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KMID : 1134820100390101481
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 10 p.1481 ~ p.1486
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Quality Characteristics and Antioxidant Activity Research of Halocynthia roretzi and Halocynthia aurantium
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Jo Ji-Eun
Kim Kyoung-Hee
Yoon Mi-Hyang
Kim Na-Young
Chu Lee
Yook Hong-Sun
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Abstract
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In this study we investigated the antioxidant activities and quality characteristics of Halocynthia aurantium and Halocynthia roretzi. The pH of H. aurantium was higher than that of H. roretzi. The volatile basic nitrogens of H. roretzi and H. aurantium were 22.41 ㎎% and 16.80 ㎎%, respectively. Lightness and yellowness of H. roretzi were higher than those of H. aurantium, but redness of H. aurantium was higher. The results of sensory evaluation showed that the H. aurantium was better for color, odor, taste and acceptability. Total combined amino acid contents of H. roretzi and H. aurantium were 36368.23 μmol/g and 36500.12 μmol/g, respectively. Our results showed that H. roretzi had relatively higher contents of Asp, Glu, Gly, DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power. Also total phenol content of H. roretzi was higher than that of H. aurantium. The organoleptic properties of the H. aurantium were superior but the antioxidant activities were relatively lower than those of H. aurantium. For commercial usage, additional study would be helpful in the two ascidians to recommend.
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KEYWORD
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antioxidant activity, Halocynthia aurantium, Halocynthia roretzi, quality characteristics
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