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KMID : 0380620130450040403
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 4 p.403 ~ p.408
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Composition and Antioxidant Activity of Dried Laver, Dolgim
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Oh Su-jeong
Kim Jung-In
Kim Hyang-Sook
Son Soo-jeong
Choe Eun-Ok
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Abstract
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The composition and antioxidant activity of three kinds of dried laver were compared (ondolgim, bandolgim, and paraegim). Dolgim was high in protein (>35%), carbohydrates (>41%), and minerals (>7.5%). Lipid content in dolgim was very low (<1%); eicosapentaenoic acid was the most abundant fatty acid. There were higher levels of carotenoids than phycobilin in dolgim, and chlorophyll among pigments was present at the least amount. Porphyran content was high (>110 g/kg), while tocopherol content was very low (<12.0 mg/kg). Ondolgim had the lowest levels of carotenoids, phycobilin, and chlorophyll, however, polyphenol content was higher in Ondolgim. The antioxidant activity was the same among the three kinds of dolgim, and both water and a 20% ethanol extract of dolgim showed higher antioxidant activity than did a 100% ethanol extract. The results suggested that dried laver dolgim was a good food and that all varieties provided both food and health functionality.
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KEYWORD
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dried laver, dolgim, pigments, antioxidants, in vitro antioxidant activity
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