}0.1log\;CFU/cm^2$, respectively, as the particle size increased from 0.3 to $1.0cm^2$. Neither the ascorbic acid and quercetin concentrations nor the color of onion powder was changed by DBD-CPT (p>0.05). These results demonstrate the potential for application of DBD-CPT in improving microbiological safety of onion powder while preserving the physicochemical properties.