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Food Science and Technology International
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Antioxidant Potential of Ecklonia cavaon Reactive Oxygen Species Scavenging, Metal Chelating, Reducing Power and Lipid Peroxidation Inhibition

Mahinda Senevirathne

Department of Food Bioengineering, Cheju National University, Jeju 690–756, South Korea

Soo-Hyun Kim

Departmentof Food Bioengineering, Cheju National University, Jeju 690–756, South Korea kshyun{at}cheju.ac.kr

Nalin Siriwardhana

Faculty of Applied Marine Science, Cheju National University, Jeju 690–756, South Korea

Jin-Hwan Ha

Departmentof Food Bioengineering, Cheju National University, Jeju 690–756, South Korea

Ki-Wan Lee

Faculty of Applied Marine Science, Cheju National University, Jeju 690–756, South Korea

You-Jin Jeon

Faculty of Applied Marine Science, Cheju National University, Jeju 690–756, South Korea youjinj{at}cheju.ac.kr

The antioxidative potential of different fractions (respective organic and aqueous fractions of n-hexane, chloroform and ethyl acetate) of 70% methanol extract of Ecklonia cava(a brown seaweed) was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH), superoxide anion, hydrogen peroxide, hydroxyl radical, nitric oxide, ferrous ion chelating, reducing power and lipid peroxidation inhibition (conjugated diene hydroperoxide and thiobarbituric acid-reactive substances production) assays. The 70% methanol extract showed significant (p< 0.05) activities in all antioxidant assays and contained a high level of total phenolic content. It was observed that the level of hydrophilic phenolic content was higher than that of hydrophobics. Among those organic solvent fractions, ethyl acetate fraction exhibited significant activities due to the highest level of total phenolic content and their IC50 values were 0.013mg/mL, 0.009mg/mL and 0.33mg/mL in DPPH, hydrogen peroxide and nitric oxide radical inhibition, respectively. These activities were superior to those of a commercial synthetic and natural antioxidants tested. The aqueous chloroform and ethyl acetate fractions also exhibited significant (p< 0.05) activities in reactive oxygen species (ROS) scavenging and metal chelating, attributed to the high amount of hydrophilic phenolics. Moreover, E. cava extracts showed strong reducing power and a notable capacity to suppress lipid peroxidation.

Key Words: Ecklonia cava • brown seaweed • antioxidant • lipid peroxidation • reactive oxygen species

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Food Science and Technology International, Vol. 12, No. 1, 27-38 (2006)
DOI: 10.1177/1082013206062422
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