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KMID : 1134820070360121612
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 12 p.1612 ~ p.1616
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Improvement of Physiological Activity of the Ethanol Extract from Boiled?water of Enteroctopus dofleini by Gamma Irradiation
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Kim Hyun-Joo
Choi Jong-Il
Lee Hee-Sob
Kim Jae-Hun
Byun Myung-Woo
Chun Byung-Soo
Ahn Dong-Hyun
Yook Hong-Sun
Lee Ju-Woon
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Abstract
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Physiological activities of the 70% ethanol extract from boiled-water of Enteroctopus dofleini (BE) upon a gamma irradiation were determined to examine the possible use of the food processing by-product as a functional material for food or cosmetic composition. Electron donating ability and the content of total phenolic compounds increased from 65% to 72% and from 406 ppm to 476 ppm, respectively, by 10 kGy gamma irradiation. A Salmonella mutagenicity assay indicated that the gamma-irradiated BE did not show any mutagenicity. Tyrosinase inhibition activity of the irradiated BE also increased from 57% to 86% with irradiation doses. These results show that irradiation can be used to increase the physiological activities of BE for its potential use as food or cosmetic materials.
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KEYWORD
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boiled-water of Enteroctopus dofleini, physiological activity, gamma irradiation
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