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http://dx.doi.org/10.3746/jkfn.2014.43.2.323

Studies on Anion, Element, Chromaticity and Antioxidant Activities of Commercial Dried Lavers (Porphyra yezoensis) Cultivated in Korea  

Park, Wook-Min (Dept. of Marine Bio Food Science, Chonnam National University)
Kim, Kee-Woong (Dept. of Marine Bio Food Science, Chonnam National University)
Kang, Dong-Soo (Dept. of Marine Bio Food Science, Chonnam National University)
Bae, Tae-Jin (Dept. of Marine Bio Food Science, Chonnam National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.43, no.2, 2014 , pp. 323-327 More about this Journal
Abstract
This study was carried out to provide basic data on the anion, element, chromatic and antioxidant activities of commercial dried lavers cultivated from Seocheon, Wando, Goheung and Busan in Korea. The highest concentrations of several anions ($Cl^-$, $NO_3{^-}$, $SO_4{^2-}$, and $PO_4{^3-}$ per 100 g of dried laver) were 412.00 mg in Wando, 545.90 mg in Goheung, 297.35 mg in Seocheon, and 79.70 mg in Wando, respectively. The highest concentrations of N, C, and S were 6.40%, 41.36%, and 0.98%, respectively, in dried laver cultivated from Wando. Hunter's color values were significantly high in the order of Seocheon < Goheung < Busan < Wando for lightness, Wando < Busan < Goheung < Seocheon for redness, and Goheung < Seocheon < Busan < Wando for yellowness in the dried lavers. Total phenolic content and DPPH (1,1-diphenyl-2-picryl-hydrazyl) radical scavenging activities showed highest values of 166.10 mg/100 g and 28.48%, respectively, in dried laver cultivated from Wando.
Keywords
laver; anion; element; chromaticity; antioxidant activity;
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Times Cited By KSCI : 12  (Citation Analysis)
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