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Effects of γ-Irradiation on Antioxidant and Physicochemical Properties of Ishige okamurai Extracts

패 추출물의 항산화능 및 이화학적 특성에 미치는 감마선 조사의 영향

  • Kim, Mi-Jung (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Ah-Ram (Korea Food Research Institute) ;
  • Jeon, You-Jin (Faculty of Applied Marine Biotechnology, Cheju National University) ;
  • Park, Jin-Gyu (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 김미정 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 김서진 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 김아람 (한국식품연구원) ;
  • 전유진 (제주대학교 해양생물공학과) ;
  • 박진규 (한국원자력연구원 방사선과학연구소) ;
  • 최종일 (한국원자력연구원 방사선과학연구소) ;
  • 이주운 (한국원자력연구원 방사선과학연구소) ;
  • 변명우 (한국원자력연구원 방사선과학연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Published : 2008.11.28

Abstract

The effects of $\gamma$-irradiation on antioxidant and physicochemical properties of powder and 70% fermented ethanol extracts of Ishige okamurai (I. okamurai) were investigated. In case of powder, although yields were increased, there were no significant changes in total phenolic compounds (TPC) and 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging effect by $\gamma$-irradiation at 3, 7, and 20 kGy. In case of 70% fermented ethanol extracts, the results of TPC and DPPH radical scavenging effects showed no significant changes. However, antioxidant index increased in the 20 kGy irradiated I. okamurai extracts and decreased in 3 kGy irradiated ones. The optical density value of UV spectrum at 427 nm significantly decreased depending on increasing irradiation dosage. In conclusion, irradiated extracts of I. okamurai can be applied to the food industry due to irradiation stability on antioxidant properties. Also, irradiated extracts can be more useful for food processing as a result of a decrease of extracts color by irradiation.

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