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http://dx.doi.org/10.11002/kjfp.2017.24.5.631

Antioxidant and physiological activities of Hijikia fusiforme by extraction methods  

Kwon, Yu-ri (Department of Food Science and Technology, Catholic University of Daegu)
Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.24, no.5, 2017 , pp. 631-637 More about this Journal
Abstract
The physiological properties of extracts from Hizikia fusiforme with different extraction methods (hot water extraction, autoclave extraction and high pressure extraction) were investigated. The amounts of substances related to polyphenol and flavonoids contents were the highest in autoclave extract (30.51 mg/g and 4.78 mg/g, respectively). The DPPH radical scavenging activity was the highest in the autoclave extract (81.80%) at the 5 mg/mL. Autoclave extract exhibited the strongest ABTS radical scavenging activity and reducing power among the three extraction methods. However, ferrous ion chelating, TBA reactive substances and xanthine oxidase inhibition activity of high pressure extract were higher than those of the other extracts. Additionally, the tyrosinase and elastase inhibition activities of high pressure extract with a concentration of 1 mg/mL were higher than those of the other extracts. These results suggest that extracts of Hizikia fusiforme have a potential to act as functional materials, and autoclave and high pressure extractions are superior to hot water extraction for enhancement of the biological activity.
Keywords
Hijikia fusiforme; autoclave extraction; antioxidant; physiological activities; high pressure extraction;
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Times Cited By KSCI : 11  (Citation Analysis)
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