Effects of Gamma Irradiation on Antioxidant Properties and Physical Characteristics of Sargassum siliquastrum Water Extract
2008
Kim, A.R. (Pukyong National University, Busan, Republic of Korea) | Song, E.J. (Pukyong National University, Busan, Republic of Korea) | Kim, M.J. (Pukyong National University, Busan, Republic of Korea) | Lee, S.Y. (Pukyong National University, Busan, Republic of Korea) | Kim, K.B.W.R. (Pukyong National University, Busan, Republic of Korea) | Kim, J.H. (Pukyong National University, Busan, Republic of Korea) | Kim, S.J. (Pukyong National University, Busan, Republic of Korea) | Hong, Y.K. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea) | Park, J.G. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea) | Kim, J.H. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea) | Lee, J.W. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea) | Byun, M.W. (Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea) | Ahn, D.H. (Pukyong National University, Busan, Republic of Korea), E-mail: [email protected]
In this study, the antioxidant properties and physical characteristics of irradiated Sargassum siliquastrum water extract were evaluated. Samples were irradiated with Co∨60 γ-ray at doses ranging from 3 to 20 kGy. They were then analyzed to investigate antioxidant properties, including total phenolic compound content and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity. In addition, physical properties such as viscosity and color were evaluated. The results demonstrated that total phenolic compound content and DPPH radical scavenging activity were significantly improved (p less than 0.05) by irradiation. In terms of physical properties, viscosity and color were reduced in the irradiated extracts as compared to non-irradiated samples. In conclusion, gamma irradiation improved the antioxidant properties of Sargassum siliquastrum water extract, improving its original weak point as a natural antioxidant when applied in the food industry.
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