Light effects on lipid oxidation, antioxidants, and pigments in dried laver (Porphyra) during storage

被引：0
作者：
Soojung Oh
Edwald Lee
Eunok Choe
机构：
[1] Inha University,Department of Food and Nutrition
来源：
Food Science and Biotechnology | 2014年 / 23卷
关键词：
dried laver; light; pigments; antioxidants; lipid oxidation;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Effects of light on lipid oxidation, antioxidants, and pigments in dried laver (Porphyra) were studied during storage at 40°C and at a water activity of 0.75 for 15 days. Lipid oxidation was evaluated by measuring peroxide value (POV) and conjugated dienoic acid (CDA) contents, whereas fatty acid composition was analyzed by gas chromatography. Contents of polyphenols, tocopherols, porphyran, chlorophylls, carotenoids, and phycobilins were also monitored. The POV and CDA contents of dried laver lipids increased during storage, whereas contents of eicosapentaenoic acid, pigments, and antioxidants decreased. Light accelerated lipid oxidation as well as degradation of antioxidants and pigments during storage of dried laver. Chlorophyll and polyphenols were the most rapidly degraded among all pigments and antioxidants, respectively, and light had the strongest effect on their degradation. Lipid oxidation of dried laver due to light was highly dependent on the content of a-tocopherol among all minor compounds.
引用
收藏
页码：701 / 709
页数：8
相关论文
共 71 条
  • [1] Oh S(2013)Composition and antioxidant activity of dried laver, Korean J. Food Sci. Technol. 45 403-408
  • [2] Kim J(2010)Antioxidants from macroalgae: Potential application in human health and nutrition Algae 25 155-171
  • [3] Kim H(2013)Effects of water activity on the lipid oxidation and antioxidants of dried laver ( J. Food Sci. 78 C1144-C1151
  • [4] Son S(2003)) during storage in the dark Korean J. Food Preserv. 10 32-36
  • [5] Choe E(1988)Effect of storage conditions on quality stability of dried laver ( J. Food Sci. 53 1894-1895
  • [6] Cornish M L(1990)) J. Agr. Food Chem. 38 1630-1634
  • [7] Garbary DJ(1991)Quenching mechanism of β-carotene on the chlorophyll sensitized photooxidation of soybean oil J. Am. Oil Chem. Soc. 68 653-638
  • [8] Oh S(2011)Effects, quenching mechanisms, and kinetics of carotenoids in chlorophyll-sensitized photooxidation of soybean oil J. Food Sci. 76 C498-C503
  • [9] Choe E(2013)Effects of quenching mechanisms of carotenoids on the photosensitized oxidation of soybean oil J. Food Sci. 78 C31-C36
  • [10] Jo KS(1997)Interaction of phosphatidylcholine and α-tocopherol on the oxidation of sunflower oil and content changes of phosphatidylcholine and α-tocopherol in the emulsion under singlet oxygen Biochemistry 36 12911-11920
12345678