Antioxidant activities of enzymatic extracts from brown seaweeds

Heo, Soo‐Jin; Park, Eunju; Lee, Ki-Wan; Jeon, You‐Jin

doi:10.1016/j.biortech.2004.07.013

Cited by 549 publications

(307 citation statements)

References 49 publications

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“…Natural antioxidants have shown to play a significant role in preventing a number of 62 chronic diseases such as heart disease, cancer, Alzheimer's and Parkinson's diseases (Weinreb et 63 al., 2004). 64 65 Several researchers have reported the antioxidant properties of both brown and red seaweeds 66 from across the globe (Heo et al 2005). Some active antioxidant compounds from marine algae 67 were identified as phylopheophylin in Eisenia bicyclis (Cahyana, Shuto & Kinoshita, 1992), 68 phlorotannins in Sargassum kjellamanianum (Yan et al, 1996) and fucoxanthinin in Hijikia 69 fusiformis (Yan et al, 1999).…”

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Effects of phenolic antioxidants extraction from four selected seaweeds obtained from Sabah

Wai

et al. 2015

Preprint

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Algal have attracted attention from biomedical scientists as they are a valuable natural source of secondary metabolites that exhibit antioxidant activities. In this study, singlefactor experiments were conducted to investigate the best extraction conditions (ethanol concentration, solid-to-solvent ratio, extraction temperature and extraction time) in extracting antioxidant compounds and capacities from four species of seaweeds (Sargassum polycystum, Eucheuma denticulatum , Kappaphycus alvarezzi variance Buaya and Kappaphycus alvarezzi variance Giant) from Sabah. Total phenolic content (TPC) and total flavonoid content (TFC) assays were used to determine the phenolic and flavonoid concentrations, respectively, while 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picylhydrazyl (DPPH) radical scavenging capacity assays were used to evaluate the antioxidant capacities of all seaweed extracts. Results showed that extraction parameters had significant effect (p < 0.05) on the antioxidant compounds and antioxidant capacities of seaweed. Sargassum polycystum portrayed the most antioxidant compounds (37.41 ± 0.01 mg GAE/g DW and 4.54 ± 0.02 mg CE/g DW) and capacities (2.00 ± 0.01 µmol TEAC/g DW and 0.84 ± 0.01 µmol TEAC/g DW) amongst four species of seaweed. Single-factor experiments were proven as an effective tool to determine and quantify the relationship between a single factor and a single response variable.PeerJ PrePrints | https://dx.doi.org/10.7287/peerj.preprints.1249v1 | CC-BY 4.0 Open Access |

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Effects of phenolic antioxidants extraction from four selected seaweeds obtained from Sabah

Wai

et al. 2015

Preprint

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“…Antioxidant assay The antioxidant activities of the extracts were measured using the DPPH method modified from Heo et al (2005). 2 mL new-made 6 × 10 −5 μg mL −1 DPPH in acetone were put into the disposable cuvette with 1 mL of 200 μg mL −1 samples.…”

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Antioxidant Flavonol Compounds from the Marine Cordgrass Spartina anglica

Sun

Tang

Wei

et al. 2013

FSTR

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The marine cordgrass Spartina anglica has even been considered as an invasive plant in recent years. But their huge biomass was also useful bio-resource for various bioactive substances. In this paper, the ethanol extracts of S. anglica were screened for their antioxidant activities, and bioactivity-guided isolation by macroreticular resin column chromatography, polyamide column chromatography lead to a potent antioxidant fraction.

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“…Superoxide scavenging activity Superoxide anion scavenging activity was determined by measuring the inhibition of the auto-oxidation of pyrogallol using by method described by Heo et al (2005). Briefly, 0.3 ml of sample solution and 2.6 ml of 50 mM phosphate buffer (pH 8.24) were added into freshly prepared 90 μl of 3 mM pyrogallol (dissolved in 10 mM HCl).…”

Section: Abts Radical Scavenging Activitymentioning

confidence: 99%

In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates

et al. 2015

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Protein hydrolysates were prepared from chicken liver using fermentation and enzymatic hydrolysis. The lactic acid bacteria Pediococcus acidilactici NCIM5368 was employed in the fermentation process and a commercial protease (Alcalase® 2.5) was used in enzymatic hydrolysis. Chicken liver hydrolysates prepared by fermentation (FCLH) and enzymatic hydrolysis (ECLH) revealed appreciable amounts of protein [55.85 and 61.34 %; on dry weight basis, respectively]. Fermentation and enzymatic hydrolysis resulted in 14.3 and 26.12 % of degree of hydrolysis. Total antioxidant activity, reducing power, scavenging of superoxide, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2-azino-bis-3-ethyl-benzthiazoline-6-sulphonic acid (ABTS) radicals were determined for both FCLH & ECLH. FCLH & ECLH showed total antioxidant activity of 0.99 and 1.13 μg AAE mg −1 proteins, respectively; while, they scavenged 96.14 and

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Antioxidant activities of enzymatic extracts from brown seaweeds

Cited by 549 publications

References 49 publications

Effects of phenolic antioxidants extraction from four selected seaweeds obtained from Sabah

Effects of phenolic antioxidants extraction from four selected seaweeds obtained from Sabah

Antioxidant Flavonol Compounds from the Marine Cordgrass Spartina anglica

In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates

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