METHOD FOR PREPARATION OF ONION PEEL EXTRACTION INCREASED LIPID-SOLUBLE COMPONENTS

• Main Authors: CHOI HYUNGSEOK, KIM SUNGHWA, LEE JAE HWAN, HONG JIHEE
• Format: Patent
• Language: English; Korean
• Published: 15.07.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for manufacturing an extract to increase lipid-soluble components of an onion peel. An onion peel extract prepared by the method of the present invention significantly increases lipid-soluble components, in particular, stearic acid to significantly increase oxidation stability at a high temperature, oxidation stability during long-term storage, and oxidation stability in an oil-in-water emulsion, thereby being usefully used in a variety of fields as a food composition, an oxidation preventing agent or an antioxidant. 본 발명은 양파 껍질의 지용성 성분이 증가되도록 추출물을 제조하는 방법에 관한 것으로, 본 발명의 방법으로 제조된 양파 껍질 추출물은 지용성 성분, 특히, 스테아르산(stearic acid)이 현저히 증가함으로써 고온에서의 산화안정성, 장기 보관시 산화안정성 및 수중유적형 유화액에서의 산화 안정성이 현저히 향상되었으므로, 이를 식품 조성물, 산화방지제 또는 항산화제로서 다양한 분야에 유용하게 활용할 수 있다.