• Korean Journal of Agricultural Science
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• v.40 no.2
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• pp.131-137
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• 2013

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at $4^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under $20^{\circ}C$ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at $4^{\circ}C$ and more than 6 days at $10^{\circ}C$ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at $4^{\circ}C$. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.

• Journal of Nutrition and Health
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• v.34 no.5
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• pp.513-524
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• 2001

This study was performed to investigate the effects of dry powders, ethanol extracts and juices of radish and onion on lipid metabolism, lipid peroxidation and antioxidative enzyme activity in rats. Forty-nine male Sprague-Dawley rats weighing 157$\pm$6g were blocked into seven groups according to body weight and raised for four weeks with diets containing 5%(w/w) dry powders of two different vegetables consumed frequently by Korean-radish(Raphanus sativus L.) and onion(Allium cepa L.), ethanol extracts and juices from equal amount of each dry powder. All the powders, ethanol extracts and juices of radish and onion decreased total lipids, triglycerides and total cholesterol concentrations in plasma and liver. Above all, onion ethanol extract decreased them most remarkably. It was thought that organosulfur compounds and flavonoids extracted from onion by ethanol inhibited biosynthesis and absorption of lipid and promoted degradation of lipid. Radish powder also decreased them by increasing fecal excretions of total lipids, triglycerides and total cholesterol most effectively. Catalase and glutathine peroxidase(GSH-px) activities in red blood cell(RBC) were most remarkably increased by radish powder and onion powder respectively. Superoxide dismutase(SOD), catalase and GSH-px activities in liver were most remarkably increased by onion ethanol extract, radish powder and onion ethanol extract respectively. Xanthine oxidase(XOD) activities in liver were most effectively decreased by ethanol extracts of radish and onion. Thiobarbituric acid reactive substance (TBARS) levels in plasma and liver of experimental groups were significantly lower than those of controls. Above all, onion powder decreased them most effectively. It was thought that vitamin E and high flavonoids in onion powder inhibited lipid peroxidation, promoting liver and RBC SOD, catalase and GSH-px activities and inhibiting XOD activities effectively. Flavonoids in onion ethanol extract inhibited lipid peroxidation, promoting three antioxident enzyme activities and inhibiting XOD activities most remarkably. Also flavonoids and high vitamin C in radish powder inhibited lipid peroxidation, promoting liver and RBC catalase most remarkably and inhibiting XOD activities. In conclusion, radish and onion were effective in lowering lipid levels and inhibiting of lipid peroxidation in animal tissue. From these data, radish and onion can be recommended in the treatment and prevention of diseases such as cardiovascular disease and cancer and in delaying aging. As ethanol from onion were most effective in lowering lipid level and promoting three antioxident enzymes, and inhibited lipid peroxidation as did we should try to utilize onion skin which is discarded though reported to have abundant flavonoids. (Korean J Nutrition 34(5) : 513~524, 2001)

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.349-355
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• 2000

Onion was extracted by methyl alcohol and some physiological activities and antioxidative effect of the extracts on soybean oil, corn oil, lard and shortening were compared with commercial antioxidants such as $\alpha$-tocopherol and BHT. The electron donating ability was about 70% at concentration above of 30mg/mL. Nitrite scavenging effects of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% af concentration above of 30mg/mL. And also, the angiotensin I-converting enzyme inhibitory effect was good above 80%. The soybean oil, corn oil, lard and shortening containing different levels of the onion extract were stored at 6$0^{\circ}C$ to evaluate the antioxidative activity of onion extracts. Peroxide value, acid value and TBA value of each oil were detected. Onion extract was very effective to retard oxidation of soybean oil, corn oil and lard, and especially, the very high antioxidative effect was observed for lard.

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

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.623-632
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• 2004

This study was performed to investigate effect of dried powder or ethanol extracts of onion flesh and peel intakes on lipid metabolism, antioxidative and antithrombogenic capacities in l6-month -old rats. Total of 40 Sprague-Dawley male rats of l6-month-old and weighing 816$\pm$6g were blocked into 5 groups according to body weight and raised for three months with control and experimental diets containing 5% (w/w) of dried powders of onion flesh or peel or ethanol extracts from equal amount of each dried powder. Contents of total flavonoids and total dietary fibers in peel powder were highest among onion preparations. Body weight gain and epididymal pad fat weight were lower in peel powder group than other groups. Plasma total lipid, triglyceride and total cholesterol concentrations of onion-containing groups were lower than control group. Above all, peel ethanol extract intake decreased them most remarkably. Plasma HDL-cholesterol concentrations in onion-containing groups were higher than control group, especially that of flesh powder group was the highest among groups. Liver total lipid, triglyceride and total cholesterol concentrations were not significantly different among all experimental groups. However, liver total lipid and triglyceride concentrations were tended to be lower in onion-containing groups than control group. Thiobarbituric acid reactive substances (TBARS) concentrations in LDL + VLDL fraction was not significantly affected by onion intakes, However peel powder group showed the lowest concentration, Plasma TX $B_2$ concentrations in onion flesh powder, peel powder and peel ethanol extract groups were lower than control group, while plasma 6-keto-PG $F_{1a}$ concentrations in these same groups were higher than control group. Clotting time was tended to be increased in peel ethanol extract group. In conclusion onion diets seemed to improve lipid metabolism and antithrombogenic capacity while effect on antioxidative was not significant.t.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.218-223
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• 2001

