Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Investigation of Functional Ingredients from Onion According to the Extraction Methods, Heat Treatment, and Storage Period

양파의 추출방법과 추출액의 살균·저장에 따른 기능성성분 분석

  • Park, Hoon (Department of Food Science, Sunmoon University) ;
  • Oyunzul, Ganbud (Department of Food Science, Sunmoon University) ;
  • Suh, Sung-Who (Department of Food Science, Sunmoon University) ;
  • Park, Young-Seo (Department of Food Science and Biotechnology, Kyungwon University) ;
  • Jang, Jae-Kweon (Department of Food Science, Chungkang College of Cultural Industries) ;
  • Chung, Myong-Soo (Department of Food Science and Engineering, Ewha Womans University) ;
  • Choi, Young Jin (Department of Agricultural Biotechnology, Seoul National University) ;
  • Shim, Kun-Sub (Greenbio Co., Ltd.)
  • Received : 2009.02.11
  • Accepted : 2009.03.19
  • Published : 2009.05.31
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Abstract

An investigation was carried out to study the effects of extraction, heat treatment, and storage temperature on functional ingredients of onion. Extracts of onion paste and freeze dried onion were prepared by treatments with several solvents including hot water, methanol, and ethanol, and then contents of functional ingredients such as total phenol, flavonoid, quercetin, and thiosulfinate were determined. The highest levels of functional ingredients were observed in samples extracted using water at 100$^{\circ}C$ or ethanol. The skin extract contained 60-fold more quercetin than onion paste extract, whereas no thiosulfinate was detected in onion skin extract. Heat treatment of onion extracts at 60, 80, 105, and 121$^{\circ}C$ did not effect on the levels of all functional ingredients tested. During four-week storage, the levels of total phenol, flavonoid, and quercetin were not significantly changed regardless of storage temperature. However, the total thiosulfinate was rapidly reduced as the storage temperature increased.

추출방법에 따른 기능성 성분을 분석한 결과 양파 착즙액의 경우 100$^{\circ}C$에서 열수 추출한 시료에서 총 phenol, flavonoid, quercetin의 함량이 가장 높게 검출되었으며, 에탄올 추출 시 100$^{\circ}C$에서 추출한 시료와 거의 유사한 농도의 기능성 성분이 검출되었다. 양파 추출액의 quercetin 함량은 총 flavonoid의 80-90%로 quercetin이 flavonoid의 대부분을 구성하는 것으로 확인되었다. 양파분말의 경우 착즙액과 비교하여 추출된 flavonoid와 quercetin 함량이 약간 높았지만, thiosulfinate는 약 40% 낮은 농도를 나타내어 동결건조 과정이 황화합물의 손실을 초래하는 것으로 나타났다. 양파 껍질은 육질에 비하여 60배 이상 높은 quercetin을 함유하고 있는 것으로 나타났으나, thiosulfinate는 껍질에서 검출되지 않았다. 양파 추출액의 살균조건에 따른 기능성 성분을 분석한 결과 60, 80, 105, 121$^{\circ}C$의 열처리는 살균 전과 비교하여 기능성 성분의 함량에 영향을 미치지 않았다. 양파 추출액의 저장동안 총 phenol, flavonoid, quercetin 함량은 저장기간과 온도에 상관없이 안정적으로 유지되었으나, thiosulfinate는 저장 기간이 길어질수록 감소하였고 25$^{\circ}C$에 저장한 경우 4$^{\circ}C$에서 보다 급격히 감소하는 경향을 나타냈다.

Keywords

Acknowledgement

Supported by : 농림부

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