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Effects of Heat and pH Treatments on Antioxidant Properties of Ishige okamurai Extract  

Kim, Mi-Jung (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University)
Choi, Jung-Soo (Subdivision of Food Science, Kyungnam College of Information and Technology)
Song, Eu-Jin (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University)
Lee, So-Young (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University)
Lee, So-Jeong (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University)
Kim, Seo-Jin (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University)
Yoon, So-Young (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University)
Jeon, You-Jin (Faculty of Applied Marine Biotechnology, Cheju National University)
Ahn, Dong-Hyun (Faculty of Food Science and Technology, and Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.1, 2009 , pp. 50-56 More about this Journal
Abstract
This study was carried out to determine the optimum extraction conditions for Ishige okamurai by comparing the yields, total phenolic compound content (TPC), and antioxidant properties of its 95%, 70%, 50% fermented ethyl alcohol and water extracts. Additionally, the effects of heat and pH treatments on the antioxidant properties of the extracts were evaluated by their TPC and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging capabilities. The yields of the extracts were greatest in the order of water > 50% > 70% > 95% fermented ethyl alcohol, and the TPC of the 70% (26.18%) and 50% fermented ethyl alcohol (27.56%) extracts were higher than those of the others. However, in terms of DPPH radical scavenging and ferrous-reducing power, the 70% fermented ethyl alcohol extract of Ishige okamurai showed the highest antioxidant effects. Additionally, in the results for the heat and pH treatments, the antioxidant properties of the 70% fermented ethyl alcohol extract were not influenced by the treatment conditions except at pH 10.
Keywords
Ishige okamurai; fermented ethyl alcohol; antioxidant; heat; pH;
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