Antioxidant properties of dried product of ‘haba-nori’, an edible brown alga, Petalonia binghamiae (J. Agaradh) Vinogradova

Kuda, Takashi; Hishi, Tomoko; Maekawa, Sayuri

doi:10.1016/j.foodchem.2005.06.023

Cited by 56 publications

(48 citation statements)

References 23 publications

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“…In the present study, superoxide radical scavenging activity was consistently higher in the Phaeophyta and Chlorophyta. It is considered that the superoxide radical scavenging activity of seaweeds is caused not only by phenolic compounds but also by other water-soluble compounds, such as peptides, fucoidan and Maillard reaction products (Kuda et al 2006). The radical scavenging activities of ulvans and ulvan derivatives also have been reported (Qi et al 2006).…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India

et al. 2010

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Twenty-two tropical seaweeds from the Rhodophyta, Phaeophyta and Chlorophyta were examined for their possible use as nutritional supplements. All seaweeds contained balanced Na/K and C/N ratio and high amounts of macroelements (Na, K, Ca, and Mg) as compared to the terrestrial vegetables. Among the microelements, Fe was the highest followed by Zn, Mn, Cu and other trace elements. Fatty acid distribution showed high level of n-6 and n-3 polyunsaturated fatty acids (PUFAs), and their ratios were within the WHO prescribed limits. The higher ratios of PUFA/SFA (>0.4) are in agreement with the recommendations of nutritional guidelines. Most of the species, especially the Chlorophyta and Phaeophyta, had permissible intake values of unsaturation, atherogenic and thrombogenic indexes comparable to milk-based products. Principal component analysis demonstrated a correlation between total phenolic content, total antioxidant activity, DPPH, and O 2 •− radical scavenging activity, suggesting polyphenols as the chief contributor to the antioxidant activity in seaweeds. These results indicate that these seaweeds could be a potential source of natural antioxidants, minerals and high-quality PUFAs and may be efficiently used as ingredients in functional foods.

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Section: Antioxidant Propertiesmentioning

confidence: 99%

Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India

et al. 2010

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“…However, the amount of phenolic compounds displaying antioxidant activity in ethanolic extracts was lower than in water extracts (Kuda et al, 2006). Moreover, biological activities, such as antiviral and anticoagulant activities, of the extracts in an alcoholic solvent were also lower than those from the water extraction (Kuda et al, 2006;Ponce et al, 2003).…”

Section: Introductionmentioning

confidence: 93%

“…Additionally, previous studies have confirmed that some compounds in brown seaweed extracts have radical scavenging activity, i.e., antioxidant activity. These compounds were generated by the Maillard reaction during heating (Jing and Kitts, 2002;Kuda et al, 2006;Morales and Babbel, 2002). Therefore, there is a possibility that antioxidant activity might be increased by an increase in the extraction temperature.…”

Section: Hot Water Extraction Of Nagamomentioning

confidence: 99%

“…Meanwhile, sulfated polysaccharides, such as fucoidans, are extracted from brown seaweed using alcoholic solvents such as methanol and ethanol (Kimura et al, 2007;Kuda et al, 2006;Kuroda et al, 2008;Ponce et al, 2003). However, the amount of phenolic compounds displaying antioxidant activity in ethanolic extracts was lower than in water extracts (Kuda et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

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Hot Water Extraction of Brown Seaweed, Nagamo (Sargassum horneri) Processing Residue

Jang

Kitamura

Yoshida

et al. 2011

FSTR

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Nagamo (Sargassum horneri) processing residue was extracted using a hot water extraction method at various temperatures and solvent/material ratios and analyzed for total sugar (TS). The extraction characteristics of TS were characterized by Peleg's model, and the optimum extraction conditions for the Nagamo processing residue were obtained at 85℃ at a solvent/material ratio of 5. At experimental temperatures and solvent/material ratios, the TS content increased rapidly for the first 2 h and then reached the equilibrium concentration. Additionally, the antioxidant activity (SOD) of the extraction was 60.8% or higher. Thus, it was concluded that the Nagamo processing residue contains biologically active polysaccharides, which can be obtained by using a transportable 400 L-batch extraction process with hot water.

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“…In our previous report (Kuda & Ikemori, 2009), the correlation between superoxide anion radical-scavenging activity and the phenolic compound content was moderate (r 2 = 0.611). The superoxide anion radical-scavenging activity of the AESs was caused not only by the phenolic compounds but also by other water-soluble compounds such as peptides, polysaccharides, and Maillard reaction products (Kuda, Hishi, & Maekawa, 2006;Shao, Chen, & Sun, 2013).…”

Section: Superoxide Anion Radical-scavenging Capacitymentioning

confidence: 99%

Anti-glycation properties of the aqueous extract solutions of dried algae products and effect of lactic acid fermentation on the properties

et al. 2016

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Antioxidant properties of dried product of ‘haba-nori’, an edible brown alga, Petalonia binghamiae (J. Agaradh) Vinogradova

Cited by 56 publications

References 23 publications

Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India

Minerals, PUFAs and antioxidant properties of some tropical seaweeds from Saurashtra coast of India

Hot Water Extraction of Brown Seaweed, Nagamo (Sargassum horneri) Processing Residue

Anti-glycation properties of the aqueous extract solutions of dried algae products and effect of lactic acid fermentation on the properties

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