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, 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. As the blanching time increased, the contents of minerals, vitamin C, β-carotene and total polyphenol were decreased however α-tocopherol was not affected by blanching time, and antioxidant activities were decreased with blanching time.

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.

Wild edible plants are consumed as raw and/or processed. Analytical data for raw biologically functional compounds were relatively well established. The changes on functional compounds during processing are, however, not well studied. This study was carried out to investigate the change of the quality of wild edible plants, Pimpinella brachycarpa(Chamnamul) at various conditions. Samples were blanched at the salt concentration of 0%, 1% or 2% for 1, 2, and 3 minutes each. The biologically active compounds, vitamin C, β-carotene, chlorophyll, flavonoids, polyphenols and minerals were analyzed. The concentration of vitamin C in Chamnamul decreased as blanching time increased. Beta-carotene in Chamnamul showed high concentration when Chamnamul was treated under longer blanching time. Higher salt concentration of blanching water, however, resulted in the increased concentration of β-carotene in the blanched Chamnamul. Higher salt concentration of blanching water also reduced the loss of total flavonoids and total polyphenols from the blanched Chamnamul. The change of colors in the blanching water seemed to be corresponding to those of total flavonoids and total polyphenols concentrations in the blanching water.