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http://dx.doi.org/10.3746/jkfn.2008.37.12.1674

Antioxidant Activities of Extracts from Parts of Styela clava  

Jung, Eun-Sil (Dept. of Food Science and Biotechnology, Kyungnam University)
Park, Eun-Ju (Dept. of Food and Nutritional Sciences, Kyungnam University)
Park, Hae-Ryong (Dept. of Food Science and Biotechnology, Kyungnam University)
Lee, Seung-Cheol (Dept. of Food Science and Biotechnology, Kyungnam University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.12, 2008 , pp. 1674-1678 More about this Journal
Abstract
Antioxidant activities of extracts from parts of Styela clava (Korean name: miduduk) were evaluated. Each part of S. clava－fresh (FR) or freeze dried (FD) state－was extracted by four different solvents (methanol, ethanol, acetone, and water). Antioxidant activity of the extracts was determined by radical scavenging activity assay and reducing power assay. Radical scavenging activity was the highest in distilled water extract of FD flesh, and reducing power was the highest in acetone extract of FR flesh. These results indicate that the antioxidant property of S. clava is variable with the structural part, type of extraction solvent, and drying condition.
Keywords
Styela clava; parts; antioxidative activity;
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Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By SCOPUS : 2
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