부유망식과 수하식 양성방법에 따른 참굴(Crassostrea gigas)의 선도와 항산화활성
Freshness and Antioxidant Activities in Pacific Oyster Crassostrea gigas Using Rack-and-Bag Culture or Suspended Culture Methods
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초록
The nucleotides and their related compounds, including ATP (adenosine triphosphate) , ADP (adenosine diphosphate), AMP (adenosine monophosphate), IMP (inosine monophosphate), HxR (inosine) and Hx (hypoxanthine), were nearly identical in oysters Crassostrea gigas from the two culture methods. The K-value was lower than the threshold value such as 11.2-12.1. Although oysters have low amount of IMP, it was detected in this experiment. DPPH radical scavenging activity did not vary significantly with sample amounts (100, 300, and 500 μg/mL). DPPH (1,1-diphenyl- 2-picryl-hydrazyl) radical scavenging activity was 76.0-80.7% compare with the ascorbic acid standard. Superoxide anion scavenging activity reached 49.3% in the rack-and-bag culture sample at 500 μg/mL. However, the reducing power and Fe2+ chelating activity were very low compared with their respective standard. The oyster culture methods did not affect oyster quality in terms of antioxidant activities.
Abstract
The nucleotides and their related compounds, including ATP (adenosine triphosphate) , ADP (adenosine diphosphate), AMP (adenosine monophosphate), IMP (inosine monophosphate), HxR (inosine) and Hx (hypoxanthine), were nearly identical in oysters Crassostrea gigas from the two culture methods. The K-value was lower than the threshold value such as 11.2-12.1. Although oysters have low amount of IMP, it was detected in this experiment. DPPH radical scavenging activity did not vary significantly with sample amounts (100, 300, and 500 μg/mL). DPPH (1,1-diphenyl- 2-picryl-hydrazyl) radical scavenging activity was 76.0-80.7% compare with the ascorbic acid standard. Superoxide anion scavenging activity reached 49.3% in the rack-and-bag culture sample at 500 μg/mL. However, the reducing power and Fe2+ chelating activity were very low compared with their respective standard. The oyster culture methods did not affect oyster quality in terms of antioxidant activities.
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