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Food Science and Technology International
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Antioxidant Activity of Hizikia fusiformis on Reactive Oxygen Species Scavenging and Lipid Peroxidation Inhibition

Nalin Siriwardhana

K.-W. Lee

Y.-J. Jeon

Faculty of Applied Marine Science

S.-H. Kim

J.-W. Haw

Department of Food Science and Technology, Cheju National University, Jeju 690-756, S. Koreayoujin{at}cheju.ac.kr

Water and organic extracts (diethyl ether, chloroform, ethyl acetate, acetone, ethanol and methanol) obtained from Hizikia fusiformis were screened on reactive oxygen species (ROS) scavenging assays (1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide anion, hydrogen peroxide and hydroxyl radical) and lipid peroxidation (inhibition of linoleic acid oxidation) inhibitory assays. Water, methanol and ethanol extracts showed significant ROS radical scavenging activities. Water extracts showed high scavenging activities on hydrogen peroxide (around 76%) and DPPH radicals (around 75%) while it presented a moderate scavenging activity on hydroxyl radicals (around 54%). Comparatively higher ROS scavenging activities were recorded in hydroxyl radical and DPPH scavenging assays. DPPH radical scavenging activities were well correlated with the polyphenolic content. ROS scavenging and lipid peroxidation inhibition activities indicated that H. fusiformis might be a valuable natural antioxidative source containing both water and fatsoluble antioxidative components.

Key Words: Hizikia fusiformis • antioxidant activity • scavenging • peroxidation

Food Science and Technology International, Vol. 9, No. 5, 339-346 (2003)
DOI: 10.1177/1082013203039014
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