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KMID : 1134820080370030357
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 3 p.357 ~ p.361
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Effects of Gamma Irradiation on Antioxidant Properties and Physical
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Kim A-Ram
Song Eu-Jin
Kim Mi-Jung
Lee So-Young
Kim Koth-Bong-Woo-Ri
Kim Jin-Hee
Kim Seo-Jin
Hong Yong-Ki
Park Jin-Gyu
Kim Jae-Hun
Lee Ju-Woon
Byun Myung-Woo
Ahn Dong-Hyun
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Abstract
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In this study, the antioxidant properties and physical characteristics of irradiated Sargassum siliquastrum
water extract were evaluated. Samples were irradiated with Co60 γ-ray at doses ranging from 3 to 20 kGy.
They were then analyzed to investigate antioxidant properties, including total phenolic compound content and
DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity. In addition, physical properties such as
viscosity and color were evaluated. The results demonstrated that total phenolic compound content and DPPH
radical scavenging activity were significantly improved (p<0.05) by irradiation. In terms of physical properties,
viscosity and color were reduced in the irradiated extracts as compared to non-irradiated samples. In
conclusion, gamma irradiation improved the antioxidant properties of Sargassum siliquastrum water extract,
improving its original weak point as a natural antioxidant when applied in the food industry.
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KEYWORD
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Sargassum siliquastrum water extract, antioxidantgamma irradiation, physical characteristic
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