→ 한국식품과학회지2021 ; 53(4): 434-445
Major constituents and antioxidant activities of domestic onion (Allium cepa L.) cultivars
국내 육종 양파 품종별 주요성분의 함량 및 항산화활성 비교
Eom-Ji Hwang1, Yu Geon Lee2, Hyoung Jae Lee2, Jeong-Yong Cho2, and Jae-Hak Moon2,*
1National Institute of Crop Science, Bioenergy Crop Research Institute2Department of Food Science and Technology, Chonnam National University
황엄지1 · 이유건2 · 이형재2 · 조정용2 · 문제학2,*
1농촌진흥청 국립식량과학원 바이오에너지작물연구소,2전남대학교 식품공학과
The content of major constituents and antioxidant activities of nine onion cultivars, namely yellow domestic cultivars Meapsihwang, Sinsunhwang, Yeonsinhwang, Yeongbohwang, and Yeongpoonghwang, red domestic cultivar Eumjinara, green domestic cultivar Sweetgreen, yellow-introduced cultivar Sunpower, and red-introduced cultivar Cheonjujeok, were compared. Yeongbohwang and Cheonjujeok had the highest total phenolic and total flavonoid contents among the six yellow and two red cultivars, respectively. The red cultivars displayed the highest DPPH and ABTS+ radical scavenging activities (DRSAs and ARSAs, respectively) and reducing power (RP). Among all cultivars, Cheonjujeok and Eumjinara had the highest DRSA, while both red cultivars had similar ARSAs. Among the yellow cultivars, Sinsunhwang and Yeongbohwang showed excellent DRSAs. The RP of the domestic cultivars was slightly higher than that of the introduced cultivars. Thus, the domestic cultivar Yeongbohwang exhibited excellent characteristics among the yellow cultivars, while the red cultivars Eumjinara and Cheonjujeok were similar.
onion, Allium cepa, different cultivars, flavonoid, antioxidant activity
한국식품과학회지 2021 Aug; 53(4): 434 - 445