Browse > Article
http://dx.doi.org/10.7841/ksbbj.2015.30.4.155

Antioxidant Effect of Sargassum coreanum Root and Stem Extracts  

Park, Ji-Hye (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Bae, Nan-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Park, Sun-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University)
Choi, Jung-Su (Subdivision of Culinary Arts, Kyungnam College of Information and Technology)
Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Publication Information
KSBB Journal / v.30, no.4, 2015 , pp. 155-160 More about this Journal
Abstract
The present study was to investigate the antioxidant activity in ethanol and water extracts of root and stem of Sargassum coreanum. Antioxidant activities were evaluated by total polyphenol contents, DPPH radical scavenging activity, chelating effect, reducing power, and rancimat method. Total polyphenol contents of ethanol and water extracts were 32.79 mg/g and 15.55 mg/g, respectively. Ethanol extract showed higher DPPH radical scavenging activity than water extract and similar activity to BHT. Reducing power of extracts was increased in a concentration-dependent manner and ethanol extract had more reducing power than water extract. Ethanol and water extracts have little chelating effect at all concentrations. Antioxidant index (AI) of ethanol extract measured by Rancimat was higher than that of water extract, but their AI was lower than that of BHT. These results indicate that ethanol extract of S. coreanum root and stem has more potent antioxidant activity than water extract through DPPH radical scavenging and reducing power, and could potentially be used as a good source of natural antioxidants.
Keywords
Sargassum coreanum root and stem; Ethanol extract; Anti-oxidant activity; DPPH radical scavenging;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
연도 인용수 순위
1 Choi, S. H., E. K. Kim, S. J. Lee, Y. J. Jeon, S. H. Moon, C. H. Lee, B. T. Jeon, I. S. Park, T. K. Park, B. Kim, S. H. Park, and P. J. Park (2008) ESR spectroscopy investigation of antioxidant activity and protective effect on hydroxyl radical-induced DNA damage of enzymatic extracts from Picrorrhiza kurroa. J. Food Biochem. 32: 708-724.   DOI   ScienceOn
2 Wiseman, H. (1996) Dietary influences on membrane function: Importance in protection against oxidative damage and disease. J. Nutr. Biochem. 7: 2-15.   DOI
3 Lee, S. H., K. N. Kim, S. H. Cha, G. N. Ahn, and Y. J. Jeon (2006) Comparison of antioxidant activities of enzymatic and methanolic extracts from Ecklonia cava stem and leave. J. Korean Soc. Food Sci. Nutr. 35: 1139-1145.   DOI
4 Branen, A. L. (1975) Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52: 59-63.   DOI
5 Hatano, T. (1995) Constituents of natural medicines with scavenging effects of active oxygen species: Tannins and related polyphenols. J. Nat. Med. 49: 357-363.
6 Masaki, H., S. Sakaki, T. Atsumi, and H. Sakurai (1995) Activeoxygen scavenging activity of plant extracts. Biol. Pharm. Bull. 18: 162-166.   DOI
7 Cho, S. H., J. Y. Cho, S. E. Kang, Y. K. Hong, and D. H. Ahn (2008) Antioxidant activity of mojabanchromanol, a novel chromene, isolated from blown alga Sargassum siliquastrum. J. Environ. Biol. 29: 479-484.
8 Mabeau, S. and J. Fleurence (1993) Seaweed in food products: Biochemical and nutritional aspects. Trends Food Sci. Technol. 4:103-107.   DOI
9 Kim, Y. M., D. S. Kim, and Y. S. Choi (2004) Anticoagulant activities of brown seaweed extracts in Korea. Korean J. Food Sci. Technol. 36: 1008-1013.
