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http://dx.doi.org/10.4014/mbl.1609.09001

Antioxidant Effect of Sargassum hemiphyllum Extracts  

Park, Ji-Hye (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 (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology/Institute of Food Science, 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
Microbiology and Biotechnology Letters / v.45, no.2, 2017 , pp. 118-123 More about this Journal
Abstract
This study was conducted to determine the antioxidant activities of ethanol and water extracts of Sargassum hemiphyllum. Antioxidant activities were evaluated by assessing total phenolic contents, 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, chelating effect, reducing power, and using the rancimat method. Total phenolic contents in the ethanol and water extracts were 17.91 and 13.44 mg gallic acid equivalents/g, respectively. Ethanol extract showed higher DPPH radical scavenging activity than water extract and similar activity to that of BHT. The reducing power of ethanol and water extracts increased in a concentration-dependent manner. Particularly, ethanol extract was more effective than water extract. Water extract showed a higher chelating effect compared to ethanol extract. The antioxidant index measured by rancimat was lower than those in BHT, but the ethanol extract showed a higher value than the water extract. The ethanol extract showed higher antioxidant activity than the water extract, except for the chelating effect. These results suggest that the ethanol extract of Sargassum hemiphyllum has more potent antioxidant activity and may be used as a source of natural antioxidants.
Keywords
Antioxidant effect; DPPH radical scavenging; Sargassum hemiphyllum;
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