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KMID : 1024420090130020092
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Food Engineering Progress
2009 Volume.13 No. 2 p.92 ~ p.98
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Investigation of Functional Ingredients from Onion According to the Extraction Methods, Heat Treatment, and Storage Period
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Park Hoon
Oyunzul Ganbud
Suh Sung-Who
Park Young-Seo
Jang Jae-Kweon
Chung Myong-Soo
Choi Young-Jin
Sim Gun-Sub
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Abstract
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An investigation was carried out to study the effects of extraction, heat treatment, and storage temperature on functional ingredients of onion. Extracts of onion paste and freeze dried onion were prepared by treatments with several solvents including hot water, methanol, and ethanol, and then contents of functional ingredients such as total phenol, flavonoid, quercetin, and thiosulfinate were determined. The highest levels of functional ingredients were observed in samples extracted using water at 100℃ or ethanol. The skin extract contained 60-fold more quercetin than onion paste extract, whereas no thiosulfinate was detected in onion skin extract. Heat treatment of onion extracts at 60, 80, 105, and 121℃ did not effect on the levels of all functional ingredients tested. During four-week storage, the levels of total phenol, flavonoid, and quercetin were not significantly changed regardless of storage temperature. However, the total thiosulfinate was rapidly reduced as the storage temperature increased.
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KEYWORD
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onion, flavonoid, quercetin, extraction, storage
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