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

Research output: Contribution to journalComment/debate

35 Scopus citations


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 languageEnglish
Pages (from-to)543-548
Number of pages6
JournalFood Science and Biotechnology
Issue number2
StatePublished - 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).


  • Antimicrobial effect
  • Antioxidative effect
  • Onion peel
  • Quercetin
  • Subcritical water extraction


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