한국식생활문화학회지 (Journal of the Korean Society of Food Culture)

  • 제19권2호
  • /
  • Pages.200-208
  • /
  • 2004
  • /
  • 1225-7060(pISSN)
  • /
  • 2288-7148(eISSN)
한국식생활문화학회 (Korean Society of Food Culture)
권호 표지

건조방법에 따른 해조류(톳)의 생리활성 성분 및 항산화 활성의 변화

The Change of Biologically Functional Compounds and Antioxidant Activities in Hizikia Fusiformis with Drying Methods

  • 이종미 (이화여자대학교 식품영양학과) ;
  • 김진아 (제주대학교 식품영양학과)
  • Lee, Jong-Mee (Department of food and nutrition, Ewha Womans University) ;
  • Kim, Jin-Ah (Department of food and nutrition, Cheju National University)
  • 발행 : 2004.04.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

This study was performed to investigate the change of biologically functional compounds and antioxidant activities in Hizikia fusiformis with drying methods. As biologically functional compounds, the contents of minerals(K, Ca, Ma, Mg, Fe, Cu, Mn and Zn), vitamins(vitamin C, ${\beta}-carotene\;and\;{\alpha}-tocopherol$) and total polyphenol were analyzed. And antioxidant activity was determined through free radicals(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. The contents of minerals were not affected by drying methods however vitamins and total polyphenol were lost more by sun-drying than other drying methods studies. Total polyphenol was preserved by freezing-drying than other drying methods studies, resulting in high antioxidant activities.

키워드

참고문헌

  1. Lim SB, Kim SH, Ko YH, Oh MC, Oh CG, Ko YG and Park JS. Extraction yields of Hizikia fusifonnis and Aloe vera linne by supercridcal carbon dioxide and andirdcrobial activity of their extracts. Korean J. Food Sd. Technol, 27(1): 68-73,1995 https://doi.org/10.1021/es00038a901
  2. Bu SM. Study of distribution of algae on Jeju Island. Study on Jeju Island., 5:98,1988
  3. Kang JW. Algae. In: An illustrated book of the Korean plants. pp. 155-157. Samwha Publishing Co. 1968
  4. Kim JS. Foods of Jeju Island. pp. 22-24, Daewon Publishmg Co., 1999
  5. Chen, BH and Chen, YY. Stability of chloropyll and carotenoids on sweet potato leaves during microwave cooking. J. Agric. Food Chem., 41:1315-1318,1993 https://doi.org/10.1021/jf00032a029
  6. Park JJ. Food Analysis. pp.132-136, Shinkwang Publishing Co.,2001
  7. AOAC. Official Methods of Analysis. Assoc. p.184, Offic. Analy. chem. Washington, D.C, 1984
  8. Esaki H, Onozaki H, Kawakishi S and Osawa T. New antioxidant isolated from Temph. J. Agric. Food chem., 44:696-700,1996 https://doi.org/10.1021/jf950454t
  9. Blois MS. Andoxidant determination by the use of a stable free radical. Nature, 181:1199-1201,1958 https://doi.org/10.1038/1811199a0
  10. Nishikimi MM, Rao NA and Yagi K. The occurrence of superoxide ardon in the research of reduced phenazine methosucfate and molecular oxygen. Biochem. Biophysic. Res. Communi, 46(2): 849-859,1972 https://doi.org/10.1016/S0006-291X(72)80218-3
  11. Chung SK, Osawa T and Kawakishi S. Hydroxyl radical scavening effect of spices and scavengers from brown mustard. Biosd. Biotech. Biochem., 61: 118-122,1997 https://doi.org/10.1271/bbb.61.118
  12. Duh PD, Tu YY and Yen GC. Andoxidant activity of water extract of Harng Jyur (chrysanthemum morifoliuin Ramat), Lebensm. Wiss.u. Technol., 32:269-277,1999 https://doi.org/10.1006/fstl.1999.0548
  13. Ruch RJ, Cheng SJ and Klauiung JE. Prevention of cytotoxicity and inhibition of intercellular communication by antioxidant catechins isolated from Chinese green tea, Cardnogenesis, 10(6): 1003-1007,1989 https://doi.org/10.1093/carcin/10.6.1003
  14. Fennema OG. Food chemistry. 3rd ed., p.543, Marcel Deckker, New York, 1996
  15. Liao ML and Seib PA. Selected reactions of L-ascorbic add related to foods. Food Technol., 41: 104-107,1987
  16. Dellamonica ES and McDowell PE. Comparison of beta-carotene content of dhed carrots prepared by three dehydrated process. Food Tech., 19: 1597-1599,1965
  17. Arya S and Rudranuna. Changes in tocopherols during processing and storage of quick cooking Dhals, J. Food Sci. Technol., 37(1): 5-12,2000 https://doi.org/10.1021/es032327g
  18. Park wg. Food Chemistry. pp.164-167, Shihkwang Publishing Co.,1995
  19. Gabriel JG and Patricia AM. Tocopherols of soybean seeds and soybean curd. J. Aghc. Food diem., 34: 79-795,1986 https://doi.org/10.1021/jf00067a022
  20. Gil MIF, and Tomas Barberan FA. Effect of postharvest storage and processing on the antioxidants of freshcut spinach. J. Agric. Food chem., 47:2213-2217,1999 https://doi.org/10.1021/jf981200l
  21. Koeppen BH and Roux DG. C-glycosides. The chemistry of aspalathin, J. Biochem., 99:604-609,1966 https://doi.org/10.1042/bj0990604
  22. Standley L, Winterton P, Marnewick JL, Gelderblom CA, Joubert E and Britz TJ. Influence of processing stages on antimutagenic and antioxidant potentials of rooibos tea. J. Agric. Food chem., 49:114-117,2001 https://doi.org/10.1021/jf000802d
  23. Jimenez EA, Jimenez JI, Pulio, R and Saura C, F. Andoxidant activity of fresh and processed edibleseaweeds J. Sci. Food Agric, 81:530-534,2001 https://doi.org/10.1002/jsfa.842
  24. Giovanelli G, Lavelli V, Pagliarini E, Zanoni B and Spigno P. The antioxidant activity of tomato. III. effects of processing technologies on oxidant and heat damage. Acta hort, 542:217-220,2001