• 한국식품영양과학회지
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• 제37권3호
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• pp.342-347
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• 2008

황색 양파와 자색 양파의 소비 촉진을 위한 양파분말 가공 식품 개발의 일환으로 열풍건조 양파분말을 제조하여 물리적 특성 및 이화학적 특성을 조사하고, 황색 양파분말 및 자색 양파분말을 1, 3, 5, 10% 첨가한 양파쿠키를 제조하여 품질 특성을 알아보았다. 일반성분 측정 결과 황색 양파분말의 수분, 조단백질 및 조회분 함량이 자색 양파분말보다 높은 것으로 나타났다. 분말의 색도는 양파 고유색 때문에 황색 양파분말에서 L값, b값이 큰 것으로 나타났고, 자색 양파 분말은 a값이 높은 것으로 나타났는데 갈변도 측정결과에서는 황색 양파분말의 갈변도가 자색 양파분말보다 높은 것으로 나타났다. 이화학적 측정 결과에서는 황색 양파분말의 페놀함량이 자색 양파분말보다 높았고, 총당 함량은 자색 양파분말이 높은 것으로 나타났다. 쿠키반죽의 pH는 양파분말 첨가량이 증가할수록 감소하였으며, 밀도는 대조군에 비해 양파분말 첨가군이 줄어든 것으로 나타났다. 소성 후 쿠키의 경도 측정 결과 대조군에 비해 양파분말 첨가군이 월등히 큰 것으로 나타났으며 자색 양파분말 첨가군의 경도가 황색 양파분말 첨가군의 경도보다 단단한 것으로 측정되었다. 쿠키의 관능적 특성은 자색 양파분말 3% 첨가군이 양파 냄새, 양파 맛, 조직감, 전체적인 기호도면에서 가장 좋은 것으로 측정되었으며 뒤를 이어 황색 양파분말 5% 첨가군이 좋은 점수를 받았다. 따라서 열풍건조 황색 양파분말의 경우 5% 첨가군, 열풍건조 자색 양파분말의 경우 3% 첨가군이 개발 가능성이 있는 것으로 확인되었다.

• Food Science and Biotechnology
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• 제18권1호
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• pp.179-184
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• 2009

The aim of this study was to investigate effects of onion, red onion, or quercetin on plasma antioxidant vitamin, lipid peroxidation, and leukocyte DNA damage in rats fed a high fat-cholesterol diet. Forty SD male rats were assigned to normal control, high fat-cholesterol diet (HF), or HF+5% onion powder, HF+5% red onion powder, or HF+0.0l% quercetin. The HF diet resulted in significantly higher plasma lipid peroxidation which decreased with onion, red onion, or quercetin supplementation. Leukocyte DNA damage induced by HF diet decreased significantly in rats fed onion and red onion, while quercetin supplementation had no effect on preventing leukocyte DNA damage. $H_2O_2$ induced leukocyte DNA damage exhibited a highly significant negative correlation with plasma retinol and tocopherols. These results suggest that onion or red onion powder exerts a protective effect with regard to DNA damage in rats fed HF diet. However, 0.01% quercetin in pure form might not be effective at preventing DNA damage.

• Current Research on Agriculture and Life Sciences
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• 제33권2호
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• pp.69-73
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• 2015

The antioxidant capacities, total phenolic contents (TPC), and total quercetin contents (TQC) of a red (Chenjujuck), a yellow (Sunpower), and a white (Grasier) onion cultivar were determined in this study. Onion was separated into edible portion and dry skin. In the case of edible portion, the yellow onion had the highest antioxidant activity, followed by the red onion. The white onion showed neither antioxidant activity nor quercetin compounds. On the other hand, the dry skin of the red onion showed higher antioxidant activity than yellow onion skin. The white onion skin had slight antioxidant activity, low TPC, and no quercetin compounds. In addition, the flavonoid compounds of the edible portion and dry skins of these colored onions were analyzed by UFLC(ultra-fast liquid chromatography). The major compounds were quercetin 3,4-diglucoside and quercetin 4-glucoside in yellow and red onion edible portion, whereas the major compounds in yellow and red onion skins were quercetin 4-glucoside, quercetin, and quercetin 3,4-diglucoside.

