• KSBB Journal
• /
• 제30권4호
• /
• pp.148-154
• /
• 2015

Onion (Allium cepa) is one of the flavonoids-rich materials in human diet and onion peel, which is the onion by-products, contains over 20 times more quercetin than the flesh. In this study, to examine the anti-inflammatory effects of onion peel hot water extract (OPHWE), the cell viability, nitric oxide (NO), pro-inflammatory cytokines, such as interluekin-6 (IL-6), tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), and IL-$1{\beta}$, were measured using the murine macrophage cell line RAW 264.7 cells. The Balb/c mice were used for an in vivo acute toxicity test and ICR mice were used for measurement of inhibition effects of croton oil-induced mouse ear edema. As a result, NO levels decreased in a dose-dependent manner. The production of IL-6, TNF-${\alpha}$, and IL-$1{\beta}$ was suppressed by 38%, 41%, and 34% respectively, compared with that of the LPS only group, without any cytotoxicity. The edema formation in the ICR mouse ear was also reduced compared to that in control. Moreover, there were no mortalities occurred in mice administered 5,000 mg/kg body weight of OPHWE. These results suggest that OPHWE has considerable anti-inflammatory activities and can be regarded as a potent candidate material to treat inflammatory diseases.

• 한국식품영양학회지
• /
• 제28권2호
• /
• pp.247-252
• /
• 2015

본 연구에서는 Allium 속 식물인 달래, 대파, 양파의 물 추출물에 존재하는 항산화 활성과 tyrosinase 및 elastase 저해 효과를 확인하여 화장품 자원으로 이용 가능성을 확인하고자 하였다. DPPH 라디칼 소거능의 실험에 사용한 식물 물 추출물의 $IC_{50}$은 양파($IC_{50}=19.81mg/mL$) < 달래($IC_{50}=21.50mg/mL$) < 대파($IC_{50}=137.87mg/mL$) 순으로 높았다. 그리고 ABTS 라디칼 소거능의 경우에도 양파($IC_{50}=7.67mg/mL$) < 달래($IC_{50}=8.17mg/mL$) < 대파($IC_{50}=11.88mg/mL$) 순으로 DPPH 라디칼 소거능의 결과와 일치하였다. 그리고 달래 물 추출물의 총 폴리페놀 함량을 측정한 결과, 달래 물 추출물(43.03 mg/g)이 가장 높았으며, 그 다음으로 양파(38.27 mg/g), 대파(30.01 mg/g) 순이었다. Tyrosinase의 저해 효과를 측정한 결과, 대파 물 추출물($IC_{50}=36.95mg/mL$) < 양파($IC_{50}=37.31mg/mL$) < 달래($IC_{50}=51.97mg/mL$) 순으로 대파 물 추출물이 가장 높은 저해 활성을 나타냈다. 다음, elastase의 저해 효과를 측정한 결과, 달래 물 추출물($IC_{50}=298.37$ < 대파 $IC_{50}=323.75mg/mL$) < 양파($IC_{50}=367.21mg/mL$) 순으로 달래 물 추출물이 가장 높은 저해 활성을 나타냈다. 마지막으로 가열처리에 의하여 DPPH 라디칼 소거능과 tyrosinase 저해 활성이 일반 실험군보다 더 우수하게 나타났는데, elastase 저해 활성 실험에서는 반대로 가열 처리한 실험군이 일반 실험군보다 현저한 차이로 낮게 나타났다.

• 생명과학회지
• /
• 제22권11호
• /
• pp.1477-1486
• /
• 2012

본 연구는 양파껍질을 발효주정 에탄올 70%와 95% 농도로 추출하여 항균활성, 항산화활성 및 비만쥐의 소화기관에 미치는 영향에 대하여 알아보고자 실시하였다. 각 주정 추출물 5%는 E. coli와 Listeria monocytogens에서 유의적인 감소를 나타내었다. 각 주정 추출물 내 총 페놀함량은 각각 $166.89{\pm}0.03$ mg/g과 $160.89{\pm}0.13$ mg/g을 나타내었다. 항산화효과를 살펴본 결과 DPPH 라디칼 소거능과 SOD 유사 활성은 100 ug/ml의 농도에서 높은 수준을 나타내었다. 고지방식이를 급여하여 유도한 비만을 유도한 마우스에 70%와 95% 주정으로 추출한 양파껍질 추출물을 1, 3, 5%의 농도로 4주간 급여한 후 체중, 사료섭취량, 사료효율, 소장무게, 길이 장내 융모의 길이, 소장 내 미생물수를 측정하였다. 각 주정으로 추출한 양파 추출물 5%의 농도로 급여하였을 때 대조군에 비해 체중이 유의적으로 낮은 수준을 나타내었으나(p<0.05) 사료섭취량은 증가함을 나타내었다. 실험동물 마우스 소장의 무게와 길이는 양파 껍질추출물 급여에 따른 유의적인 변화는 보이지 않았으나 소장 융모의 길이는 대조군보다 유의적으로 증가함을 나타내었다. 총균수, Cl.perfringenes와 E.coli는 5%의 농도로 양파껍질 주정 추출물을 처리했을 때 유의적으로 감소함을 나타내었으나 젖산균은 증가함을 나타내었다. 이러한 결과는 추후 부가적인 추가 연구가 필요하겠지만 70%와 95%의 주정으로 추출한 양파껍질 추출물을 5% 수준으로 이용하면 체중조절 첨가제로서 그리고 장의 건강을 증진시키기 위한 첨가제로 사용할 수 있는 잠재성이 있는 것으로 기대된다.

