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Antioxidative Effect of Ecklonia cava Dried by Far Infrared Radiation Drying
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  • Antioxidative Effect of Ecklonia cava Dried by Far Infrared Radiation Drying
  • Antioxidative Effect of Ecklonia cava Dried by Far Infrared Radiation Drying
저자명
Lee. Seung-Hong,Ko. Seok-Chun,Kang. Sung-Myung,Cha. Seon-Heui,Ahn. Gin-Nae,Um. Byung-Hyun,Jeon. You-Jin
간행물명
Food science and biotechnology
권/호정보
2010년|19권 1호|pp.129-135 (7 pages)
발행정보
한국식품과학회
파일정보
정기간행물|ENG|
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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기타언어초록

Far infrared radiation drying (FIRD) of Ecklonia cava was tried in order to reduce drying time and save money in an industrial processing of wet seaweeds. FIRD was carried out at temperature range of 40-$80^{circ}C$ with the examination of antioxidant activities as compared to freeze drying (FD). FIRD showed the shorter drying times and higher polyphenolic contents than FD. Most FIRD extracts had $IC_{50}$ values than FD extracts. Among them, absolute methanolic extract (ME) from E. cava dried by FIRD at $40^{circ}C$ (FIRD40-ME) possessed the highest radical scavenging activity. Moreover, FIRD40-ME enhanced cell viability and $H_2O_2$ scavenging activity in Vero cell. Thus, FIRD40-ME was separated by high performance liquid chromatography (HPLC) and radical scavenging activities of the separated compounds were directly evaluated by on-line coupled $ABTS{cdot}+$ radical scavenging detection system. From the result, it was found that dieckol was the major antioxidant compound. These results illustrate that antioxidant activity of FIRD were more effective than FD and industrial application of FIRD process can be useful in seaweeds.