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Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata
Duan, XJ; Zhang, WW; Li, XM; Wang, BG
2006-03-01
Source PublicationFOOD CHEMISTRY
ISSN0308-8146
Volume95Issue:1Pages:37-43
SubtypeArticle
AbstractAntioxidant activity (AA), total phenolic content, and reducing power of the crude extract, fractions, and subfractions derived from a red alga, Polysiphonia urceolata, were evaluated and determined. The antioxidative activity was measured using the alpha,alpha-diphenyl-beta-pierylhydrazyl (DPPH) radical scavenging assay and the P-carotene-linoleate assay systems, and compared with that of butylated hydroxytoluene (BHT), gallic acid (GA), and ascorbic acid (AscA). The results showed that the crude extract and the ethyl acetate-soluble fraction exhibited higher AA than BHT in the DPPH assay model, at all of four concentration levels tested (from 0.4 to 50 mu g/ml), while, in the beta-carotene-linoleate assay system, the crude extract and the ethyl acetate-soluble fraction exhibited similar or, in most cases, higher AA than GA and AscA at the same concentrations (from 10 to 200 mu g/ml). The ethyl acetate-soluble fraction was further fractionated into seven subfractions F1-F7 by silica gel vacuum liquid chromatography. F1 was found to be the most effective subfraction in both assay systems. The total phenolic content and reducing power were determined using the Folin-Ciocalteu and the potassium ferricyanide reduction methods, respectively. Statistical analysis indicated a significant association between the antioxidant potency and total phenolic content as well as between the antioxidant potency and reducing power. (c) 2005 Elsevier Ltd. All rights reserved.; Antioxidant activity (AA), total phenolic content, and reducing power of the crude extract, fractions, and subfractions derived from a red alga, Polysiphonia urceolata, were evaluated and determined. The antioxidative activity was measured using the alpha,alpha-diphenyl-beta-pierylhydrazyl (DPPH) radical scavenging assay and the P-carotene-linoleate assay systems, and compared with that of butylated hydroxytoluene (BHT), gallic acid (GA), and ascorbic acid (AscA). The results showed that the crude extract and the ethyl acetate-soluble fraction exhibited higher AA than BHT in the DPPH assay model, at all of four concentration levels tested (from 0.4 to 50 mu g/ml), while, in the beta-carotene-linoleate assay system, the crude extract and the ethyl acetate-soluble fraction exhibited similar or, in most cases, higher AA than GA and AscA at the same concentrations (from 10 to 200 mu g/ml). The ethyl acetate-soluble fraction was further fractionated into seven subfractions F1-F7 by silica gel vacuum liquid chromatography. F1 was found to be the most effective subfraction in both assay systems. The total phenolic content and reducing power were determined using the Folin-Ciocalteu and the potassium ferricyanide reduction methods, respectively. Statistical analysis indicated a significant association between the antioxidant potency and total phenolic content as well as between the antioxidant potency and reducing power. (c) 2005 Elsevier Ltd. All rights reserved.
KeywordPolysiphonia Urceolata Antioxidant Dpph Beta-carotene-linoleate Total Phenolic Content Reducing Power
Subject AreaChemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
DOI10.1016/j.foodchem.2004.12.015
URL查看原文
Indexed BySCI
Language英语
WOS IDWOS:000232762000005
Citation statistics
Cited Times:292[WOS]   [WOS Record]     [Related Records in WOS]
Document Type期刊论文
Identifierhttp://ir.qdio.ac.cn/handle/337002/5818
Collection实验海洋生物学重点实验室
AffiliationChinese Acad Sci, Inst Oceanol, Key Lab Expt Marine Biol, Qingdao 266071, Peoples R China
Recommended Citation
GB/T 7714
Duan, XJ,Zhang, WW,Li, XM,et al. Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata[J]. FOOD CHEMISTRY,2006,95(1):37-43.
APA Duan, XJ,Zhang, WW,Li, XM,&Wang, BG.(2006).Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata.FOOD CHEMISTRY,95(1),37-43.
MLA Duan, XJ,et al."Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata".FOOD CHEMISTRY 95.1(2006):37-43.
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