Quality characteristics and antioxidant activity of onion vinegar and black onion vinegar

Abstract

In this study, we investigated the physicochemical characteristics and antioxidant activity of fermented vinegar using onion and black onion. When the onion and black onion were fermented in alcohol for 8 days, the alcohol content in both onion vinegar (OV) and black onion vinegar (BV) increased, whereas their sugar content decreased. The alcohol content was higher in OV than that in BV. When the onion and black onion were fermented in acetic acid for 20 days, the pH of both OV and BV decreased, whereas their total acidity increased. After fermentation, the main free sugars of OV and BV were fructose and glucose, and they were higher in BV than in OV. The major organic acids in OV and BV were acetic acid and malic acid, and the content of acetic acid was higher in BV than that in OV. In addition, OV and BV increased 1,1'-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS + ) radical scavenging activities in a dose-dependent manner. Furthermore, DPPH and ABTS + radical scavenging activities were greater in black onion juice than in onion juice. The BV showed a higher DPPH and ABTS + radical scavenging activities than OV. Therefore, BV is the more suitable antioxidant functional vinegar through radical scavenging activity.

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

“…특히 식초를 섭취했을 때 체중 감소, 지질대사 개선, 산화적 스트레스 완화 등 비만 개 선 효능에 관한 연구가 보고됨에 따라, 국내외에서 식품 소재를 이용한 항비만 기능성 식초 개발에 관한 연구가 활발히 이루어 지고 있다 [13][14][15]. 사전 연구를 통해 흑양파를 이용하여 흑양파 식초의 이화학적 분석을 통해 발효 조건을 확립하였을 뿐만 아 니라 양파를 이용하여 제조한 양파식초에 비해 흑양파식초는 in vitro에서 높은 radical 소거능을 나타내어 항산화 활성이 우수함 을 확인하여 기능성 소재로서 가능성을 확인하였다 [16] 고지방식이 섭취는 지방전구세포에서 지방세포로 분화되는 adipogenesis 활성화로 인해 체내 중성지방을 축적시켜 비만이 유도된다 [18]. 이 과정에서 C/EBPs 또는 PPARγ와 같은 adipogenesis 전사 인자가 활성화된다 [18,19].…”