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Radical scavenging and singlet oxygen quenching activity of extracts from Indian seaweeds

Sachindra, N. M. and Airanthi, M. K. W. A. and Hosokawa, M. and Miyashita, K. (2010) Radical scavenging and singlet oxygen quenching activity of extracts from Indian seaweeds. Journal of Food Science and Technology, 47 (1). pp. 94-99.

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Free radicals and singlet oxygen are responsible for oxidative stress related diseases and many natural compounds are known to have antioxidant properties. In this study, extracts from brown and red seaweeds of Indian origin were evaluated for their ability to scavenge different radicals and quench singlet oxygen. The crude extract in methanol and its fractions in different solvents were evaluated for their activity. The methanol extract and its fractions from brown seaweed exhibited higher 2,2′-azinobis(3-ethylbenzothizoline- 6-sulfonic acid) radical scavenging activity with more than 90% scavenging in butanol and ethyl acetate fractions and correlated with polyphenol content. There was a signifi cant difference (p<0.001) in hydroxyl radical scavenging activity between different fractions of the same seaweed. Among the crude extracts, extract from Gracilaria corticata showed the highest (14.0%) activity. Crude extract from brown seaweeds showed higher peroxyl radical scavenging activity compared to red seaweeds. In fractions from brown seaweed extracts, highest activity was observed in ethyl acetate fraction (>88%) followed by hexane fraction (>40 %). Ethyl acetate fraction from crude extract showed higher inhibitory activity against hemoglobin induced linoleic acid oxidation. Singlet oxygen quenching activity of the crude extract from brown seaweed was lower (<13%) compared to red seaweeds (16.4–20.5%).

Item Type: Article
Uncontrolled Keywords: Seaweed Polyphenol Antioxidant Free radical Singlet oxygen
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology > 01 Algae
600 Technology > 08 Food technology > 32 Antioxidants
Divisions: Meat Fish and Poultry Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 09:46
Last Modified: 18 Nov 2016 11:20
URI: http://ir.cftri.com/id/eprint/9680

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