• Journal of the Korean Magnetic Resonance Society
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• v.11 no.1
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• pp.56-63
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• 2007

A series of bromophenols and corresponding debrominated phenolic compounds was prepared by isolation from red alga Tichocarpus crinitus and by structural modification of natural bromophenols. Their structures were determined by extensive NMR analysis and the antioxidant activities were established through the determination of their abilities to inhibit free radicals using DPPH as the stable radical. The most active free radical scavengers were the debrominated phenolic derivatives 3,4-dihydroxybenzyl alcohol and 3,3',4,4'-tetrahydroxydiphenylmethane.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.99-106
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• 1998

Two kinds of carrageenan were extracted from red seaweeds, Tichocarpus crinitus, collected in The Peter the Great Bay of Russia on August, 1996. One is KC1-insoluble carrageenan and another is KC1-soluble carrageenan. The yield of KC1-insoluble carrageenan was 17.15%, which is composed of 18.06% total sulfate, 5.61% protein, 3.51% K+, 0.49% Na+, 1.66% Ca2+, 54.26% galactose, 4.68% xylose, trace of mannose and glucose. The yield of KC1-soluble carrageenan was 3.52%, which is composed of 24.06% total sulfate, 5.2% protein, 5.32% K+, 0.16% Na+, 2.80% Ca2+, 33.54% galactose, 5.48% xylose, 4.32% mannose, trace of glucose. But rhamnose was not detected in both case. FT-IR spectrum showed that the KC1-insoluble carrageenan was kappa-type carrageenan and that KC1-soluble carrageenan was lambda, iota hybrid-type carrageenan. KC1-insoluble carrageenan was very weakly formation the gel compared with KC1-insoluble carrageenan from other red seaweeds. So we investigated viscosity. Both type carrageenan was stable in the temperature until 9$0^{\circ}C$, 1 hr. The viscosity of the solution of KC1-insoluble carrageenan was increased to about two folds by K+, but was not changed by Ca2+. The viscosity of the solution of KC1-soluble carrageenan was reduced by K+ and Ca2+. Both of them was stabilized in alkali but was reduced in comparison with acid conditions. In this study, both carrageenan was expected as thickening agent than gelling agent for food additives.