KR100895969B1 - Development of concentrated onion extract having antioxidant and anticholesterol activities - Google Patents

Abstract

The present invention relates to an onion extract concentrate and a method for preparing the same, more specifically, to extract the onion extract concentrate having antioxidant and anti-cholesterol activity containing natural flavoring agent and onion-specific unpleasant and to suppress the sweetness strengthened when concentrated It relates to a method for producing onion extract concentrate. Onion extract concentrate of the present invention can significantly reduce blood triglycerides and blood cholesterol to prevent and improve hyperlipidemia and arteriosclerosis, and to enhance diphenyl picrylhydrazyl free radical scavenging activity and peroxide dismutase-like activity. As it has an antioxidant effect and an anticholesterol effect. Therefore, the onion extract concentrate of the present invention can be usefully used as a pharmaceutical composition and health functional food for the prevention or improvement of oxidation-related diseases and cholesterol-related diseases.

Onion concentrate, natural flavor, antioxidant, antihyperlipidemia, anticholesterol

Description

Development of concentrated onion extract having antioxidant and anticholesterol activities and its preparation method

The present invention relates to an onion extract concentrate and a method for preparing the same, and more particularly, to a onion extract concentrate having an antioxidant and anti-cholesterol activity at the same time it contains a natural steering agent improves the organoleptic activity.

Onions are an important spices that are indispensable in the diet and have been used directly in cooking and are one of the most frequently eaten vegetables. Onions contain carbohydrates, phosphorus, calcium, salt, vitamin B1, vitamin C, etc., and are used for stamina strengthening, blood vessel strengthening, anti-allergic activity, and overeating of animal proteins such as meat, eggs, and milk. It is widely known to be effective in detoxifying the poison of meat called 'ammonia fatigue', and is being eaten as a health food.

Onion extracts or highly concentrated extracts have been developed to more easily consume such onions.

However, the conventional onion extract is difficult to easily eat due to the irritating taste and peculiar smell, and after eating, it is reluctant to ingest despite being a health food because the sweetness of the onion remains in the mouth for a long time.

Efforts have been made to solve the problems of flavor and aroma of onion extracts as described above, and Korean Laid-open Patent No. 10-2004-0080505 (onion extract concentrate method) to peel onions so that the enzyme reaction of onions Freezing process to freeze without removing the skin, freezing process to remove enough frozen onion peel and cut to a predetermined size using a cutting machine, heating to put the frozen onions in the autoclave to heat Process, an extraction process of cooling the sufficiently heated onion heating material, compressing and filtration with a conventional presser and a filter to obtain onion extracts, and removing the solids by centrifuging the onion extracts by centrifugal force, and removing the solids. It is an onion which consists of taking the supernatant from the extracted onion extract and carrying out microfiltration Axis is an extract method is disclosed.

However, the existing onion extract concentrates also do not inhibit the onion's peculiar discomfort and do not inhibit the sweetness that is enhanced when the onion juice concentrates, and the functionalities of the onion extract concentrates have not been investigated by studying the exact physiological activity of the onion extract concentrates. .

It is an object of the present invention to provide a sheep leek extract concentrate having antioxidant and anti-cholesterol activity, which contains a natural steering agent.

Still another object of the present invention is to provide a method for preparing an onion extract concentrate having the antioxidant and anti-cholesterol activity and shielding the unpleasantness of onion-specific and inhibiting the sweetness which is enhanced upon concentration.

In order to achieve the above object, the present invention provides an onion extract concentrate having antioxidant and anti-cholesterol activity containing a natural steering agent.

The present invention also provides a method for producing an onion extract concentrate having the antioxidant activity and the anti-cholesterol activity, shielding the unpleasantness of onion-specific and suppressing the sweetness that is enhanced when concentrated.

The present invention also provides a health functional food for the prevention and treatment of hyperlipidemia or arteriosclerosis containing onion extract concentrate prepared by the above method.

Hereinafter, the present invention will be described in detail.

According to the first aspect of the present invention, the present invention provides an onion extract concentrate having antioxidant and anti-cholesterol activity containing a natural steering agent.

The natural flavoring agent is a combination of licorice, Angelica, brown root, cheonggung, lobules and kelp in the same ratio, the most environmentally friendly agricultural products in harmony with the onion can be expected to improve the sensory quality and specific physiological synergistic effect It has sensory properties that can counteract the sweetness of onions.

Onion extract concentrate of this invention is the onion concentrations of sensory evaluation, 10 to 21 Brix (Brix ^o) Preferably, it is a more preferred amount of onion concentrate 15 Brix ^(o Brix).

Natural flavoring agent of the present invention, it is preferable to contain 0.2 to 1.0% by weight relative to the onion weight, with respect to onion weight, it is most preferable to contain 0.5%.

In addition, according to a second aspect of the present invention, the present invention is the step of washing and washing the onions and washing, then adding a natural steering agent to ripening; And filtering the cooked liquid and concentrating the filtered cooked liquid. The method provides a method for preparing an onion extract concentrate, which comprises the onion-induced indigestion and the sweetness of the onion is suppressed.

In the present invention, the onion is screened and rinsed after washing with water sufficiently to remove the foreign matter, and the chopped may be all the usual slicing methods such as using a slice cutter.

In addition, in the present invention, it is preferable to heat and extract the minced onion by using steam for 4-6 hours at a temperature of 91 ~ 99 ℃ with a natural steering agent. More preferably, the cooked food is heat-extracted at 96-99 ° C. for 5-6 hours. In one embodiment of the present invention, the self-cooking by the heat extraction used a double steam pot.

In addition, in the present invention, the filtering of the cooked liquid may further include the step of filtering the filtered residue by using a bed.

In addition, in the present invention, it is preferable that the filtered cooking liquid is concentrated using steam at a temperature of 91 to 99 ° C. The concentration is preferably concentrated so that the concentration of the onion extract concentrate is 10 ~ 21 Brix ( ^o Brix), most preferably the concentration is concentrated so that the concentration is 15 Brix at 96 ~ 99 ℃. In one embodiment of the present invention the concentration was used a double steamer.

The onion extract concentrate of the present invention may be prepared in a liquid state, can be transformed into a powder form through spray drying, etc., can be used in various forms such as pills, granules, acupuncture, tablets, capsules or beverages.

The onion extract concentrate of the present invention can be expected to have various physiological functionalities such as anti-cancer effect, suppression of production of stress protein caused by smoking, prevention of arteriosclerosis, and relaxation of vascular smooth muscle by reducing the blood pressure or arrhythmia as a representative flavonoid material. Quercetin (quercetin) that is present in the manufacturing process by maintaining a stable standard was established. Quercetin showed 15.28 ~ 17.63 mg / 100g content in onion, and it had 9.42 ~ 12.66mg / 100g after ripening and filtration and maintained 17.22 ~ 24.52mg / 100g through concentration. It was.

The general composition of the onion extract concentrate of the present invention according to the Association of official analytical chemists (AOAC) method, moisture is the atmospheric pressure drying method, inquiries are direct ash method, crude fat is soxhlet method, crude protein is semi-micro The kjeldahl method and dietary fiber were analyzed according to Food Code, and water content of 86.0 ~ 86.1%, crude ash 0.7 ~ 0.8%, crude fat 0.6 ~ 1.6%, crude protein 1.2 ~ 1.6%, dietary fiber 0.98 ~ 1.15% per 100g of onion concentrate. .

Saturated fat and trans fat content analysis was carried out at Keimyung University Traditional Microbiological Resources Research Center, Food Hygiene Testing Agency of the Korea Food and Drug Administration. Onion concentrate of the present invention was not detected nutrients saturated fat, trans fat and cholesterol.

Phenolic compound, which is a representative antioxidant, is contained in 10.68 ~ 13.93 mg / mL, and it is kept constant according to the storage period of onion concentrate. In the case of general inorganic elements calcium, iron, potassium, phosphorus, sodium and zinc in three experiments Experimental results show that the composition of this onion concentrate is stable by having similar composition ratio.

