• 한국식품과학회지
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• 제54권2호
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• pp.115-125
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• 2022

열풍건조로 제조된 껍질을 포함한 적양파 분말은 강력한 항산화제인 플라보노이드 함량이 생양파즙에 비해 약 22배로 고농도로 농축되어 있으며, 60-70% ethanol 농도에서 70℃, 2시간 추출시 가장 높은 수율을 나타내었다. 이때 추출된 플라보노이드의 함량은 DPPH radical 소거능과 상관계수 0.877의 높은 상관관계를 나타내었다. 적양파 분말의 플라보이드는 주로 quercetin 배당체인 Q3,4'G, Q4'G와 QA로 이루어져 있으며, 15:39:47의 비율로 구성되어 있었다. 염산, 젖산, 초산 등 다양한 종류의 산처리에 의해 적양파 분말 속 quercetin 배당체는 QA로 전환될 수 있었으며 저농도 초산용액에서 QA로 전환되는 비율이 높았다. 이는 적양파 분말에 포함된 glucosidase가 저농도 산용액에서 활성화되면서 일어나는 반응으로 사료되었다. 초산 처리초기에는 diglycoside인 Q3,4'G의 de-glycosylation이 급격히 일어났으며, 초산처리 6시간 이후에는 Q4'G의 분해와 함께 QA가 증가하여 24시간 경과 후에 최대 QA의 함량에 도달하였으며, QA의 증가는 DPPH radical 소거능과 유의적인 상관성(r=0.90)을 나타내어 생리활성의 증가를 나타내었다. 본 연구결과, 양파의 주요 플라보노이드인 quercetin 배당체는 저농도 초산 처리로 빠르고 간편하게 QA로 전환이 가능하였으며, 이와 더불어 생리활성의 증가도 도모할 수 있었다. 적양파 분말을 이용하여 저농도 산처리를 통하여 QA로의 전환률을 높이면, 고농도의 quercetin을 함유한 양파 소재의 개발이 가능할 것이며, 이를 통해 기능성 양파 가공품의 개발로 이어질 수 있을 것이다.

• Applied Biological Chemistry
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• 제38권5호
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• pp.408-413
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• 1995

Pickle성분이 linolenic acid의 산화효소인 lipoxygenase와 methemoglobin (nonenzymatic oxidant)에 미치는 효과를 조사하였다. 그외, 피클 성분중 건조 양념내의 lipoxygenase, peroxidase와 catalase 활성도 조사하였다. 시중에 판매중인 일부 pickle brine은 lipoxygenase와 methemoglobin에 의한 linolenic acid의 산화를 억제하였다. Dill oil emulsion, 양파 농축액 (onion concentrate), oil cassia, polysorbate 80, turmeric acid와 같은 피클 성분들은 lipoxygenase와 methemoglobin에 의한 산화를 감소시켰다. Lipoxygenase의 활성은 garlic, mustard seed, red pepper에서 발견되었다. Peroxidase의 활성은 mustard seed에서만 존재하였으며, gall black pepper, allspice와 red pepper에서는 catalase의 활성이 있었다.

• Journal of Nutrition and Health
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• 제34권5호
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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)

• 동의생리병리학회지
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• 제25권4호
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• pp.596-602
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• 2011

The aim of this study is to investigate the effects of onion and acanthopanax senticosus on body weight change, serum total cholesterol, HDL cholesterol, LDL cholesterol, triglyceride, free fatty acid, total lipid, phospholipid level, renal and liver function test, and CBC in obese rats and mice. Obese rats induced by high-fat fed are medicated for 7 weeks. Rats are divided into four groups depending on the medication; normal group (general-fat fed and no-medication), control group (high-fat fed and no medication), sample A group (high-fat fed and onion 100% extracted medication), sample B group (high-fat fed and onion 50% & acanthopanax senticosus 50% extracted medication), sample C group (high-fat fed and red onion 50% & acanthopanax senticosus 50% extracted medication). After medication, obesity related index, renal and liver function test, and CBC are analysed. There are significant statistical differences among control group and all experimental groups for the body weight change. There are significant statistical differences among control groups and all experimental groups for the total cholesterol, HDL cholesterol, LDL cholesterol, triglyceride level, free fatty acid, and phospholipid level. These results suggest that medications of onion and acanthopanax senticosus extracted products are effective for the treatment of obesity. Especially, onion 100% extracted product is more effective than the others.

• 한국유기농업학회지
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• 제20권2호
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• pp.201-209
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• 2012

본 시험은 유기농업 파 및 고추재배를 위하여 호밀과 헤어리베치를 겨울에 윤작하여 잡초 발생량 억제에 미치는 효과를 검토하기 위하여 수행되었다. 파 재배구에서 호밀을 토양에 환원하지 않은 처리구에 비해 호밀을 환원하였을 경우 잡초발생량을 52% 경감시켰다. 고추 재배구에서는 그러한 효과가 뚜렷하게 관찰되지 않았다. 파 재배시 어저귀, 참방동사니, 바랭이와 같은 초종은 호밀뿌리 분비물에 의해 발아가 억제되는 경향이었으나 헤어리베치는 그러한 발생억제 효과가 크지 않았다. 파 재배시 호밀 환원은 잡초발생량을 경감시켰고 잡초의 종 다양성 지수를 증가시켰다.

