Effects of Gamma Irradiation on Antioxidant Properties and Physical Characteristics of Sargassum siliquastrum Water Extract |
Kim, Ah-Ram
(Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University)
Song, Eu-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) Kim, Mi-Jung (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) Lee, So-Young (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) Kim, Koth-Bong-Woo-Ri (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) Kim, Jin-Hee (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) Kim, Seo-Jin (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) Hong, Yong-Ki (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Park, Jin-Gyu (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Kim, Jae-Hun (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 (Faculty of Food Science & Biotechnology/Institute of Food Science, Pukyong National University) |
1 | Choi SY, Kim SY, Hur JM, Choi HG, Sung NJ. 2006. Antioxidant activity of solvent extracts from Sargassum thunbergii. J Korean Soc Food Sci Nutr 35: 139-144 과학기술학회마을 DOI ScienceOn |
2 | Breitfeliner F, Solar S, Sontag G. 2002. Effect of -irradiation on phenolic acids in strawberries. J Food Sci 67: 517-521 DOI ScienceOn |
3 | Harrison K, Were LM. 2007. Effect of gamma irradiation on total phenolic content yield and antioxidant capacity of almond skin extracts. Food Chem 102: 932-937 DOI ScienceOn |
4 | Cho SH, Kang SE, Cho JY, Kim AR, Park SM, Hong YK, Ahn DH. 2007. The antioxidant properties of brown seaweed (Sargassum siliquastrum) extracts. J Med Food 10: 479-485 DOI |
5 | Numata A, Kanbara S, Takahashi C, Fujiki R, Yoneda M, Usami Y, Fujita E. 1992. A cytotoxic principle of the brown alga Sargassum tortile and structures of chromenes. Phytochem 31: 1209-1213 DOI ScienceOn |
6 | Park JC, Choi JS, Song SH, Choi MR, Kim KY, Choi JW. 1997. Hapatoprotective effect of extracts and phenolic compound from marine algae in bromobenzene-treated rats. Korean J Pharmacogn 28: 239-246 |
7 | Kim KS, Lee MH, Cho SH. 2002. Radical degradation of sodium alginate. J Chitin Chitosan 7: 8-13 |
8 | Byun MW, Yook HS, Jo SK, Chong YJ. 1996. Status and prospects of food irradiation technology in Korea. J Food Sci Nutr 1: 262-268 과학기술학회마을 |
9 | Kwon JH. 2003. Commercialization of food irradiation technology and the identification of irradiated foods. Food Sci Ind 36: 50-55 |
10 | Lee JW, Yook HS, Cho KH. 2001. The change of allergenic and antigenic properties of egg white albumin (Gal dl) by gamma irradiation. J Korean Soc Food Sci Nutr 30: 500-504 |
11 | Rao MS, Chander R, Sharma A. 2006. Radiation processed chitosan a potent antioxidant. BARC Newsletter 273: 188-194 |
12 | Ruperez P, Ahrazem O, Leal J. 2002. A potential antioxidant capacity of sulfated polysaccharides from the edible marine brown seaweed Fucus vesiculosus. J Agric Food Chem 50: 840-845 DOI ScienceOn |
13 | Dawson EY. 1974. Marine botany. Kang JW, ed. Daehan book publishing Co., Seoul. p 224-226 |
14 | Lee NH, O KL. 2000. Screening of radical scavenging effects from marine algae. Cheju J Life Sci 3: 95-101 |
15 | Song EJ, Lee SY, Kim KBWR, Park JK, Kim JH, Lee JW, Byun MW, Ahn DH. 2007. Effect of gamma irradiation on the physical properties of alginic acid and -carrageenan. J Korean Soc Food Sci Nutr 36: 902-907 과학기술학회마을 DOI ScienceOn |
16 | Song TH, Kim DH, Park BJ, Shin MG, Byun MW. 2001. Changes in microbiological and general quality characteristics of gamma irradiated Kanjang and Shoyu. Korean J Food Sci Technol 33: 338-344 과학기술학회마을 |
