DOI QR코드

DOI QR Code

Toasting Effects on the Lipid Oxidation, Antioxidants, and Pigments of Dried Laver (Porphyra spp.)

토스팅에 따른 김의 지방질 산화, 산화방지성분과 색소 변화

  • Son, Soojeong (Department of Food and Nutrition, Inha University) ;
  • Choe, Eunok (Department of Food and Nutrition, Inha University)
  • 손수정 (인하대학교 식품영양학과) ;
  • 최은옥 (인하대학교 식품영양학과)
  • Received : 2014.06.25
  • Accepted : 2014.09.01
  • Published : 2014.12.31

Abstract

The effects of toasting, simulated gimgui (dried and toasted laver) manufacturing, on lipid oxidation and antioxidant and pigment contents of dried laver (Porphyra spp.) were evaluated by peroxide value (POV) and conjugated dienoic acid (CDA) value measurement, HPLC, and spectrophotometry. Dried laver was toasted for 40 or 300 s at $120^{\circ}C$, or for 2 or 5 s at $250^{\circ}C$. The POV and CDA contents were significantly higher in the toasted samples (0.60-0.69 mmol/kg and 2.17-4.20%, respectively) except in samples toasted at $120^{\circ}C$ for 40 s, compared to those in the non-toasted samples (0.43 mmol/kg and 1.21%, respectively). Chlorophyll was the most stable pigment during toasting (>90% retention), followed by carotenoids (50-77% retention) and phycocyanins and phycoerythrins (13-73% retention). Porphyran was the most stable antioxidant (>95% retention), and polyphenols, the most unstable antioxidant (24-75% retention). Despite the degradation of pigments and antioxidants during toasting, the dried laver still contained health-benefiting components after toasting.

건조 김은 $120^{\circ}C$에서 40 s 또는 300 s, $250^{\circ}C$에서 2 s, 5 s의 토스팅 과정에 의해 과산화물값과 공액이중산값이 증가하고 불포화지방산과 포화지방산의 함량 비율인 U/S 값이 감소하는 등 그 정도가 크진 않았으나 유의하게 지방질이 산화되었으며, 토스팅 조건 차이에 따른 유의한 영향은 없었다. 또한 산화 방지 성분 중 포피란이 김의 토스팅에 가장 안정하였고 폴리페놀 화합물이 가장 불안정하였다. 토스팅에 의해 김에 존재하는 색소 중 파이코사이아닌과 파이코에리트린의 분해가 가장 컸으며, ${\beta}$-카로텐과 루테인은 30-50% 정도의 분해율을 보였고 클로로필 a의 분해율은 10% 미만으로 가장 안정하였다.

