Changes in colour and antioxidant activities of Hizikia fusiformis cooking drips by gamma irradiation

Choi, Jong-il; Kim, Hyun‐Joo; Kim, Jae‐Hun; Chun, Byeong Soo; Ahn, Dong Hyun; Kim, Gwang Hoon; Lee, Ju-Woon

doi:10.1016/j.lwt.2010.02.012

Cited by 13 publications

(2 citation statements)

References 24 publications

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“…These radicals easily broke the glycosidic bonds and covalent linkage in the large molecules and made smaller ones (Choi et al, 2010). Recently, showed that the new flavanone glycoside, narinplasmin A, containing a methoxyalkyl group exhibited significantly improved antioxidant properties of naringin with DBD.…”

Section: Lipid Oxidation and Total Phenolic Contentmentioning

confidence: 99%

Effect of Surface Dielectric Barrier Discharge on the Physiological Activities of Quercetin

Kim¹,

Yong²,

Park³

et al. 2017

The Korean Journal of Food And Nutrition

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In this study, using the surface dielectric barrier discharge (DBD) produced at atmospheric pressure to improve the physiological activities of quercetin was investigated. Quercetin (at 200 ppm) was treated using air DBD with an input power of 250 W. The tyrosinase inhibition effect and total phenolic content of quercetin increased from 38.96 to 91.58% and from 134.53 to 152.93 ppm, respectively, after 20 min of plasma treatment. The antioxidant activity of quercetin treated for 20 min in the lipid models was higher than that of quercetin treated for 0, 5, and 10 min. Furthermore, plasma-treated quercetin exhibited antimicrobial activity against Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus, whereas activity was not shown in the control. Structural modifications of the quercetin molecule induced by plasma might be responsible for the improvements in its physiological activity. These results indicate that DBD plasma could be used to enhance the physiological activity of quercetin for various applications in food.

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Section: Lipid Oxidation and Total Phenolic Contentmentioning

confidence: 99%

Effect of Surface Dielectric Barrier Discharge on the Physiological Activities of Quercetin

Kim¹,

Yong²,

Park³

et al. 2017

The Korean Journal of Food And Nutrition

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“…In this study, the Hunter colour L* value (brightness) increased significantly (P<0.05) by γ-irradiation in both FMJ and SMJ in a dose dependent manner when compared to control samples. Previously, it was reported that carotenoids in cooking drips could be destructed by γ-irradiation resulting in a brighter colour (Choi et al 2010). It was also reported that few carotenoids were broken down in mango wine (Varakumar et al 2011) which could be the reason for increase in L* value during storage.…”

Section: Hunter Colour Measurementmentioning

confidence: 99%

Enhancing antioxidant activity, microbial and sensory quality of mango (Mangifera indica L.) juice by γ-irradiation and its in vitro radioprotective potential

et al. 2014

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Gamma irradiation is an effective method currently being used for microbial decontamination and insect disinfestations of foods. In the present study, mango (Mangifera indica L.) juice was irradiated at doses of 0, 1.0, 3.0 and 5.0 kGy and microbial load, total polyphenols, flavonoids, ascorbic acid content, antioxidant activities, colour and sensory properties were evaluated immediately after irradiation and also during storage. Microbiological assay of the fresh and stored mango juice showed better quality after γ-irradiation. The total polyphenols and flavonoids were significantly (p<0.05) increased while the ascorbic acid content decreased with the irradiation doses applied. As a result of γ-irradiation, a significant increment in gallic, syringic and chlorogenic acids and a significant reduction in ferulic and synapic acids were noted when analyzed by HPLC. In vitro antioxidant potentials were measured using DPPH, FRAP and NO scavenging assays; the results showed significant enhancement in the activities after irradiation, that correlated well with the increase in phenolic and flavonoid content. γ-irradiation improved the colour of mango juice without any adverse changes in the sensory qualities. Significant in vitro plasmid DNA protection was observed in the presence of mango juice against radiation induced damage, even at the dose of 5 kGy. This study confirmed the potential of γ-irradiation as a method for microbial decontamination and improving the quality of the mango juice without compromising on the sensory attributes.

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Analysis of structural heterogeneity of fucoidan from Hizikia fusiforme by ES-CID-MS/MS

Wang

Zhao

et al. 2012

Carbohydrate Polymers

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Changes in colour and antioxidant activities of Hizikia fusiformis cooking drips by gamma irradiation

Cited by 13 publications

References 24 publications

Effect of Surface Dielectric Barrier Discharge on the Physiological Activities of Quercetin

Effect of Surface Dielectric Barrier Discharge on the Physiological Activities of Quercetin

Enhancing antioxidant activity, microbial and sensory quality of mango (Mangifera indica L.) juice by γ-irradiation and its in vitro radioprotective potential

Analysis of structural heterogeneity of fucoidan from Hizikia fusiforme by ES-CID-MS/MS

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