Nutritional compositions of ray and effects of steaming on antioxidative activities of ray hydrolysates

Eun Young Jung, Seong Yeong Kim, Song Hwan Bae, Un Jae Chang, Sung Sun Park, Sam Pin Lee, Hyung Joo Suh

Research output: Contribution to journalArticle

Abstract

This study investigated the effects of steaming on the antioxidative activities of ray hydrolysates in vitro. Based on the results of 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, steamed ray hydrolysate possessed significantly higher antioxidative activities than raw ray hydrolysates (p<0.05). The 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity of steamed ray hydrolysate by pancreatin was slightly lower than raw ray hydrolysate at all concentrations. Raw ray hydrolysate displayed moderate hydroxyl radical scavenging activity, while steamed ray hydrolysate showed a greater increase in hydroxyl radical scavenging activity than raw ray hydrolysate at concentrations above 21.33 mg/mL, and it reached 58.21% at 42.67 mg/mL. The results of this study show that ray hydrolysates have potent free radical scavenging activities and reducing power, and the steaming has a partial impact on the antioxidative activity of ray hydrolysates.

Original languageEnglish
Pages (from-to)917-922
Number of pages6
JournalFood Science and Biotechnology
Volume18
Issue number4
Publication statusPublished - 2009 Aug 1

Keywords

  • Antioxidative activity
  • Hydrolysate
  • Ray
  • Steaming

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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    Jung, E. Y., Kim, S. Y., Bae, S. H., Chang, U. J., Park, S. S., Lee, S. P., & Suh, H. J. (2009). Nutritional compositions of ray and effects of steaming on antioxidative activities of ray hydrolysates. Food Science and Biotechnology, 18(4), 917-922.