Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Activity of a Red Seaweed Polysiphonia morrowii Extract

  • Je, Jae-Young (Division of Food Science and Aqualife Medicine, Chonnam National University) ;
  • Ahn, Chang-Bum (Division of Food Science and Aqualife Medicine, Chonnam National University) ;
  • Oh, Myung-Joo (Division of Food Science and Aqualife Medicine, Chonnam National University) ;
  • Kang, So-Young (Division of Food Science and Aqualife Medicine, Chonnam National University)
  • Published : 2009.02.28
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Abstract

Antioxidant activities of the extract of red seaweed, Polysiphonia morrowii, were evaluated using several in vitro assay systems. Activity-guided fractionation revealed that the 90% MeOH fraction of the P. morrowii extract exhibited the highest antioxidant activity, and that this fraction had a high total phenolic content ($135.7{\pm}5.0\;mg$ gallic acid/g extract). Therefore, the antioxidant activities of the 90% MeOH fraction against 2,2-diphenyl-1-picrylhydrazyl (DPPH), hydroxyl radical, reducing power, ferrous chelating, and hydrogen peroxide were investigated. The results revealed that the antioxidant activities of the 90% MeOH fraction were similar and/or superior to that of commercial antioxidants such as butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). In addition, the ability of the 90% MeOH fraction to inhibit oxidative damage to DNA was assessed by measuring the conversion of the supercoiled pBR322 plasmid DNA to the open circular form. The 90% MeOH fraction was found to significantly protect this hydroxyl radical-induced DNA damage in a dose-dependent manner. Taken together, these findings suggest that the 90% MeOH fraction of P. morrowii extract and/or its constituents has the potential for use as a new bioresource of antioxidants.

Keywords

References

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