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KMID : 1134820000290020349
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Journal of the Korean Society of Food Science and Nutrition
2000 Volume.29 No. 2 p.349 ~ p.355
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Physiological Activity and Antioxidative Effect of Methanol Extract from Onion (Allium cepa L.)
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Kwak Hee-Jin
Kwon Young-Joo
Jeong Pill-Ho
Kwon Joong-Ho
Kim Hyun-Ku
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Abstract
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Onion was extracted by methyl alcohol and some physiological activities and antioxidative effect of the extracts on soybean oil, corn oil, lard and shortening were compared with commercial antioxidants such as α-tocopherol and BHT. The electron donating ability was about 70% at concentration above of 30 mg/mL. Nitrite scavenging effects of all concentrations diminished at higher pH, while in the case of pH 1.2, it showed a nitrite scavenging effect of more than 80% at concentration above of 30 mg/mL. And also, the angiotensin I-converting enzyme inhibitory effect was good above 80%. The soybean oil, corn oil, lard and shortening containing different levels of the onion extract were stored at 60℃ to evaluate the antioxidative activity of onion extracts. Peroxide value, acid value and TBA value of each oil were detected. Onion extract was very effective to retard oxidation of soybean oil, corn oil and lard, and especially, the very high antioxidative effect was observed for lard.
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KEYWORD
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onion extract, antioxidative effect, electron donating ability, nitrite scavenging effect
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