This study was conducted to evaluate the functional properties of onion, rosemary and thyme extracts which are the ingredients of onion Kimchi. Onion extract showed a significant difference in antioxidative effect based on peroxide value and thiocyanate method. Antioxidative activity of rosemary extract was similar to those of BHA and BHT. but thyme extract did not show any antioxidative effect.. Onion, rosemary, and thyme extracts showed antimicrobial activities against gram positive bacteria but onion and thyme extracts did not against E. coli, Candida, and molds. Rosemary extract demonstrated a strong activity against L. plantarum which is a major lactobacillus in Kimchi fermentation, and Micrococcus luteus. Onion, rosemary, and thyme extracts showed an effect or hangover relief effect by lowering the alcohol concentration of blood in rat. Blood pressure of the male spontaneous hypertensive rat was suppressed by onion extract after 3 days of feeding, but rosemary and thyme extracts were not effective for lowering blood pressure.

• 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.

• Food Science and Preservation
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• v.18 no.3
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• pp.310-318
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• 2011

The main objective of this study was to manufacture black onions using different methods, and to analyze the color and physiological and antioxidant activities of their water extracts. Black onions were produced via high-temperature aging (70, 80, and $90^{\circ}C$). At $90^{\circ}C$, onions with different weights (large, 90-L; medium, 90-M; and small, 90-S) and small onions with different appearances (whole, 90-S-W; cut, 90-S-C; and peeled, 90-S-P) were also produced. The colorimetry measurements showed that the extract from the 90-S-C black onion had the highest ${\Delta}E$ value among all the extracts from all the black onion groups. The extract from the 90-S-C black onion had a 3.3 times higher total phenol content than that from the $70^{\circ}C$ black onion extract (11.62 and 3.51 mg/g, respectively). The DPPH radical scavenging activities of the extracts from 90-S-W, 90-S-C, and 90-S-P were higher than those of the other black onion extracts, and the 90-S-C black onion extract had the highest level of 48.3% (at the concentration of 10 mg/ml). The 90-S-C black onion extract also had the highest level of antioxidant activities (ABTS radical scavenging activity, 0.84 mg AA eq/100 g, and nitrite scavenging ability, 49.8%). These results clearly demonstrated that 90-S-C was the best among the conditions used and that the water extract of the 90-S-C black onions had a significantly higher level of antioxidant activities than the extracts from the other black onions.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.515-525
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• 2023

This research aimed to examine the effects of grapefruit seed extract (GSE) at various concentrations on the microbial safety and physicochemical characteristics of onion puree (0.01~0.1%). The onion puree was kept at 4℃ for 14 days. The results of the study indicated that the addition of GSE did not cause any significant changes in the sample's brix degree and viscosity in onion puree (p<0.05). However, as the concentration of GSE increased, the pH level decreased. On the other hand, as GSE was added, the lightness of the onion puree increased, while the redness and yellowness decreased. Compared to pure onion puree, the GSE-incorporated onion puree had higher levels of total flavonoid and total polyphenol content, indicating that it helps to maintain antioxidant activities. Based on the microbial safety test, aerobic bacteria, yeast, and mold were absent until day 14 of storage. In conclusion, the study suggests that the addition of GSE to onion puree increases its antioxidant activity and shelf-life.

• Textile Coloration and Finishing
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• v.13 no.3
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• pp.165-171
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• 2001

In this study, UV/vis. spectra of color solution extracted from onion shell and dyeing properties of polyamide fibers such as wool, silk, and nylon were investigated. Also, the effect of mordanting on wash fastness and light fastness was Investigated. The amount of colors extracted was increased with extracting temperature and time. The wavelength of maximum absorption of onion shell extract corresponds to flavonol peak and quercetin peak. Also, spectra of color solution were shifted to longer wavelength at higher pH values. It appeared that the optimum condition of the dyeing of wool, nylon, and silk fabrics with onion shell extract was $60^\circ{C}$ , 30min, and pH 4.0 of dyed bath. Surface colors of the dyed fabrics were different according to the used mordants: Al and Cr mordanted fabrics were dyed in yellowish colors, Cu mordanted fabric in greenish color, Sn mordanted fabric in orange color, and Fe mordanted fabric in khaki color. The mordanting was effective at improving wash fastness and light fastness.