Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Gamma Irradiation on Antioxidant Properties and Physical Characteristics of Sargassum siliquastrum Water Extract

꽈배기 모자반 물 추출물의 항산화능과 물리적 특성에 대한 감마선 조사의 영향

  • Kim, Ah-Ram (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Mi-Jung (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Jin-Hee (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) ;
  • Hong, Yong-Ki (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Park, Jin-Gyu (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Jae-Hun (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 & Biotechnology/Institute of Food Science, Pukyong National University)
  • 김아람 (부경대학교 식품생명공학부) ;
  • 송유진 (부경대학교 식품생명공학부) ;
  • 김미정 (부경대학교 식품생명공학부) ;
  • 이소영 (부경대학교 식품생명공학부) ;
  • 김꽃봉우리 (부경대학교 식품생명공학부) ;
  • 김진희 (부경대학교 식품생명공학부) ;
  • 김서진 (부경대학교 식품생명공학부) ;
  • 홍용기 (한국원자력연구원 방사선 과학연구소) ;
  • 박진규 (한국원자력연구원 방사선 과학연구소) ;
  • 김재훈 (한국원자력연구원 방사선 과학연구소) ;
  • 이주운 (한국원자력연구원 방사선 과학연구소) ;
  • 변명우 (한국원자력연구원 방사선 과학연구소) ;
  • 안동현 (부경대학교 식품생명공학부)
  • Published : 2008.03.31
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Abstract

In this study, the antioxidant properties and physical characteristics of irradiated Sargassum siliquastrum water extract were evaluated. Samples were irradiated with $Co^{60}{\gamma}$-ray at doses ranging from 3 to 20 kGy. They were then analyzed to investigate antioxidant properties, including total phenolic compound content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity. In addition, physical properties such as viscosity and color were evaluated. The results demonstrated that total phenolic compound content and DPPH radical scavenging activity were significantly improved (p<0.05) by irradiation. In terms of physical properties, viscosity and color were reduced in the irradiated extracts as compared to non-irradiated samples. In conclusion, gamma irradiation improved the antioxidant properties of Sargassum siliquastrum water extract, improving its original weak point as a natural antioxidant when applied in the food industry.

본 연구에서는 꽈배기모자반 물 추출물에 식품산업에서 사용이 확대되고 있는 감마선 조사기술을 이용하여 항산화능의 변화를 알아보고, 꽈배기모자반 물 추출물의 높은 점성과 짙은 색상으로 인한 문제점을 개선하고자 하였다. 꽈배기 모자반 물 추출물의 감마선 조사에 따른 항산화능의 변화를 알아보기 위해 총 페놀화합물 함량을 측정하고 DPPH radical 소거능을 측정하였다. 그 결과, $3{\sim}20kGy$의 감마선을 조사한 꽈배기모자반 물 추출물은 조사선량이 증가할수록 총 페놀화합물 함량이 증가하였고, DPPH radical 소거능도 증가하여 감마선 조사에 의해 항산화능이 증진되었다. 그리고 꽈배기모자반 물 추출물에 감마선 조사 시 물리적 특성 변화를 알아보기 위해 색상과 점도를 측정한 결과, 감마선 조사선량이 증가할수록 색이 옅어지고 점성이 감소하는 것으로 나타났다. 이를 통해 꽈배기모자반 물 추출물에 감마선을 조사한 후 식품에 적용 시 가공특성을 개선시킬 수 있을 것으로 사료된다. 따라서 감마선 조사는 꽈배기모자반 물추출물의 물리적 특성을 개선시키고 항산화능 또한 증진시키므로 식품산업에 적용 시 기존의 천연 항산화제의 단점을 개선시킬 수 있는 기술로서 사용이 확대될 수 있을 것으로 사료된다.

Keywords

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