Food Science and Technology International

 

Advanced Search

Journal Navigation

Journal Home

Subscriptions

Archive

Contact Us

Table of Contents

Click here to sign up for SAGE Journal Email Alerts today!

Sign In to gain access to subscriptions and/or personal tools.
This Article
Right arrow Free Full Text (Free PDF) Free
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Right arrow Citation Map
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in ISI Web of Science
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
Right arrow Download to citation manager
Right arrowRequest Permissions
Right arrow Request Reprints
Right arrow Add to My Marked Citations
Citing Articles
Right arrow Citing Articles via ISI Web of Science (5)
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Senevirathne, M.
Right arrow Articles by Jeon, Y.-J.
Right arrow Search for Related Content
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us   Add to Digg   Add to Reddit   Add to Technorati  
What's this?
Food Science and Technology International, Vol. 12, No. 1, 27-38 (2006)
DOI: 10.1177/1082013206062422

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


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us   Add to Digg Digg   Add to Reddit Reddit   Add to Technorati Technorati    What's this?