• 한국식품저장유통학회지
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• 제15권6호
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• pp.816-823
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• 2008

숙성액 조성을 달리하여 양파장아찌를 제조하고 이화학적 품질 특성 변화를 조사하였다. 숙성액과 양파장아찌육의 당도(가용성 고형분), 염도, pH는 숙성기간이 경과함에 따라 간장배합비율이 높을수록 당도도 높게 나타났다. 양파장아찌육의 표면색도는 백색도의 경우 숙성기간 최종일까지 완만히 증가하였다. 적색도 및 황색도의 경우 모든 실험군과 대조군에서 감소하는 경향을 보였다. 양파장아찌의 견고성은 숙성기간 16일째에는 모든 실험군에서 급격히 감소하는 현상을 보였다. 씹힘성은 숙성기간 최종일에 모든 실험군에서 급격히 감소하였다. 관능검사의 경우 외관적인 색의 경우 간장 100%군이, 향은 간장 50%＋식초 50%인 실험군이, 맛은 간장 100%인 대조군이, 아삭거리는 정도는 간장 75%＋식초 25%인 실험군이, 전체적인 기호도는 간장 100%인 대조군이 높은 관능적 점수를 얻었다. 위의 결과를 종합해볼 때 양파장아찌숙성액 제조시 간장의 배합 비율을 높게하여 제조하는 것이 품질적으로 우수한 장아찌를 제조할 수 있을 것으로 판단된다.

• 생명과학회지
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• 제21권3호
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• pp.464-467
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• 2011

퀘세틴은 양파에 있는 주요한 플라보노이드이고, 항산화제 역할을 한다. 양파에 있는 퀘세틴은 주로 배당체 형태로 존재한다. 흑양파는 습도 90%와 온도 $60^{\circ}C$ 조건 하에서 30일 동안의 숙성처리과정으로 만들어진다. 흑양파 제조과정 전후의 양파 속에 있는 퀘세틴과 퀘세틴 배당체들은 HPLC-ESI/MS/MS를 이용하여 분석되었다. 생양파 속에는 퀘세틴 단당체와 퀘세틴 이당체가 동정되었고, 반면에 흑양파 속에는 퀘세틴만이 존재하였다. 그러한 결과들은 생양파에 있는 퀘세틴 배당체(단당체와 이당체)들은 숙성과정 동안 해당과정이 일어난다는 것을 의미한다. 이러한 분석프로파일은 숙성과정 동안 발생되는 양파의 주요한 두 개의 퀘세틴 배당체들의 변화를 추정하는데 용이한 방법을 제공할 것이다.

• 한국식품영양과학회지
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• 제21권4호
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• pp.367-371
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• 1992

양파와 마늘이 산화적 DNA 손상에 미치는 영향을 시험관내에서 $Cu^{2+}$와 phenanthroline에 의해 유리된 TBA반응물을 측정하여 관찰한 결과 양파가 마늘보다 더 강한 TBA반응물 억제효과를 나타냈으며, 양파의 효과는 시료를 가열하여도 변화가 적엇다. 항산화효소인 SOD활성은 마늘에서, catalase와 glutathione peroxidase 활성도는 양파에서 더 높았고, -SH 기는 마늘에서 더 많았다. $Cu^{2+}$와 phenanthroline에 의한 산화적 DNA 손상에 대해 SOD와 catalase는 영향이 적고, glutathione은 영향이 비교적 큰것으로 나타나 양파의 마늘보다 더 큰 DNA손상 억제효과는 항산화 효소나, -SH 기에 의한것이 아니며, 특히 양파에 열을 가해도 DNA손상 억제 효과의 감소가 적은점으로 보아 비교적 고온에서 안정된 물질이 $Cu^{2+}$와 phenanthroline에 의한 DNA손상 억제효과를 나타내는 것으로 사료된다.

