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KMID : 0380620090410010050
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.50 ~ p.56
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Effects of Heat and pH Treatments on Antioxidant Properties of Ishige okamurai Extract
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Kim Mi-Jung
Choi Jung-Soo
Song Eu-Jin
Lee So-Young
Kim Koth-Bong-Woo-Ri
Lee So-Jeong
Kim Seo-Jin
Yoon So-Young
Jeon You-Hoon
Ahn Dong-Hyun
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Abstract
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This study was carried out to determine the optimum extraction conditions for Ishige okamurai by comparingthe yields, total phenolic compound content (TPC), and antioxidant properties of its 95%, 70%, 50% fermented ethylalcohol and water extracts. Additionally, the effects of heat and pH treatments on the antioxidant properties of the extractswere evaluated by their TPC and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging capabilities. The yields of theextracts were greatest in the order of water>50%>70%>95% fermented ethyl alcohol, and the TPC of the 70%(26.18%) and 50% fermented ethyl alcohol (27.56%) extracts were higher than those of the others. However, in terms ofDPPH radical scavenging and ferrous-reducing power, the 70% fermented ethyl alcohol extract of Ishige okamurai showedthe highest antioxidant effects. Additionally, in the results for the heat and pH treatments, the antioxidant properties of the70% fermented ethyl alcohol extract were not influenced by the treatment conditions except at pH 10.
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KEYWORD
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Ishige okamurai, fermented ethyl alcohol, antioxidant, heat, pH
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