Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of γ-Irradiation on Antioxidant and Physicochemical Properties of Ishige okamurai Extracts

패 추출물의 항산화능 및 이화학적 특성에 미치는 감마선 조사의 영향

  • Kim, Mi-Jung (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Song, Eu-Jin (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Young (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Seo-Jin (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Lee, So-Jeong (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Yoon, So-Young (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Ah-Ram (Korea Food Research Institute) ;
  • Jeon, You-Jin (Faculty of Applied Marine Biotechnology, Cheju National University) ;
  • Park, Jin-Gyu (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Ahn, Dong-Hyun (Faculty of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 김미정 (부경대학교 식품공학과/식품연구소) ;
  • 송유진 (부경대학교 식품공학과/식품연구소) ;
  • 이소영 (부경대학교 식품공학과/식품연구소) ;
  • 김꽃봉우리 (부경대학교 식품공학과/식품연구소) ;
  • 김서진 (부경대학교 식품공학과/식품연구소) ;
  • 이소정 (부경대학교 식품공학과/식품연구소) ;
  • 윤소영 (부경대학교 식품공학과/식품연구소) ;
  • 김아람 (한국식품연구원) ;
  • 전유진 (제주대학교 해양생물공학과) ;
  • 박진규 (한국원자력연구원 방사선과학연구소) ;
  • 최종일 (한국원자력연구원 방사선과학연구소) ;
  • 이주운 (한국원자력연구원 방사선과학연구소) ;
  • 변명우 (한국원자력연구원 방사선과학연구소) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Published : 2008.11.28
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Abstract

The effects of $\gamma$-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 $\gamma$-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.

감마선 조사는 식품의 부패방지 및 안정성 향상을 위해 그 사용 범위가 확대되고 있다. 이에 본 연구에서는 패 분말과 70% 발효주정 추출물에 3, 7 및 20 kGy로 감마선을 조사하여 항산화능의 변화를 알아보았다. 패 분말에 감마선 조사하여 70% 발효주정으로 추출한 뒤 수율, 총 페놀화합물 함량 및 DPPH 라디칼 소거능의 변화를 알아본 결과, 조사선량이 증가함에 따라 수율은 증가하여 20 kGy 조사구에서는 19%의 수율을 보였으나, 총 페놀화합물 함량 및 DPPH 라디칼 소거능에 있어서는 유의적인 차이를 보이지 않았다. 패 70% 발효주정 추출물에 감마선 조사하여 총 페놀화합물 함량, 항산화능 및 이화학적 특성 변화를 알아본 결과, Rancimat에 의한 항산화도에 있어서는 비조사구 및 3, 7, 20 kGy 조사구 각각 1.07, 0.74, 0.91 및 1.22의 AI값을 보여 3과 7 kGy 조사구는 감소하였으며, 20 kGy 조사구는 증가하였다. 총 페놀화합물 함량과 DPPH 라디칼 소거능은 분말에 감마선 조사하였을 때와 같이 유의적인 차이를 보이지 않았다. 색도는 감마선 조사선량이 증가함에 따라 유의적으로 색이 감소하는 경향을 보였고, pH의 경우 조사구가 비조사구보다 다소 감소한 값을 보였다. 따라서 감마선 조사된 패 70% 발효주정 추출물은 본래의 항산화 활성을 유지하면서 비조사구보다 패 추출물 본래의 색이 옅어져 식품에 첨가시 식품자체의 색에 큰 영향을 미치지 않아 식품 천연 항산화제로서 적용이 용이할 것으로 사료된다.

Keywords

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