• Title/Summary/Keyword: green onion

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Changes of Volatile Compounds in Concentrated Onion Extracts (ONIWELLTM) during Storage (양파추출농축액(오니웰TM)의 저장 중 휘발성 향기성분 변화)

  • Jeong, Yeon-Jeong;Jeong, Eun-Jeong;Jeon, Seon-Young;Cha, Yng-Jun
    • Journal of Life Science
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    • v.20 no.1
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    • pp.113-118
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    • 2010
  • The study was conducted to identify volatile flavor compounds in concentrated onion extracts ($Oniwell^{TM}$) during storage at $30^{\circ}C$ for 150 days. A total of 23 compounds was detected in samples by solid phase microextraction (SPME)/GC/MSD, consisting mainly of 9 sulfur-containing compounds, 5 carbonyl compounds, 4 furans, 2 aromatic compounds and 3 miscellaneous compounds. The sulfur-containing compounds were major compounds with ranges of 75.8~67.3% of total volatiles. In particular, dimethyl trisulfide, with a cooked cabbage-like odor, was 50.1~42.1% of the total amount of sulfur-containing compounds. Two compounds, dimethyl disulfide (fresh garlic/green onion-like) and methylpropyl disulfide (garlic salt-like), were significantly increased with longer storage periods (p<0.05). Four furans (furfural, 2-acetylfurn, 5-methyl-2-furfural, furfurylalcohol), known as thermally generated flavors, ranged from 14.2~12.9% of total volatiles, and the amounts of 4 aldehydes (2-, 3-methylbutanal, benzaldehyde, phenylactaldehyde) derived from lipid oxidation during heat treatment were followed in that order. Accordingly, it was estimated that these 3 groups including sulfur-containing compounds, furans and aldehydes played key roles in flavors in concentrated onion extracts ($Oniwell^{TM}$) during storage.

A Study on Dyeing Effects of Onion′s Outer Shell under the Different Dyeing Conditions (염색조건에 따른 양파껍질의 염색효과에 관한 연구)

  • 정나영;이전숙;최경은
    • Korean Journal of Human Ecology
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    • v.3 no.1
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    • pp.51-63
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    • 2000
  • The purpose of this study was to identify the best dyeing conditions using onion's outer shell. and to apply to the method in practical daily life. To do this. we extracted quercetin from onion's outer shell and dyed several natural fabrics such as cotton, slack mercerized cotton, ramie. and silk. under the different conditions. Dyed fabrics were Investigated in the aspect of dyeability and colorfastness. The effective conditions for the light-fastness and washing-fastness also have been studied. The results of the experiment were varied with such conditions as temperature. time. pH degree. and treatment and types of mordants. The results are as follows ; 1. Fabrics dyed with onion's outer shell showed excellent dyeability even though there were no mordants, and the silk fabric dyed better than both cotton and ramie fabric. Furthermore, in the cases of repeated dyeing and treatment of mordants using AIK(SO$_4$)$_2$.12$H_2O$ and CuSO$_4$,.5$H_2O$ dyeability of specimen had been improved 2. Cellulose fabrics such as cotton, mercerized cotton and ramie showed the best dyeability under relatively low temperature in the range of 20~4$0^{\circ}C$. On the contrary to cellulose fabric, silk fabric showed the best dyeability under higher dyeing temperature. All fabrics had the higest K/S value at pH 3 regardless of the kind of fiber 3. Dyeing colors varied with the kind of mordants. Colors were turned into yellow in AIK(SO$_4$)$_2$.12$H_2O$ into Yellow-red in CuSO$_4$,.5$H_2O$ , and into green-Yellow in FeSO$_4$.7$H_2O$. As mordants, AIK(SO$_4$)$_2$.12$H_2O$, CuSO$_4$,. 5$H_2O$. FeSO$_4$.7$H_2O$. gallic acid and tartaric acid were used and especially AIK(SO$_4$)$_2$.12$H_2O$ showed the best dyeability and colorfastness in repeated dyeing. Mordants such as AIK(SO$_4$)$_2$.12$H_2O$ made fabrics have better chroma and washing-fastness though the light-fastness was poorer than non mordanting. 4. Repeated dyeing brought us deep color. When fresh dyebath was used each time, the dyeability was increased as the experiment was repeated more. When dyed with used dyebath several times, improved dyeability could not be expected. The optimal using times of the used dyebath was twice.

