Effects of Water Activity on the Lipid Oxidation and Antioxidants of Dried Laver (Porphyra) During Storage in the Dark

Title
Effects of Water Activity on the Lipid Oxidation and Antioxidants of Dried Laver (Porphyra) During Storage in the Dark
Authors
최은옥
Keywords
antioxidant degradation, lipid oxidation, dried laver, water activity
Issue Date
2013
Publisher
JOURNAL OF FOOD SCIENCE
Series/Report no.
JOURNAL OF FOOD SCIENCE ; Vol78 no.8 Startpage C1144 Endpage C1151
Abstract
Lipid oxidation and antioxidant degradation in dried laver (Porphyra) were determined during storage atwater activities (Aw) of 0.11, 0.30, 0.51, 0.75, or 0.89 in the dark at 40?C for 15 d. Lipid oxidation was evaluated bymeasuring peroxide value (POV) and conjugated dienoic acid (CDA) contents, and fatty acid composition was analyzedby gas chromatography. Contents of polyphenols, tocopherols, and porphyran were determined by spectrophotometry,HPLC, and gravimetry, respectively. The POV and CDA contents of the dried laver lipids increased during storage as Awincreased from 0.11 to 0.30, 0.51, 0.75, and 0.89, whereas the relative content of eicosapentaenoic acid was decreased;however, the contents of polyphenols, α-tocopherol, and porphyran in dried laver showed the reverse phenomena. Lipidoxidation and antioxidant degradation in dried laver sharply increased at an Awof 0.51. Polyphenols, α-tocopherol, andporphyran contributed to reduction of lipid oxidation in dried laver. The degree of lipid oxidation of dried laver wasmore dependent on the concentration of α-tocopherol than that of either polyphenols or porphyran during storage inthe dark. The results strongly suggest that the quality of dried laver can be improved by preserving tocopherols as muchas possible while decreasing Awduring storage.
URI
http://dspace.inha.ac.kr/handle/10505/33540
ISSN
0022-1147
Appears in Collections:
College of Natural Science(자연과학대학) > Food and Nutrition (식품영양학) > Local Access Journal Papers, Reports(식품영양학 논문, 보고서)

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