• Journal of Life Science
• /
• v.19 no.11
• /
• pp.1598-1604
• /
• 2009

In order to determine chemical components of onion flesh and peel, general nutrients, vitamin C, and total flavonoids were measured. Onion peel showed less moisture (14.3%) and no vitamin C compared to onion flesh. Onion peel contained more amounts of total flavonoids compared to onion flesh. In addition, the inhibitory effects of solvent extracts from onion flesh and peel on $H_2O_$-induced oxidative stress and growth of cancer cell lines (AGS human gastric adenocarcinoma and HT-29 human colon cancer cells) were investigated. Acetone with methylene chloride (A+M) and methanol (MeOH) extracts from onion flesh and peel appeared to significantly reduce the levels of intracellular reactive oxygen species (ROS) (p<0.05) and a greater antioxidant effect was observed in onion peel. Among fractions, 85% aq. methanol showed a higher protective activity against oxidative stress in both flesh and peel and there was no effect in the water and hexane fractions. The growth of cancer cells exposed to medium containing extracts and fractions from onion flesh and peel was inhibited dose-dependently. The growth of AGS was inhibited more in both flesh and peel compared to HT-29, and onion peel was more effective than onion flesh. Among fractions, 85% aq. methanol showed the greatest effect on growth inhibition in both flesh and peel. $IC_{50}$ values of 85% aq. methanol fraction from onion flesh and peel on AGS were 0.04 and 0.03 mg/ml, respectively, while those on HT-29 were 0.23 and 0.04 mg/ml. From our results, 85% aq. methanol fraction had an inhibitory effect against oxidative stress and growth of cancer cells, suggesting that it may contain biological active compounds.

• Journal of the Korean Society of Industry Convergence
• /
• v.25 no.1
• /
• 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.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.2
• /
• pp.241-248
• /
• 2015

The purpose of this study was to investigate the perception of health functional foods and preference for desired onion peel products. Questionnaires were distributed to 582 adults (34.2% male, 65.8% female) living in Gyeongnam province. The major information sources on biological effects of onions cited by respondents were TV/radio (37.1%), followed by nearby people (32.8%) and Internet (11.0%), in that order. Reducing cholesterol effect was the most important factor in terms of perception and concerns relating to biological function of onions. Over 73% of subjects had experience of eating processed onion products, and among all types of onion products, onion juice (53.5%) was the most frequently eaten. The most considered factors for processing onion peel-derived functional foods were taste & odor (29.6%), convenience of eating (28.9%), and nutrition value (27.1%), in that order.

• Korean Journal of Agricultural Science
• /
• v.39 no.3
• /
• 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.

• Korean Journal of Pharmacognosy
• /
• v.18 no.1
• /
• pp.34-40
• /
• 1987

Onion extracts were tested for effects on the growth and lactic acid production of Lactobacillus bulgaricus in the medium containing mercury. The media containing mercury were added with onion extracts and inoculated with the bacterium and then incubated at $39^{\circ}$ for four days. All of the onion extracts examined increased the growth and lactic acid production of the bacterium in the medium containing mercury. At the addition of the edible portion extract of onion to the medium containing 5 ppm, 10 ppm and 20 ppm mercury, the higher the concentration of the onion extract was added, the greater the increasing effect on the growth and lactic acid production. The brown peel extract of onion increased the growth and lactic acid production of the bacterium in the medium containing mercury at all concentrations. The higher the concentration of the extract added, the more effective the increasing effect. The onion solutions of edible portion and brown peel extracted at $90^{\circ}\;to\;100^{\circ}$ showed more desirable effects than those extracted at the room temperature. Among four kinds of the onion extracts, the brown peel solution extracted at $90^{\circ}\;to\;100^{\circ}$ was the most effective in increase of the growth and lactic acid production in the medium containing mercury.

• Journal of Life Science
• /
• v.22 no.11
• /
• pp.1477-1486
• /
• 2012

This study was performed to determine the effect of onion peel extract using 70% ethanol and 95% ethanol on its anti-oxidation activity, small intestine length, and intestinal villi of high-fat fed mice. Five percent of each onion peel extract using 70% and 95% ethanol showed significant decrease of E. coli and Listeria monocytogenes. Total phenolic contents of onion peel extracts using 70% and 95% ethanol were $166.89{\pm}0.03$ mg/g and $160.89{\pm}0.13$ mg/g, respectively. In anti-oxidation activity, DPPH radical scavenging activity and SOD-like activity of onion peel extracts were higher at 100 ug/ml concentration. The obese mice were fed high-fat diets supplemented by 1, 3, and 5% of the onion peel extracts using 70% and 95% ethanol for 4 weeks. Body weight, feed intake, feed efficiency, small intestine weight, length, villi's length, and number of bacteria in intestine were determined. Body weight of mice fed 5% of onion extracts using both 70% and 95% ethanol was significantly lower than that of control (p<0.05). However, feed intake was increased in mice fed 5% of onion extracts at both fermented ethanol levels. Small intestine weight and length of mice showed no significant change with supplementation of the onion peel extracts. However, length of small intestine villi was significantly longer than that of control. Total bacteria counts of Cl. Perfringenes and E. coli in small intestine of the mice were significantly reduced by supplementation of 5% of onion extract using ethanol, while lactic acid bacteria were increased. These results suggest that 5% of onion peel extracts using ethanol at either 70% or 95% concentration have potential to be used as an additive for body weight control and enhanced gut health; however, more research on its effectiveness is needed.

• The Korean Journal of Food And Nutrition
• /
• v.32 no.1
• /
• pp.11-26
• /
• 2019

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

• Food Science and Biotechnology
• /
• v.18 no.1
• /
• pp.108-112
• /
• 2009

Antioxidant and anticancer effects of methanolic extracts from the flesh (WFME) and peel (WPME) of white onion, the flesh (YFME) and peel (YPME) of yellow onion, the flesh (RFME) and peel (RPME) of red onion were studied. The content of total phenolics in WFME, WPME, YPME, YFME, RPME, and RFME were $0.260{\pm}0.01$, $4.480{\pm}0.23$, $0.319{\pm}0.02$, $719.12{\pm}37.36$, $0.248{\pm}0.01$, and $806.21{\pm}26.38\;mg/g$, respectively. The quercetin content of WFME, WPME, YFME, YPME, RFME, and RPME were $12.56{\pm}0.19$, $3.57{\pm}0.14$, $15.24{\pm}0.65$, $755.29{\pm}22.24$, $5.70{\pm}0.23$, and $774.03{\pm}29.48\;mg$/100 g, respectively. Like total phenolics, the highest 2,2'-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities were found in RPME. However, inhibitory effects on lipid oxidation of RPME were similar to those of WPME and YPME. In addition, inhibitory effect of WPME, YPME, and RPME for human breast cancer cell (MCF-7) growth were 78.43, 81.90, and 96.52% while those on human prostate cancer cell (LNcap) were 71.58, 77.93, and 98.47% at $100{\mu}g/mL$, respectively. Total phenolics, quercetin content, antioxidant, and anticancer activities exhibited significant variation among the 3 onion varieties in this experiment. Therefore, it is assumed that antioxidant and anticancer activities were affected by the total phenolics and quercetin level of onion.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.2
• /
• pp.161-166
• /
• 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.

• Journal of the Korean Society of Costume
• /
• v.52 no.2
• /
• 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.