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KMID : 1134820080370111485
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 11 p.1485 ~ p.1490
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Effects of γ-Irradiation on Antioxidant and Physicochemical Properties of Ishige okamurai Extracts
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Kim Mi-Jung
Song Eu-Jin
Lee So-Young
Kim Koth-Bong-Woo-Ri
Kim Seo-Jin
Lee So-Jeong
Yoon So-Young
Kim Ah-Ram
Jeon You-Jin
Park Jin-Gyu
Choi Jong-Il
Lee Ju-Woon
Byun Myung-Woo
Ahn Dong-Hyun
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Abstract
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The effects of γ-irradiation on antioxidant and physicochemical properties of powder and 70% fermented ethanol extracts of Ishige okamurai (I. okamurai) were investigated. In case of powder, although yields were increased, there were no significant changes in total phenolic compounds (TPC) and 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging effect by γ-irradiation at 3, 7, and 20 kGy. In case of 70% fermented ethanol extracts, the results of TPC and DPPH radical scavenging effects showed no significant changes. However, antioxidant index increased in the 20 kGy irradiated I. okamurai extracts and decreased in 3 kGy irradiated ones. The optical density value of UV spectrum at 427 nm significantly decreased depending on increasing irradiation dosage. In conclusion, irradiated extracts of I. okamurai can be applied to the food industry due to irradiation stability on antioxidant properties. Also, irradiated extracts can be more useful for food processing as a result of a decrease of extracts color by irradiation.
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KEYWORD
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Ishige okamurai, antioxidant, γ-irradiation, color
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