Antioxidant properties of seaweed polyphenol from Turbinaria ornata (Turner) J. Agardh, 1848

Vijayabaskar, P.; Shiyamala, V

doi:10.1016/s2221-1691(12)60136-1

Cited by 80 publications

(63 citation statements)

References 38 publications

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“…Polyphenols are known to be effective antioxidant compounds because of their hydroxyl group that aid in scavenging free radicals [34]. Increase in total phenolic content can be used to judge the antioxidant property of the sample, and these phenolic compounds are found to be more effective as compared with atocopherol and synthetic antioxidants [34]. Similar to the present observation, Eom et al (2011) also reported the enhancement of polyphenol content and antioxidant activity of brown algae by fermentation [30].…”

Section: Discussionsupporting

confidence: 82%

“…Fermentation may cause disruption of seaweed cell wall resulting in increased polyphenol content in the fermented sample [27]. Polyphenols are known to be effective antioxidant compounds because of their hydroxyl group that aid in scavenging free radicals [34]. Increase in total phenolic content can be used to judge the antioxidant property of the sample, and these phenolic compounds are found to be more effective as compared with atocopherol and synthetic antioxidants [34].…”

Section: Discussionmentioning

confidence: 99%

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Enhancement of Antioxidant Activity, Total Phenolic and Flavonoid Content of Saccharina japonica by Submerged Fermentation with Aspergillus oryzae

Rafiquzzaman¹,

Kong²,

Kim³

2015

KSBB Journal

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The current investigation was carried out to explore the possibility of submerged fermentation of Saccharina japonica as sole substrate using Aspergillus oryzae. In this study we used 2% S. japonica powder as fermentation media for A. oryzae. Fermentation period was optimized by monitoring the fermented sample at regular intervals for a period of 7 days. Results found that a fermentation period of 5 days was effective with maximum desirable characteristics such as total sugar, total phenolic and flavonoid contents. Under optimum fermentation period, fermented extracts showed enhanced antioxidant activity as determined by different assays such DPPH radical scavenging, ABTS scavenging and phosphomolydenum assay. This study provides the information for the enhancement of bioactive molecules in an eco-friendly manner and also paves way towards the development of wide range of seaweed-based functional foods.

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Section: Discussionsupporting

confidence: 82%

Section: Discussionmentioning

confidence: 99%

Enhancement of Antioxidant Activity, Total Phenolic and Flavonoid Content of Saccharina japonica by Submerged Fermentation with Aspergillus oryzae

Rafiquzzaman¹,

Kong²,

Kim³

2015

KSBB Journal

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“…BSG extract from pilsen type exhibited the greatest scavenging effect of hydroxyl radicals among the BSG samples (43 ± 4). Vijayabaskar and Shiyamala (2012) determined the ARP by DPPH assay for the standard GA which is recognized for its antiradical properties. The value obtained (55%) was closer to the ARP from pilsen BSG, confirming that this by-product exhibited good antiradical activity.…”

Section: Antioxidant Properties Of Bsg Extractsmentioning

confidence: 99%

Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds

Moreira

Morais

Carvalho

et al. 2013

Food Research International

125

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a b s t r a c t Keywords:Brewer's spent grain Microwave-assisted extraction Polyphenols Antioxidant activity Kilning temperature HPLC-DAD/ESI-MS/MS analysis The antioxidant activity and phenolic composition of brewer's spent grain (BSG) extracts obtained by microwave-assisted extraction from two malt types (light and dark malts) were investigated. The total phenolic content (TPC) and antioxidant activity among the light BSG extracts (pilsen, melano, melano 80 and carared) were significantly different (p b 0.05) compared to dark extracts (chocolate and black types), with the pilsen BSG showing higher TPC (20 ± 1 mg GAE /g dry BSG). In addition, the antioxidant activity assessed by 2,2-diphenyl-1-picrylhydrazyl, 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) and deoxyribose assays decreased as a result of increasing kilning temperatures in the following order: pilsen N melano N melano 80 N carared N chocolate N black. HPLC-DAD/ESI-MS/MS analysis indicated the presence of phenolic acids, such as ferulic, p-coumaric and syringic acids, as well as several isomeric ferulate dehydrodimers and one dehydrotrimer. Chocolate and black extracts, obtained from malts submitted to the highest kilning temperatures, showed the lowest levels of ferulic and p-coumaric acids. These results suggested that BSG extracts from pilsen malt might be used as an inexpensive and good natural source of antioxidants with potential interest for the food, pharmaceutical and/or cosmetic industries after purification.

