Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Antioxidant Effects on various solvent extracts from Onion Peel and Onion Flesh

양파껍질과 양파육질의 용매추출물에 따른 항산화 효과

  • Jo, Jeong-Sun (Department of Food and nutition Graduate School, Myungji University) ;
  • Bang, Hyeon-A (Department of Food and nutition Graduate School, Myungji University)
  • 조정순 (명지대학교 식품영양학과) ;
  • 방현아 (명지대학교 식품영양학과)
  • Published : 1998.02.14
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Abstract

This study was designed to investigate the role of onion as a natural antioxidant. Onion was distinguished as yellow onion peel and onion flesh. Onion samples were extracted with 5 different kinds of solvents such as water, 70% ethanol, 99.9%ethanol, 99.9% methanol, and 96% butanol in order to select optimal extraction solvents, In this part of study linoleic acid was used s an model system for the purpose of determining the antioxidant activities. The optimal extraction rate of various solvents containing onion samples was determined by measuring extraction yield, electron donating ability(EDA), thiobarbituric acid(TBA), and thiocyanate, which are common methods for measuring activity. As a result 70% ethanol was shown as the most effective solvent.

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