Antioxidative Activities of the Ethyl Acetate Fraction from Heated Onion (Allium cepa)
이연리, 황인국, 우관식, 김대중, 홍진태, 정헌상,
소속 상세정보
이연리 ( Lee Youn-Ri )
충북대학교 식품공학과
황인국 ( Hwang In-Guk )
충북대학교 식품공학과
우관식 ( Woo Koan-Sik )
충북대학교 식품공학과
김대중 ( Kim Dae-Joong )
Chungbuk National University College of Veterinary Medicine Laboratory of Cancer Prevention
홍진태 ( Hong Jin-Tae )
Chungbuk National University
정헌상 ( Jeong Heon-Sang )
충북대학교 식품공학과
KMID : 1007520070160061041
Abstract
Heated onion juice was partitioned using the solvents hexane, chloroform, ethyl acetate, and butanol. The ethyl acetate fraction showed the strongest scavenging effect on the ABTS radical. The antioxidant activities of the ethyl acetate fraction from raw and heated onion (120, 130, and 140℃) were evaluated using radical scavenging assays. Radical and nitrite scavenging activities were higher in heated onion than raw onion, and the higher the temperature of heat treatment, the greater the radical and nitrite scavenging activities. Heated onion (140℃, 2 hr) was more effective than raw onion, having higher DPPH radical scavenging (5.7-fold), hydroxyl radical scavenging (6.4-fold), superoxide radical scavenging (2.3-fold), hydrogen peroxide scavenging (11.8-fold), and nitrite scavenging (4.3-fold) activities. Onion increased its physiologically active materials after heating, and in this regard, heated onion can be used as biological material for the manufacture of health foods and supplements.
키워드
heated onion juice;hydroxyl radical;superoxide radical;hydrogen peroxide;nitrite scavenging activity
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