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Antioxidant Activity of Brown Seaweeds

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Title Antioxidant Activity of Brown Seaweeds
Not Available
 
Creator Makkar,Fasina
Anusree,M
Chakraborty,Kajal
 
Subject Anthophycus longifolius
antioxidant activity
brown
seaweed
sargassum
myriocystum
sargassum
plagiophyllum
 
Description Not Available
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.
Not Available
 
Date 2021-09-17T07:57:26Z
2021-09-17T07:57:26Z
2017
 
Type Article
 
Identifier Not Available
ISSN: 1049-8850
http://krishi.icar.gov.in/jspui/handle/123456789/63772
 
Language English
 
Relation Not Available
 
Publisher Not Available