• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.12
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• pp.1612-1616
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• 2007

Physiological activities of the 70% ethanol extract from boiled-water of Enteroctopus dofleini (BE) upon a gamma irradiation were determined to examine the possible use of the food processing by-product as a functional material for food or cosmetic composition. Electron donating ability and the content of total phenolic compounds increased from 65% to 72% and from 406 ppm to 476 ppm, respectively, by 10 kGy gamma irradiation. A Salmonella mutagenicity assay indicated that the gamma-irradiated BE did not show any mutagenicity. Tyrosinase inhibition activity of the irradiated BE also increased from 57% to 86% with irradiation doses. These results show that irradiation can be used to increase the physiological activities of BE for its potential use as food or cosmetic materials.