Black Onions Manufactured via the Browning Reaction and Antioxidant Effects of Their Water Extracts

Yang, Yaru; Park, Yang-Kyun

doi:10.11002/kjfp.2011.18.3.310

Cited by 16 publications

(2 citation statements)

References 18 publications

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“…흑양파는 양파를 온도와 습도를 조절한 환경에서 숙성시켜 색을 갈색으로 갈변시킴으로써 만들어지는데, 특히 양파 특유의 자극적인 냄새와 맛은 감소되고 단맛은 증가되는 특징을 나타 내어 흑양파의 활용 가능성에 대한 관심이 높다 [7]. 이전 연구 논문에 의하면 흑양파의 휘발성 향기성분 분석, 플라보노이드 배당체 분석 등에 관한 연구가 보고되었으며, in vitro radical 소거능 측정을 통한 항산화 활성 등 생리활성이 보고된 바 있 다 [8][9][10].…”

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Effects of black onion vinegar on high fat diet-induced obese C57BL/6 mice model

Kim

Baek

Choi

et al. 2022

JABC

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Consumption of high fat diet (HFD) induces obesity by accumulating triglycerides and inflammation in the body. In the present study, we investigated the effects of black onion vinegar (BV) on HFD-induced C57BL/6 obese mice model. The HFD-fed obese mice were administered black onion juice (BJ) and BV, respectively, for 6 weeks. The HFD-fed group increased body and organ weights compared with normal control dietinduced group. However, administration of BV significantly reduced body and organ weights compared with HFD-fed group. The BJ-and BV-administered groups improved the serum lipid profiles such as total cholesterol and triglyceride, compared with HFD-fed group. In addition, BV-administered group significantly improved serum high-density lipoprotein cholesterol and lowdensity lipoprotein cholesterol. The BV-administered mice had increased the number and size of adipose cells in the liver and adipose tissues. The administrations of BJ and BV significantly down-regulated adipogenesis transcription factors and proinflammatory proteins in the liver compared with HFD-fed group. In particular, BV-administered group showed stronger attenuation of adipogenesis-related proteins than the BJ-administered group. Therefore, this study demonstrated that administration of BV attenuated HFD-induced obesity, in particular down-regulation of adipogenesis, and it could be developed as a functional vinegar for anti-obesity.

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Effects of black onion vinegar on high fat diet-induced obese C57BL/6 mice model

Kim

Baek

Choi

et al. 2022

JABC

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“…국내 양파의 재배면적은 2014년 23,911 ha로 생산 량은 159만 톤으로 전년보다 각각 19.3%, 22.8% 증가하였 고, 1인당 소비량도 2014년 31.2 kg으로 매년 증가하고 있는 추세이다 (9). 양파는 유황화합물(S-alk(en)yl cystein sulfoxides, thiosulfinates, allyl disulfide 등), flavonoid(quercetin, rutin), glutathione 등 기능성 물질을 많이 가지고 있고, 이들 화합 물은 항산화, 항고혈압, 항동맥경화, 항균작용 등과 같은 효과가 있는 것으로 보고되고 있다 (10)(11)(12)(13). 양파의 독특한 향미 성분은 S-methyl cysteine sulfoxide, S-1-propenyl cysteine sulfoxide, S-propyl cysteine sulfoxide 등의 유황화 합물에 의해 결정되며, 대표적인 향기 성분의 전구체는 S-1-propenyl cysteine sulfoxide로 전체 향기 성분 전구체 중 85%를 차지한다 (14).…”

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Effect of packing type and storage temperature on microbial growth and quality of fresh-cut onions (Allium cepa cv. turbo)

Bae¹,

Choi²,

Lee³

et al. 2016

Korean Journal of Food Preservation

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Inappropriate storage of fresh-cut onions may result in losses of good quality. To understand storage conditions for shelf-life and quality of fresh-cut onions, The effect of packing type and storage temperature on the quality of fresh-cut onions was evaluated. Onions stored at 0℃ for 2 months were peeled off after removing root and shoot parts. Each three peeled onions were packed in a polyethylene film (PE, 50 μm) or in a polyethylene/polypropylene film (PE/PP, 100 μm) with vacuum treatment (70 cmHg) and stored at different temperatures (4, and 10℃) for 21 days. The following analyses were examined to evaluate the quality of fresh-cut onions: microbial population, surface color, titratable acidity and pH, respiration rate, and sensory quality. Fresh-cut onions stored at 4℃ showed less aerobic and coliform bacterial population than those stored at 10℃ during observation periods. Fungal populations of fresh-cut onions packed in PE film stored at 10℃ increased significantly after 13 days. E. coli was not detected in all treatments during whole storage periods. Surface colors of fresh-cut onions were not affected by packing type and storage temperature, however, color difference (ΔE) of fresh-cut onions in PE/PP film stored at 10℃ was significantly higher than those of other treatments. Titratable acidity of fresh-cut onions was not affected by packing type and storage temperature. However, pH of fresh-cut onions packed in PE film stored at 10℃ increased gradually over the whole storage period. Fresh-cut onions packed in PE film showed higher CO2 and less O2 concentrations at 10℃ than those at 4℃. The sensory quality of fresh-cut onions was significantly affected by packing type and storage temperature after 13 days. Particularly, vacuum treatment in PE/PP film showed better sensory quality than that of PE film package at the same storage temperature. It was concluded that vacuum treatment and storage at 4℃ could be effective to prolong the quality of fresh-cut onions up to 21 days.

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Comparison of Antioxidant Activities of Black Onion Extracts

Yang¹,

Park²

2011

Korean Journal of Food Preservation

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The antioxidant activities of the ethanol, methanol, and water extracts of black onion were investigated. The highest extraction yield (28.56%) and total polyphenol content (13.5 mg/g) were found in the water extract. The water extract also showed the highest protective effect on the RAW 264.7 cell anti-inflammatory activity, and the water and ethanol extracts showed the highest reducing power. The water extract showed higher DPPH and ABTS radical scavenging activities (65.98 and 89.69%, respectively) than the other solvent extracts (ethanol, 47.77%; methanol, 66.12%). Hence, black onion can be used as a potent natural antioxidative source.

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Black Onions Manufactured via the Browning Reaction and Antioxidant Effects of Their Water Extracts

Cited by 16 publications

References 18 publications

Effects of black onion vinegar on high fat diet-induced obese C57BL/6 mice model

Effects of black onion vinegar on high fat diet-induced obese C57BL/6 mice model

Effect of packing type and storage temperature on microbial growth and quality of fresh-cut onions (Allium cepa cv. turbo)

Comparison of Antioxidant Activities of Black Onion Extracts

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