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KMID : 1134820170460040426
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 4 p.426 ~ p.434
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Antioxidant and Physiological Activities of Water and Ethanol Extracts of Diverse Parts of Welsh Onion
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Han In-Hwa
Kim Ji-Hyun
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Abstract
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Physiological activities, including antioxidant activity, were examined in water and 80% ethanol extracts of leaf, stem, and root parts of Welsh onion. Total phenol and flavonoid contents were highest in both extracts of leaf and lowest in those of stem among parts of Welsh onion. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity was highest in root among 80% ethanol extracts and in leaf among water extracts. 2,2’-Azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activity and reducing power were the highest in both extracts of Welsh onion leaf. Inhibitory activities against lipase in both extracts and α-glucosidase in water extract were also highest in Welsh onion leaf. Alcohol dehydrogenase promoting activity was also highest in extracts of Welsh onion leaf. Both leaf and water extracts of stem only exhibited antimicrobial effects on Gram (－) Pseudomonas aeruginosa. This result implies that leaf is the most optimal part of Welsh onion as functional material, although stem and root parts of Welsh onion also exhibited physiological activity, including antioxidant activity.
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KEYWORD
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Welsh onion, antioxidant activity, lipase inhibiting activity, α-glucosidase, alcohol dehydrogenase
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