Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Nutritional Compositions of Ray and Effects of Steaming on Antioxidative Activities of Ray Hydrolysates

  • Jung, Eun-Young (Department of Food and Nutrition, Korea University) ;
  • Kim, Seong-Yeong (Department of Food and Nutrition, Korea University) ;
  • Bae, Song-Hwan (Department of Food and Biotechnology, Hankyong National University) ;
  • Chang, Un-Jae (Department of Food and Nutrition, Dongduk Women's University) ;
  • Park, Sung-Sun (Department of Food and Nutrition, Sungshin Women's University) ;
  • Lee, Sam-Pin (Department of Food Science and Technology, Keimyung University) ;
  • Suh, Hyung-Joo (Department of Food and Nutrition, Korea University)
  • Published : 2009.08.31
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Abstract

This study investigated the effects of steaming on the antioxidative activities of ray hydrolysates in vitro. Based on the results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, steamed ray hydrolysate possessed significantly higher antioxidative activities than raw ray hydrolysates (p<0.05). The 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of steamed ray hydrolysate by pancreatin was slightly lower than raw ray hydrolysate at all concentrations. Raw ray hydrolysate displayed moderate hydroxyl radical scavenging activity, while steamed ray hydrolysate showed a greater increase in hydroxyl radical scavenging activity than raw ray hydrolysate at concentrations above 21.33 mg/mL, and it reached 58.21% at 42.67 mg/mL. The results of this study show that ray hydrolysates have potent free radical scavenging activities and reducing power, and the steaming has a partial impact on the antioxidative activity of ray hydrolysates.

Keywords

References

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