• Journal of the Korean Society of Food Culture
• /
• v.30 no.1
• /
• pp.86-96
• /
• 2015

Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.54 no.5
• /
• pp.714-723
• /
• 2021

This study investigated the quality characteristics of anchovy Engraulis japonicus sauce added with onion to improve flavor, reduce salinity, and enhance the antioxidative activity. 4 samples were prepared to find the proper amount of onion, including a control group without onion and 3 samples with different amounts of onion: 10% (Fs-10), 20% (Fs-20), and 40% (Fs-40). The samples were collected at intervals of 15 days while fermenting at 25℃ for 60 days. As the amount of added onion increased, the browning index decreased, and the flavor of anchovy sauce was enhanced. The composition of amino acids showed high content of glutamate and alanine that can improve the overall taste. In the free radical scavenging activity test, the Fs-40 group showed the highest value, 74.72%, compared to 10.98% of the control in the antioxidative activity. When evaluating overall preference such as color, fishy smell, flavor with richness, and overall acceptability, the control was rated the lowest, while the Fs-40 was rated the highest and was recognized for its overall excellence. Adding onion not only reduced salinity and increased antioxidant activity but also improved overall sensory properties by adding richness and minimizing fishy smell.

• The Journal of Industrial Distribution & Business
• /
• v.11 no.3
• /
• pp.39-50
• /
• 2020

Purpose: Agriculture, which is heavily influenced by climate conditions, is one of the industries most affected by climate change. In this respect, various studies on the impact of climate change on the agricultural market have been conducted. Since climate change is a long-term phenomenon for more than a decade, long-term projections of agricultural prices as well as climate variables are needed to properly analyze the impact of climate change on the agricultural market. However, these long-term price projections are often major constraints on studies of climate changes. The purpose of this study is to analyze the impacts of climate changes on the Korean onion market using ex-post analysis approach in order to avoid the difficulties of long-term price projections. Research design, data and methodology: This study develops an annual dynamic partial equilibrium model of Korean onion market. The behavioral equations of the model were estimated by OLS based on the annual data from 1988 to 2018. The modelling system is first simulated to have actual onion market conditions from 2014 to 2018 as a baseline and then compared it to the scenario assuming the climatic conditions under RCP8.5 over the same period. Scenario analyses were simulated by both comparative static and dynamic approach to evaluate the differences between the two approaches. Results: According to the empirical results, if the climate conditions under RCP8.5 were applied from 2014 to 2018, the yield of onion would increase by about 4%, and the price of onion would decrease from 3.7% to 17.4%. In addition, the average price fluctuation rate over the five years under RCP8.5 climate conditions is 56%, which is more volatile than 46% under actual climate conditions. Empirical results also show that the price decreases have been alleviated in dynamic model compared with comparative static model. Conclusions: Empirical results show that climate change is expected to increase onion yields and reduce onion prices. Therefore, the appropriate countermeasures against climate change in Korean onion market should be found in the stabilization of supply and demand for price stabilization rather than technical aspects such as the development of new varieties to increase productivity.

• Journal of Bio-Environment Control
• /
• v.14 no.4
• /
• pp.263-268
• /
• 2005

The purpose of this experiment was to select proper nutrient solution for the water culture of young welsh onion (Allium fistulosum L.). Using two welsh onion varieties, 'Geumjanguedaepa' and 'Tokyokuro', which are good for water culture, four different nutrient solutions which were Chiba Agricultural Experiment Station solution for welsh onion, M's solution for leafy vegetables, Takekawa's solution far welsh onion, and Yamazaki's solution for welsh onion seedling were tested. Among the four nutrient solutions, increments of fresh weight and dry weight per block were the highest in Yamazaki's solution and, in the next, were placed by the order of M's solution, Chiba Agricultural Experiment Station solution and Takekawa's solution. Considering all the other results and fresh weight and dry weight increments, Yamazaki's solution for welsh onion seedling was selected as the best nutrient solution for water culture of young welsh onion.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.6
• /
• pp.721-730
• /
• 2005

Recently, epidemiological evidence has raised concerns that moderate elevation in body iron stores may increase oxidative stress and the risk of cardiovascular disease and cancer. Onion flesh or peel contains antioxidant such as flavonoids and alk(en)ylcysteine sulphoxides. This study was conducted to examine the effect of onion flesh or peel feeding on antioxidative capacity in aged rats supplemented with high dietary iron. Thirty-two Sprague-Dawley male 16-month-old rats weighing $618{\pm}6g$ were acclimated for 10 days with medium-iron diet (35ppm in diet), and blocked into 4 groups according to their body weights and raised for 3 months on either control diets (adequate iron-35ppm or high iron-350ppm) or experimental diets containing onion flesh/peel (5% w/w in diet) with high iron (350ppm). Rats fed high iron-onion peel diet had significantly high quercetin and isorhamnetin levels in plasma whereas rats fed high iron-onion flesh diet did not show. Plasma TBARS level was lowered by onion flesh or peel diet with high iron supplementation. However, there was no significant difference in cellular DNA damage in brain and kidney tissue among all experimental groups. We concluded that high iron diet (10 times higher than requirement) tend to increase oxidative stress and it is plausible that onion flesh or peel feeding enhances antioxidative capacity in the elderly even with iron supplementation.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.1
• /
• pp.62-66
• /
• 2003

