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.
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页码：701 / 709
页数：8
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