The storage stability of the onion extract concentrate according to the present invention was verified at the traditional microbial resource research center of Keimyung University, which is a food hygiene testing agency of the Korea Food and Drug Administration, and stored the onion concentrate of the present invention in all fields including microorganisms and heavy metal content. Stability was confirmed. In addition, no significant degradation was observed during storage for 120 days at 30 ° C.

In addition, according to a third aspect of the present invention, the present invention provides an onion extract concentrate having antioxidant and anti-cholesterol activity, prepared according to the above production method, shielding the unpleasant odor of onion high value and suppressing the sweetness of onion.

In addition, according to a fourth aspect of the present invention, the present invention provides a health functional food for preventing or improving hyperlipidemia or arteriosclerosis containing the onion extract concentrate as an active ingredient.

In addition, according to a fifth aspect of the present invention, the present invention provides a pharmaceutical composition for preventing or improving hyperlipidemia or arteriosclerosis containing onion extract concentrate as an active ingredient.

In one embodiment of the present invention, diphenyl picrylhydrazyl free group scavenging effect (2,2-diphenyl-1-picrylhydrazyl radical scavenging effect) and peroxide dismutase for the functional identification of the onion extract concentrate of the present invention ( Anti-gout experiments were carried out by measuring superoxide dismutase (SOD) activity and anti-gout tests by measuring xanthine oxidase inhibitory activity. The relaxation effect was tested.

Diphenyl picrylhydrazyl is a stable free radical, and when diphenyl picrylhydrazyl free radical scavenging ability is high, it has a high ability to reduce or offset free radicals, thereby suppressing aging effect by scavenging action of free radicals such as free radicals in the body. It was selected as the antioxidant test method. Onion extract concentrate according to the present invention had high scavenging ability of 87-94% until 100 days of storage as a result of diphenyl picrylhydrazyl free radical scavenging, and showed a decrease of activity after 81 days, showing 81-85% activity. .

In vivo, physiological disorders are caused by the strong oxidative power of free radicals. In other words the oxygen O ₂ as an intermediate after the first reaction material is reduction ^{_{-, H 2 O 2, OH}} - are generated, and the generated water is a non-toxic in vivo by in vivo antioxidant enzymes. Among the antioxidant enzymes, superoxide dismutase (SOD) is a catalytic enzyme that converts O ₂ ^- to H ₂ O ₂ and plays an important role as a defense against free radicals. Onion extract of the present invention was confirmed that by maintaining the activity of these peroxygen dismutase 40-49% during the storage period, it can be used as a health functional food through maintaining the antioxidant effect of the storage and distribution period.

As a result of 150 ml onion concentrate intake experiments daily for 4 weeks in healthy female college students, peroxide dismutase was significantly increased after ingestion of the onion extract concentrate of the present invention was confirmed an antioxidant effect.

Gout is a hereditary metabolic disorder caused by repeated inflammation of the joints, which is caused by the accumulation of urate in and around the joints. It is known that ganthine oxidase (xanthine oxidase) produces uric acid from xanthine or hypoxathine, causing pain. As a result of measuring xanthine oxidase inhibitory activity of the onion extract concentrate of the present invention, it was confirmed that it has anti-gout property of about 14 to 16%, and it can function as a health functional food by retaining the efficacy of 9 to 12% even in storage 150 days. Experimentally demonstrated.

0.5% of natural steering I contains a 15-brick's onion extract concentrate, respectively the low concentration group (1.63 mL / rat), jungnong dogun (3.26 mL / rat), high-concentration group ^(o Brix) according to an optimal embodiment of the present invention ( 6.52 mL / rat) and high fat diet for 6 weeks showed that the serum triglyceride and cholesterol levels of the test animals decreased. These results experimentally indicate that taking hypertriacylglycerolemia in the form of a dietary approach without special medical assistance, and the onion extract concentrate according to the present invention alleviates hyperlipidemia. .

In clinical trials of patients aged 18 to 60 with LDL cholesterol levels of 130 mg / dL or more at Yonsei University College of Medicine Severance Hospital, serum total cholesterol and LDL-cholesterol levels were significantly increased after ingestion of onion concentrate according to the present invention. It was confirmed that by reducing the enemy (p <0.01), relieves hyperlipidemia and lowers the arteriosclerosis index, the onion extract concentrate according to the present invention as a pharmaceutical composition and health functional food for the prevention and treatment of blood lipids and arteriosclerosis, improvement It can be used.

Onion extract concentrate having antioxidant and anti-cholesterol activity of the present invention can significantly reduce blood triglycerides and cholesterol and improve blood lipid and arteriosclerosis, and diphenyl picrylhydrazyl free radical scavenging ability (2,2 -diphenyl-1-picrylhydrazyl radical scavenging effect) and peroxide dismutase-like activity to enhance the antioxidant and anti-cholesterol effect.

In addition, the onion extract concentrate of the present invention contains a natural flavoring agent to shield the onion-specific discomfort and inhibit the sweetness strengthened when the onion juice concentrate by pharmacy composition and health for the prevention or improvement of oxidation-related diseases and cholesterol-related diseases It can be usefully used as a functional food.

Hereinafter, preferred examples and experimental examples are presented to help understand the present invention. However, the following Examples and Experimental Examples are provided only to more easily understand the present invention, and the contents of the present invention are not limited by the Examples.

< Example  1> Preparation of Onion Concentrate

1-1. Selection of natural flavoring agents

Natural sterilizers are expected to improve sensory quality and certain physiological synergistic effects by applying them to foods from agricultural products.They are related to the potential physiological effects (antihyperlipidemia and anti-cholesterol) on onion extracts and are unique to onions. The natural flavoring agent was selected to shield the unpleasant value of and inhibit the sweetness that is enhanced when the onion juice is concentrated, the selected materials are shown in Table 1 below.

Selected Natural Sterilizers Raw material name Edible grounds Sensory characteristics Licorice ( Glycyrrhiza . Uralensis ) Can be used as a food ingredient as a sweet ingredient Sweetness is strong, finish is bitter and lasts long Angelica ( Angelica gigas Nakai ) Classified as symbol plants in the classification of raw materials of food industry Unique flavor and strong sweetness Root ( Pueraria lobata Ohwil ) Classified as wild plant in the classification of raw materials of food industry Has a mild sweet and bitter taste Cnidium officinale Makino ) Classified as a plant or animal plant that can use only a minimum amount as an auxiliary ingredient in the classification of food raw materials Has a bitter taste Leaflets ( Perilla frutescens var . acuta kudo ) Strong bitter taste Kelp ( Laminaria japonica Aresch . ) Strong salty taste Cox ( Coix) lacryma - jobi L. var. mayuen Stapf ) Classified as grain in raw material classification of food industry Cloudy appearance in hot water extraction

This data is obtained through the Korea Food and Drug Administration and Food Raw Materials Search (2007) .The sensory characteristics are 100ml after removing the steering agent after heating for 6 hours (93 ± 3 ℃) by adding water (3500g) to the raw material (50g). A concentrated sample was provided and obtained through the sensory description through the sensory panel (3 persons).

In the case of yulmu increase the turbidity of the product is not suitable as a natural flavoring agent added to the onion concentrate of the present invention, licorice, Angelica, brown root, celery, lobule, kelp is suitable as a natural flavoring agent added to the present invention.

1-2. Onion concentrate preparation

Onion was selected from Changnyeong luxury onions with quality criteria above (large) 8.2 ~ 8.4cm in height, 8.7 ~ 8.8cm in diameter and spherical index of 94 ~ 98%. After washing the selected onion 5kg 4 times to remove foreign substances, and then cut, the sliced onion was placed in the wood and treated with 3.15kg of water in a double steamer at 96-99 ℃ for 6 hours. At this time, the selected natural flavoring agent was put together in the wood. Onion cooked liquor was filtered through a 120 mesh filter network. The unfiltered residue was left for 8-10 hours in a placenta (sten) and filtered to separate the filtrate and onion foil. Filtrates were collected and concentrated in a double steamer (96-99 ° C) with 15 Brix ( ^o Brix) onion concentrate.

The prepared onion concentrate can be manufactured in powder.In consideration of the thermal solubility of the sample during spray drying for the manufacture of powder, the excipient develops a powder product using maltodextrin or dextrin (glucose equivalent, 8 ~ 25). It was.