Mass consumption of the surplus onion in the period of harvesting season by processing to various value-added functional food products would be one of the counterplot for stable market. This study was to develop functional sponge cakes with addition of onion powder, using physiochemical properties and sensory evaluation. The specific gravity and viscosity tended to increase according to the addition of onion powder. The water content was highest mark on the 4% onion powder added-cake. The color of lightness, yellowness, and redness of cake crust tended to decrease with the addition of onion powder. The addition of onion powder showed decrease in lightness and yellowness and increase in redness of cake crumb. The specific loaf volume was superior with the addition of 4% onion powder. The resilience, fracturability and adhesiveness showed a difference from the control. Sensory evaluation of cake indicated that addition of onion powder especially at the level of 2, 4%, enhanced appearance flavor, mouth feeling, and overall acceptability.

• Preventive Nutrition and Food Science
• /
• v.18 no.3
• /
• pp.169-174
• /
• 2013

The acute and subacute hypoglycemic and antihyperglycemic effects of drinkable ripe onion juice (Commercial product name is "Black Onion Extract") were investigated in normal and streptozotocin-induced diabetic rats. For tests of acute and subacute hypoglycemic effects, ripe onion juice (5 and 15 mL/kg b.w.) was administered by oral gavage to normal Sprague Dawley rats and measurements of fasting glucose levels and oral glucose tolerance tests were performed. Tolbutamide was used as a reference drug at a single oral dose of 250 mg/kg b.w. To test anti-hyperglycemic activity, the ripe onion juice was administered to streptozotocin-induced diabetic rats by oral gavage at single dose of 15 mL/kg b.w. per day for 7 consecutive days. Oral administration of the ripe onion juice at either dosed level of 5 or 15 mL/kg b.w. showed no remarkable acute hypoglycemic effect in normal rats. The two dosed levels caused a relatively small reduction, only 18% and 12% (5 and 15 mL/kg b.w., respectively) decrease in glucose levels at 2 h after glucose loading in normal rats. However, at 3 h after glucose loading, blood glucose levels in the ripe onion juice-dosed rats were decreased to the corresponding blood glucose level in tolbutamide-dosed rats. Although showing weak hypoglycemic potential compared to that of tolbutamide, oral administration of ripe onion juice (15 mL/kg b.w.) for a short period (8 days) resulted in a slight reduction in the blood glucose levels that had elevated in Streptozotocin-induced diabetic rats. In conclusion, these results suggest that the commercial product "Black Onion Extract" may possess antihyperglycemic potential in diabetes.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.6
• /
• pp.779-787
• /
• 2010

The principal objective of this study was to determine the optimal mixing conditions for three amounts of onion powder, sugar, and butter to prepare onion powder cookies. The experimental design was based on the central composite design methodology of response surface, which included 16 experimental points including two replicates for onion powder, sugar, and butter. The mechanical and sensory properties of the cookies were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of the spread ratio did not show significant results, but hardness increased with increasing quantities of onion powder and sugar but decreased with butter (p<0.01). The color lightness "L" value increased with increasing quantities of sugar and butter but decreased with added onion powder. In contrast, the redness color "a" value increased with increasing quantities of onion powder and sugar. Sugar did not affect the yellowness color "b" value, but the color b value increased with increasing onion powder and sugar. The results of a sensory evaluation using the predicted model showed significant values for flavor (p<0.01), texture (p<0.05), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as 12.58 g onion powder, 35 g sugar, and 52.38 g butter.

• Food Science and Preservation
• /
• v.23 no.2
• /
• pp.218-224
• /
• 2016

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.6
• /
• pp.708-712
• /
• 2006

The chemical properties of yellow and red onion were investigated and analyzed to provide basic data for functional food materialization and processing. The moisture and nitrogen free extract contents of yellow and red onion were 92.80%, 5.13% and 92.47%, 5.59%, respectively. Mineral components of yellow and red onion were rich in K (123.64 and 114.41 mg%), Na (34.09 and 33.57 mg%) and P (27.04 and 20.56 mg%). The major free sugar of yellow onion were glucose (744.2 mg%) and fructose (705.9 mg%). Whereas major free sugar of red onion were sucrose (692.8 mg%) and fructose (517.3 mg%). Glutamic acid, phenylalanine and aspartic acid in yellow and red onion were major amino acids. Abundant free amino acids in yellow onion were hydroxy-L-proline (27.34 mg%), L-serine (27.34 mg%) and L-arginine (26.25 mg%). Abundant free amino acids in red onion were L-glutamic acid (16.35 mg%), ammonium chloride (15.22 mg%) and L-serine (10.93 mg%). Ascorbic acid contents are higher in red onion (28.34 mg%) than in yellow onion (19.20 mg%). Quercetin and total polyphenol of yellow and red onion were 15.24 mg%, 5.70 mg% and 0.319 mg/g and 0.248 mg/g, respectively.