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KMID : 0380620190510060524
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Korean Journal of Food Science and Technology
2019 Volume.51 No. 6 p.524 ~ p.530
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Change of fucoxanthin and total antioxidant capacities of Saccharina japonica during the drying process
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Baek Su-Hyeon
Lee Hye-Ju
Lee Chae-Hyeon
Nam Tak-Jeong
Lee Sang-Gil
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Abstract
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Kelp (Saccharina japonica) contains various bioactive compounds, including vitamins, minerals (especially iodine and potassium), alginic acid, fucoxanthin, and various antioxidants. Kelp is mainly used as a dried product. The purpose of this study was to investigate the stabilities of antioxidant capacities and fucoxanthin of kelp by different conventional drying conditions including hot air drying at 70°C and natural drying methods. Fucoxanthin, total phenolic contents, and total antioxidant capacity by ABTS, DPPH, and FRAP assays were significantly decreased after 5 to 10 h of hot air drying at 70°C. The assay values were also significantly decreased by 50% after 2 days of drying due to ultraviolet exposure. The findings demonstrate that heat and ultraviolet exposure during drying of kelp could affect the degradation of bioactive compounds, especially fucoxanthin and polyphenols. Optimal conditions should be considered during kelp drying and storage.
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KEYWORD
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Saccharina japonica, dried kelp, fucoxanthin, total antioxidant capacity, total phenolic contents
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