Antioxidant Activities of Four Edible Seaweeds from the Southern Coast of Thailand
Autor: | Wutiporn Phromkunthong, Nongporn Hutadilok-Towatana, Monsuang Yangthong |
---|---|
Rok vydání: | 2009 |
Předmět: |
Hot Temperature
Antioxidant DPPH medicine.medical_treatment Lactuca Antioxidants Autoclave chemistry.chemical_compound Caulerpa racemosa Phenols Picrates Botany medicine Food science biology Plant Extracts Biphenyl Compounds Seaweed Thailand biology.organism_classification Biphenyl compound Steam chemistry Chemistry (miscellaneous) Sargassum Ulva lactuca Food Science |
Zdroj: | Plant Foods for Human Nutrition. 64:218-223 |
ISSN: | 1573-9104 0921-9668 |
Popis: | The aqueous extracts of four marine algae, Caulerpa racemosa var. macrophysa, Gracilaria tenuistipitata var. tenuistipitata, Sargassum sp., and Ulva lactuca, from the coastal areas in Southern Thailand, were prepared by boiling dried seaweed powder in water for 3 h, and by autoclaving each sample at 120 degrees C for 3 h. They were then freeze-dried and evaluated for their antioxidant activities using DPPH (1, 1-diphenyl-2-picrylhydrazyl), hydroxyl radical (OH(*)) and superoxide anion (O(2)(*-) ) scavenging assays. Boiling extracts of the seaweeds, except C. racemosa, were found to have higher total phenolic contents (TPC) than those obtained from the autoclave method. The antioxidant results also showed that O(2)(*-) scavenging activity existed only in the boiling extracts of C. racemosa, G. tenuistipitata, and U. lactuca. In DPPH and OH(*) assays, however, almost all the boiling extracts were less active than the autoclave ones. Among the four alga species, Sargassum sp. was the most active. Both extracts of this seaweed had the highest TPC and also displayed the strongest DPPH(*) and OH(*) inhibitory activities. A strong positive-correlation between the antioxidant potency and TPC of the autoclave extracts was found, while for the boiling extracts such relation was very weak. This result thus reflected that in addition to the phenolic compounds, there might be some other active components present in these extracts involved in the antioxidant activity. |
Databáze: | OpenAIRE |
Externí odkaz: |