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KMID : 1007520070160061041
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Food Science and Biotechnology
2007 Volume.16 No. 6 p.1041 ~ p.1045
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Antioxidative Activities of the Ethyl Acetate Fraction from Heated Onion (Allium cepa)
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Lee Youn-Ri
Hwang In-Guk
Woo Koan-Sik
Kim Dae-Joong
Hong Jin-Tae
Jeong Heon-Sang
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Abstract
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Heated onion juice was partitioned using the solvents hexane, chloroform, ethyl acetate, and butanol. The ethyl acetate fraction showed the strongest scavenging effect on the ABTS radical. The antioxidant activities of the ethyl acetate fraction from raw and heated onion (120, 130, and 140℃) were evaluated using radical scavenging assays. Radical and nitrite scavenging activities were higher in heated onion than raw onion, and the higher the temperature of heat treatment, the greater the radical and nitrite scavenging activities. Heated onion (140℃, 2 hr) was more effective than raw onion, having higher DPPH radical scavenging (5.7-fold), hydroxyl radical scavenging (6.4-fold), superoxide radical scavenging (2.3-fold), hydrogen peroxide scavenging (11.8-fold), and nitrite scavenging (4.3-fold) activities. Onion increased its physiologically active materials after heating, and in this regard, heated onion can be used as biological material for the manufacture of health foods and supplements.
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KEYWORD
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heated onion juice, hydroxyl radical, superoxide radical, hydrogen peroxide, nitrite scavenging activity
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