Keywords

References

  1. Lee KH, Song SH, Jeong IH. Quality changes of dried lavers during processing and storage: 1. Quality evaluation of different grades of dried lavers and its changes during storage. Bull. Korean Fish. Soc. 20: 408-418 (1987)
  2. Oh S, Kim J, Kim H, Son S, Choe E. Composition and antioxidant activity of dried laver, Dolgim. Korean J. Food Sci. Technol. 45: 403-408 (2013) https://doi.org/10.9721/KJFST.2013.45.4.403
  3. Saitoh M, Araki S, Sakurai T, Oohusa T. Variations in contents of photosynthetic pigments, total nitrogen, total free amino acids and total free sugars in dried lavers obtained at different culture grounds and harvesting times. Japan Soc. Fish. Sci. 41: 365-370 (1975) https://doi.org/10.2331/suisan.41.365
  4. Choe E, Min DB. Mechanisms and factors for edible oil oxidation. Compr. Rev. Food Sci. Food Saf. 5: 169-186 (2006) https://doi.org/10.1111/j.1541-4337.2006.00009.x
  5. Endo Y, Usuki R, Kaneda T. Antioxidant effects of chlorophyll and pheophytin on the autoxidation of oils in the dark. I. Comparison of the inhibitory effects. J. Am. Oil Chem. Soc. 62: 1375-1378 (1985) https://doi.org/10.1007/BF02545962
  6. Burton GW, Ingold KU. Beta-carotene: an unusual type of lipid antioxidant. Science 224: 569-573 (1984) https://doi.org/10.1126/science.6710156
  7. Edge R, McGarvey DJ, Truscott TG. The carotenoids as anti-oxidants-a review. J. Photoch. Photobio. B 41: 189-200 (1997) https://doi.org/10.1016/S1011-1344(97)00092-4
  8. Choe E, Cha J. Lipid oxidative stability of dried, oiled and toasted laver as affected by ${\beta}$-carotene and chlorophyll. Food Sci. Biotechnol. 7: 60-65 (1998)
  9. Lee KH, Ryuk JH, Jeong IH, Jung WJ. Quality changes of dried lavers during processing and storage. 3. Changes in pigments, trypsin indigestible substrates (TIS) and dietary fiber content during roasting and storage. Korean J. Fish. Aquat. Sci. 23: 280-288 (1990)
  10. Choe E, Oh S. Effects of water activity on the lipid oxidation and antioxidants of dried laver (Porphyra) during storage in the dark. J. Food Sci. 78: C1144-C1151 (2013) https://doi.org/10.1111/1750-3841.12197
  11. IDF. International Standard of the IDF, Method 74, The International Dairy Federation, Brussels, Belgium (2006)
  12. AOCS. Official Methods and Recommended Practices of the American Oil Chemist's Society, 4th ed. Method Ti1a-64. AOCS press, Champaign, IL, USA (1998)
  13. AOAC. Official Method of Analysis of AOAC Intl., 18th ed. Method 970.64. Association of Official Analytical Communities, Gaithersburg, MD, USA (2005)
  14. Jo KS, Kim JH, Shin HS. Effect of storage conditions on the oxidative stability of lipid in roasted and roasted-seasoned laver (Porphyra tenera). Korean J. Food Sci. Technol. 27: 902-908 (1995)
  15. Cies'lik E, Greðda A, Adamus W. Contents of polyphenols in fruit and vegetables. Food Chem. 94: 135-142 (2006) https://doi.org/10.1016/j.foodchem.2004.11.015
  16. Hong YK, Park IS, Jung YH, Song SH, Hong SY. Effect of the seaweed Porphyra yezoensis extraction Triton WR 1339 induced hypercholesterolemia in mouse. Korean J. Fish. Aquat. Sci. 31: 508-515 (1998)
  17. Jung BM, Jung KJ. Effect of porphyran drink on serum and liver cholesterol contents in hypercholesterolemic rat. J. Korean Soc. Food Sci. Nutr. 34: 1357-1361 (2005) https://doi.org/10.3746/jkfn.2005.34.9.1357
  18. Kim JA, Lee JM. Changes of chemical components and antioxidant activities in Hizikia fusiformis (Harvey) OKAMURA with blanching times. Korean J. Food Cook. Sci. 20: 219-226 (2004)
  19. Ferrari R, Schulte E, Esteves W, Bruhl L, Mukherjee KD. Minor constituents of vegetable oils during industrial processing. J. Am. Oil Chem. Soc. 73: 587-592 (1996) https://doi.org/10.1007/BF02518112
  20. Kim JA, Lee JM. The changes of biologically functional compounds and antioxidant activities in Ecklonia cava with blanching times. Korean J. Food Culture. 19: 369-377 (2004)
  21. Rahmani M, Csallany AS. Role of minor constituents in the photooxidation of virgin olive oil. J. Am. Oil Chem. Soc. 75: 837-843 (1998) https://doi.org/10.1007/s11746-998-0234-1
  22. Lee E, Ahn H, Choe E. Effects of light and lipids on chlorophyll degradation. Food Sci. Biotechnol. 23: 1061-1065 (2014) https://doi.org/10.1007/s10068-014-0145-x
  23. Hong SP, Koo JK, Jo KS, Kim DS. Physicochemical characteristics of water of alcohol soluble extract from laver, Porphyra yezoensis. Korean J. Food Nutr. 26: 10-16 (1997)
  24. Bechoff A, Dhuique Mayer C, Dornier M, Tomlins KI, Boulanger R, Dufour D, Westby A. Relationship between the kinetics of ${\beta}$-carotene degradation and formation of norisoprenoids in the storage of dried sweet potato chips. Food Chem. 121: 348-357 (2010) https://doi.org/10.1016/j.foodchem.2009.12.035
  25. Joo DS, Jung CK, Lee CH, Cho SY. Content of phycocyanins and growth of Spirulina platensis with culture conditions. Korean J. Fish. Aquat. Sci. 33: 475-481 (2000)
  26. Oh S, Lee E, Choe E. Light effects on lipid oxidation, antioxidants, and pigments in dried laver (Porphyra) during storage. Food Sci. Biotechnol. 23: 701-709 (2014) https://doi.org/10.1007/s10068-014-0095-3