• 한국식품조리과학회지
• /
• 제8권2호
• /
• pp.95-105
• /
• 1992

This study was carried on the Seasoning Oil production by Autoclaving Method in order to research a developed method. The Raw, Extract states of seasoning vegetables-Garlic, Onion and Ginger were added 40, 60% (w/w) of total amounts to corn salad oil. All samples treated with various conditions were determined physicochemical characteristics by Acid value, Peroxide value, Iodine value, Refractive Index, and Volatile Carbonyl Compound Content during incubating $(40{\pm}2^{\circ}C)$ and heating $(185{\pm}2^{\circ}C)$. The results were obtained as follws; 1. During incubation at $40{\pm}2^{\circ}C$, the order of antioxidative effects among seasoning vegetables was Ginger>Garlic>BHA>Onion and Extract state were more effective man Raw state. also the antioxidative effects of the seasoning vegetables were increased proportionally with the concentration in the Seasoning Oils. 2. In the case of heat treatment $(185{\pm}2^{\circ}C)$, AV, POV, IV and RI of each Seasoning Oil were changed very sharply. The antioxidative effect and Carbonyl Compound Content according to heat treatment differed from the type and concentration of seasoning vegetables in oil. Ginger had the most excellent antioxidative effect among seasoning vegetables, and m any case, the adding states of seasoning vegetables into oils were more effective in Extract man Raw states. 3. According to those results, each Seasoning Oil made from Garlic, Onion, Ginger was shown to have antioxidative properties specially in Ginger-Extract-Seasoning Oil. also the Autoclaving Method was thought to be rational method in preparation of Seasoning Oil.

• 농업과학연구
• /
• 제39권3호
• /
• pp.341-347
• /
• 2012

The objective of this study was to investigate the combined effect of electron beam irradiation (EB) and onion peel extracts and selected flavorings on microbiological and sensory quality of pork jerky. Total aerobic bacteria were detected in the range of $3.87{\pm}0.30{\sim}4.60{\pm}0.12$ log CFU/g in all samples. Addition of both onion peel extract and flavoring showed the decrease of total aerobic bacterial count in pork jerky. No viable cells were observed after EB at 4 kGy. Sensory evaluation indicated that the EB-treated pork jerky with 0.5% barbecue flavoring did not show any difference in overall acceptability compared with the control. Therefore, combined use of EB with onion peel extracts and barbecue flavoring may enhance the safety of pork jerky with proper sensory quality.

• 한국식품영양과학회지
• /
• 제35권6호
• /
• pp.708-712
• /
• 2006

황색과 자색 양파를 기능성식품 재료로 이용하기 위한 기초자료를 제공하기 위하여 화학성분을 조사하였다. 황색과 자색 양파의 수분 및 가용성 무질소물의 함량은 각각 92.80%, 5.13%와 92.47%, 5.59%로 나타났으며, 황색양파와 자색양파에 많이 함유되어 있는 무기성분으로는 K(123.64, 114.41 mg%), Na(34.09, 33.57 mg%) 및 Ca(18.77, 27.59 mg%)이었다. 황색양파의 주요 유리당은 glucose(744.2 mg%)와 fructose(705.9 mg%)였으며, 자색양파에서는 sucrose(692.8 mg%) 와 fructose(517.3 mg%)였다. 황색과 자색 양파의 총 아미노산 중 glutamic acid, phenylalanine 및 aspartic acid의 함량이 높았으며, 황색양파의 유리아미노산은 hydroxy-L-proline(27.34 mg%), L-serine(27.34 mg%) 및 L-arginine(26.25 mg%) 순이었고, 자색양파에서는 L-glutamic acid (16.35 mg%), ammonium chloride(15.22 mg%) 및 L-serine(10.93 mg%) 순이었다. 비타민 C 함량은 황색양파(19.20 mg%)보다 자색양파(28.34 mg%)가 높았으며, 황색과 자색양파의 quercetin 함량은 각각 15.24 mg%와 5.70 mg%였고, 총 폴리페놀 함량은 황색과 자색 양파에서 각각 0.319 mg/g 및 0.248 mg/g이었다.

