Total phenol contents, total flavonoid contents and antioxidant activity of 70% methanol, 70% ethanol and chloroform-methanol (CM, 2:1, v/v) extracts from onion (Allium cepa L.) peels were studied. The IC50 values of DPPH (2,2-diphenyl-1-picrylhydrazyl) radical and ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity in 70% ethanol extract were remained to be lowest followed by 70% methanol extract and CM extract. And the total phenol content (113.56±0.86 mg CAE/g), total flavonoid content (49.63 mg QE/g) and ferric reducing antioxidant power value were also found to be the highest. In contrast, 70% methanol extract possessed the strongest antioxidant activity by β-carotene bleaching assay. CM extract displayed the lowest antioxidant activity compared with other extracts. Onion peels exhibited strong antioxidant activity and abundant phytochemicals, which could be used in a various food products to add phytochemicals and promote good health.

• Yishan Duan(Department of Food Science and Technology, Pusan National University)
• Dong-Hyeok Jin(Department of Food Science and Technology, Pusan National University)
• Han-Soo Kim(Department of Food Science and Technology, Pusan National University) Corresponding author
• Jong-Hwan Seong(Department of Food Science and Technology, Pusan National University)
• Young-Guen Lee(Department of Food Science and Technology, Pusan National University)
• Dong-Seob Kim(Department of Food Science and Technology, Pusan National University)
• Hun-Sik Chung(Department of Food Science and Technology, Pusan National University)
• Seong-Ho Jang(Department of Bioenvironmental Energy, Pusan National University)