Studies on Anion, Element, Chromaticity and Antioxidant Activities of Commercial Dried Lavers (Porphyra yezoensis) Cultivated in Korea

시판 건조김의 음이온, 원소, 색도 및 항산화 활성

  • Park, Wook-Min (Dept. of Marine Bio Food Science, Chonnam National University) ;
  • Kim, Kee-Woong (Dept. of Marine Bio Food Science, Chonnam National University) ;
  • Kang, Dong-Soo (Dept. of Marine Bio Food Science, Chonnam National University) ;
  • Bae, Tae-Jin (Dept. of Marine Bio Food Science, Chonnam National University)
  • 박욱민 (전남대학교 해양바이오식품학과) ;
  • 김기웅 (전남대학교 해양바이오식품학과) ;
  • 강동수 (전남대학교 해양바이오식품학과) ;
  • 배태진 (전남대학교 해양바이오식품학과)
  • Received : 2013.10.15
  • Accepted : 2013.12.04
  • Published : 2014.02.28


This study was carried out to provide basic data on the anion, element, chromatic and antioxidant activities of commercial dried lavers cultivated from Seocheon, Wando, Goheung and Busan in Korea. The highest concentrations of several anions ($Cl^-$, $NO_3{^-}$, $SO_4{^2-}$, and $PO_4{^3-}$ per 100 g of dried laver) were 412.00 mg in Wando, 545.90 mg in Goheung, 297.35 mg in Seocheon, and 79.70 mg in Wando, respectively. The highest concentrations of N, C, and S were 6.40%, 41.36%, and 0.98%, respectively, in dried laver cultivated from Wando. Hunter's color values were significantly high in the order of Seocheon < Goheung < Busan < Wando for lightness, Wando < Busan < Goheung < Seocheon for redness, and Goheung < Seocheon < Busan < Wando for yellowness in the dried lavers. Total phenolic content and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activities showed highest values of 166.10 mg/100 g and 28.48%, respectively, in dried laver cultivated from Wando.


Supported by : 전남대학교


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