감마선 조사된 수산자숙액의 항산화 활성 연구
Antioxidant Activity of Cooking Juice Irradiated with Gamma-ray
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초록
The antioxidant activity was analyzed in gamma-irradiated cooking juices. Becausethe activities of antioxidants have been attributed to various mechanisms, different assay methodsincluding 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducingantioxidant power (FRAP), have been conducted and compared. All of these antioxidant assayshowed that the antioxidant activity of cooking juice was increased by gamma-irradiation. Toinvestigate this increase of antioxidative activity, the protein was extracted from cooking juicesand its antioxidant activity was measured. From the results, it was thought that the modificationof protein in cooking juiced by irradiation caused the increase of antioxidant activity of cookingjuice. Therefore, gamma irradiation could be an promising method for a sterilization of cookingjuice with increased antioxidant activity.
Abstract
The antioxidant activity was analyzed in gamma-irradiated cooking juices. Becausethe activities of antioxidants have been attributed to various mechanisms, different assay methodsincluding 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging activity and ferric reducingantioxidant power (FRAP), have been conducted and compared. All of these antioxidant assayshowed that the antioxidant activity of cooking juice was increased by gamma-irradiation. Toinvestigate this increase of antioxidative activity, the protein was extracted from cooking juicesand its antioxidant activity was measured. From the results, it was thought that the modificationof protein in cooking juiced by irradiation caused the increase of antioxidant activity of cookingjuice. Therefore, gamma irradiation could be an promising method for a sterilization of cookingjuice with increased antioxidant activity.
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