Light Effects on Lipid Oxidation, Antioxidants, and Pigments in Dried Laver (Porphyra) during Storage

다국어 초록 (Multilingual Abstract)

Effects of light on lipid oxidation, antioxidants,and pigments in dried laver (Porphyra) were studiedduring storage at 40oC and at a water activity of 0.75 for 15days. Lipid oxidation was evaluated by measuring peroxidevalue (POV) and conjugated dienoic acid (CDA) contents,whereas fatty acid composition was analyzed by gaschromatography. Contents of polyphenols, tocopherols,porphyran, chlorophylls, carotenoids, and phycobilins werealso monitored. The POV and CDA contents of dried laverlipids increased during storage, whereas contents ofeicosapentaenoic acid, pigments, and antioxidants decreased.
Light accelerated lipid oxidation as well as degradation ofantioxidants and pigments during storage of dried laver.
Chlorophyll and polyphenols were the most rapidly degradedamong all pigments and antioxidants, respectively, andlight had the strongest effect on their degradation. Lipidoxidation of dried laver due to light was highly dependenton the content of α-tocopherol among all minor compounds.

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