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KMID : 1134820190480111233
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 11 p.1233 ~ p.1243
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Comparison of Quality Characteristics and Antioxidant Activities between Porphyra yezoensis and Porphyra dentata in Korea
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Baek Seung-Yeon
Kim Su-Jin
Kim Da-Hee
Kim Mee-Ree
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Abstract
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This study was compared the proximate composition, physicochemical characteristics, and antioxidant activities of red algae seaweeds, Porphyra yezoensis (PY) and Porphyra dentata (PD) in Korea. The proximate compositions showed that the crude protein, crude fat, crude ash, and moisture were higher in PD, whereas the crude fiber and carbohydrate were higher in PY. The soluble solid and free sugar contents were higher in PD than in PY. The pH was higher in PY (6.46) than in PD (6.41), whereas the acidity in PY (2.73%) was lower than in PD (6.12%). In Hunter color system, the a (redness) value was lower in PY than in PD, whereas the b (yellowness) value was higher in PY. The PY showed a higher level of Ca (682.4 ppm) and K (6,040.0 ppm), whereas PD contained a higher level of Fe (44.9 ppm), Mn (4.6 ppm), and I (7.3 ppm) than PY. The vitamin C content in PD was 832.7 ppm, which was higher in PY. The major amino acid of PD and PY were alanine, glutamic acid, and aspartic acid. The total saturated and unsaturated fatty acids contents in PY were higher than in PD. The PY contained DHA, whereas PD was not detected. The chlorophyll and carotenoid contents were higher in PY, whereas the phycocyanin levels were higher in PD. The antioxidant activities were higher in PY. From this result, Porphyra yezoensis and Porphyra dentata has abundant nutrition and is a good source of functional healthy food.
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KEYWORD
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Porphyra yezoensis, Porphyra dentata, quality characteristics, antioxidant activity
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