10 Kumar, M., V. Gupta, P. Kumari, C. R. K. Reddy, and B. Jha (2011) Assessment of nutrient composition and antioxidant potential of Caulerpaceae seaweeds. J. Food Comp. Anal. 24: 270-278.   DOI   ScienceOn
11 Bhaskarm, N. and K. Miyashita (2005) Lipid composition of Padina tetratomatica (Dictyotales, Phaeophyta), a brown seaweed of the west coast of India. Indian J. Fish. 52: 263-268.
12 Chandini, S. K., P. Ganesan, P. V. Suresh, and N. Bhaskar (2008) Seaweeds as a source of nutritionally beneficial compounds-A review. J. Food Sci. Technol. 45: 1-13.
13 Yang, H. P. (2007) Antioxidant and antitumor activities of enzymatic extracts from Sargassum coreanum. Ph.D. Thesis. Jeju National University, Jeju, Korea.
14 Kang, B. K., K. B. W. R. Kim, M. J. Kim, S. W. Bark, W. M. Pak, N. K. Ahn, Y. U. Choi, N. Y. Bae, J. H. Park, and D. H. Ahn (2015) Anti-inflammatory effect of Sargassum coreanum ethanolic extract through suppression of NF-${\kappa}B$ pathway in LPS-induced RAW264.7 cells and mouse. Microbiol. Biotechnol. Lett. 43: 112-119.   DOI
15 Athukorala, Y., K. W. Lee, S. K. Kim, and Y. J. Jeon (2007) Anticoagulant activity of marine green and brown algae collected from Jeju Island in Korea. Bioresour. Technol. 98: 1711-1716.   DOI
16 Swain, T. and W. E. Hillis (1959) The phenolic constituents of Prunus domestica. I.-The quantitative analysis of phenolic constituents. J. Sci. Food Agric. 10: 63-68.   DOI
17 Athukorala, Y. and Y. J. Jeon (2005) Screening for angiotensin 1- converting enzyme inhibitory activity of Ecklonia cava. J. Food Sci. Nutr. 10: 134-139.   DOI
18 Ren, D., H. Noda, J. Amano, T. Mishino, and K. Nishizawa (1994) Study on antihypertensive and antihyperlipidemic effects of marine algae. Fish. Sci. 60: 83-88.   DOI
19 Ko, S. C., S. M. Kang, G. N. Ahn, H. P. Yang, K. N. Kim, and Y. J. Jeon (2010) Antioxidant activity of enzymatic extracts from Sargassum coreanum. J. Korean Soc. Food Sci. Nutr. 39: 494-499.   DOI
20 Blois, M. S. (1958) Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.   DOI
21 Oyaizu, M. (1986) Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44: 307-315.   DOI
22 Shimada, K., K. Fujikawa, K. Yahara, and T. Nakamura (1992) Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40: 945-948.   DOI
23 Cheon, S. U., J. S. Yoon, and H. O. Boo (2004) Allelopathic and antioxidant activities of extracts and residues from persimmon (Diospyros kaki Thunb.) leaves. Korean J. Weed. Sci. 24: 21-29.
24 Oh, J. Y., U. Choi, Y. S. Kim, and D. H. Shin (2003) Isolation and identification of antioxidative components from bark of Rhus javanica Linne. Korean J. Food Sci. Technol. 35: 726-732.
25 Choi, S. Y., S. Y. Kim, J. M. Hur, H. G. Choi, and N. J. Sung (2006) Antioxidant activity of solvent extracts from Sargassum thunbergii. J. Korean Soc. Food Sci. Nutr. 35: 139-144.   DOI
26 Azuma, K., M. Nakayama, M. Koshioka, K. Ippoushi, Y. Yamaguchi, K. Kohata, Y. Yamauchi, H. Ito, and H. Higashio (1999) Phenolic antioxidants from the leaves of Corchorus olitorius L. J. Agric. Food. Chem. 47: 3963-3966.   DOI
27 Kim, J. Y., J. A. Lee, and S. Y. Park (2007) Antibacterial activities of Oenothera laciniata extracts. J. Korean Soc. Food Sci. Nutr. 36: 255-259.   DOI
28 Kim, H. J., B.S. Jun, S. K. Kim, J. Y. Cha, and Y. S. Cho (2000) Polyphenolic compound content and antioxidative activities by extracts from seed, sprout and flower of safflower (Carthamus tinctorius L.). J. Korean Soc. Food Sci. Nutr. 29: 1127-1132.
