Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water

Kyoung Ah Lee; Kee Tae Kim; Seung Yeol Nah; Myong Soo Chung; Sang Woo Cho; Hyun Dong Paik

doi:10.1007/s10068-011-0076-8

Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water

Kyoung Ah Lee, Kee Tae Kim, Seung Yeol Nah, Myong Soo Chung, Sang Woo Cho, Hyun Dong Paik

Department of Food Science & Biotechnology

Research output: Contribution to journal › Comment/debate

37 Scopus citations

Abstract

The objective of this study was to evaluate the antimicrobial and antioxidative effects of the onion peels extract prepared via the subcritical water extraction (SWE) method. First, the number of cells treated with the extract was reduced by 0.7-1.1 log CFU/mL compared with the control. The SWE extract showed 76.08% scavenging activity and it was more effective than butylated hydroxytoluene (BHT) at 61.3 ppm in lipid peroxidation inhibitory effects. In addition, the antioxidative effect of SWE extract measured via the ferric thiocyanate (FTC) method was 2-fold that of BHT. The results of this study suggest that the onion peels extract prepared via the SWE method may have potential alternative antimicrobial and antioxidative effects as functional substances.

Original language	English
Pages (from-to)	543-548
Number of pages	6
Journal	Food Science and Biotechnology
Volume	20
Issue number	2
DOIs	https://doi.org/10.1007/s10068-011-0076-8
State	Published - Apr 2011

Bibliographical note

Funding Information:
Acknowledgments This work was supported by an ARPC grant #109117-03-1-HD120 and Priority Research Centers Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science, and Technology (2009-0093824).

Keywords

Antimicrobial effect
Antioxidative effect
Onion peel
Quercetin
Subcritical water extraction

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title = "Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water",

abstract = "The objective of this study was to evaluate the antimicrobial and antioxidative effects of the onion peels extract prepared via the subcritical water extraction (SWE) method. First, the number of cells treated with the extract was reduced by 0.7-1.1 log CFU/mL compared with the control. The SWE extract showed 76.08% scavenging activity and it was more effective than butylated hydroxytoluene (BHT) at 61.3 ppm in lipid peroxidation inhibitory effects. In addition, the antioxidative effect of SWE extract measured via the ferric thiocyanate (FTC) method was 2-fold that of BHT. The results of this study suggest that the onion peels extract prepared via the SWE method may have potential alternative antimicrobial and antioxidative effects as functional substances.",

keywords = "Antimicrobial effect, Antioxidative effect, Onion peel, Quercetin, Subcritical water extraction",

author = "Lee, {Kyoung Ah} and Kim, {Kee Tae} and Nah, {Seung Yeol} and Chung, {Myong Soo} and Cho, {Sang Woo} and Paik, {Hyun Dong}",

note = "Funding Information: Acknowledgments This work was supported by an ARPC grant #109117-03-1-HD120 and Priority Research Centers Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science, and Technology (2009-0093824).",

year = "2011",

month = apr,

doi = "10.1007/s10068-011-0076-8",

language = "English",

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pages = "543--548",

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T1 - Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water

AU - Lee, Kyoung Ah

AU - Kim, Kee Tae

AU - Nah, Seung Yeol

AU - Chung, Myong Soo

AU - Cho, Sang Woo

AU - Paik, Hyun Dong

N1 - Funding Information: Acknowledgments This work was supported by an ARPC grant #109117-03-1-HD120 and Priority Research Centers Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science, and Technology (2009-0093824).

PY - 2011/4

Y1 - 2011/4

N2 - The objective of this study was to evaluate the antimicrobial and antioxidative effects of the onion peels extract prepared via the subcritical water extraction (SWE) method. First, the number of cells treated with the extract was reduced by 0.7-1.1 log CFU/mL compared with the control. The SWE extract showed 76.08% scavenging activity and it was more effective than butylated hydroxytoluene (BHT) at 61.3 ppm in lipid peroxidation inhibitory effects. In addition, the antioxidative effect of SWE extract measured via the ferric thiocyanate (FTC) method was 2-fold that of BHT. The results of this study suggest that the onion peels extract prepared via the SWE method may have potential alternative antimicrobial and antioxidative effects as functional substances.

AB - The objective of this study was to evaluate the antimicrobial and antioxidative effects of the onion peels extract prepared via the subcritical water extraction (SWE) method. First, the number of cells treated with the extract was reduced by 0.7-1.1 log CFU/mL compared with the control. The SWE extract showed 76.08% scavenging activity and it was more effective than butylated hydroxytoluene (BHT) at 61.3 ppm in lipid peroxidation inhibitory effects. In addition, the antioxidative effect of SWE extract measured via the ferric thiocyanate (FTC) method was 2-fold that of BHT. The results of this study suggest that the onion peels extract prepared via the SWE method may have potential alternative antimicrobial and antioxidative effects as functional substances.

KW - Antimicrobial effect

KW - Antioxidative effect

KW - Onion peel

KW - Quercetin

KW - Subcritical water extraction

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U2 - 10.1007/s10068-011-0076-8

DO - 10.1007/s10068-011-0076-8

M3 - Comment/debate

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SN - 1226-7708

VL - 20

SP - 543

EP - 548

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 2

ER -

Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water

Abstract

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Keywords

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