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KMID : 0613820120220091207
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Journal of Life Science
2012 Volume.22 No. 9 p.1207 ~ p.1213
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Potential of Onion Peel Extract as a Functional Ingredient for Functional Foods
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Jeon Seon-Young
Baek Jeong-Hwa
Jeong Eun-Jeong
Cha Yong-Jun
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Abstract
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Onion peels is a natural source of high-value functional ingredients produced in the onion industry without suitable processing. The objective of this study was to evaluate characteristics of onion peel extract (OPE), including its biological activities, obtained from solvent extraction in 3 times pilot scales (Lot A, B, and C). Mineral analysis showed that K was present in the largest amount (13,767.56-15,506.78 ppm), followed by Na and Ca at 8,602.44-9,796.00 ppm and 4,255.78-4,903.33 ppm, respectively. The amounts of total phenol, total flavonoid, and quercetin in the OPE were in the ranges of 598.57~626.73, 211.73~233.64, and 93.78~107.29 mg/g, respectively. The biological activities such as antioxidant and effects of fibrinolysis increased in parallel with the concentration of OPE. The IC_{50} value of DPPH radical scavenging activity was in the range of 517.58~557.32 ppm in the OPE. The IC_{50} value for superoxide dismutase (SOD)-like activity was in the range of 11,900.91~12,690.35 ppm. A clear zone of OPE (20,000 ppm) in fibrinolysis test was three times higher than the plasmin as a reference. In conclusion, OPE could be used as a good source of antioxidants and fibrinolytic activities.
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KEYWORD
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Onion peel extract, quercetin, DPPH radical scavenging activity, SOD-like activity, fibrinolysis
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