1-3. Investigation of preference according to onion concentration

Onion concentrate were 4 concentrations (12, 15, 18, ²¹ Brix) a preference rank test for color, odor, overall acceptability side considering the taste, viscosity and the like. Onion concentrate used in the experiment was prepared by the production method of the present invention. The sensory test was conducted between 3 and 4 pm at Changwon University's 20-year-old faculty (over 35 years old) .The four test samples were presented at the same time and the favorite (first place) was not preferred (fourth place). In order to rank). Samples were provided with 30 mL of onion concentrate in transparent plastic cups for panelists to observe well. After eating one sample, be sure to go through the mouth with lukewarm water and crackers and evaluate the next sample. The evaluation results are shown in Table 2.

Onion concentrate concentration ( ⁰ Brix) 12 15 18 21 Overall preference ranking method 57 (2) 31 (1) 41 (2) 71 (3)

In Table 2, the numbers in parentheses indicate the rankings, and the panel inspection results refer to the ranking method significance test table (5%), and the sum of the minimum and maximum non-significant rankings corresponding to the number of treatments 4 and 20 is significant 5%. At the level is 39-61. Thus, values between 39 and 61 were not significantly different (n = 20, p <0.05).

As a result of the preference test according to the degree of onion concentration, onion concentrate of 15 ⁰ Brix showed the highest acceptability.

1-4. Optimizing Natural Sterilization Rate

In order to solve the problem caused by the strong onion smell of 15 brix onion concentrate, which was selected as the first priority in the preference ranking test, we tried to offset the odor by adding natural flavor as a supplement. Therefore, 15 brix onion concentrate prepared by adding four natural flavor mixtures (0.25, 0.50, 0.75, 1.00 (%) to onion weight) with six natural flavors in equal proportions were trained panelists. A characteristic strength survey was conducted for all persons. The sensory characteristics used were onion flavor, natural flavor, natural flavor, sweet taste, natural flavor, bitter taste, and were evaluated using a 7-point scale (1: none, 4: medium, 7: strong). The evaluation results are shown in Table 3.

Sensory characteristics  Natural flavoring agent (%) 0.25 0.50 0.75 1.00 incense Onion flavor 4.4 ± 1.15 3.8 ± 0.97 3.2 ± 0.70 2.6 ± 0.76 Natural flavoring 3.1 ± 0.86 3.6 ± 1.08 4.5 ± 1.22 5.6 ± 0.94  flavor sweetness 5.1 ± 1.38 5.1 ± 1.23 5.2 ± 0.89 4.6 ± 1.28 Onion flavor 4.8 ± 1.05 4.4 ± 0.94 3.9 ± 0.86 3.2 ± 1.12 Natural flavor 4.0 ± 1.04 3.9 ± 0.92 4.9 ± 0.66 5.8 ± 1.19 bitter 3.6 ± 1.34 3.4 ± 1.01 3.6 ± 1.22 4.2 ± 1.67

Experimental results showed that as the concentration of the natural flavor mixture increased, the flavor and taste of onion decreased and the smell and taste of the natural flavor increased. The sweet and bitter tastes were not significantly different depending on the concentration of the bitter, but the bitter taste tended to be stronger as the concentration of the natural flavor mixture increased. When the concentration of the natural flavor mixture exceeded 0.50 (%), the flavor and taste of the natural flavor increased significantly as onion flavor and taste decreased. Therefore, the flavor and taste of onions matched well with natural flavoring agents, and the level of natural flavor mixtures of 0.5 (%), which reduced the off-flavor of onions, was found to be suitable for producing onion concentrate.

Therefore, a consumer test was carried out with respect to the control group and 0.25 is not added at all to natural steering the mixture (%), a 15 Brix (Brix ^o) was added to 0.50% onion concentrate. The sensory test was performed on 40 faculty members (over 35 years old) of Changwon National University. The method of sample preparation and evaluation was carried out in the same way as in the case of determining the optimal concentration of onion concentrate.

Natural Sterilizer Concentration (%) 0 0.25 0.50 Overall preference rank sum 88 (2) 84 (2) 68 (1)

The numbers in parentheses in Table 4 represent the rankings, and the results examined by the panel refer to the ranking method significance test table (5%), and the sum of the minimum and maximum non-significant rankings corresponding to the number of treatments 4 and 40 is significant 5%. At the level is 69-91. Thus, values between 69 and 91 were not significantly different (n = 40, p <0.05).

The experimental results showed that 0.50 (%) of natural flavor mixtures were the most preferred in the overall preference ranking in consideration of color, aroma, and taste, and 0.25 (%) of control and natural flavor mixtures were the same ( Second place). As a result, the preference was improved by adding 0.50 (%) of natural flavor mixture to onion concentrate.

< Experimental Example  1> Component Analysis of Onion Concentrate

1-1. Quercetin Content Determination

In order to verify the standardization of raw materials of health functional foods, onion concentrate was prepared three times, and the content of quercetin as an indicator component was measured according to each manufacturing process.

In the method for analyzing quercetin, 40 mL of 60% ethanol and 5 mL of 6M hydrochloric acid were added to 1 g of the sample, followed by cooling under reflux for 2 hours in a 95 ° C water bath. The reflux cooled solution was applied to 50 mL, filtered through a 0.45 um filter, and analyzed by high performance liquid chromatography (Hewlett Packard model 1100 series, USA). Where the column is an HP ZOBAX column (XDB-C18, Hewlett Packard, USA) was used. Acetone nitrile (acetonitrile), 5% acetic acid (acetic acid) was used as the mobile phase solvent, and the flow rate was analyzed at 1 mL / min and the wavelength at 370 nm. The content of quercetin in the sample was determined by comparing the retention time with the standard and the quercetin was quantified by the area of the peak using the calibration curve.

As a result of three experiments, onion, a raw material, showed a content of 15.28 ~ 17.63 mg / 100g. After ripening and filtration, quercetin decreased slightly from 9.42 to 12.66 mg / 100 g and increased to 17.22 to 24.52 mg / 100 g through concentration. Therefore, quercetin has been shown to be suitable for the physiologically active indicator component by maintaining a constant content in accordance with changes in the manufacturing process.

Onion manufacturing process 1 time Episode 2 3rd time Onion slices 16.63 ± 1.10mg / 100g 17.63 ± 1.49mg / 100g 15.28 ± 0.72mg / 100g Ripening and filtration 12.66 ± 0.60mg / 100g 11.10 ± 1.90mg / 100g 9.42 ± 2.10mg / 100g Thickening and packing 18.64 ± 1.23mg / 100g 24.52 ± 1.87mg / 100g 17.22 ± 1.20mg / 100g

1-2. General ingredient measurement

The general composition of onion concentrates is obtained by atmospheric pressure drying method, moisture content by direct ash method, crude ash by soxhlet method, crude protein by semi-micro kjeldahl method, and diet according to the Association of official analytical chemists (AOAC) method. Fibers were analyzed to be 86.0 ~ 86.1%, crude ash 0.7 ~ 0.8%, crude fat 0.6 ~ 1.6%, crude protein 1.2 ~ 1.6%, dietary fiber 0.98 ~ 1.15%.

moisture(%) % Viewed Crude fat (%) Crude Protein (%) Dietary Fiber (%) 1 time 86.0 ± 0.2 0.8 ± 0.1 0.6 ± 0.1 1.6 ± 0.2 1.15 Episode 2 86.1 ± 0.1 0.7 ± 0.0 1.1 ± 0.1 1.5 ± 0.1 1.01 3rd time 86.1 ± 0.1 0.8 ± 0.1 1.6 ± 0.2 1.2 ± 0.4 0.98

1-3. Analysis of Phenolic Compounds

The analysis of representative total phenolic compounds of oxidizing materials was carried out by Liu et al., Which modified the method of singleton etc., and mixed 125 μL of 0.5 mL of distilled water with 0.5 mL of distilled water and then added 125 μL of Folin-Ciocalteu reagent. And left for 6 minutes. 1.25 mL of 7% sodium carbonate was added to the mixture, and the final volume was adjusted to distilled water so that the final volume was 3 mL. The mixture was left at room temperature for 90 minutes and absorbance was measured at 760 nm with an absorbance. At this time, the total polyphenol compound was determined from the standard calibration curve prepared using gallic acid.