17 | Cho YJ, Yoon SJ, Kim JH, Chun SS. 2005. Biological activity of chamomile (Matricaria chamomilla L.) extracts. J Korean Soc Food Sci Nutr 34: 446-450 과학기술학회마을 DOI ScienceOn |
18 | Park JH, Kang KC, Baek SB, Lee YH, Lee KS. 1991. Separation of antioxidant compounds from edible marine algae. Korean J Food Sci Technol 23: 256-261 과학기술학회마을 |
19 | Lahaye M, Kaeffer B. 1997. Seaweed dietary fibers: structure, physicochemical and biological properties relevant to intestinal physiology. Sci Aliments 17: 536-584 |
20 | Schwartsmann G, Rocha AB, Berlinck GS, Jimeno J. 2001. Marine organisms as a source of new anticancer agents. Oncol 2: 221-225 |
21 | Ahn JH, Kim JH, Jo C, Kim MJ, Byun MW. 2004. Comparison of irradiated phytic acid and other antioxidants for antioxidant activity. Food Chem 88: 173-178 DOI ScienceOn |
22 | Lee SY, Kim JH, Kim KBWR, Song EJ, Kim AR, Park SM, Han CS, Ahn DH. 2007. Antimicrobial activities of medicinalherbs and seaweeds extracts against microorganisms isolated from the rice warehouses. J Korean Soc Food Sci Nutr 36: 476-480 DOI ScienceOn |
23 | FAO/WHO. 1984. Codex general standard for irradiated foods. Codex Alimentarious Commission, Rome, Italy |
24 | Son JH, Jo C, Kim MR, Kim JO, Byun MW. 2001. Effect of gamma irradiation on removal of undesirable color from green tea extracts. J Korean Food Nutr 30: 1305-1308 과학기술학회마을 |
25 | Tedesco I, Russo M, Russo P, Iacomino G, Russo GL, Carraturo A, Faruolo C, Moio L, Palumbo R. 2000. Antioxidant effect of red wine polyphenols on red blood cells. J Nutr Biochem 11: 114-119 DOI ScienceOn |
26 | Variyar PS, Bandyopadhyay C, Thomas P. 1998. Effect of gamma-irradiation on the phenolic acids of some Indian spices. Int J Food Sci Technol 33: 533-537 DOI ScienceOn |
27 | Naotsugu N, Hiroshi M, Fumio Y, Tamikazu K. 2000. Radiation-induced degradation of sodium alginate. Polym Degradat Stab 69: 279-285 DOI ScienceOn |
28 | Kim JH, Ahn HJ, Kim JO, Ryu KH, Yook HS, Lee YN, Byun MW. 2000. Sanitation and quality improvement of salted and fermented anchovy sauce by gamma irradiation. J Korean Soc Food Sci Nutr 29: 1035-1041 과학기술학회마을 |
29 | Matsukawa R, Dubinsky Z, Kishimoto E, Masaki K, Masuda Y, Takeuchi T. 1997. A comparison of screening methods for antioxidant activity in seaweeds. J Appl Phycol 9: 29-35 DOI |
30 | Byun MW, Yook HS, Kim KS, Chung CK. 1999. Effects of gamma irradiation on physiological effectiveness of Korean medicinal herbs. Radiat Phys Chem 54: 291-300 DOI ScienceOn |
31 | Variyar PS, Limaye A, Sharma A. 2004. Radiation-induced enhancement of antioxidant contents of soybean (Glycine max Merrill). J Agric Food Chem 52: 3385-3388 DOI ScienceOn |
32 | Toru H, Setsuko T. 1996. Detection of irradiated peppers by viscosity measurement at extremely high pH. Radiat Phys Chem 48: 101-104 DOI ScienceOn |
33 | An KA, Jo DJ, Kim HK, Kim SK, Kwon JH. 2004. Effect of gamma irradiation on viscosity and physicochemical properties of starches. Korean J Food Sci Technol 36: 547-552 과학기술학회마을 |
34 | Kim SJ, Kweon DH, Lee JH. 2006. Investigation of antioxidative activity and stability of ethanol extracts of licorice root (Glycyrrhiza glabra). Korean J Food Sci Technol 38: 584-588 과학기술학회마을 |
35 | Swain T, Hillis WE. 1959. The phenolic constituents of Prunus domestica. I-The quantitative analysis of phenolic constituents. J Sci Food Agric 10: 63-68 DOI |
36 | Blois MS. 1958. Antioxidant determinations by the use or a stable free radical. Nature 181: 1990-2100 DOI ScienceOn |