Advanced SearchSearch Tips
Antioxidant Effect of Sargassum coreanum Root and Stem Extracts
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : KSBB Journal
  • Volume 30, Issue 4,  2015, pp.155-160
  • Publisher : Korean Society for Biotechnology and Bioengineering
  • DOI : 10.7841/ksbbj.2015.30.4.155
 Title & Authors
Antioxidant Effect of Sargassum coreanum Root and Stem Extracts
Park, Ji-Hye; Bae, Nan-Young; Park, Sun-Hee; Kim, Min-Ji; Kim, Koth-Bong-Woo-Ri; Choi, Jung-Su; Ahn, Dong-Hyun;
  PDF(new window)
The present study was to investigate the antioxidant activity in ethanol and water extracts of root and stem of Sargassum coreanum. Antioxidant activities were evaluated by total polyphenol contents, DPPH radical scavenging activity, chelating effect, reducing power, and rancimat method. Total polyphenol contents of ethanol and water extracts were 32.79 mg/g and 15.55 mg/g, respectively. Ethanol extract showed higher DPPH radical scavenging activity than water extract and similar activity to BHT. Reducing power of extracts was increased in a concentration-dependent manner and ethanol extract had more reducing power than water extract. Ethanol and water extracts have little chelating effect at all concentrations. Antioxidant index (AI) of ethanol extract measured by Rancimat was higher than that of water extract, but their AI was lower than that of BHT. These results indicate that ethanol extract of S. coreanum root and stem has more potent antioxidant activity than water extract through DPPH radical scavenging and reducing power, and could potentially be used as a good source of natural antioxidants.
Sargassum coreanum root and stem;Ethanol extract;Anti-oxidant activity;DPPH radical scavenging;
 Cited by
Lipopolysaccharide로 유도된 RAW 264.7 세포와 마우스모델에 대한 진두발 에탄올 추출물의 항염증 효과,배난영;김민지;김꽃봉우리;박지혜;박선희;성낙윤;변의홍;안동현;

한국미생물생명공학회지, 2016. vol.44. 3, pp.268-277 crossref(new window)
LPS로 유도된 RAW 264.7 세포와 마우스 귀 조직에 대한 주름까막살 에탄올 추출물의 항염증 효과,배난영;김민지;김꽃봉우리;박선희;장미란;안동현;

한국식품영양과학회지, 2016. vol.45. 8, pp.1090-1098 crossref(new window)
Choi, S. H., E. K. Kim, S. J. Lee, Y. J. Jeon, S. H. Moon, C. H. Lee, B. T. Jeon, I. S. Park, T. K. Park, B. Kim, S. H. Park, and P. J. Park (2008) ESR spectroscopy investigation of antioxidant activity and protective effect on hydroxyl radical-induced DNA damage of enzymatic extracts from Picrorrhiza kurroa. J. Food Biochem. 32: 708-724. crossref(new window)

Wiseman, H. (1996) Dietary influences on membrane function: Importance in protection against oxidative damage and disease. J. Nutr. Biochem. 7: 2-15. crossref(new window)

Lee, S. H., K. N. Kim, S. H. Cha, G. N. Ahn, and Y. J. Jeon (2006) Comparison of antioxidant activities of enzymatic and methanolic extracts from Ecklonia cava stem and leave. J. Korean Soc. Food Sci. Nutr. 35: 1139-1145. crossref(new window)

Branen, A. L. (1975) Toxicology and biochemistry of butylated hydroxyanisole and butylated hydroxytoluene. J. Am. Oil Chem. Soc. 52: 59-63. crossref(new window)

Hatano, T. (1995) Constituents of natural medicines with scavenging effects of active oxygen species: Tannins and related polyphenols. J. Nat. Med. 49: 357-363.

Masaki, H., S. Sakaki, T. Atsumi, and H. Sakurai (1995) Activeoxygen scavenging activity of plant extracts. Biol. Pharm. Bull. 18: 162-166. crossref(new window)

Cho, S. H., J. Y. Cho, S. E. Kang, Y. K. Hong, and D. H. Ahn (2008) Antioxidant activity of mojabanchromanol, a novel chromene, isolated from blown alga Sargassum siliquastrum. J. Environ. Biol. 29: 479-484.

Mabeau, S. and J. Fleurence (1993) Seaweed in food products: Biochemical and nutritional aspects. Trends Food Sci. Technol. 4:103-107. crossref(new window)

Kim, Y. M., D. S. Kim, and Y. S. Choi (2004) Anticoagulant activities of brown seaweed extracts in Korea. Korean J. Food Sci. Technol. 36: 1008-1013.

Kumar, M., V. Gupta, P. Kumari, C. R. K. Reddy, and B. Jha (2011) Assessment of nutrient composition and antioxidant potential of Caulerpaceae seaweeds. J. Food Comp. Anal. 24: 270-278. crossref(new window)

Bhaskarm, N. and K. Miyashita (2005) Lipid composition of Padina tetratomatica (Dictyotales, Phaeophyta), a brown seaweed of the west coast of India. Indian J. Fish. 52: 263-268.

Chandini, S. K., P. Ganesan, P. V. Suresh, and N. Bhaskar (2008) Seaweeds as a source of nutritionally beneficial compounds-A review. J. Food Sci. Technol. 45: 1-13.

Yang, H. P. (2007) Antioxidant and antitumor activities of enzymatic extracts from Sargassum coreanum. Ph.D. Thesis. Jeju National University, Jeju, Korea.

