인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
피인용 0
초록·키워드
Oxidative stress contributes significantly to chronic diseases such as cancer, cardiovascular diseases, and diabetes. Onion (Allium cepa L.), a widely utilized vegetable, has various health benefits, including antioxidant, anti-inflammatory, and anticancer properties. Discarded onion peel contains abundant quercetin and flavonoids, potent antioxidants suitable for functional food applications. This study developed and evaluated functional beverages containing various concentrations (10%, 20%, and 30%) of onion peel extract (OPE). The physicochemical properties, antioxidant activities, and sensory attributes of the beverage enriched with onion peel extract were analyzed. The results showed significant increases in the total polyphenol and flavonoid contents, enhancing the DPPH and ABTS radical scavenging activities as the concentration of OPE increased. On the other hand, higher OPE concentrations negatively impacted the sensory attributes such as appearance, aroma, taste, and overall acceptability. The sensory evaluation showed that beverages containing 10% OPE scored highest in taste and overall acceptability (6.11 and 6.30 points, respectively), which are comparable to the control sample (6.26 points for overall acceptance). In contrast, 20% and 30% OPE concentrations showed significant declines in the sensory scores (p<0.05). Therefore, 10% OPE is optimum for balancing antioxidant functionality with sensory quality. These findings provide a scientific basis for developing onion peel extract-enhanced functional beverages that meet consumer demand for health-oriented yet palatable options.
본문·목차
인공지능 문자 인식 모델을 통해 추출된 텍스트로, 일부 오타나 오류가 포함될 수 있으나 지속적으로 개선 중입니다.
오류를 발견하셨다면 해당 부분을 드래그한 후 ' 를 통해 신고해주세요.
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