Total Phenolic Compound Content of Onion Concentrate According to Storage Period (mg / mL) sample Storage period (days) 0 60 100 150 1 time 12.00 ± 0.02 12.80 ± 0.36 12.45 ± 0.08 11.36 ± 0.28 Episode 2 13.46 ± 0.44 13.93 ± 0.10 13.10 ± 0.30 13.65 ± 0.20 3rd time 11.16 ± 0.02 11.48 ± 0.06 10.68 ± 0.13 11.88 ± 0.17

The content of polyphenol compound in onion concentrate was maintained in the range of 10.68 ~ 13.93 mg / mL depending on the storage period.

1-4. Analysis of Flavonoids

Total flavonoids were analyzed by modifying Liu et al. And Jia et al. That is, 0.25 mL of each sample was diluted with 1.25 mL of distilled water, and then 0.075 mL of 5% sodium nitrile (NaNO ₂ ) solution was added thereto and left for 5 minutes. 10% aluminum chloride (AlCl ₃ 6H ₂ O) in this mixture After 6 minutes, 0.15 mL of 1M sodium hydroxide (NaOH) was added thereto, and the final volume was adjusted to distilled water (0.775 mL) so that the final volume was 3 mL. The absorbance was measured at 510 nm using an absorber. The total flavonoid content was calculated from the standard calibration curve prepared using catechin ((+)-catechin).

Total Flavonoid Content of Onion Concentrate According to Storage Period (mg / 100 mL) sample Storage period (days) 0 60 100 150 1 time 165.73 ± 2.70 167.01 ± 0.21 168.40 ± 0.57 161.73 ± 5.55 Episode 2 162.11 ± 0.00 159.07 ± 1.32 154.31 ± 2.58 148.02 ± 2.64 3rd time 115.83 ± 1.51 130.88 ± 2.38 126.97 ± 5.84 116.21 ± 3.25

The total flavonoid content of onion concentrates according to the storage period was 161.73 ~ 168.40 mg / 100mL and 148.02 ~ 162.11 mg / 100mL, respectively. Onion concentrates ranged from 115.83 ~ 130.88 mg / 100mL, which is somewhat lower. Maintained.

1-5. Saturated and trans fat content analysis

Saturated and trans fats were commissioned by Keimyung University Traditional Microbiological Resources Research Center (Food Hygiene Inspection Agency, Korea Food and Drug Administration) and analyzed according to the Food Code.

That is, after extracting fat from the sample, about 25mg of sample is injected into a test tube, 1.5N of 0.5N methanolic sodium hydroxide (methanolic NaOH) is mixed, and then reacted by heating at 100 ° C. After cooling at 2 ml of boron trifluoride methanol 14% solution was added and the reaction was carried out at 100 ° C. for 30 minutes. The reaction was cooled to 40 ° C., 2 mL of isooctane was added thereto, mixed vigorously, the supernatant was taken, dehydrated using sodium sulfate, and then injected into gas chromatography (GC) for quantitative analysis. . SP-2560 (100 m x 0.25 mm x 0.20 um) was used for the column. Oven conditions were maintained for 5 minutes at 130 ℃ and the temperature was raised to 230 ℃ at a rate of 2 ℃ / min and maintained for 15 minutes. The flow rate was 1.2 mL / min. Identification and quantification of saturated fat and trans fat were quantitatively analyzed with the same material as the peak (peak) in which the retention time of the standard compound and the sample was matched. As a result of the above analysis, saturated fat, trans fat and cholesterol, which are common nutrients, were not detected in onion concentrate.

1-6. Inorganic Element Analysis

Six kinds of general inorganic elements calcium, iron, potassium, phosphorus, sodium and zinc were selected and analyzed. 1 g of the sample was taken and incinerated in an electric crucible (600 ° C., 3 hours). After incubation, 10 mL of a mixture of nitric acid and hydrochloric acid (nitric acid: hydrochloric acid = 1: 3) was added to the sample, followed by heating at 180 ° C. for 20 minutes, and then 5 mL of mixed nitric acid and hydrochloric acid solution (nitric acid: hydrochloric acid = 1: 3) were added at 180 ° C. Reheating reaction was carried out for 20 minutes. The reaction was transferred to a 25 mL flask and analyzed by ICP.

Potassium, the major cation in intracellular fluids, plays an important role in the equilibrium of acids and bases, and in the contraction and relaxation of muscles, with 1517.21 ~ 2018.19 ppm of potassium, 340.12 ~ 395.06 ppm 232.95 ~, respectively. 254.50 ppm, 155.96 ~ 201.50 ppm, there was a slight difference in content between onion concentrate samples, but the composition ratio was similar range (Table 9).

General mineral content of onion concentrate (ppm) Mineral 1 time Episode 2 3rd time calcium 232.95 ± 17.70 254.50 ± 9.23 233.33 ± 22.65 iron 3.54 ± 0.31 3.75 ± 0.24 3.74 ± 0.59 potassium 1580.99 ± 14.14 1517.21 ± 58.65 2018.19 ± 21.98 sign 369.02 ± 3.32 340.12 ± 13.63 395.06 ± 11.29 salt 155.96 ± 1.50 159.15 ± 2.50 201.50 ± 9.55 zinc 1.57 ± 0.03 1.71 ± 0.11 1.44 ± 0.20

1-7. Fragrance component analysis

Volatile Flavor Components of Onion Concentrates were analyzed by modifying Kim's method.

That is, a solid phase micro-extraction device (SPME device) was used, and adsorption fibers were made of polydimethylsiloxane / divinylbenzene (PDMS / DVB) fiber (65um coating thickness). 30 g of sample was placed in a headspace glass vial and sealed with an aluminum crimp seal (20 mm, open center) and polytetrafluoroethylene / sillicone septum (60 mils). The fibers were exposed in a glass jar at 50 ° C. for adsorbing volatile compounds.

Volatile components were analyzed by HP 6890 GC / 5973 mass selective detector (MSD, Hewlett-packdard Co., Palo Alto, CA, USA). DB-WAXETR capillary column (60m × 0.25mm I.d × 0.25um film thickness, J & W Sci, USA) was used for the analytical column. Detailed GC / MSD analysis conditions were followed by Cha et al. The identification of each volatile compound was based on retention index (RI) and standard MS library data (Wiley 275K, Hewlett-Pakard Co., USA), and the content of volatile compounds was converted to relative content using an internal standard. = 1, ng / g).

As a result, as a fragrance component of onion concentrate, sulfur-containing compounds (9 types), aldehydes (6 types), aromatic compounds (2 types), esters (1 type), alcohols (1 type), furan (1 type) ), Ketones (1 type) and other compounds (2 types) were detected in total 23 kinds of compounds.

Among the sulfur compounds, cabbage dimethyl disulfide and meat flavor dimethyl trisulfide occupy most of the contents, in particular dimethyl disulfide and methyl propyl disulfide. It is considered to be an important fragrance ingredient in flavor of onion concentrate as it shows a tendency to increase during storage period. In addition, the content of juicy furfural (furfural) and bitter almond flavor 5-methyl-2-furfural (5-methyl-2-furfural) in the aldehydes was high. Furfural content increased with storage period, but 3-methylbutanal content of chocolate decreased. The aromatic compound 4-allymethoxybenzine (4-ally methoxybenzene) increased with storage period, while the pineapple flavored ethyl acetate and chloroform decreased (Table 10).

