Browse > Article
http://dx.doi.org/10.3746/jkfn.2013.42.12.1893

Antioxidant Effect and Tyrosinase Inhibition Activity of Seaweeds Ethanol Extracts  

Lee, Na Young (Dept. of Food Science and Biotechnology, Kunsan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.12, 2013 , pp. 1893-1898 More about this Journal
Abstract
Seaweeds, laver, sea mustard, kelp, and fusiformis, were prepared and investigated for its antioxidant and tyrosinase inhibition activities. The extracts yield, color, total phenolic contents, antioxidative activity, and tyrosinase inhibition activity of the extract samples were measured. Hunter Lightness values of laver, sea mustard, kelp, and fusiformis extracts were 82.88, 78.53, 83.04, and 78.11, respectively. The contents of total phenolic compounds of the seaweed extracts powder, laver, sea mustard, kelp, and fusiformis were 43.23, 11.59, 10.09, and 46.59 mg/g of sample, respectively. 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of the fusiformis extract was shown to be the highest value compared with other seaweed extracts. 2,2'-azino-bis-3-ethylbenzo-thiazoline-6-sulfonic acid (ABTS) radical scavenging activities of laver, sea mustard, kelp, and fusiformis extracts were 258.00, 219.26, 95.77, and $1186.62{\mu}mol$ trolox equivalence per gram, respectively, at the 1,000 ppm level. TBARS value of oil emulsion, samples without extracts was higher than those of the samples prepared with laver and sea mustard extracts. The inhibition rates (%) of the mushroom tyrosinase of laver, sea mustard, kelp, and fusiformis extracts powder were 25.93, 26.32, 24.76 and 20.24% at 1,000 ppm, respectively. The results indicated that laver, sea mustard, kelp and fusiformis extracts possess biological activities such as antioxidant activity and tyrosinase inhibition effect.
Keywords
seaweed extracts; antioxidant activity; tyrosinase inhibition activity;
Citations & Related Records
Times Cited By KSCI : 15  (Citation Analysis)
연도 인용수 순위
1 Lee SY, Ahn JW, Hwang HJ, Lee SB. 2011. Seaweed biomass resources in Korea. Korean Society for Biotechnology and Bioengineering Journal 26: 267-276.
2 Ahn SM, Hong YK, Kwon GS, Sohn HY. 2010. Evaluation on in-vitro anticoagulation activity of 35 different seaweed extracts. J Life Sci 20: 1640-1647.   과학기술학회마을   DOI   ScienceOn
3 Jeon YE, Yin XF, Lim SS, Chung CK, Kang IJ. 2012. Antioxidant activities and acetylcholinesterase inhibitory activities from seaweed extracts. J Korean Soc Food Sci Nutr 41: 443-449.   과학기술학회마을   DOI   ScienceOn
4 Lee HY. 2013. Approval of functional ingredient of health/functional foods in Korea. Food Industry and Nutrition 18(1): 1-7.   과학기술학회마을
5 Kim SA, Kim J, Woo MK, Kwak CS, Lee MS. 2005. Antimutagenic and cytotoxic effects of ethanol extracts from five kinds of seaweeds. J Korean Soc Food Sci Nutr 34:451-459.   과학기술학회마을   DOI   ScienceOn
6 Ebihara K, Kiriyama S. 1990. Physico-chemical property and physiological function of dietary fiber. Nippon Shokuhin Kogyo Gakkaishi 37: 916-933.   DOI
7 Kim HS, Kim GJ. 1998. Effects of the feeding Hijikia fusiforme (Harvey) Okamura on lipid composition of serum in dietary hyperlipidemic rats. J Korean Soc Food Sci Nutr 27: 718-723.   과학기술학회마을
8 Jung BM, Ahn CB, Kang SJ, Park JH, Chung DH. 2001. Effects on Hijikia fusiforme extracts on lipid metabolism and liver antioxidative enzyme activities in triton-induced hyperlipidemic rats. J Koran Soc Food Sci Nutr 30: 1184-1189.   과학기술학회마을
9 Kim YY, Lee KW, Kim GB, Cho YJ. 2000. Studies on physiochemical and biological properties of depolymerized alginate from sea tangle, Laminaria japonicus by heating hydrolysis. J Korea Fish Soc 33: 393-398.
10 Lee JS, Lee MH, Koo JG. 2010. Effects of porphyran and insoluble dietary fiber isolated from laver, Porphyra yezoensis, on lipid metabolism in rats fed high fat diet. Korean J Food & Nutr 23: 562-569.   과학기술학회마을
11 Yamamoto L, Nagumo T, Takahashi M, Fujihara M, Suzuki Y, Iizima N. 1981. Antitumor effect of seaweeds. III. Antitumor effect of an extract from Sargassum kjellmanianum. Jap J Exp Med 51: 187-189.