• 한국산업융합학회 논문집
• /
• 제25권1호
• /
• pp.11-19
• /
• 2022

This study provided basic data for the commercialization of healthy functional beverages by examining the physicochemical characteristics, nutrient content, and microbiological safety of onion peel beverage. The total acid of onion peel beverage was 0.12 mg/g and the pH was 6.07. According to the storage period, the total acid decreased and the pH increased in all temperature ranges(25℃, 35℃, and 45℃). After 30 days of storage, it showed 0.06 mg/g in all temperature sections and maintained the pH 7 range. The total phenol content, which is a nutritional component of onion peel beverage, was 0.93 mg/g, flavonoid content was 0.25 mg/g, and quercetin content was 0.17 mg/g. The flavonoid content decreased according to the storage period, and in the case of storage temperature of 25℃, it contained 50% content up to 120 days of storage, but in the case of 35℃ and 45℃, it had a flavonoid content up to 90 days and 30 days, respectively. In the case of quercetin, a residual rate of about 50% was shown for 150 days of storage at 25℃ and 35℃. In the case of 45℃, it decreased to 35% at 30 days of storage. On the other hand, onion peel beverage maintained a viable cell count of less than 5 CFU/mL for 150 days of storage, and no coliform group was detected. As a result of analyzing the quality characteristics of onion peel beverage according to storage period, quality stability was confirmed in physicochemical characteristics and microbiological safety. Research on changes in biological activity according to low-temperature distribution or storage period is necessary.

• 한국식생활문화학회지
• /
• 제24권6호
• /
• pp.749-755
• /
• 2009

We investigated the chemical components of red onion powder dried using the low temperature vacuum method and the inhibitory effects of solvent extracts of the dried red onion powder on the growth of HT-1080 human fibrosarcoma and HT-29 human colon cancer cells and $H_2O_2$-induced oxidative stress. The moisture content of the dried red onion powder was 17.95%, while the vitamin C content was 96 mg/100 g and the total phenols content was 39.1 mg/mL. The inhibitory effects of acetone with methylene chloride (A+M) and methanol (MeOH) extracts of the red onion powder on the growth of HT-1080 and HT-29 cancer cells increased in a dose dependent manner (p<0.05). The inhibitory effect was greater on the growth of HT-29 cells, while the A+M extracts had a higher inhibitory effect than the MeOH extracts. Treatment with the hexane, 85% aq. methanol, butanol and water fractions of the extract led to significant inhibition of the growth of both cancer cell lines (p<0.05). Among the fractions, the hexane and 85% aq. methanol fractions showed a greater inhibitory effect. To determine the protective effect on $H_2O_2$-induced oxidative stress, a DCFH-DA (dichlorodihydrofluorescin diacetate) assay was conducted. All fractions, including the crude extracts of dried red onion, appeared to lead to a significant reduction in the levels of intracellular reactive oxygen species (ROS), and these reductions occurred in a dose dependent fashion (p<0.05). Among the fractions, the 85% methanol fraction showed the greatest protective effect on the production of lipid peroxides.

• 복식
• /
• 제52권2호
• /
• pp.91-101
• /
• 2002

In order to development of culture goods I made works with various color's silk fabrics dyed with water extract or methanol extract of plants. The Plants used for dyeing as dyeing material were indigo, safflower, amur cock tree, onion's Peel, citrus peel, mugwort, gromwell, sappan wood. Each of Plants were extracted by each of temperature and time. The mordants used for various color chanties are aluminium sulfate, cupric acetate mono hydrate, ferrous chloride. With fabrics of various color dyed like this I made works which give expression to an easy and natural image of the Korean nation of fabrics.

• 한국염색가공학회지
• /
• 제12권5호
• /
• pp.315-322
• /
• 2000

The purpose of this study was to investigate the antibacterial effects of natural colors extracted from yellow natural dyes(Tumeric, Amur Cork Tree and Onion Shell). The water and the methanol extracts of Tumeric and Amur Cork Tree significally decreased the growth of E. coli in vitro and the methanol extract of Tumeric exhibited the strongest inhibitory effect among the samples. Silk and nylon fabrics dyed with water and methanol extracts of the yellow natural dyes showed antimicrobial activities against E. coli and Staph aureus in the Bioassay Test. Nylon fabric dyed with methanol extracts of them showed strong antibacterial effect on E. coli compared with that of water extracts. However, slik fabrics dyed with the extracts could not reduce the growth of E. coli. Silk or nylon fabrics dyed with methanol or water extracts of yellow natural dyes showed antimicrobial activities against Staph aureus. The antimicrobial activity of the fabrics dyed with methanol extracts from Tumeric, Amur Cork Tree and Onion Shell was stronger than that of water extracts, especially, the fabrics dyed with Tumeric extract showed the highest antibacterial property among the dyed fabrics.