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Screening of Anti-Atopic Dermatitis Material by Using NC/Nga Mouse Whole Blood System (NC/Nga 마우스 전혈을 이용한 항 아토피 피부염 물질 탐색)

  • Park, Dong-Hoon;Kim, Youn-Uck
    • IMMUNE NETWORK
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    • v.8 no.3
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    • pp.98-105
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    • 2008
  • Background: Allergic inflammation was induced by activated Th2 lymphocytes, leading to IgE production and eosinophil activation. A Th2 disproportion was shown in atopic children soon after birth. During specific allergen stimulation, an increase of Th2 cells was observed in most cases. In this study, we prepared new screening "whole blood" system for searching the anti-atopic materials. Cytokine production and IgE secretion from whole blood system were assessed and we confirmed the results by using animal system. Methods: Pathological features in NC/Nga mice are similar to those observed in human atopic dermatitis. Whole blood from NC/Nga mouse was stimulated by using TNCB (Th2 activator) or candidate materials of anti-atopic dermatitis, and the production of cytokines (IL-4, IL-12, and IFN-${\gamma}$) were measured by ELISA. In order to confirm the results of whole blood system, in vivo test was done by using NC/Nga mice. Results: In whole blood system, LPS and extracts of green tea, hardy orange and onion induced the production of IL-12 and IFN-${\gamma}$ while they reduced the production of IL-4. Also, LPS and extracts of onion reduced IgE production. Though atopic dermatitis was observed from a mouse stimulated with TNCB, it was not when a mouse was co-stimulated in LPS or extracts of onion. The results are same as those observed in whole blood system. Conclusion: Whole blood system was simple and speedy methods for searching a materials compared with the conventional high-cost animal system. And the results using whole blood system was proved to be reliable in our experiments for screening anti-atopic material. We expect that the system can be applied to other experiments for searching similar materials.

Changes in Quality of Welsh Onion (Allium fistulosum L.) during the Freezing Storage Period under Different Freezing Conditions (냉동조건에 따른 대파의 냉동저장 중 품질변화)

  • Kim, Seok-Young;Kim, Hee-Sun;Kim, Jin-Se;Han, Gwi-Jung
    • Korean journal of food and cookery science
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    • v.32 no.6
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    • pp.665-676
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    • 2016
  • Purpose: This study was conducted to find the optimal freezing method and storage conditions for welsh onion. Methods: Cut welsh onions (0.3 cm) were packed in nylon/linear low density polyethylene (LLDPE) film bags, and frozen utilizing still-air freezing at -$20^{\circ}C$ (SAF20) and -$40^{\circ}C$ (SAF40), and immersed-liquid freezing at -$40^{\circ}C$ (ILF40); they were then stored at -$20^{\circ}C$ for 7 months. During storage, quality characteristics were measured monthly. Results: Drip loss was the lowest in the ILF40 packaging. Color difference in the stem (white part) did not differ significantly according to freezing conditions and storage time. Color difference in the leaf (green part) and stem was the lowest in SAF20. pH remained unchanged, while total aerobic bacterial count, pyruvic acid and moisture content decreased during storage. Pyruvic acid content of ILF40 was the highest among the freezing treatments. Fructose and glucose contents increased gradually during storage. Citric acid, malic acid, succinic acid and fumaric acid contents were unaffected, regardless of the freezing conditions. Conclusion: The optimal freezing method for welsh onions with the least quality changes was determined to be immersed liquid freezing, following by preservation up to 7 months by freeze-storing.