Changes in Volatile Flavor Compounds of Onion Concentrate According to Storage Period (ng / g) Compounds  RI Storage period (days) 0 60 100 150 Sulfur - contining compounds  (9) 575.59 610.24 627.63 700.8 Dimethyl disulfide 1081 191.80 216.88 213.68 263.84 3-Methyl thiophene * 1128 3.83 5.93 7.52 5.70 Methyl propyl disulfide 1227 19.21 37.75 56.32 55.53 2,4-Dimethyl thiophene 1256 21.38 20.29 20.07 18.89 1.3-Dithine * 1291 28.97 12.98 16.27 10.77 Dipropyl disulfide 1379 10.58 13.24 12.31 11.61 Dimethyl trisulfide 1391 288.56 282.35 264.40 294.42 Methyl thiofurote * 1553 11.26 20.82 37.06 40.03 Dipropyl trisulfide 1673 51.00 49.33 54.71 Aldehydes  (6) 123.95 122.77 135.30 145.47 2-Methylbutanal 934 6.35 9.04 9.90 7.80 3-Methylbutanal 940 11.15 10.25 9.97 8.25 Furfural 1480 59.59 58.36 67.77 86.18 Benzaldehyde 1539 11.77 12.54 11.19 12.09 5-Methyl-2-furfural 1585 23.79 22.57 25.44 22.73 Phenylacetaldehyde 1660 11.31 10.01 11.03 8.42 Aromatic compounds  (2) 26.21 30.59 27.07 22.91 Naphthalene 1760 19.61 20.39 17.21 11.97 4-Allyl methoxybenzene 1673 6.60 10.20 9.87 10.94 Ester  (One) 18.39 18.58 17.97 10.90 Ethyl acetate 920 18.39 18.58 17.97 10.90 Alcohol  (One) 24.61 24.64 24.02 20.27 Furfurylalcohol 1663 24.61 24.64 24.02 20.27 Furan  (One) 11.53 12.57 10.94 10.11 2-Acetylfuran 1519 11.53 12.57 10.94 10.11 Ketone  (One) 12.29 10.85 13.23 10.78 1- (2-Furanyl) -1-propnone * 1584 12.29 10.85 13.23 10.78 Miscellaneous compounds  (2) 62.61 32.98 31.49 2.75 Chlororoform 1025 59.06 29.00 28.12 - Dodecne 1182 3.55 3.98 3.37 2.75

Sulfur-containing compounds known to have antioxidant effects are generally thiophene derivatives (2,4-dimethyl thiophene and 2.5-dimethyl thiophene), and 3-methyl-thiophene (3-Methyl thiophene) identified in this experiment. 2,4-dimethylthiophene (2,4-dimethyl thiophene) tended to be maintained during the storage period. Therefore, it is expected that the antioxidant power that can be expected from volatile sulfur compounds will remain stable over the storage period of the product.

 < Experimental Example  2> Storage stability test according to storage period

2-1. Residual Pesticide Analysis for Verification of Raw Material of Onion Concentrate

Residual Pesticides (DDT), Dieldrin, Aldrin, Endrin, Metaaxyl, Azoxystrobin, BHC of Onion Concentrates were analyzed. .

The analysis was performed at Keimyung University's Traditional Microbial Resources Research Center (Food Hygiene Inspection Agency, Korea Food and Drug Administration). That is, 50 g of the homogenized sample was mixed with 100 ml of acetonitrile and filtered under reduced pressure. The filtrate is concentrated under reduced pressure by mixing 15 g of sodium chloride, separating the acetonitrile layer. The concentrate was dissolved in 2 mL of 20% acetone-containing hexane and loaded into a prepared sep-pak cartridge, and 2 mL of the concentrated eluate was received in a test tube. At this time, the solution was washed with 2.5 mL of 20% acetone / hexane to concentrate the liquid spilled into the test tube. The concentrate was dissolved in 2 mL of 20% acetone / hexane and analyzed by gas chromatography / electron capture detection. The column used for this analysis is ZB-1 (60 m × 0.25 mm × 0.32um). The oven temperature was maintained at 120 ° C. for 2 minutes, raised to 200 ° C. at 10 ° C./minute, and maintained for 2 minutes, and then maintained at 250 ° C. at 5 ° C./min for 2 minutes. Again, the analysis was carried out by raising the temperature to 290 ° C. at 10 ° C./min for 2 minutes.

As a result, 7 types of DDD, Dieldrin, Aldrin, Endrin, Metaaxyl, Azoxystrobin and BHC were not detected in onion concentrate. Did.

 2-2. Determination of Heavy Metals in Onion Concentrate

Heavy metal content was measured to verify the incorporation of hazardous materials in raw materials and processing. The analysis was performed at Keimyung University's Traditional Microbiological Resources Research Center (Food Hygiene Testing Institution, Korea Food and Drug Administration) and four heavy metals were measured in onion concentrate. The analytical method takes a sample, carbonizes it, and heats it at a temperature of 550-600 ° C. for several hours to incubate until white to gray ash is obtained. After cooling the ash, carefully wet it with water, add 10 mL of hydrochloric acid, and evaporate to dryness in a water bath. 10 mL of hydrochloric acid solution is added to the dried material, and the resultant is heated in water and filtered through a 100 mL volumetric flask. Insoluble materials are transferred to painting containers, dried, and then repainted. The ash was soaked with water, 2 mL of hydrochloric acid solution was added, diluted with 5 mL of water, and then heated in a water bath. The filtered solution was filled in a 100 mL volumetric flask and water was added to analyze the test solution.

Table 13 shows the measurement results of four heavy metals of cadmium, lead, mercury, and arsenic in onion concentrates. Analysis shows that excessive intake leads to proteinuria, gastrointestinal disorders, and lead-induced anemia, colic, cerebral injuries due to deficiency of cadmium, hemoglobin deficiency, which causes itia-itai disease and disorders. Arsenic, which represents arsenic-thyroid antagonism, was not detected in onion concentrates, but mercury was measured in the range of 0.003 to 0.009 mg / kg. In Korea, mercury standards for agricultural products are not established, but the scope of this experiment is similar to the report of 0.001 ppm of mercury found in carrots, tomatoes, and onions. Therefore, the mercury content of onion concentrates is safe in nature. It is thought to be detected by the content of.

2-3. Microbiological Stability Evaluation of Onion Concentrate

Microbiological stability was measured after storing the onion concentrate prepared in order to verify the stability of the onion concentrate during the shelf life in 30 ℃ storage.

The general viable count was prepared by a decimal dilution method in which 1 mL of the sample was aseptically taken and diluted in 9 mL of 0.85% physiological saline, and then the sample was poured into 1 mL standard agar medium to measure the viable cell count.

According to the storage period, the general bacterial count of onion concentrate was measured as less than 10 CFU / mL during storage for 150 days, showing microbiological stability.

In order to check the presence of E. coli group, the experiment was conducted according to the lactose medium method, a qualitative test. That is, the samples were placed in a fermentation tube to which lactose medium was added, and cultured at 35 ° C. for 48 hours to determine whether they occurred.

According to the storage period, E. coli group was not detected in onion concentrate, which showed hygienic stability.

2-4. Measurement of quality change during storage period of onion concentrate

During the storage period, quality changes were measured by measuring pH and chromaticity and identifying differences.

The pH was measured by centrifuging the sample (4 ° C., 16,000 × g, 20 min) and then using the pH meter (Mettler Delta 320, Mettler-Toledo Ltd., England). Chromaticity measurement was expressed as L (brightness), a (redness), b (yellowness), and Δ E (color difference) using a color difference meter (CM-3500d, Minolta, Tokyo, Japan). Repeated measurements were made as average values. The L, a and b values of the standard white plate used at this time were 96.97, -0.07 and -0.18, respectively.

The differential discrimination test was performed to collect the samples by the storage days to investigate the off-flavor occurrence time of the onion-derived onion concentrate containing the natural flavor during the storage period of 30 ℃. On each test, control samples were prepared from onion concentrate samples frozen (-80 ° C) immediately after preparation, and the off-flavor difference between the storage samples and the control samples was evaluated on a 7-point scale (0; no difference, 1; very small difference, 2; slightly Difference; 3; moderate difference; 4; significant difference; 5; great difference; 6; very large difference). Nineteen trained students from Changwon National University were selected as sensory test panels.

The pH change during storage of onion concentrate of the present invention at 30 ° C. for 120 days was almost unchanged in the range of 4.40 ± 0.0 ~ 4.46 ± 0.0. During the storage period of the prototype, the change of chromaticity was slightly changed as L, a and b values gradually increased and decreased with the storage period, but there was no significant change in the ΔE value. There seems to be little change of color until the day.

In order to investigate the off-flavor occurrence time of natural concentrate-containing onion concentrate during the storage period of 30 ℃, the results of the difference identification test on color, flavor, taste and viscosity are shown in Table 11.