• 동아시아식생활학회지
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• 제18권5호
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• pp.766-772
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• 2008

The objective of this investigation was to develop iced cookies with freeze-dried yellow onion powder (YP) and red onion powder (RP) at composition levels of 0, 1, 3, 5 and 10%. The moisture (13.61%) and crude ash contents (3.43%) of YP was higher than RP, while the crude protein (7.58%) and crude fat contents (0.65%) of RP was higher than YP. Freeze-dried YP showed a higher lightness and yellowness value compared to RP, because of the unique color of the onion. The browning index was lower in YP. The pH of the dough significantly decreased by addition of onion powder, while the density of the dough was significantly increased in RP samples than the others. The iced cookies showed a lower lightness value, and a higher redness value with increase of onion powder contents. Hardness of YP cookies up to 5% and RP cookies up to 3%, were lower compared to the control. With regards to the sensory characteristics, $3{\sim}5%$ YP cookies and 3% RP cookies were more acceptable than the others. As a result, the optimal ratio of freeze-dried YP and RP iced cookies were calculated at 5% YP and 3% RP levels.

• 한국축산식품학회지
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• 제29권6호
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• pp.680-684
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• 2009

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.

• The Plant Pathology Journal
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• 제39권6호
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• pp.600-613
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• 2023

Fusarium oxysporum is the main pathogen causing Fusarium basal rot in onion (Allium cepa L.), which incurs significant yield losses before and after harvest. Among management strategies, biological control is an environmentally safe and sustainable alternative to chemical control. In this study, we isolated and screened bacteria for antifungal activity against the basal rot pathogen F. oxysporum. Isolates 23-045, 23-046, 23-052, 23-055, and 23-056 significantly inhibited F. oxysporum mycelial growth and conidial germination. Isolates 23-045, 23-046, 23-052, and 23-056 suppressed the development of Fusarium basal rot in both onion seedlings and bulbs in pot and spray inoculation assays. Isolate 23-055 was effective in onion seedlings but exhibited weak inhibitory effect on onion bulbs. Based on analyses of the 16S rRNA and rpoB gene sequences together with morphological analysis, isolates 23-045, 23-046, 23-052, and 23-055 were identified as Bacillus thuringiensis, and isolate 23-056 as Bacillus toyonensis. All five bacterial isolates exhibited cellulolytic, proteolytic, and phosphate-solubilizing activity, which may contribute to their antagonistic activity against onion basal rot disease. Taken together B. thuringiensis 23-045, 23-046, 23-052, and 23-055 and B. toyonensis 23-056 have potential for the biological control of Fusarium basal rot in onion.

• 한국식품저장유통학회지
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• 제14권1호
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• pp.47-53
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• 2007

동결건조 양파분말을 첨가하여 기능성 두부를 제조하고 품질특성 변화를 조사하였다. 두부의 수분함량은 양파건조 분말의 첨가량이 증가할수록 그 값이 다소 증가하는 현상을 나타내었다. 색도 변화에 있어 백색도(L값)는 양파건조분말 0.1%를 첨가했을 때 83.06으로 가장 높게 나타났다. 적색도(a값)는 대조구나 양파건조분말 첨가구에서 $-1.03{\sim}1.54$로 거의 변화가 없었다. 황색도(b값)의 경우 양파건조분말 첨가구는 $13.00{\sim}13.93$으로 비슷하게 나타났다. Sucrose함량은 0.2% 첨가구가 $303.50\;{\mu}g/100g$로 가장 높았고, fructose, glucose 및 maltose함량은 0.2% 첨가구에서 각각 $67.48{\mu}g/100g,\;44.60{\mu}g/100g$ 및 $43.37{\mu}g/100g$으로 높게 나타났다. 주된 유기산은 tartaric acid로 대조구가 $282.62{\mu}g/100g$으로 가장 많았으며, citric과 oxalic acid함량 또한 대조구가 $94.83{\mu}g/100g$과 $11.53{\mug/100g$으로 가장 많았다. 주요 유리 아미노산은 L-glutamic acid, L-arginine, L-valine, L-serine, L-tyrosine 및 L-threonine 등 이였고, 0.2% 첨가구에서는 L-glutamic acid, L-arginine 및 L-valine가 $114.17{\mu}g/100g,\;141.40{\mu}g/100g$ 및 $124.30{\mu}g/100g$으로 많은 함량을 나타내었다. 페놀성분으로는 quercitrin, protocatechuic acid, cafferic acid 등이 주요 페놀성분으로 확인되었다. 무기질로는 P, Ca, Mg의 경우는 0.2% 첨가구가 206.46 mg%, 170.88 mg% 및 70.49 mg%로 많은 함량을 나타내었다. 조직감 특성 중견고성의 경우는 대조구,0.1% 첨가 및 0.2% 첨가는 서로 비슷하게 나타났으며 첨가량이 증가할수록 견고성이 낮았다. 관능적 품질특성은 색, 냄새, 맛, 조직감, 전체적인 기호도는 양파분말을 첨가함에 따라 낮아지는 경향을 보였다. 따라서 위의 결과를 종합해 볼 때 두부제조시 동결건조 양파분말의 첨가량은 0.2% 정도가 가장 바람직할 것으로 판단된다.