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“…The free radical scavenging activity was also determined by ABTS radical cation decolourization assay as described earlier (Vijayabaskar and Shiyamala 2012) The capacity of seaweed extracts/fractions to scavenge hydroxyl radicals was measured according to a modification method described by Singh et al (2002). The extracts/ fractions in different concentrations (0.1, 0.2, 0.4 and 0.6 mg/mL) in MeOH were evaporated in vials and the reaction mixture contained 1 mL of iron-EDTA solution, 0.5 mL of EDTA (0.018 %), 1 mL of DMSO (0.85 % v/v in 0.1 M phosphate buffer, pH 7.4) and 0.5 mL of ascorbic acid (0.22 %) was added to each tube.…”

Section: Determination Of Total Phenolic Compoundsmentioning

confidence: 99%

Antioxidant activities and phenolic contents of three red seaweeds (Division: Rhodophyta) harvested from the Gulf of Mannar of Peninsular India

2013

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The antioxidant activities of methanol extract and its solvent fractions (n -hexane, dichloromethane and ethyl acetate) of three red seaweeds (Hypnea musciformis , H. valentiae , and Jania rubens ) collected from the Gulf of Mannar of South eastern coast of India were evaluated, using different in vitro systems, viz., DPPH, ABTS, HO radical scavenging activities, H 2 O 2 scavenging ability, Fe 2+ ion chelating ability and reducing potential. Folin-Ciocalteu method was used to determine the total phenolic content of the extracts/fractions, and the results were expressed as mg of gallic acid equivalent (GAE)/g of the seaweed extracts/ fractions. Thiobarbituric acid-reactive substances (TBARS) inhibition assay was employed to assess the ability of the seaweed extracts/fractions to inhibit lipid oxidation. Ethyl acetate (EtOAc) fractions of H. musciformis exhibited significantly higher total phenolic content (205.5 mg GAE/g), DPPH· scavenging activity (IC 50 0.6 mg/mL), ABTS .+ scavenging activity (IC 50 0.51 μg/mL), Fe 2+ chelating ability (IC 50 0.70 mg/mL), H 2 O 2 scavenging activity (IC 50 0.39 mg/mL), reducing ability (Abs 700 nm 1.46) and lipid peroxidation inhibitory ability (2.71 MDAEC/kg) (P <0.05) compared to its n-hexane, DCM fractions, crude MeOH extract and MeOH extracts/fractions of H. valentiae and J. rubens. DCM fraction of J. rubens showed significantly higher hydroxyl radical scavenging activity (IC 50 0.55 mg/mL) compared with H. musciformis and H. valentiae (P <0.05). This study indicated the potential use of red seaweeds, in particular, H. musciformis as candidate species to be used as food supplement for increasing the shelf-life of food industry, and candidates in combating carcinogenesis and inflammatory diseases.

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Antioxidant properties of seaweed polyphenol from Turbinaria ornata (Turner) J. Agardh, 1848

Cited by 80 publications

References 38 publications

Enhancement of Antioxidant Activity, Total Phenolic and Flavonoid Content of Saccharina japonica by Submerged Fermentation with Aspergillus oryzae

Enhancement of Antioxidant Activity, Total Phenolic and Flavonoid Content of Saccharina japonica by Submerged Fermentation with Aspergillus oryzae

Brewer's spent grain from different types of malt: Evaluation of the antioxidant activity and identification of the major phenolic compounds

Antioxidant activities and phenolic contents of three red seaweeds (Division: Rhodophyta) harvested from the Gulf of Mannar of Peninsular India

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