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강민철(Min-Cheol Kang),이원우(Won-Woo Lee),오재영(JaeYoung Oh),김현수(Hyun-Soo Kim),이효근(HyoGeun Lee),전유진(You-Jin Jeon) 한국해양바이오학회 2017 한국해양바이오학회지 Vol.9 No.2
Temperature is a major factor that affects the physiochemical properties of compounds. This study focus on the determination of thermostability and the effect of temperature on antioxidant activities of Ecklonia cava (E. cava) ethanoic extract. The ethanoic extracts of E. cava were evaluated at 30˚C, 60˚C and 90˚C for 0 to 7 days. The antioxidant activities were determined by DPPH, hydroxyl radical and hydrogen peroxide scavenging activities. The intracellular reactive oxygen species (ROS) scavenging activity was investigated using DCFH-DA assay. Results revealed that the ethanoic extract of E. cava incubated at different temperatures for 0 to 7 days, showed stable scavenging activities on DPPH, hydroxyl radical and hydrogen peroxide. The ROS scavenging activities of ethanoic extract and ascorbic acid were also investigated. The extract showed a stable ROS scavenging activity from 0 to 7 day at 90˚C. However, the scavenging activity of ascorbic acid at 90˚C decreased starting from day 3. These results indicated that the antioxidant effects of this food grade ethanoic extract of E. cava could remain stable during the employed temperatures of food processing.