• 한국식품조리과학회지
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• 제10권1호
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• pp.35-38
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• 1994

김치 부재료 중 마늘, 고추가루, 양파의 멸균 추출액의 농도가 2%와 4%가 되도록 첨가한 배지에서 김치의 주된 젖산균들인 Leu. mesenteroides와 hc. Plantarum의 생육도를 조사하였는데, 마늘과 양파는 Leu. mesenteroi-des와 Lac. Plantarum 두 균의 생육에 저해효과를 나타내었으며, Leu. mesenteroides의 생육 억제효과는 마늘과 양파에서 큰 차이가 없었으나 Lac. Plantarum의 생육억제는 마늘이 더 큰 효과를 보였다. 고추가루는 Lac. plantawm에는 양파와 비슷한 생육익제효과를 나타내었고 Leu. mesenteroides에는 배양이 계속 진행되면서 생육 증진효과를 나타내었다.

• 한국의류학회지
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• 제34권3호
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• pp.393-400
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• 2010

This study examines the mordanting effect and multi functional properties of silk fabrics dyed with onion shell extracts that were mordanted with gallnut. The contents of this study are as follows. First, the optimum dyeing conditions were investigated by measuring the K/S value that depended the on dyeing conditions when silk fabrics were dyed with onion shell extracts. Second, the color, brightness, and chroma differences that appear after mordanting with gallnut were investigated by measuring the K/S and Munsell value. Third, the color fastness and antimicrobial activity were measured. When silk fabrics were dyed with onion shell extracts, the optimum dyeing conditions were a dyeing temperature of $70^{\circ}C$, a dyeing concentration of 160%, and a dyeing of time 30min. After mordanting with gallnut extracts, the K/S value increased remarkably and was larger in pre-mordanting than post-mordanting. The H value displayed yellow-red in all cases of pre and post mordanting. However, the H value was more reddish in the order of non-mordanting

• 한국환경보건학회지
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• 제31권1호
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• pp.79-85
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• 2005

This study was undertaken to investigate the changes of index microorganisms and lactic acid bacteria of traditional Korean fermented vegetables (kimchi) during the ripening and fermentation period. A type of kimchi, baechoo-kimchi, was prepared and stored at $10^{\circ}C$ for 8 days. The numbers of the total aerobic bacteria, psychrotrophilic bacteria, coliform bacteria, and Escherichia coli in the kimchi and also in raw materials of the kimchi (Chinese cabbage, green onion, ginger, garlic, and red pepper) were counted using appropriate media. The highest number of aerobic bacteria was detected from ginger, then red pepper, then garlic, then Chinese cabbage, and lowest number from green onion. The highest number of psychrotrophilic bacteria was detected from red pepper, then Chinese cabbage, then garlic, then ginger, and the lowest number from green onion. Coliforms and E. coli were not detected from all of the raw materials of kimchi. Total aerobic bacteria and lactic acid bacteria of the kimchi showed gradually increasing during ripening and fermentation. The number of psychrotrophilic bacteria showed a similar level in the kimchi. Coliform bacteria were detected at the 3rd, 4th, and 5th day of the kimchi fermentation period, although they were not detected from the raw materials of the kimchi. However, the bacteria were not detected in the kimchi after 6 days. E. coli was not detected in all kimchi samples. The pH value of the kimchi gradually decreased, and acidity increased over fermentation period. This study indicates that there was contamination of coliform bacteria during the process of kimchi preparation, and lactic acid bacteria proliferated in the kimchi during fermentation inhibited the growth of coliforms. More research is needed to evaluate the inhibitory effects of each raw materials of kimchi.

• 한국자원식물학회지
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• 제17권3호
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• pp.219-226
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• 2004

양파의 생력재배를 위한 플러그 육묘시 성묘율 향상에 필요한 정보를 제공하고자 농우대고와 창녕 대고를 공시 품종으로 종자의 선종, priming, GA$_3$, 저온, 건조, 건조 중 광질의 개 별 처리가 발아율에 미치는 영향과 최적 개별처리를 조합한 종자처리가 유묘출현율에 미치는 영향을 추적하고자 본 연구를 실시하였던 결과 양파 종자에 처리를 가하기 전 선종이 발아율을 향상시키는 것으로 조사되었으며, 양파 종자의 발아율에 대한 priming과 GA$_3$처리 효과는 아주 미미하였던 반면, 저온처리 효과는 아주 큰 것으로 나타났다. 이러한 저온처리는 품종간 약간의 차이를 보일지라도 3일간 처리할 경우 발아율이 가장 양호하였다. 처리 종자의 건조방법으로는 건조하지 않는 것보다는 건조하는 것이, 건조할 경우 적색광을 조사하는 것이 발아율이 높았다. 유묘출현율은 선종된 종자를 저온처리를 가하지 않고 건조하는 것보다는 3-5일간 저온처리를 가한 후 적색광을 조사하면서 건조할 경우 높은 것으로 조사되었다.

• Horticulture, Environment, and Biotechnology : HEB
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• 제59권6호
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• pp.919-927
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• 2018

To compare the antioxidant properties and flavonols in various parts; dry skin (DS) and edible portion (EP), of 8 red onions (Allium cepa L, ROs), total content of phenolics (TPC), flavonoids (TFC), and anthocyanins (TAC) and DPPH radical scavenging properties were estimated and the content of six flavonols were quantified by HPLC-PDA analysis. The major component of DS and EP of RO was quercetin and quercetin-4'-glucoside, respectively. Score plots of the PCA and PLS-DA were segregated by flavonols content and antioxidant properties according to the EP and DS of ROs. Loading plot of the PCA showed that the quercetin and sum of flavonol content were highly correlated with antioxidant activity of ROs. Therefore, flavonol content and antioxidant activity can be used as markers for distinct parts of ROs.