Identification of sensory differences according to storage period Storage period (days) Sensory properties color incense flavor Viscosity One 0.00 ± 0.00 0.89 ± 1.15 0.79 ± 0.71 0.21 ± 0.42 60 1.00 ± 1.05 1.16 ± 1.07 2.05 ± 0.91 0.95 ± 0.81 120 1.53 ± 1.30 1.68 ± 0.94 2.53 ± 1.07 1.53 ± 1.26

The degree of difference in color, aroma, taste, and viscosity from day 0 samples was slightly increased and decreased between 0.0 ~ 1.53, 0.89 ~ 1.68, 0.79 ~ 2.53, 0.21 ~ 1.53 depending on the storage period. Showed. Overall, color, aroma, taste, and viscosity during storage were less than 3 points and no degradation was observed.

As a result, the onion concentrate according to the present invention was maintained in quality without any change in pH, chromaticity, color, aroma, taste, viscosity during storage for 120 days at 30 ℃.

< Experimental Example  3> Functional measurement of onion concentrate

3-1. Of onion concentrate Diphenyl Picrylhydrazil  Free period Scavenging power  Measure

As antioxidant activity of onion concentrate, diphenyl picrylhydrazyl free group scavenging activity (2,2-diphenyl-1-picrylhydrazyl radical scavenging effect) was measured.

Diphenyl picrylhydrazyl free group scavenging activity was measured by the Blios method. That is, after adding 0.8 mL of 0.2 mM diphenyl picrylhydrazyl (DPPH) and 2.9 mL of ethanol to 0.2 mL of the sample, the mixture was uniformly mixed and allowed to stand at room temperature for 10 minutes, and then absorbance was measured at 525 nm.

Changes in DPPH Radical Scavenging Capacity of Onion Concentrate According to Storage Period (%) sample Storage period (days) 0 60 100 150 1 time 94.40 ± 0.44 90.89 ± 0.97 89.27 ± 1.31 85.47 ± 0.33 Episode 2 93.92 ± 0.43 91.49 ± 0.61 90.23 ± 2.03 82.39 ± 1.75 3rd time 89.38 ± 0.51 87.26 ± 1.00 92.98 ± 0.14 81.32 ± 1.05

Onion concentrate had high scavenging ability of 87 ~ 94% until storage 100 days and decreased activity slightly after 150 days, showing 81 ~ 85% activity.

3-2. Of onion concentrate Peroxide dismutase  Active measurement

In vivo, physiological disorders are caused by the strong oxidative power of free radicals. In other words the oxygen O ₂ as an intermediate after the first reaction material is reduction ^{_{-, H 2 O 2, OH}} - are generated, and the generated water is a non-toxic in vivo by in vivo antioxidant enzymes. Among the antioxidant enzymes, superoxide dismutase (SOD) is a catalytic enzyme that converts O ₂ ^- to H ₂ O ₂ and plays an important role as a defense against free radicals.

The peroxide dismutase activity was measured by measuring the peroxide dismutase-like activity modified by Marklund et al. That is, 3 mL of tris-HCl buffer (pH 8.5) and 0.2 mL of 7.2 mM pyrogallol were added to 0.2 mL of the sample solution, followed by reaction at 25 ° C. for 10 minutes, and then 1N hydrochloric acid was added to stop the reaction. After absorbance at 420nm was measured. In the sample affecting the pigment, only the buffer solution was used instead of the pyrroga roll and the absorbance was measured.

Determination of Peroxide Dismutase-like Activity of Onion Concentrates by Storage Period (%) sample Storage period (days) 0 60 100 150 1 time 45.87 ± 1.27 48.98 ± 0.00 44.22 ± 2.36 48.98 ± 1.33 Episode 2 46.26 ± 0.29 47.28 ± 0.29 46.38 ± 0.65 45.76 ± 0.00 3rd time 40.78 ± 0.00 41.34 ± 0.00 41.44 ± 0.31 40.36 ± 0.62

Onion concentrate maintained 40-49% peroxide dismutase-like activity during storage.

As a result of ingesting 100 ml of the onion concentrate of the present invention daily for four weeks in 14 healthy female college students, the peroxide dismutase activity was significantly increased in the onion concentrate intake group at 1280.89 ± 39.29 after ingestion at 1148.60 ± 50.55 before ingestion. Increasingly, the results were positive.

3-3. Xanthine in onion concentrate Oxidase  Inhibitory Activity Measurement

Gout is a hereditary metabolic disorder caused by repeated inflammation of the joints, which is caused by the accumulation of urate in and around the joints. Xanthine oxidase is an enzyme that causes gout and is known to cause pain by producing uric acid from xanthine or hypoxathine.

In this experiment, xanthine oxidase inhibitory activity was measured. Experimental method was carried out by modifying the method of Stripe and Della Corte. That is, 1 mL of 2 mM xanthine, 0.1 mL of 40mU / mL xanthine oxidase, and 0.5 mL of sample were added to 0.5 mL of 0.1 M calcium phosphate buffer adjusted to pH 7.5, followed by 3 minutes at 37 ° C. After the reaction, the reaction was stopped with 1N hydrochloric acid, and the absorbance was measured at 292 nm.

Determination of Xanthine Oxidase Inhibitory Activity of Onion Concentrates by Storage Period (%) sample Storage period (days) 0 60 100 150 1 time 13.92 ± 0.98 10.23 ± 0.20 9.84 ± 0.34 9.32 ± 0.74 Episode 2 15.60 ± 0.45 16.13 ± 0.20 14.29 ± 1.38 12.39 ± 0.20 3rd time 16.26 ± 0.11 15.93 ± 0.39 12.69 ± 0.34 10.69 ± 0.11

The onion concentrate of this experiment had anti-gout efficacy at 14 ~ 16%, and gradually decreased according to storage days, showing 9 ~ 12% efficacy at 150 days of storage.

3-4. Antimicrobial Activity of Onion Concentrate

Antimicrobial activity was measured by liquid media dilution, which measures the minimum inhibitory concentration (MIC). That is, 1 mL of medium was added to a test tube, and 1 mL of sample was added thereto. After mixing the test tube mixed with the medium and the sample well, take 1 mL of the mixed solution and repeat in a test tube containing 1 mL Muller-Hinton broth (or nutrient medium) medium. The test tube prepared in this way was inoculated with 0.1 mL of the cell culture solution having a concentration of 10 ⁶ to 10 ⁷ CFU / mL and cultured (35 ° C., 18 hours). After cultivation, the absorbance was measured at 660 nm, and the concentration at which bacterial growth was completely inhibited was determined as the minimum inhibitory concentration value.

Onion concentrate of this experiment is Gram-positive bacteria Bacillus cereus (Bacillus cereus ) , Staphylococcus aureus ) , Listeria monocytogen ( Listeria monocytogenes ) , Gram-negative bacteria Escherichia coli coil), Salo Nella typhimurium (Salmonella typhimurium ) , Enterobacter aerogen aerogenes ) And Aspergillus fungus spread reujil Russ Pradesh bus (Aspergillus flavus ) , Aspergillus niger ), no antimicrobial activity was detected.

3-5. Of onion concentrate Antimutagenicity   Measure

The anti-mutation test method (Ames Test) is a multi-mutagen by culturing artificially induced mutants (individuals requiring histidine) using a mutation of Salmonella typhimurium in a histidine-free medium. When cultured with the considered chemicals, the resulting colonies were compared with the naturally occurring return colonies to determine whether they were mutated. Onion concentrates of this experiment did not show antimutagenic effects.

< Experimental Example  4> Alleviate the hyperlipidemia of onion concentrate

4-1. High functional onion concentrate sample preparation and Animal diet  Ready

The onion concentrate used in the experiment was supplied to the experimental animals while freezing and storing the concentrate as a concentrate prepared according to the production method of the present invention.

The diet used in the animal experiment was a powdered AIN-93G diet [Central Laboratory Animal Co., Ltd.], a standard diet recommended by the American Institute of Nutrition (AIN). The mineral content of this AIN-93G diet was adjusted to egg white (see Table 15). In addition, lard (100 g / kg diet) and cholesterol (7 g / kg diet) were added to the AIN-93 diet and mixed to prepare a high fat diet. The final dietary table is shown in Table 15.

