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

Title
Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water
Authors
Lee K.A.Kim K.-T.Nah S.-Y.Chung M.-S.Cho S.W.Paik H.-D.
Ewha Authors
정명수
SCOPUS Author ID
정명수scopus
Issue Date
2011
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 20, no. 2, pp. 543 - 548
Indexed
SCIE; SCOPUS; KCI WOS scopus
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. © KoSFoST and Springer 2011.
DOI
10.1007/s10068-011-0076-8
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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