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KMID : 1007520070160050828
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Food Science and Biotechnology
2007 Volume.16 No. 5 p.828 ~ p.831
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Changes in the Antioxidant Activity of Onion (Allium cepa) Extracts with Heat Treatment
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Woo Koan-Sik
Hwang In-Guk
Kim Tae-Myoung
Kim Dae-Joong
Hong Jin-Tae
Jeong Heon-Sang
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Abstract
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We evaluated the effects of heat treatment on various properties of onion extracts (Allium cepa). Onion was heated at various temperatures (110-150℃) for various times (1-5 hr), and the total polyphenol, flavonoid, and free sugar contents, and antioxidant activity were investigated. With increased heating temperatures and exposure times, the total contents of polyphenols and flavonoids, as well as antioxidant activity increased. The highest total polyphenol content (189.80 mg/100 g) occurred after heating for 2 hr at 140℃. The highest total flavonoid content (252.51 mg/100 g) occurred after heating for 3 hr at 150℃. The antioxidant activity assessed using the DPPH method was highest, at 2.19 mg/mL (IC50 value), after heating for 2 hr at 150℃. Correlations between antioxidant activity and the total polyphenol, total flavonoid, and fructose contents were highly significant (all p<0.01). The optimal heating time and temperature were 2 hr and 130℃.
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KEYWORD
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onion (Allium cepa), heat treatment, antioxidant activity, flavonoid, polyphenol
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