Diet Ingredient Amount (g / kg) Control diet Experimental diet Egg white 200.0 200.0 Cornstarch 528.5 528.5 Dexrose 100.0 100.0 Cellulose 50.0 50.0 Soybean oil ² 70.0 70.0 Mineral mix 35.0 35.0 Vitamin mix 10.0 10.0 Biotin (1 mg / g biotin sucrose mix) 4.0 4.0 Choline bitartrate 2.5 2.5 Lard 100.0 100.0 Cholesterol 7.0 7.0 Cholic acid 3.5 3.5 onion extract - Calculated amount

The basic diet and composition were supplied from Dyets, Bethlehem, PA as recommended by AIN, and the composition contained 0.02% tert-butylhydroquinone.

4-2. High functional onion concentrate administration

Experimental animal administration of high functional onion concentrate was carried out through the water that the experimental animals consume daily. In a safer and more natural way, the animals were spontaneously administered via a water bottle daily. The method first measured the water intake of a week for the experimental animals, and then calculated the daily intake amount (mL / day). And this water was used as a medium to supply a high functional onion concentrate diluted. The onion concentrate dose was calculated from the human-animal body surface area (BSA, m ² ) ratio. That is, given that the average BSA for adults (based on 70 kg weight and 173 cm in height) is about 1.844 m ² , and the 300 grams BSA is about 0.040 m ² , the calculated BSA ratios for humans and rats are about '46. 'Became. Since the human body currently provides 1 bag (150 mL) of high functional onion concentrate daily, the 46-fold ratio '3.26 mL' becomes 'animal equivalent', so the high functional onion concentrate is derived from high fat diet. Studies on the cholesterol and triglyceride content of blood and tissues in hyperlipidemic animals include the equivalent of 1/2 bag (75 mL) of human (1.63 mL / rat) and the equivalent of 1 bag (150 mL) of human (3.26 mL / rat, and 2 bags (300 mL) of the amount (6.52 mL / rat) were fed daily to the low, medium, and high dose animals, respectively. . The average water intake of the average daily experimental animal calculated over a week was measured to be about 25 mL, so that the onion concentrate was diluted and supplied freshly every 25 mL of water the experimental animal consumed daily.

4-3. Animal breeding

The animals used in the experiment were male Sprague-Dawley rats (Harlan Sprague Dawley, Inc, Central Experimental Animals), and the Animal Feeding Dept. of Food and Nutrition, Changwon National University, were raised in a dark cycle. The diet was divided into 5 groups of 8 eggs by the weight of egg mass according to the day before feeding. Animal group that is not supplied with onion concentrate at all and is fed only high fat diet is control group (C, control), except onion ingredient and supplies only other ingredients (other additives and flavors except onion) with high fat diet The receiving group was placed in placebo and divided into low, medium, and high doses for 6 weeks, depending on the amount of onion concentrate supplied with the high fat diet. Was supplied during.

4-4. Weight gain measurement and serum sampling

In order to measure the weight change of the animals, the weight of each animal was measured every week over 6 weeks at a fixed time. The effect of high functional onion concentrate on the weight gain of experimental animals for 6 weeks was significantly influenced by high functional onion concentrate administration for 6 weeks in each week in comparison with the control group and the experimental groups as shown in Table 1-6 below. No difference occurred. Increasing the dose of onion concentrate did not affect the weight change.

Body Weight Changes of Rats During 6 Weeks with High Functional Onion Concentrate week C P L M H g / rt 0 324.4 ± 14.7 324.7 ± 14.1 324.5 ± 14.0 323.6 ± 14.1 325.1 ± 14.2 One 354.6 ± 18.0 350.7 ± 15.6 343.2 ± 15.1 333.5 ± 14.9 323.9 ± 21.3 2 389.2 ± 23.0 386.8 ± 23.4 365.6 ± 15.2 365.0 ± 12.5 358.0 ± 23.8 3 414.6 ± 28.1 411.0 ± 26.2 388.0 ± 19.3 393.6 ± 15.4 393.6 ± 26.7 4 435.8 ± 31.9 424.7 ± 32.8 407.6 ± 29.3 416.1 ± 17.2 414.4 ± 31.4 5 456.3 ± 33.3 446.9 ± 32.9 432.2 ± 38.0 439.2 ± 19.5 438.6 ± 32.8 6 468.0 ± 36.9 461.5 ± 36.1 450.4 ± 37.4 454.3 ± 21.5 451.7 ± 32.8

Data values are expressed as mean and standard deviation (n = 8). C is control, P is placebo, L is low-dose (15brix 75ml / day), M is medium-dose, 15brix 150ml / day, H is high dose 15brix 300ml / day).

4-5. Blood analysis

Using retro orbital sinus bleeding to measure changes in various fats in the blood, just before feeding the experimental diet (week 0), at week 3, and finally at week 6 at the expense of the animal. Blood was collected at the time point. After the blood was collected, the blood sample was separated using a centrifuge (2,000 x g for 10 min). The separated serum was immediately analyzed for HDL-cholesterol, and the rest of the serum was stored at -70 ° C until analysis of other components. The blood was fasted for about 16 hours except for water.

HDL-cholesterol and total cholesterol levels of serum were measured by enzyme colorimetric method (Asan Pharmaceuticals). In the case of total cholesterol, absorbance (550 nm) was measured by adding 3 mL of the reaction reagents prepared in 0.10 mL of the serum sample, and the absorbance was measured under the same conditions as the sample using the cholesterol standard solution, and the concentration was calculated. Serum HDL-cholesterol was measured by first separating and precipitating the HDL fraction and then using the enzyme colorimetric method (Asan Pharmaceutical Co., Ltd.) described above. Serum triglycerides concentration was calculated by measuring the absorbance at 500 nm after color development using kit (Asan Pharmaceuticals) using enzyme colorimetric method.

Changes in Blood Fat Concentrations during 6 Weeks with High Functional Onion Concentrate (mg / dL)   Lipids C P L M H   TG 136.2 ± 33.5 119.3 ± 35.1 52.0 ± 14.3 72.4 ± 12.4 73.8 ± 25.0   Total C 170.1 ± 19.1 151.3 ± 25.4 109.4 ± 20.4 113.7 ± 18.3 123.7 ± 21.3   HDL-C 29.5 ± 9.8 26.8 ± 4.5 22.3 ± 6.9 23.1 ± 5.4 34.7 ± 8.9   non-HDL-C 140.6 ± 17.2 124.5 ± 23.0 87.1 ± 18.8 90.6 ± 18.6 89.0 ± 25.3

TG stands for triglycerides and C stands for cholesterol. The data value is Expressed as mean and standard deviation (n = 8). C is control, P is placebo, L is low-dose (15brix 75ml / day), M is medium-dose, 15brix 150ml / day, H is high dose 15brix 300ml / day).

Blood triglyceride levels at week 6 were 136.2 ± 33.5 mg / dL, 119.3 ± 35.1 mg / dL, 52.0 ± 14.3 mg / dL, and 72.4 ± 12.4 mg in the control, placebo, low, medium and high animal groups, respectively. / dL, and 73.8 ± 25.0 mg / dL.

These results showed that the concentration of triglyceride was significantly increased by the high fat diet compared to the control group, but the increased concentration was significantly decreased by the onion concentrate administration as in the high functional onion concentrate feeding group. However, there was no significant difference between low, medium and high animal groups. As shown in FIG. 4, there was no significant difference between the groups at the 3rd week, but from the 6th week, there was a significant effect by the onion concentrate supplement.

Total cholesterol levels in serum at week 6 were 170.1 ± 19.1 mg / dL, 151.3 ± 25.4 mg / dL, 109.4 ± 20.4 mg / dL, in control, placebo, low, medium and high animal groups, respectively. 113.7 ± 18.3 mg / dL, and 123.7 ± 21.3 mg / dL. Similar to the change in the concentration of triglycerides in blood, there was no significant difference between the groups at 3 weeks, but in the animals fed onion concentrate at 6 weeks, there was a significant difference in blood compared to those not. There was a total cholesterol reduction effect (Fig. 5).

