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Antioxidant Activity of Brown Seaweeds

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Relation http://eprints.cmfri.org.in/11993/
http://www.tandfonline.com/doi/pdf/10.1080/10498850.2016.1201711
 
Title Antioxidant Activity of Brown Seaweeds
 
Creator Chakraborty, Kajal
Anusree, M
Makkar, Fasina
 
Subject Bioactive compound
Seaweed
 
Description Antioxidant potential of three brown seaweeds, Anthophycus longifolius,
Sargassum plagiophyllum, and Sargassum myriocystum, obtained from the
Gulf of Mannar region of India were evaluated utilizing different in vitro
systems. Ethyl acetate (EtOAc) fraction of Anthophycus longifolius registered
significantly greater hydroxyl radical scavenging ability (IC50 0.19 mg/mL)
and was effective in stabilizing the 2,2′-azino-bis-3-ethylbenzothiozoline-6-
sulfonic acid (IC50 1.23 mg/mL) and 1,1-diphenyl-2-picryl-hydrazil (DPPH)
radicals (IC50 0.48 mg/mL) (p < 0.05). No significant differences in hydrogen
peroxide (H2O2) scavenging and ferrous ion chelating properties of the
EtOAc extracts of the seaweeds were apparent. The utilities of the
reverse-phase high-performance liquid chromatography (RP-HPLC) method
hyphenated to diode-array detection for analyzing the fingerprints of phenolic
constituents in the solvent extracts and fractions of the seaweeds
were denoted. High-performance liquid chromatographic analysis indicated
the presence of phenolic acids in the solvent extracts of seaweeds. This
study demonstrated the potential use of A. longifolius as candidate species
to be used as a nutritional food supplement/functional foods to increase
the shelf life of food items for human consumption.
 
Date 2017
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/11993/1/Kajal%20Chakraborty_2017_JOURNAL%20OF%20AQUATIC%20FOOD%20PRODUCT%20TECHNOLOGY_Antioxidant%20Activity%20of%20Brown%20Seaweeds.pdf
Chakraborty, Kajal and Anusree, M and Makkar, Fasina (2017) Antioxidant Activity of Brown Seaweeds. Journal of Aquatic Food Product Technology, 26 (4). pp. 406-419. ISSN ISSN: 1049-8850