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KMID : 1134820080370060810
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 6 p.810 ~ p.814
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Antioxidant Activity of the Ethanol Extract from Cooking Drips of Thunnus thynnus by Gamma Irradiation
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Lee Hee-Sob
Kim Hyun-Joo
Choi Jong-Il
Kim Jae-Hun
Kim Jin-Gyu
Chun Byung-Soo
Ahn Dong-Hyun
Chung Young-Jin
Kim Young-Ji
Byun Myung-Woo
Lee Ju-Woon
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Abstract
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This study was conducted to examine the effect of a gamma irradiation on the antioxidant activity of ethanol extract from cooking drips of Thunnus thynnus (ECT). The electron donating ability against 1,1-diphenyl-2-picryl-hydrazyl (DPPH), authentic hydroxyl radical scavenging activity by Ultra Weak Luminescence Analyzer, oxidative protection factors by Racimat method, ferric reducing antioxidant power (FRAP), and β -carotene bleaching activity were measured as indices of antioxidant activity. All of the results shown that irradiation increased the antioxidant activity of ECT. These results suggested that ECT could be used as an antioxidative component in food and gamma irradiation could enhance these antioxidative properties.
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KEYWORD
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cooking drips, Thunnus thynnus, antioxidant activity, gamma irradiation
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