 As shown in Table 1-7, the HDL-cholesterol concentration was 29.5 ± 9.8 mg / dL in the control group, 26.8 ± 4.5 mg / dL in the placebo group, and 22.3 ± 6.9 mg / dL in the low-concentration onion concentrate group compared to the comparison group. In case of high concentration, there was no significant difference. Non-HDL (fasting blood, non-HDL-cholesterol is mostly LDL) cholesterol levels were 140.6 ± 17.2 mg / dL in the control group, 124.5 ± 23.0 mg / dL in the palcebo group, low concentrations in the high-functional onion administration group, At medium and high concentrations, 87.1 ± 18.8 mg / dL, 90.6 ± 18.6 mg / dL, and 89.0 ± 25.3 mg / dL, respectively, showed significant differences between the two groups.

In other words, when the high-functional onion concentrate was supplied with a high fat diet for 6 weeks, triacylglycerol in blood was significantly reduced, which means that the onion concentrate according to the present invention prevents hypertriacylglycerolemia and It can be used as a pharmaceutical composition or health functional food for treatment, improvement.

When the high functional onion concentrate was supplied to the experimental animals for 6 weeks under the same conditions, it was confirmed that the cholesterol concentration of blood was significantly decreased by the onion concentrate in the animals induced with hypercholesterolemia. It has been shown to have the effect of alleviating hyperlipidemia, and it is expected that the alleviation effect will be even more pronounced if the high-performance onion concentrate is taken for a longer period of time.

4-6. Clinical trial

The effect of onion juice on blood lipid and antioxidant system in patients with hypercholesterolemia was studied at Severance Hospital of Yonsei University College of Medicine.

The mean age of LDL cholesterol of 220 ~ 240mg / dL is 27 patients (10 males, 17 females) with 45.85 ± 9.98 years of age (mean cholesterol level: 228.6 ± 4.11). According to a randomized single blind placebo controlled cross-over design study in which 300 grams of onion concentrate containing 0.5% of natural flavors was consumed daily, placebo juice was added after 1 week of wash out period. After a weekly ingestion and again after a wash out period of one week, the two groups were crossed to ingest the onion concentrate of the present invention for 10 weeks, and a total of 22 weeks of blood and urine were collected at the 0, 10, 11, and 21 weeks of the experiment. Blood lipid analysis (total cholesterol, HDL cholesterol, triglyceride) and antioxidant activity indicators (plasma TAP, lipid peroxidation, antioxidant vitamins and red blood cell antioxidant enzymes, urine damaged DNA excretion 8-hydroxydeoxyguanosine measurement) were analyzed.

The blood lipid values of the investigators at the time of the wash-out period and at the 0-week and 10-week intake after the wash-out period and cross-over were shown in Table 18 below. At this time, after taking the first sample for 10 weeks, blood lipids were significantly decreased in the onion-concentrated group and the placebo group was not significant but decreased. At the beginning of over, the experiment began with significantly lower total cholesterol and HDL- and LDL-cholesterol values. This phenomenon also significantly lowered the value of AI, the arteriosclerosis index.

Variables Baseline at Start - point (n = 27) Baseline at Cross over - point (n = 27) t- value Total cholesterol (mg / dL) 228.6 ± 4.11) 211.7 ± 5.0 0.012 HDL-cholesterol (mg / dL) 43.8 ± 1.9 50.6 ± 2.2 0.022 LDL-cholesterol (mg / dL) 156.0 ± 4.2 134.6 ± 4.8 0.002 Triglyceride (mg / dL) 144.3 ± 12.1 132.7 ± 9.2 0.447 AI2) 4.5 ± 0.3 4.0 ± 0.2 0.002

Biochemical characteristics according to the cross-over study of the subjects are summarized in Table 19.

Placebo  (n = 27) Onion juice  (n = 27) Baseline After  10 weeks Baseline After  10 weeks Total Cholesterol (mg / ㎗) 213.5 ± 4.8 210.2 ± 6.0 226.7 ± 4.6 206.8 ± 3.6 LDL-Cholesterol (mg / dl) 138.9 ± 4.6 130.7 ± 6.6 151.6 ± 5.0 127.08 ± 4.1 HDL-Cholesterol (mg / dl) 47.8 ± 2.1 50.1 ± 2.4 46.5 ± 2.0 50.2 ± 2.1 Triglycerides (mg / ㎗) 134.1 ± 9.6 138.5 ± 11.9 142.9 ± 11.8 148.1 ± 11.8 Atherogenic index 3.7 ± 0.2 3.5 ± 0.3 4.0 ± 0.3 3.4 ± 0.2 GOT (IU / L) 35.1 ± 2.1 32.8 ± 2.0 36.8 ± 1.8 32.3 ± 1.8 GPT (IU / L) 36.6 ± 3.8 33.8 ± 2.8 36.5 ± 3.2 32.9 ± 3.0 Glucose (mg / ㎗) 85.2 ± 3.3 82.8 ± 1.9 83.7 ± 3.1 80.1 ± 2.5

After ingestion of the onion concentrate according to the present invention, blood total cholesterol and LDL-cholesterol concentrations were significantly decreased, thereby relieving hyperlipidemia and lowering the arteriosclerosis index, and the onion concentrate according to the present invention was used for blood lipid and arteriosclerosis. It can be used as a preventive and therapeutic, improving pharmaceutical composition and health functional food.

Onion extract concentrate according to the present invention can significantly reduce blood triglycerides and cholesterol in blood to improve blood lipid and arteriosclerosis, increase the peroxide dismutase activity and inhibit the activity of xanthine oxidase Has

Onion extract concentrate of the present invention contains a natural flavoring agent to shield the onion's peculiar odor and inhibit the sweetness strengthening when concentrated onion juice concentrate pharmaceutical composition and health functional food for the prevention and treatment of oxidation-related diseases and cholesterol-related diseases It can be usefully used as.

1 shows a process for producing an onion concentrate according to the present invention.

Figure 2 shows the pH change during storage of onion concentrate according to the present invention at 30 ℃ 120 days,

3 shows the color change during storage of onion concentrate at 30 ° C. for 120 days.

Figure 4 shows the effect of high functional onion concentrate supply for 6 weeks on blood triglyceryl concentration of rats,

Figure 5 shows the effect of high functional onion concentrate supply for 6 weeks on blood total cholesterol (total cholesterol) concentration of rats.

Claims (14)

Onion extract concentrate containing natural flavoring agent, licorice, Angelica, brown root, cheonggung, lobules and kelp in equal proportions. delete The onion extract concentrate according to claim 1, wherein the natural flavoring agent contains 0.5% by weight of onion weight. The method of claim 1, wherein the concentration of the onion extract is a concentrate 15 Brix (Brix ^o) onion extract concentrate, characterized in that. Selecting onions, washing and rinsing the onion, adding licorice, Angelica, brown root, celestial organs, leaflets and kelp in the same proportion, and adding natural flavoring agents; And filtering the cooked liquid and concentrating the filtered cooked liquid. 2. The method of manufacturing an onion extract concentrate, which comprises an inherent odor of onion and suppresses sweetness of onion. The method according to claim 5, wherein the cooking is heat-extracted using steam for 4-6 hours at 91-99 ℃. The method of claim 5, wherein the filtration of the ripening liquid further comprises the step of filtering the filtered residue using a pelvis. 6. The method of claim 5, wherein the filtered cooked liquid is concentrated using steam at 91-99 ° C. delete 6. The method of claim 5, wherein the natural flavoring agent is added at an amount of 0.5% by weight based on the onion weight to make it cooked. The method of claim 5, wherein the filtering the cooking liquid is characterized in that the onion extract is concentrated so that the concentration of the concentrate 15 Brix ^(o Brix). An onion extract concentrate prepared by the method of any one of claims 5 to 8, 10 or 11, shielding onion's inherent discomfort and suppressing the sweetness of the onion. Health functional food for the prevention or improvement of hyperlipidemia or arteriosclerosis comprising the onion extract concentrate according to claim 1 as an active ingredient. A pharmaceutical composition for preventing or improving hyperlipidemia or arteriosclerosis comprising the onion extract concentrate according to claim 12 as an active ingredient.

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