양파의 추출방법과 추출액의 살균·저장에 따른 기능성성분 분석

박훈¹^,^*, 간버드 오윤졸¹, 서성후¹, 박영서², 장재권³, 정명수⁴, 최영진⁵, 심건섭⁶

Investigation of Functional Ingredients from Onion According to the Extraction Methods, Heat Treatment, and Storage Period

Hoon Park¹^,^*, Ganbud Oyunzul¹, Sung-Who Suh¹, Young-Seo Park², Jae-Kweon Jang³, Myong-Soo Chung⁴, Young Jin Choi⁵, Kun-Sub Shim⁶

¹선문대학교 식품과학과

²경원대학교 식품생물공학과

³청강문화산업대학 식품과학과

⁴이화여자대학교 식품공학과

⁵서울대학교 농생명공학부

⁶(주)그린바이오

¹Department of Food Science, Sunmoon University

²Department of Food Science and Biotechnology, Kyungwon University

³Department of Food Science, Chungkang College of Cultural Industries

⁴Department of Food Science and Engineering, Ewha Womans University

⁵Department of Agricultural Biotechnology, Seoul National University

⁶Greenbio Co., Ltd.

^*Corresponding author: Hoon Park, Department of Food science, Sunmoon University, Kalsan-ri, Tangjeong-myeon, Asan-si, Chungnam 336-708, Korea, Tel: +82-41-530-2262; Fax: +82-41-530-2917, E-mail: hpark@sunmoon.ac.kr

ⓒ Copyright 2009 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Feb 11, 2009; Revised: Mar 13, 2009; Accepted: Mar 19, 2009

Published Online: May 31, 2009

Abatract

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°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°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.

Keywords: onion; flavonoid; quercetin; extraction; storage