• Preventive Nutrition and Food Science
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• 제11권4호
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• pp.278-284
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• 2006

The beneficial effects of digested onion extracts have been assessed by antimutagenic and anticancer activities by Ames test and SRB test. The total phenolic acids and flavonoids in onion extracts were determined. Red and yellow onions contain more phenolic acids and flavonoids than those in the white onion. Digested, extracts showed antimutagenic activity and anticancer activity, and it appears that the antimutagenic activity of digested extracts of onion against mutagens and anticancer activities were related to their phenols and flavonoids contents. Moreover, the extracts inhibited the proliferation of four human tumorigenic cell lines such as HT-29 (colon), MCF-7 (breast), DU-145 (prostate) and HepG2 (liver), in a dose-dependent manner. Phenolic acids and flavonoids caused oxidative damage to the cancer cell lines and induced apoptosis. Generally, red onion extracts showed effective antimutagenic and anticancer activity, and the digested red onion extracts elicited stronger antimutagenic activity than those of the onion extracts without digestion.

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

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

• 한국식품영양과학회지
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• 제28권1호
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• pp.94-99
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• 1999

This study was carried out to determine the inhibitory effect of juice of garlic, onion, ginger and red pepper against Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Enterobacter cloacae which are food born disease organisms. It was found that 1~2.5%(wt/vol.) garlic juice showed strong antimicrobial action against growth of all test bacteria at 1/20$\times$10-6 dilution. Especially 1% garlic juice completly inactivated Vibrio parahaemolyticus but approximately 71.9~88% of reduction at same concentration in other bacteria was occurred. 2.5% onion juice had 28.5% antimicrobial activity on Sal. enteritidis, but 50% reduction was occurred on St.aureus and V. parahaemolyticus at same concentration. Antibacterial activity of ginger juice was similar to that of onion juice. 2.5% ginger juice showed approximately 50% reduction on Sal. enteritidis and V.parahaemolyticus, but less antimicrobial activity was occured on St. aureus and E. cloacae. Red pepper juice showed the least antimicrobial activity on food born disease organism compared to that of other juices. 2.5% red pepper juice showed 11.3%, 18.7% and 8.1% reduction on St. aureus, Sal. enteritidis and V.parahaemolyticus, respectively.

• 대한예방한의학회지
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• 제16권1호
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• pp.43-56
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• 2012

1. 추출방법, 추출농도에 따라 항균력의 차이가 있었으나, 일반양파, 자색양파의 1%, 5%, 10% 생즙추출물 모두, 피부상재균인 Staphylococcus epidermidis(KCTC1917), Staphylococcus aureus subsp(ATCC6538)에 양호한 항균력을 보였다(81%~100%). 어성초 열수추출물은 10% 고농도에서만 피부상재균인 Staphylococcus epidermidis(KCTC1917), Staphylococcus aureus subsp(ATCC6538)에 항균력을 보였다(100%). 2. 자색양파, 어성초, 일반양파의 1%, 5%, 10% 추출물 모두, 식중독 균인 Escherichia coil, Salmonella enterica subsp. enterica에서는 항균력을 보이지 않았다. 3. 자색양파 추출물과 어성초 추출물을 0.01%, 0.05%, 0.1%, 0.5%로 처리하였을 때, 피부장벽 조절인자인 filaggrin과 SPT의 발현을 농도 의존적으로 증가시켰다. 반면, 일반양파 추출물도 농도 의존적으로 filaggrin과 SPT발현양을 증가시켰지만, 자색양파 추출물에 비하여 발현양이 많지 않았다. 4. 피부 염증 반응 인자에 미치는 영향을 알아보기 위해서 COX-2의 발현과 AP-1의 발현을 분석한 결과, 자색양파와 어성초의 0.01%, 0.05%, 0.1%, 0.5% 추출물에서 농도 의존적으로 COX-2의 발현과 AP-1의 발현이 감소하였다. 반면 일반양파 추출물도 농도 의존적으로 COX-2의 발현과 AP-1의 발현이 감소하였으나, 자색 양파 추출물에 비하여 감소양이 적었다. 5. 자색양파 추출물과 어성초 추출물은 피부 장벽기능 조절인자인 filaggrin과 SPT의 발현양을 증가시켜 줌으로써, 피부의 수분 유지 기능을 강화하였고, 농도 의존적으로 피부 염증 반응 인자도 감소시켜 항염증효과가 있어, 피부미용기능재료로서의 가능성 보여주었다.

