방사선산업학회지 (Journal of Radiation Industry)

한국방사선산업학회 (Korean Society of Radiation Industry)
권호 표지

감마선 조사된 수산자숙액의 항산화 활성 연구

Antioxidant Activity of Cooking Juice Irradiated with Gamma-ray

  • 최종일 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재훈 (한국원자력연구원 정읍방사선과학연구소) ;
  • 송범석 (한국원자력연구원 정읍방사선과학연구소) ;
  • 김재경 (한국원자력연구원 정읍방사선과학연구소) ;
  • 박종흠 (한국원자력연구원 정읍방사선과학연구소) ;
  • 이주운 (한국원자력연구원 정읍방사선과학연구소)
  • 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)
  • 투고 : 2011.05.27
  • 심사 : 2011.06.07
  • 발행 : 2011.06.30

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초록

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.

키워드

과제정보

연구 과제 주관 기관 : 한국원자력연구원