Browse > Article

The Changes in the Chemical Components and Antioxidant Activities in Ecklonia Cava According to the Drying Methods  

김진아 (제주대학교 식품영양학과)
이종미 (이화여자대학교 식품영양학과)
Publication Information
Journal of the Korean Home Economics Association / v.42, no.5, 2004 , pp. 193-203 More about this Journal
Abstract
This study examined the changes in the chemical components and antioxidant activity of Ecklonia cava according to the drying methods. As chemical components, the concentrations of minerals(K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins(vitamin C, ${\beta}$-carotene and ${\alpha}$-tocopherol) and the total polyphenols were analyzed. In additions, the antioxidant activity was determined by measuring the free radical(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and the linoleic acid peroxidation inhibitory activity. The mineral content was not affected by the drying methods. However, more vitamins were lost and the total polyphenol concentration was reduced as a result of sun-drying than by the other drying methods used. More of the total polyphenol was preserved by freezing-drying than by any of the other drying methods, which meant that there was a higher antioxidant activity after freeze drying.
Keywords
Ecklonia cava; drying methods; chemical components; antioxidant activity;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Dellamonica, E.S., and McDowell, P.E. (1965). Comparison of beta-carotene content of dried carrots prepared by three dehydrated process. Food Tech., 19, 1597-1599
2 Esaki, H. Onozaki, H., Kawakishi, S., and Osawa, T. (1996). New antioxidant isolated from Tempeh. J. Agric. Food chem., 44, 696-700   DOI   ScienceOn
3 Fennema, O.G. (1996). Food chemistry. 3rd ed., Marcel Deckker, New York, 1996, 547-551
4 Fukuyama, X., Kodama, M., Miura, I., Kinzyo, Z., Mori, H., Nakayama, Y. and Takahashi, M. (1989). antiplasmin inhibitor. V. Structures of novel dimeric eckols isolated from the brown Alga Ecklonia Kurome. Chem. Pharm. Bull. 37(9), 2438-2441   DOI   ScienceOn
5 Gill, M.I., Tomas-Barberan, F.A., Hess-Pierce, B., Holcroft, D.W., Ader, A.A. (2000). Antioxidant activity of pomegranate juice and its relationship with phenolic composition processing. J. Agric. Food. Chem., 48, 4581-4589   DOI   ScienceOn
6 Jimenez-E., A., Jimenez-J., I., Pulio, R., and Saura-C.F. (2001). Antioxidant activity of fresh and processed edible seaweeds. J. Sci. Food Agric., 81, 530-534   DOI   ScienceOn
7 Liao, M.-L., and Seib, P.A. (1987). Selected reactions of L-ascorbic acid related to foods. Food Technol., 41, 104-107
8 Nakamura, T., Shibata, T., Yamaguchi. K. and Tanama, R. (1996). Antioxidant activity of phlorotannins isolated from the brown alga Eisenia bicyclis. Fisheries Science, 23(1), 923-929
9 Ruch, R.J., Cheng, S.J. and Klauning, J.E. (1989). Prevention of cytotoxicity and inhibition of intercellular communication by antioxidant catechins isolated from Chinese green tea, Carcinogenesis, 10(6), 1003-1008   DOI   ScienceOn
10 Nishikimi, M.M., Rao, N.A. and Yagi, K. (1972). The occurrence of superoxide anion in the research of reduced phenazine methosucfate and molecular oxygen. Biochemical and Biophyslcal Research Communications, 46(2), 849-859   DOI   ScienceOn
11 Chen, B.H. and Chen, Y.Y. (1993). Stability of chlorophyll and carotenoids on sweet potato leaves during microwave cooking. J. Agric. Food Chem., 41, 1315-1341   DOI   ScienceOn
12 김지순(1999). 제주도 음식. 대원사, 22-24
13 Giovanelli, G., Lavelli, V., Pagliarini, E., Zanoni, B., and Spigno, P. (2001). The antioxidant activity of tomato. III. effects of processing technologies on oxidant and heat damage. Acta hort., 542, 217-220
14 Blois, M.S. (1958). Antioxidant determination by the use of a stable free radical, Nature, 181, 1199-1201   DOI   ScienceOn
15 AOAC (1984). Official methods of analysis. Assoc. Offic. Analy. chem., 184
16 박재주(2001). 최신식품분석. 신광출판사. 152-198
17 이건교, 안승철, 정연학(1987). 김의 가공 및 저장중의 품질변화. 1.산지별 등급별 품 질 평가 및 저장중의 변화. 한국수산학회지, 20(5), 408-418
18 박재주(2001). 최신식품분석. 신광출판사. 132-136
19 Koppen, B.H., and Roux, D.G. (1966). C-glycosides. The chemistry of aspalathin, J. Biochem., 99, 604-609
20 Shibata, T., Yamaguchi, K., Tanama, R., Yamaguchi, K., and Nagamura, T. (2003). Inhibitory activity of brown algae phlorotannins on secretory phospholipase A2S, lipoxygenases and Cyclooxygenases. J. of applied phycology, 15, 61-67   DOI   ScienceOn
21 Standley. L., Winterton, P., Marnewick, J.L., Gelderblom, C. A., Joubert, E. and Britz, T. J. (2001). Influence of processing stages on antimutagenic and atioxidant potentials of rooibos tea. J. Agric. Food. Chem., 49, 114-117   DOI   ScienceOn
22 Duh, P.D., Tu, Y.Y. and Yen, G.C. (1999). Antioxidant activity of water extract of Harng Jyur (chrysanthemum morifolium Ramat), Lebensm. -Wiss.u. - Technol., 32, 269-277   DOI   ScienceOn
23 Gabriel J.G. and Patricia A.M. (1986). Tocopherols of soybean seeds and soybean curd. J. Agric. Food chem., 34, 791-795   DOI
24 Jensen, A. (1969). Tocopherol content of seaweed seaweed meal influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed meal. J. Sci. Food Agric., 20, 622-628   DOI
25 박원기(1995). 기본식품화학. 신광출판사. 1995, 164-169
26 강제원(1968). 한국동식물도감(해조류). 삼화출판사, 155-157
27 Chung, S.K., Osawa, T. and Kawakish, S. (1997). Hydroxyl radical scavenging effects of spices and scavengers from brown mustard. Biosci. Biotech, Biochem, 61, 118-124   DOI   ScienceOn