12 Cho KJ, Lee YS, Ryu BH. 1990. Antitumor effect and immunology activity of seaweeds toward sarcoma-180. Bull Korean Fish Soc 23: 345-352.   과학기술학회마을
13 Yu L, Haley S, Perret J, Harris M. 2004. Comparison of wheat flours grown at different locations for their antioxidant properties. Food Chem 86: 11-16.   DOI   ScienceOn
14 Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200.   DOI   ScienceOn
15 Zhao H, Dong J, Lu J, Chin J, Li Y, Shan L, Lin Y, Fan W, Gu G. 2006. Effects of extraction solvent mixtures on antioxidant activity evaluation and their extraction capacity and selectivity for free phenolic compounds in barley (Hordeum vulgare L.). J Agric Food Chem 54: 7277-7286.   DOI   ScienceOn
16 Ahn DU, Sell JL, Jeffery M, Jo C, Chen X, WU C, Lee JI. 1997. Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat. J Food Sci 62:954-658.   DOI   ScienceOn
17 Kim MR, Choir MA, Jeong JS. 2008. Development of fermented beverage using the sea tangle extracts, and quality characteristics thereof. Korean J Food Preserv 15: 21-29.   과학기술학회마을
18 Jo C, Son JH, Shin MG, Byun MW. 2003. Irradiation effects on color and functional properties of persimmon (Diospyros kaki L. folium) leaf extract and licorice (Glycyrrhiza uralensis Fischer) root extract during storage. Radiat Phys Chem 67: 143-148.   DOI   ScienceOn
19 Hallagan JB, Allen DC, Borzelleca JF. 1995. The safety and regulatory status of food, drug and cosmetics colour additives exempt from certification. Food Chem Toxic 33:515-528.   DOI   ScienceOn
20 Kim JW, Kwon YR, Youn KS. 2012. Quality characteristics and antioxidant properties in spray-dried and freeze-dried powder prepared with powdered seaweed extracts. Korean J Food Sci Technol 44: 716-721.   과학기술학회마을   DOI   ScienceOn
21 Jeon MR, Choi SH. 2012. Quality characteristics of pork patties added with seaweed powder. Korean J Food Sci Ani Resour 32: 77-83.   과학기술학회마을   DOI   ScienceOn
22 Kim BM, Jun JY, Park YB, Jeong IH. 2006. Antioxidative activity of methanolic extracts from seaweeds. J Korean Soc Food Sci Nutr 35: 1097-1101.   과학기술학회마을   DOI   ScienceOn
23 Park BH, Cho HS, Kim KY, Kim SS, Kim HA. 2008. The oxidative stability of solvent extracts of Sea tangle powder (STP) and Maejakgwa made with STP. Korean J Food Cookery Sci 24: 452-459.   과학기술학회마을
24 Lee YS, Choi JB, Joo EY, Kim NW. 2007. Antioxidative activities and tyrosinase inhibition of water extracts from Ailanthus altissima. J Korean Soc Food Sci Nutr 36: 1113-1119.   과학기술학회마을   DOI   ScienceOn
25 Choi BW, Lee BH, Kang KJ, Lee ES, Lee NH. 1998. Screening of the tyrosinase inhibitors from marine algae and medicinal plants. Kor J Pharmacogn 29: 237-242.   과학기술학회마을
26 Kim DM, Kim KH, Sung NY, Jung PM, Kim JS, Kim JK, Kim JH, Choi JI, Song BS, Lee JW, Kim JK, Yook HS. 2011. Effects of gamma irradiation on the extraction yield and whitening activity of polysaccharides from Undaria pinnatifida Sporophyll. J Korean Soc Food Sci Nutr 40: 712-716.   과학기술학회마을   DOI   ScienceOn
27 Lee BJ, Kim JS, Kang YM, Lim JH, Kim YM, Lee MS, Jeong MH, Ahn CB, Je JY. 2010. Antioxidant activity and ${\gamma}$-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods. Food Chem 122: 271-276.   DOI   ScienceOn
28 Kwak CS, Kim SA, Lee MS. 2005. The correlation of antioxidative effects of 5 Korean common edible seaweeds and total polyphenol content. J Korean Soc Food Sci Nutr 34: 1143-1150.   과학기술학회마을   DOI   ScienceOn
29 Lee NY, Kim YK, Choi ID, Cho SK, Hyun JN, Choi JS, Park KH, Kim KJ, Lee MJ. 2010. Biological activity of barley (Hordeum vulgare L.) and barley by-product extracts. Food Sci Biotechnol 19: 785-791.   과학기술학회마을   DOI   ScienceOn