Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) OKAMURA with blanching times

데침시간에 따른 톳의 주요성분 및 항산화 활성의 변화

  • 김진아 (제주대학교 식품영양학과) ;
  • 이종미 (이화여자대학교 식품영양학과)
  • Published : 2004.04.01
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Abstract

This study was performed to investigate the change of chemical components and antioxidant activities in Hizikia fusiformis(Harvey) OKAMURA with blanching times. For chemical composition, 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. The 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 all minerals, vitamin C and total polyphenol decreased. However ${\beta}$-carotene and ${\beta}$-tocopherol were not affected by the blanching time. In addition antioxidant activities decreased with increasing blanching time.

Keywords

References

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