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http://dx.doi.org/10.3746/jkfn.2008.37.6.810

Antioxidant Activity of the Ethanol Extract from Cooking Drips of Thunnus thynnus by Gamma Irradiation  

Lee, Hee-Sub (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Hyun-Joo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Choi, Jong-Il (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jae-Hun (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Kim, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Chun, Byung-Soo (Faculty of Food Science and Biotechnology, Pukyong National University)
Ahn, Dong-Hyun (Faculty of Food Science and Biotechnology, Pukyong National University)
Chung, Young-Jin (Dept. of Food and Nutrition, Chungnam National University)
Kim, Yeung-Ji (Division of Food Beverage and Culinary Art, Yeungnam College of Science and Technology)
Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.6, 2008 , pp. 810-814 More about this Journal
Abstract
This study was conducted to examine the effect of a gamma irradiation on the antioxidant activity of ethanol extract from cooking drips of Thunnus thynnus (ECT). The electron donating ability against 1,1-diphenyl- 2-picryl-hydrazyl (DPPH), authentic hydroxyl radical scavenging activity by Ultra Weak Luminescence Analyzer, oxidative protection factors by Racimat method, ferric reducing antioxidant power (FRAP), and ${\beta}$-carotene bleaching activity were measured as indices of antioxidant activity. All of the results shown that irradiation increased the antioxidant activity of ECT. These results suggested that ECT could be used as an antioxidative component in food and gamma irradiation could enhance these antioxidative properties.
Keywords
cooking drips; Thunnus thynnus; antioxidant activity; gamma irradiation;
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Times Cited By KSCI : 8  (Citation Analysis)
Times Cited By SCOPUS : 0
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