The Changes of Biologically Functional Compounds and Antioxidant Activities in Ecklonia cava with Blanching Times

데침조건에 따른 감태의 생리활성 성분 및 항산화 활성의 변화

  • Kim, Jin-Ah (Dept. of Food & Nutrition, Cheju National University) ;
  • Lee, Jong-Mee (Dept. of Food & Nutrition, Ewha Womans University)
  • 김진아 (제주대학교 식품영양학과) ;
  • 이종미 (이화여자대학교 식품영양학과)
  • Published : 2004.08.31

Abstract

This study was performed to investigate the change of biologically functional compounds and antioxidant activities in Ecklonia cava with blanching times. As biologically functional compounds, the contents of minerals(K, Ca, Na, Mg, Fe, Cu, Mn and Zn), vitamins($vitamin\;C,\;{\beta}-carotene\;and\;{\alpha}-tocopherol$) and total polyphenol were analyzed. And antioxidant activity was determined through free radicals(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. As the blanching time increased, the contents of minerals, vitamin C, ${\beta}-carotene$ and total polyphenol were decreased however ${\alpha}-tocopherol$ was not affected by blanching time, and antioxidant activities were decreased with blanching time.

Keywords

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