New Mid-late Maturing F1 Hybrid Onion Cultivar, "Yeongpunghwang" (양파 추파형 중·만생 다수성 신품종 "영풍황")

  • Lee, Eul-Tai;Kim, Cheol-Woo;Choi, In-Hu;Jang, Young-Seok;Bang, Jin-Ki;Bae, Sang-Gyeong;Hyun, Dong-Yun;Jung, Jong-Mo;Ha, In-Jong;Kim, Seong-Bae
    • Korean Journal of Breeding Science
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    • v.41 no.4
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    • pp.587-590
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    • 2009
  • New onion hybrid cultivar, "Yeongpunghwang" was developed from cross between "MOS8", male sterile line and "Mokpo 11", pollen line by Mokpo Sub-Station, National Institute of Horticultural & Herbal Science, RDA in 2008. The crossing line was performed yield test in 2003. IT was evaluated as "Mokpo 11" in the regional yield trial test(RYT) from 2006 to 2008 during three years. This line is semi-erect plant growth type and has green leaf colour. It has broad ovate bulb shape and yellow skin colour in bulb characteristics. Plant height, leaf number, and bolting rate was 78cm, 7.9, and 3.9%, respectively. Lodging date as harvesting indicator was on 26 May. The yield potential of "Yeongpunghwang" was out-yielding 6% compare to check variety ("Sunpower") by with 8,344 kg/10a in RYT. It showed moderated cold hardness in all regional location which was conducting RYT, including Muan, Goheung, Changyeong and Andong. So this variety was recommend as a leading variety at southern area of korea.

Potential Detection of Irradiated Dried Agricultural Products by Viscosity Measurement (점도측정법을 이용한 방사선 조사 건조농산품의 검지 가능성)

  • 권중호;정형욱;정재영
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.5
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    • pp.1082-1086
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    • 1999
  • Dried vegetables, white ginseng and spices, which were exposed to gamma and electron beam irradiation, were used in a detection study by measuring their starch content and viscosity change. The samples tested showed different levels of starch content(15.64~60.86%), which was not directly proportional to the viscosity of the samples. The correlation coefficients between irradiation dose and viscosity change were lower in the samples, such as cabbage, carrot, clean vegetable(chunggyungchae), garlic, mushroom, green onion, and red pepper, while some higher coefficients were found in ginger(R2=0.9271), white ginseng (R2=0.6223) and onion (R2=0.7909). Thus, dried ginger and white ginseng were selected to be used for a detection of irradiated samples using specific parameters(threshold values). Specific parameter for the nonirradiated ginger and ginseng were 13.31 and 13.93, respectively. On the other hand, gamma and electron beam irradiated samples at 2.5 kGy, the lowest dose for a commercial purpose, showed decreased values, 11.92 and 11.15 in ginger, and moreover 4.40 and 5.10 in ginseng. It is expected that a proportional decrease in a specific parameter with the absorbed doses will be a potentially useful index for detecting whether starchy foods have been irradiated or not.

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Antiplatelet Aggregation Potencies of some Allium spp. Grown in Indonesia

  • Wijaya, C. Hanny;Muchtadi, Deddy;Lalel, Herianus J.;Zakaria, Fransiska;Koswara, Sutrisno
    • Natural Product Sciences
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    • v.2 no.1
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    • pp.37-42
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    • 1996
  • Several species and varieties of Allium spp. grown in Indonesia were screened for their in vitro antiplatelet aggregation activities. The extracts were also analyzed by GC for their volatile sulfur-containing compounds, and measured for their Volatile Reducing Substances (VRS) contents. Antiplatelet aggregation potencies of Allium spp. were varied among the species and varieties studied. Garlic extracts showed the greatest ability to inhibit platelet aggregation followed by extract of shallot, chive, yellow onion, and green onion. The 'Jawi' and 'local Padang' variety of garlic showed high activities with $IC_{50}$ values of 9.1 and $9.8\;{\mu}g/ml$, respectively. The local Kupang variety of shallot showed the highest antiplatelet activity among the shallot varieties evaluated, with an $IC_{50}$ value of $111\;{\mu}g/ml$. Antiplatelet aggregation activities of Allium extracts showed a positive correlation with the level of volatile compounds.

