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Effects of Gamma Irradiation on Antioxidant, Antimicrobial Activities and Physical Characteristics of Sargassum thunbergii Extract  

Lee, So-Jeong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Song, Eu-Jin (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Lee, So-Young (Traditional Food Research Group, Korea Food Research Institute)
Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Yoon, So-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Lee, Chung-Jo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Jung, Ji-Yeon (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Park, Na-Bi (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kwak, Ji-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Park, Jin-Gyu (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Choi, Jong-Il (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Byun, Myung-Woo (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.4, 2010 , pp. 431-437 More about this Journal
Abstract
This study was carried out to determine the effect of gamma irradiation (3-20 kGy) on the antioxidant, antimicrobial activities and physical characteristics of Sargassum thunbergii (ST) extracts. When ST powder was treated by gamma irradiation, the yields and total phenolic compounds (TPC) of water extracts were increased, but radical scavenging activities were not changed. When ST extract was irradiated, the TPC and DPPH radical scavenging activities were increased. In addition, gamma irradiation of ST extract decreased viscosity and removed color. These results suggest that gamma irradiation would be a useful method for improving the physical characteristics of ST extract while maintaining native biological activities.
Keywords
Sargassum thunbergii; antioxidant; antimicrobial; physical characteristics; gamma irradiation;
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Times Cited By KSCI : 21  (Citation Analysis)
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