29 Choi, Y. M., B. H. Chung, J. S. Lee, and Y. G. Cho (2006) The antioxidant activities of Artemisia spp. collections. Korean J. Crop Sci. 51: 209-214.
30 Kim, M. J., J. S. Choi, E. J. Song, S. Y. Lee, K. B. W. R. Kim, S. J. Lee, S. J. Kim, S. Y. Yoon, Y. J. Jeon, and D. H. Ahn (2009) Effects of heat and pH treatments on antioxidant properties of Ishige okamurai extract. Korean J. Food Sci. Technol. 41: 50-56.
31 Kwon, J. W., H. K. Lee, H. J. Park, T. O. Kwon, H. R. Choi, and J. Y. Song (2011) Screening of biological activities to different ethanol extracts of Rubus coreanus Miq. Korean J. Med. Crop Sci. 19: 325-333.   DOI
32 Choi, C. H., E. S. Song, J. S. Kim, and M. H. Kang (2003) Antioxidative activities of Castanea crenata Flos. methanol extracts. Korean J. Food Sci. Technol. 35: 1216-1220.
33 Lee, G. H. (2014) Studies on the antioxidative activity and antidiabetic efficacy of the extract of fermented A. victorialis var. platyphyllum. Ph.D. Thesis. Joongbu University, Korea.
34 Cho, S. H., S. E. Kang, J. Y. Cho, A. R. Kim, S. M. Park, Y. K. Hong, and D. H. Ahn (2007) The antioxidant properties of brown seaweed (Sargassum siliquastrum) extracts. J. Med. Food 10: 479-85.   DOI
35 Seog, H. M., M. S. Seo, S. R. Kim, Y. K. Park, and Y. T. Lee (2002) Characteristics of barley polyphenol extract (BPE) separated from pearling by-products. Korean J. Food Sci. Technol. 34: 775-779.
36 Lee, H. R., B. R. Jung, J. Y. Park, I. W. Hwang, S. K. Kim, J. U. Choi, S. H. Lee, S. K. Chung (2008) Antioxidant activity and total phenolic contents of grape juice products in the Korean market. Korean J. Food Preserv. 15: 445-449.
37 Lee, S. J., E. J. Song, S. Y. Lee, K. B. W. R. Kim, S. J. Kim, S. Y. Yoon, C. J. Lee, and D. H. Ahn (2009) Antioxidant activity of leaf, stem and root extracts from Orostachys japonicus and their heat and pH stabilities. J. Korean Soc. Food Sci. Nutr. 38: 1571-1579.   DOI
38 Lee, Y. L., G. W. Huang, Z. C. Liang, and J. L. Mau (2007) Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT -Food Sci. Technol. 40: 823-833.   DOI
39 Kim, M. J., E. J. Song, S. Y. Lee, K. B. W. R. Kim, S. J. Kim, S. J. Lee, S. Y. Yoon, A. R. Kim, Y. J. Jeon, J. G. Park, J. I. Choi, J. W. Lee, M. W. Byun, and D. H. Ahn (2008) Effects of $\gamma$-irradiation on antioxidant and physicochemical properties of Ishige okamurai extracts. J. Korean Soc. Food Sci. Nutr. 37: 1485-1490.   DOI
40 Martínez-Tomé, M., M. A. Murcia, N. Frega, S. Ruggieri, A. M. Jiménez, F. Roses, and P. Parras (2004) Evaluation of antioxidant capacity of cereal brans. J. Agric. Food Chem. 52: 4690-4699.   DOI