Enhancement of antioxidant activity of onion powders by browning during drying process

Dong Jin Lee, Jung Ah Han, Seung Taik Lim

Research output: Contribution to journalArticle

1 Citation (Scopus)

Abstract

Drying process was applied to increase the antioxidant activity of onion powder: freeze-drying or air-drying at 50, 70, and 90°C and onion extracts were obtained from each powder using water or aqueous ethanol (50%) at 25°C and 60°C. In the color analysis, the freeze-dried powders showed higher L and lower a and b values than did the air-dried ones. The browning index of powders air-dried at 90°C was significantly higher than that of freeze-dried powders or those air-dried at temperatures below 90°C. Phenolic content in the extracts was 4.02-23.12 mg gallic acid equivalent/g sample, and was the highest in the extract from the sample air-dried at 90°C, regardless of the extraction condition. The highest antioxidant activity, measured by 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and 1,1-diphenyl-2-picrylhydrazyl methods, was found in the powder air-dried at 90°C, which induced browning. These findings indicate that antioxidant activity depends more on browning during drying than on extraction conditions.

Original languageEnglish
Pages (from-to)15-19
Number of pages5
JournalKorean Journal of Food Science and Technology
Volume48
Issue number1
DOIs
Publication statusPublished - 2016 Feb 1

Fingerprint

Onions
air drying
onions
Powders
powders
Antioxidants
antioxidant activity
drying
Air
extracts
Gallic Acid
Sulfonic Acids
Freeze Drying
sulfonic acid
freeze drying
gallic acid
Ethanol
Color
water
ethanol

Keywords

  • Air-drying
  • Antioxidant activity
  • Browning index
  • Onion powder
  • Phenolic content

ASJC Scopus subject areas

  • Food Science
  • Biotechnology
  • Applied Microbiology and Biotechnology

Cite this

Enhancement of antioxidant activity of onion powders by browning during drying process. / Lee, Dong Jin; Han, Jung Ah; Lim, Seung Taik.

In: Korean Journal of Food Science and Technology, Vol. 48, No. 1, 01.02.2016, p. 15-19.

Research output: Contribution to journalArticle

@article{71e1fd911bf249b8b686a708205ccd1b,
title = "Enhancement of antioxidant activity of onion powders by browning during drying process",
abstract = "Drying process was applied to increase the antioxidant activity of onion powder: freeze-drying or air-drying at 50, 70, and 90°C and onion extracts were obtained from each powder using water or aqueous ethanol (50{\%}) at 25°C and 60°C. In the color analysis, the freeze-dried powders showed higher L∗ and lower a∗ and b∗ values than did the air-dried ones. The browning index of powders air-dried at 90°C was significantly higher than that of freeze-dried powders or those air-dried at temperatures below 90°C. Phenolic content in the extracts was 4.02-23.12 mg gallic acid equivalent/g sample, and was the highest in the extract from the sample air-dried at 90°C, regardless of the extraction condition. The highest antioxidant activity, measured by 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and 1,1-diphenyl-2-picrylhydrazyl methods, was found in the powder air-dried at 90°C, which induced browning. These findings indicate that antioxidant activity depends more on browning during drying than on extraction conditions.",
keywords = "Air-drying, Antioxidant activity, Browning index, Onion powder, Phenolic content",
author = "Lee, {Dong Jin} and Han, {Jung Ah} and Lim, {Seung Taik}",
year = "2016",
month = "2",
day = "1",
doi = "10.9721/KJFST.2016.48.1.15",
language = "English",
volume = "48",
pages = "15--19",
journal = "Korean Journal of Food Science and Technology",
issn = "0367-6293",
publisher = "Tong Kwahak Hoe",
number = "1",

}

TY - JOUR

T1 - Enhancement of antioxidant activity of onion powders by browning during drying process

AU - Lee, Dong Jin

AU - Han, Jung Ah

AU - Lim, Seung Taik

PY - 2016/2/1

Y1 - 2016/2/1

N2 - Drying process was applied to increase the antioxidant activity of onion powder: freeze-drying or air-drying at 50, 70, and 90°C and onion extracts were obtained from each powder using water or aqueous ethanol (50%) at 25°C and 60°C. In the color analysis, the freeze-dried powders showed higher L∗ and lower a∗ and b∗ values than did the air-dried ones. The browning index of powders air-dried at 90°C was significantly higher than that of freeze-dried powders or those air-dried at temperatures below 90°C. Phenolic content in the extracts was 4.02-23.12 mg gallic acid equivalent/g sample, and was the highest in the extract from the sample air-dried at 90°C, regardless of the extraction condition. The highest antioxidant activity, measured by 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and 1,1-diphenyl-2-picrylhydrazyl methods, was found in the powder air-dried at 90°C, which induced browning. These findings indicate that antioxidant activity depends more on browning during drying than on extraction conditions.

AB - Drying process was applied to increase the antioxidant activity of onion powder: freeze-drying or air-drying at 50, 70, and 90°C and onion extracts were obtained from each powder using water or aqueous ethanol (50%) at 25°C and 60°C. In the color analysis, the freeze-dried powders showed higher L∗ and lower a∗ and b∗ values than did the air-dried ones. The browning index of powders air-dried at 90°C was significantly higher than that of freeze-dried powders or those air-dried at temperatures below 90°C. Phenolic content in the extracts was 4.02-23.12 mg gallic acid equivalent/g sample, and was the highest in the extract from the sample air-dried at 90°C, regardless of the extraction condition. The highest antioxidant activity, measured by 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid and 1,1-diphenyl-2-picrylhydrazyl methods, was found in the powder air-dried at 90°C, which induced browning. These findings indicate that antioxidant activity depends more on browning during drying than on extraction conditions.

KW - Air-drying

KW - Antioxidant activity

KW - Browning index

KW - Onion powder

KW - Phenolic content

UR - http://www.scopus.com/inward/record.url?scp=84963717336&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84963717336&partnerID=8YFLogxK

U2 - 10.9721/KJFST.2016.48.1.15

DO - 10.9721/KJFST.2016.48.1.15

M3 - Article

AN - SCOPUS:84963717336

VL - 48

SP - 15

EP - 19

JO - Korean Journal of Food Science and Technology

JF - Korean Journal of Food Science and Technology

SN - 0367-6293

IS - 1

ER -