Antioxidant Activity of Cooking Juice Irradiated with Gamma-ray

감마선 조사된 수산자숙액의 항산화 활성 연구

  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Song, Beom-Seok (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Kyung (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jong-Heum (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재경 (한국원자력연구원 정읍방사선과학연구소) ;
  • 박종흠 (한국원자력연구원 정읍방사선과학연구소) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • Received : 2011.05.27
  • Accepted : 2011.06.07
  • Published : 2011.06.30

Abstract

The antioxidant activity was analyzed in gamma-irradiated cooking juices. Because the activities of antioxidants have been attributed to various mechanisms, different assay methods including 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducing antioxidant power (FRAP), have been conducted and compared. All of these antioxidant assay showed that the antioxidant activity of cooking juice was increased by gamma-irradiation. To investigate this increase of antioxidative activity, the protein was extracted from cooking juices and its antioxidant activity was measured. From the results, it was thought that the modification of protein in cooking juiced by irradiation caused the increase of antioxidant activity of cooking juice. Therefore, gamma irradiation could be an promising method for a sterilization of cooking juice with increased antioxidant activity.

Acknowledgement

Supported by : 한국원자력연구원