Effects of γ-irradiation on antioxidant and antimicrobial activities and color of Ecklonia cava
2011
Song, E.J., Pukyong National University, Busan, Republic of Korea | Kim, A.R., Ju Yeong NS Co., Ltd., Seoul, Republic of Korea | Kim, K.B.W.R., Pukyong National University, Busan, Republic of Korea | Lee, S.Y., Korea Food Research Institute, Seongnam, Republic of Korea | Park, J.G., National Federation of Fisheries Cooperatives, Fisheries Economic Institute, Seoul, Republic of Korea | Kim, J.H., Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup, Republic of Korea | Choi, J.I., 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., Woosong University, Daejeon, Republic of Korea | Ahn, D.H., Pukyong National University, Busan, Republic of Korea
Ecklonia cava (EC) was irradiated with γ-rays at doses of 3, 7, and 20 kGy. The extraction yields, total polyphenol content (TPC), DPPH radical scavenging activity, antimicrobial activity, and color of the EC extracts were assessed. The results showed that irradiation caused an increase in the extraction yields of ethanol and water. TPC was found to be significantly increased when EC powder was subjected to irradiation, followed by ethanol and water extraction. However, DPPH radical scavenging and antimicrobial activities were stable under all irradiation conditions. In the heat and pH stability tests, the DPPH radical scavenging activities of EC ethanol extracts were not influenced by irradiation. Irradiation caused an increase in the lightness and redness of EC extracts and decreased the yellowness. In conclusion, γ-irradiation increased the extraction yield and TPC and brightened the color, while maintaining the antioxidant and antimicrobial activities.
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