Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata

doi:10.1016/j.foodchem.2004.12.015

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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
刊名	FOOD CHEMISTRY
	2006-03-01
卷号	95 期号:1 页码:37-43
关键词	Polysiphonia Urceolata Antioxidant Dpph Beta-carotene-linoleate Total Phenolic Content Reducing Power
ISSN号	0308-8146
DOI	10.1016/j.foodchem.2004.12.015
文献子类	Article
英文摘要	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.; 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.
学科主题	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
URL标识	查看原文
语种	英语
WOS记录号	WOS:000232762000005
公开日期	2010-12-24
内容类型	期刊论文
源URL	[http://ir.qdio.ac.cn/handle/337002/5819]
专题	海洋研究所_实验海洋生物学重点实验室
作者单位	Chinese Acad Sci, Inst Oceanol, Key Lab Expt Marine Biol, Qingdao 266071, Peoples R China
推荐引用方式 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.