건조방법에 따른 해조류(톳)의 생리활성 성분 및 항산화 활성의 변화 The Change of Biologically Functional Compounds and Antioxidant Activities in Hizikia Fusiformis with Drying Methods
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/253567
pp.200-208
This study was performed to investigate the change of biologically functional compounds and antioxidant activities in Hizikia fusiformis with drying methods. As biologically functional compounds, the contents of minerals(K, Ca, Ma, Mg, Fe, Cu, Mn and Zn), vitamins(vitamin C, β-carotene and α-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. The contents of minerals were not affected by drying methods however vitamins and total polyphenol were lost more by sun-drying than other drying methods studies. Total polyphenol was preserved by freezing-drying than other drying methods studies, resulting in high antioxidant activities.