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A Study on the Evaluation of Food and Nutrient Intake of the High School Girls in Iksan and Seoul Cities (익산시와 서울시 여고생의 식품 및 영양소 섭취 평가에 관한 연구)

  • Cha, Kyung-Ok
    • Culinary science and hospitality research
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    • v.13 no.2
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    • pp.81-97
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    • 2007
  • To assess the food intake and diet quality by the interrelationship of DDS and DVS of high school girls, this dietary survey was conducted with 253 subjects living in Iksan and Seoul areas using a 24-hour recall method. The average amount of total food intake was 1,133.2 g, with 79.9% of food intake being supplied by vegetable food and 20.1% by animal food and higher in Seoul area. The food consumed most frequently was rice, green onion, garlic, soy sauce, sesame oil, onion, and Kimchi. The food consumed in the largest amounts were rice(303.3 g), milk(62.2 g), and Kimchi(53.4 g). Diet quality was assessed by food group pattern, dietary diversity score(DDS), and dietary variety score(DVS). When investigating the consumption pattern of major five food groups(grain, meat, dairy, fruit, vegetable groups), nobody consumed all five food groups in each meal. The groups most frequently missing were fruits and dairy products. The average number of food consumed per day was 12.1(DVS) and Iksan area scored lower(11.7) on DVS than Seoul area(12.6). The higher DDS and DVS of subjects were, the more MAR and NAR of energy, calcium, vitamin A and C increased. The number of major food groups(DDS)(p<0.01, P<0.05) and that of food items (DVS)(p<0.01) correlated positively NAR(nutrient adequacy ratio) and MAR (mean adequacy ratio) significantly.

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A Study on Korean Dog Meat Cooking(II) -Survey of Dog Meat Cooking Restaurants- (견육요리(犬肉料理)의 연구(硏究) (II) -실태조사(實態調査)-)

  • Kim, Tae-Hong
    • Journal of the Korean Society of Food Culture
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    • v.4 no.4
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    • pp.357-368
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    • 1989
  • In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).

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A Study on the Antioxidant Effect of Doenjang Prepared with Vegetable Water (채소수로 제조한 된장의 항산화 효과 연구)

  • Kim, Do Hee;Shin, Ye Ji;Kang, Myung Hwa
    • The Korean Journal of Food And Nutrition
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    • v.35 no.2
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    • pp.96-105
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    • 2022
  • This study compared and analyzed the antioxidant effect of Doenjang prepared from vegetable water, and explored the optimal addition ratio of vegetables of 5 kinds and the possibility of application to Doenjang. The sample is three kinds of vegetable water (VW1, VW2, VW3) prepared by adding different ratios of radish, carrot, green onion, onion and shiitake mushroom and Denjang prepared using it. Doenjang was aged and fermented at about 40℃ for 40 days, and then separated and used only solids. The content of their antioxidant compounds was measured the content of total phenolic acid contents and total flavonoid contents. In addition, the antioxidant effect was measured by electron donating activity, SOD-like activity, ABTs radical scavenging activity and reducing power. The total phenolic acid contents and total flavonoid contents were high at VW3 and that Doenjang made with VW3. Electron donating activity and SOD-liked activity were high at VW2 and Doenjang made with VW2. ABTs radical scavenging activity was high in Doenjang made of VW3, and Reducing power was high in VW3. Therefore, if Doenjang is prepared with vegetable water prepared by properly mixing 5 types of vegetables, the possibility of developing Doenjang with high antioxidant effect was suggested.