Journal of the Korean Home Economics Association 2004;42(5):193-203.
건조방법에 따른 해조류(감태)의 주요성분 및 항산화 활성의 변화
The Changes in the Chemical Components and Antioxidant Activities in Ecklonia Cava According to the Drying Methods
김진아, 이종미
제주대학교 식품영양학과,이화여자대학교 식품영양학과
ABSTRACT
This study examined the changes in the chemical components and antioxidant activity of Ecklonia cava according to the drying methods. As chemical components, the concentrations of minerals(K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins(vitamin C, -carotene and -tocopherol) and the total polyphenols were analyzed. In additions, the antioxidant activity was determined by measuring the free radical(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and the linoleic acid peroxidation inhibitory activity. The mineral content was not affected by the drying methods. However, more vitamins were lost and the total polyphenol concentration was reduced as a result of sun-drying than by the other drying methods used. More of the total polyphenol was preserved by freezing-drying than by any of the other drying methods, which meant that there was a higher antioxidant activity after freeze drying.
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