• Toxicological Research
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• 제13권1_2호
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• pp.161-165
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• 1997

This study was conducted to investigate the skin irritation by transdermal administration of the three dyes. These dyes were originated from onion by using extraction method. By the order of extraction from onion, A-dye was obtained from onion by using water at 90-100$\circ$C. B-dye was extracted from A-dye with ethylacetate. After ethylacetate extraction from A-dye, the lower layer named as C-dye. Twenty-four New Zealand white rabbits were divided into three groups. The each groups was consisted of two subgroups according to high dose (extracted dyes) and low dose (the 100-fold dilutions of A-, Band C-dye). In primary skin irritation test of male New Zealand White rabbits, body temperature and weights were not significantly changed and blood cells were positioned in normal blood cell ranges of health rabbits. Primary irritation index was "0" in the test and control sites of all animals used in this study. By the results obtained in the present test, all dyes were evaluated as a non-irritant on the basis of the criteria of Draize.of Draize.

• 한국식품위생안전성학회지
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• 제11권4호
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• pp.273-276
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• 1996

Platelets serve many biological functions, including a major role in the haemostatic process. But platelets also play a crucial role in the formation of arterial thrombosis, arteriosclerosis and other pathologic processes. Thus, there have been many studies to develop new antiplatelet agents from foods and plants for decades. Inthis study, inhibitory effects of the oriental onion (Allium fistulosum) on platelet aggregation were investigated using platelet rich plasma (PRP). Water extracts of oriental onion was separated into two fractions (Fraction I and Fraction II) by Sephadex G-150 column. Platelet aggregations were inhibited by total water extracts as well as Fraction I and II. IC50 value of Fraction I was much lower than that of Fraction II. Inhibitory effects of total water extracts of oriental onion on ATP release by PRP were also observed.

• 한국조리학회지
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• 제8권2호
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• pp.217-226
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• 2002

Stuffed pork cutlets were prepared by adding kimchi, pineapple, and seasoned green onion, and they were analyzed to measure sensory and nutritional characteristics. Sensory evaluation means of stuffed pork cutlet with kimchi, pineapple and seasoned small green onion was significantly higher than means of control pork cutlet especially for appearance after cutting, tenderness of meat, tenderness of stuffing, moistureless of stuffing, balance of meat and stuffing, flavor before taste, and flavor after taste. Dietary fiber, Vit. A, and Vit. C of kimchi pork cutlet was higher than them of control pork cutlet and frozen pork cutlet Dietary fiber, K and Vit. C of pineapple pork cutlet was higher than them of control pork cutlet. And Dietary fiber, Vit Ca, and P contents of pineapple pork cutlet was higher than them of frozen pork cutlet. Vit. A, $\beta$-carotene, dietary fiber, Ca, and P contents of seasoned small green onion pork cutlet was higher than them of control pork cutlet and frozen cutlet.