KSBB Journal

The Korean Society for Biotechnology and Bioengineering (한국생물공학회)
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The Comparison of Color and Physiological Properties of Hizikia fusiformis Cooking Juice Ethanol Extract Irradiated with Gamma Ray and Electron Beam

감마선 및 전자선 조사에 따른 톳 자숙액 에탄올 추출물의 색상 및 생물학적 활성 변화 비교

  • Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
  • Kim, Hyun-Joo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
  • 최종일 (한국원자력연구원 첨단방사선연구소) ;
  • 김현주 (한국원자력연구원 첨단방사선연구소)
  • Received : 2012.05.21
  • Accepted : 2012.06.11
  • Published : 2012.06.30
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Abstract

This study was carried out to assess the effect of radiation on the changes of Hizikia fusiformis cooking juice ethanol extract and to compare the effect of gamma ray and electron beam. On the applying radiation, the dark color of cooking juice became changed with higher brightness and lower redness and yellowness. But, there was no difference between gamma ray radiation and electron beam radiation. 1,1-Diphenyl-2-picryl-hydrazyl radical scavenging activity and tyrosinase inhibitory activity of cooking juice were shown to be increased by radiation independent on the radiation source types. The reason for the increased biological activities was caused by higher content of total phenolic compounds. The results could be applied to investigate the effect of radiation source on the color and antioxidant activity of biomaterials, and it was thought that irradiation could be an promising method for enhancing the biological activity of biomaterials.

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