Antioxidant Activities in Processed Cockle(Tegillarca granosa) from the Yeosu
0
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Cockles(Tegillarca granosa) species that found throughout the Indo-Pacific region and thisstudy was conducted in Yeosu from November 2015 through April 2016. Antioxidant activities(lipid peroxidation, DPPH radical scavenging, superoxide anion radical scavenging, reducingpower, and iron chelating assays) were studied at different stages during the processing. Theresults showed that all cockle samples were related to antioxidant activities, they also possessedeffective abilities as free radical scavengers, reducing agents, and iron chelators in most cases. Seasonal variations in antioxidant activities were also observed, characterized by high activityvalues in April, spring season, a period where phytoplankton is their primary food source whichpropagates considerably. Moreover, the harvested cockles exhibited the higher radical scavengingactivities than marketed cockles by compared in the similar concentration and the activitiesincreased with increasing concentration. The results also showed the useful in the assessment ofthe cockle potential for the development of functional foods, food ingredients or pharmaceuticals. Moreover, keeping the freshness of the cockle during processing chain is pivotal for keeping itsantioxidant activities.
Abstract
Cockles(Tegillarca granosa) species that found throughout the Indo-Pacific region and thisstudy was conducted in Yeosu from November 2015 through April 2016. Antioxidant activities(lipid peroxidation, DPPH radical scavenging, superoxide anion radical scavenging, reducingpower, and iron chelating assays) were studied at different stages during the processing. Theresults showed that all cockle samples were related to antioxidant activities, they also possessedeffective abilities as free radical scavengers, reducing agents, and iron chelators in most cases. Seasonal variations in antioxidant activities were also observed, characterized by high activityvalues in April, spring season, a period where phytoplankton is their primary food source whichpropagates considerably. Moreover, the harvested cockles exhibited the higher radical scavengingactivities than marketed cockles by compared in the similar concentration and the activitiesincreased with increasing concentration. The results also showed the useful in the assessment ofthe cockle potential for the development of functional foods, food ingredients or pharmaceuticals. Moreover, keeping the freshness of the cockle during processing chain is pivotal for keeping itsantioxidant activities.
참고문헌 (20)
- Almonacid S, "Processing and Impact on Active Components in Food", pp.447~454 (2014), Elsevier Inc
- Chen HM, "Structural-analysis of antioxidative peptides from soybean beta-conglycinin", J. Agric. Food Chem, 43, pp.574~578 (1995)
- Chi CF, "Antioxidant and anticancer peptides from the protein hydrolysate of blood clam(Tegillarca granosa) muscle", J. Funct. Foods, 15, pp.301~313 (2015)
- Grienke U, "Bioactive compounds from marine mussels and their effects on human health", Food Chem, 142, pp.48~60 (2014)
- Gülçin I., "The antioxidant and radical scavenging activities of black pepper(Piper nigrum) seeds", Int. J. Food Sci. Nutr, 56, pp.491~499 (2005)
- Irisarri J, "Temporal and spatial variations in proximate composition and condition index of mussels Mytilus galloprovincialis cultured in suspension in a shellfish farm", Aquaculture, 435, pp.207~216 (2015)
- Kanchana S, "Isolation, characterization and antioxidant activity of hyaluronic acid from marine bivalve mollusc Amussium pleuronectus(Linnaeus, 1758)", Bioact. Carbohydrates Diet Fiber, 2, pp.1~7 (2013)
- Kang CK, "Microphytobenthos seasonality determines growth and reproduction in intertidal bivalves", Mar. Ecol. Prog. Ser, 315, pp.113~127 (2006)
- Nishikimi M, "The occurrence of superoxide anion in the reaction of reduced phenazine methosulfate and molecular oxygen", Biochem. Biophys. Res. Commun, 46, pp.849~854 (1972)
- Odeleye T, "The antioxidant potential of the New Zealand surf clams", Food Chem, 204, pp.141~149 (2016)
- Okumuş I, "Seasonal variations in the meat weight, condition index and biochemical composition of mussels(Mytilus edulis L.) in suspended culture in two Scottish sea lochs", Aquaculture, 159, pp.249~261 (1998)
- Oyaizu M., "Antioxidative activities of products of browning reaction prepared from glucosamine", Jap. J. Nutr. Diet, 44, pp.307~315 (1986)
- Papastergiadis A, "Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances(TBARS) test in various foods", J. Agric. Food Chem, 60, pp.9589~9594 (2012)
- Qiao D, "Antioxidant activities of polysaccharides from Hyriopsis cumingii", Carbohydr. Polym, 78, pp.199~204 (2009)
- Rajapakse N, "Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties", Food Res. Int, 38, pp.175~182 (2005)
- Shimada K, "Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion", J. Agric. Food Chem, 40, pp.945~948 (1992)
- Smaal AC, "Average anual growth and condition of mussels as a function of food source", Hydrobiol, 195, pp.179~188 (1990)
- St. Angelo, "Lipid oxidation in foods", CRC Critical Rev. Food Sci. Nutr, 36, pp.175~224 (1996)
- Tsaknis J, "Determination of malondialdehyde in traditional fish products by HPLC", Analyst, 124, pp.843~845 (1999)
- Wu HC, "Antioxidant activities of carnosine, anserine, some free amino acids and their combination", J. Food Drug Anal, 11, pp.148~153 (2003)