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KMID : 1134820110400030470
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Journal of the Korean Society of Food Science and Nutrition
2011 Volume.40 No. 3 p.470 ~ p.474
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Isolation and Identification of an Antioxidant Substance from Heated Onion (Allium cepa L.)
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Hwang In-Guk
Kim Hyun-Young
Lee Sang-Hoon
Hwang Cho-Rong
Oh Seung-Hee
Woo Koan-Sik
Kim Dae-Joong
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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The objectives of this study were to identify antioxidant substance in heated onion. The isolation of active compound was performed in three steps: silica gel column chromatography, preparative TLC, and preparative HPLC. The structure of the purified compound was determined using spectroscopic methods, i.e., ultraviolet, mass spectrometry, 1H-NMR, 13C-NMR, and DEPT. The antioxidant activities of isolated compound were evaluated and compared with α-tocopherol, ascorbic acid, and butylated hydroxytoluene (BHT) using DPPH and ABTS assay. The isolated compound was identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP). The DPPH radical-scavenging activity (IC50) of the DDMP was in the following order: ascorbic acid (45.3 ㎍/mL)＞α-tocopherol (69.2 ㎍/mL)＞DDMP (241.6 ㎍/mL)＞BHT (268.0 ㎍/mL). In addition, DDMP showed strong ABTS radical-scavenging activity of 569.0 mg AA eq/g.
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KEYWORD
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onion (Allium cepa L.), antioxidant activity, heat treatment, 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4Hpyran-4-one (DDMP)
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