High-pressure induced transformation of onion

Shigeaki Ueno, Toru Shigematsu, Kentarou Kuga, Megumi Saito, Mayumi Hayashi, Tomoyuki Fujii

Research output: Contribution to journalArticlepeer-review

14 Citations (Scopus)

Abstract

High-pressure effect on the properties of onion was investigated. The dielectric properties of high-pressure treated onion were measured at 50 Hz- 5 MHz. Radius of Cole-Cole arcs of high-pressure treated samples were smaller than untreated. Radius of treated onion completely disappeared at 400 MPa. This indicated that cell structure would be damaged by high-pressure treatment. Next influences of high-pressure treatment on functional properties were analyzed. Antioxidative activities of high-pressure treated onion at 200 or 400 MPa were increased during storage at 25°C. The constituents of high-pressure treated onion were analyzed by HPLC. Scatter plot between high-pressure treated and untreated peak area ratio (sample peak area/internal standard peak area) were analyzed. Area ratios of untreated samples were plotted on x-axis and those of high-pressure treated were on y-axis according to the retention time. The slope with the retention time of 27.3 min was over 1.0. This indicated that the slope over 1.0 was positive-affected by high-pressure treatment. The ingredient with the retention time of 27.3 min was identified as quercetin. Scatter plot was a novel tool to extract the high-pressure effected substances from multiple and unidentified data. These changes of structural and functional properties of foodstuffs are defined as "High-Pressure Induced Transformation (Hi-Pit)".

Original languageEnglish
Pages (from-to)37-43
Number of pages7
Journaljapan journal of food engineering
Volume10
Issue number1
DOIs
Publication statusPublished - 2009 Mar

Keywords

  • Antioxidative activity
  • High-pressure
  • High-pressure induced transformation (Hi-Pit)
  • Onion
  • Scatter plot

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

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