• 융합정보논문지
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• 제12권3호
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• pp.126-131
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• 2022

비만은 에너지의 섭취와 소비의 불균형으로 지방조직이 비정상적으로 분화하면서 생기는 대사질환으로 알려져있다. 본 연구에서는 본 연구는 적양파 추출물 처리에 따른 Pancreatic lipase 억제, 지방세포분화 억제 활성을 확인하고자 하였다. 적양파추출물 처리에 따른 활성은 지방세포 분화 및 관련 유전자에 대한 평가는 3T3-L1 지방전구세포를 이용하고 Real-Time PCR을 통하여 확인하였다. 실험 결과, Pancreatic lipase 활성 억제 실험에서 적양파 추출물은 농도 의존적으로 lipase 활성을 억제하였다. 지방세포분화 실험을 수행한 결과, insulin, dexamethasone, 3-isobutyl-1-methylxanthine(MDI)등으로 분화 유도된 3T3-L1 세포에서 적양파 추출물은 지방전구세포의 분화를 억제하였으며 동시에 지방구 형성을 억제하는 것으로 나타났다. 또한, 지방전구세포의 분화 과정과 관련된 C/EBP-α, C/EBP-β, PPAR-γ의 발현을 억제하였다. 본 실험에서 적양파 추출물은 지방분해효소를 억제하며, 지방전구세포 분화와 관련된 유전자 발현을 억제함으로써 지방세포 분화 및 지방구형성을 억제할 수 있는 항비만 소재로의 개발 가능성이 높다고 판단된다.

• 한국의류학회지
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• 제30권1호
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• pp.115-124
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• 2006

Natural dyes are environmentally and human compatible. But they are not various or not fast in color. The mixed dyeing have been attempted to solve these disadventages of natural dyes. The persimmon juice dyed fabrics have brown-color and good hygienic properities however low color fastness. The onion dyeing show similar brown-color and have good color fastness caused by querectin existed in onion outer skins. Mixed dyeing was carryied out on silk fabrics using persimmion juice and onion outer skin extract in this study. The mixing method were persimmon juice dyeing and then onion dyeing(P-O), onion dyeing and then persimmon juice dyeing(O-P) and dyeing in the mixture of persimmon juice and onion outer skin extract simultaneously(P+O). The mordants were none-mordent, gallic acid after-treatment and alum after-treatment. Several persimmon juice dyed fabrics were irradiated for 2 hours before onion dyeing(PU-O). The color values of dyed silk fabrics were as follows. The persimmon juice dyed silk fabric developed to yellow-red color after 2 hours of uv irradiation. Onion dyed fabrics show similar yellow-red color after dyeing without uv irradiation. The effect of alum after-treatment on color difference were highest in onion dyeing. The dyeabilities of both P-O and O-P were higher than persimmom juice dyeing and onion dyeing. The dyeabilities of P+O was lower than persimmom juice dyeing and onion dyeing. The value of color difference of alum-treated fabric was the highest. The color difference of P-O and O-P caused from 2 to 4 hours of uv-irradiation were lower than those of persimmon juice dyed fabrics. Onion skin extract could prevent the color-change of persimmon juice dyed fabrics in mixed dyeing. The color difference of PU-O was higher than the P-O.