Kang, B. K., K. B. W. R. Kim, M. J. Kim, S. W. Bark, W. M. Pak, N. K. Ahn, Y. U. Choi, N. Y. Bae, J. H. Park, and D. H. Ahn (2015) Anti-inflammatory effect of Sargassum coreanum ethanolic extract through suppression of NF-${\kappa}B$ pathway in LPS-induced RAW264.7 cells and mouse. Microbiol. Biotechnol. Lett. 43: 112-119. crossref(new window)

Athukorala, Y., K. W. Lee, S. K. Kim, and Y. J. Jeon (2007) Anticoagulant activity of marine green and brown algae collected from Jeju Island in Korea. Bioresour. Technol. 98: 1711-1716. crossref(new window)

Athukorala, Y. and Y. J. Jeon (2005) Screening for angiotensin 1- converting enzyme inhibitory activity of Ecklonia cava. J. Food Sci. Nutr. 10: 134-139. crossref(new window)

Ren, D., H. Noda, J. Amano, T. Mishino, and K. Nishizawa (1994) Study on antihypertensive and antihyperlipidemic effects of marine algae. Fish. Sci. 60: 83-88. crossref(new window)

Ko, S. C., S. M. Kang, G. N. Ahn, H. P. Yang, K. N. Kim, and Y. J. Jeon (2010) Antioxidant activity of enzymatic extracts from Sargassum coreanum. J. Korean Soc. Food Sci. Nutr. 39: 494-499. crossref(new window)

Swain, T. and W. E. Hillis (1959) The phenolic constituents of Prunus domestica. I.-The quantitative analysis of phenolic constituents. J. Sci. Food Agric. 10: 63-68. crossref(new window)

Blois, M. S. (1958) Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1200. crossref(new window)

Oyaizu, M. (1986) Studies on products of browning reaction. Antioxidative activities of products of browning reaction prepared from glucosamine. Jpn. J. Nutr. 44: 307-315. crossref(new window)

Shimada, K., K. Fujikawa, K. Yahara, and T. Nakamura (1992) Antioxidative properties of xanthan on the autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem. 40: 945-948. crossref(new window)

Cheon, S. U., J. S. Yoon, and H. O. Boo (2004) Allelopathic and antioxidant activities of extracts and residues from persimmon (Diospyros kaki Thunb.) leaves. Korean J. Weed. Sci. 24: 21-29.

Oh, J. Y., U. Choi, Y. S. Kim, and D. H. Shin (2003) Isolation and identification of antioxidative components from bark of Rhus javanica Linne. Korean J. Food Sci. Technol. 35: 726-732.

Azuma, K., M. Nakayama, M. Koshioka, K. Ippoushi, Y. Yamaguchi, K. Kohata, Y. Yamauchi, H. Ito, and H. Higashio (1999) Phenolic antioxidants from the leaves of Corchorus olitorius L. J. Agric. Food. Chem. 47: 3963-3966. crossref(new window)

Kim, J. Y., J. A. Lee, and S. Y. Park (2007) Antibacterial activities of Oenothera laciniata extracts. J. Korean Soc. Food Sci. Nutr. 36: 255-259. crossref(new window)

Kim, H. J., B.S. Jun, S. K. Kim, J. Y. Cha, and Y. S. Cho (2000) Polyphenolic compound content and antioxidative activities by extracts from seed, sprout and flower of safflower (Carthamus tinctorius L.). J. Korean Soc. Food Sci. Nutr. 29: 1127-1132.

Choi, S. Y., S. Y. Kim, J. M. Hur, H. G. Choi, and N. J. Sung (2006) Antioxidant activity of solvent extracts from Sargassum thunbergii. J. Korean Soc. Food Sci. Nutr. 35: 139-144. crossref(new window)

Choi, Y. M., B. H. Chung, J. S. Lee, and Y. G. Cho (2006) The antioxidant activities of Artemisia spp. collections. Korean J. Crop Sci. 51: 209-214.

Kim, M. J., J. S. Choi, E. J. Song, S. Y. Lee, K. B. W. R. Kim, S. J. Lee, S. J. Kim, S. Y. Yoon, Y. J. Jeon, and D. H. Ahn (2009) Effects of heat and pH treatments on antioxidant properties of Ishige okamurai extract. Korean J. Food Sci. Technol. 41: 50-56.

Kwon, J. W., H. K. Lee, H. J. Park, T. O. Kwon, H. R. Choi, and J. Y. Song (2011) Screening of biological activities to different ethanol extracts of Rubus coreanus Miq. Korean J. Med. Crop Sci. 19: 325-333. crossref(new window)

Choi, C. H., E. S. Song, J. S. Kim, and M. H. Kang (2003) Antioxidative activities of Castanea crenata Flos. methanol extracts. Korean J. Food Sci. Technol. 35: 1216-1220.

Cho, S. H., S. E. Kang, J. Y. Cho, A. R. Kim, S. M. Park, Y. K. Hong, and D. H. Ahn (2007) The antioxidant properties of brown seaweed (Sargassum siliquastrum) extracts. J. Med. Food 10: 479-85. crossref(new window)

Seog, H. M., M. S. Seo, S. R. Kim, Y. K. Park, and Y. T. Lee (2002) Characteristics of barley polyphenol extract (BPE) separated from pearling by-products. Korean J. Food Sci. Technol. 34: 775-779.

Lee, H. R., B. R. Jung, J. Y. Park, I. W. Hwang, S. K. Kim, J. U. Choi, S. H. Lee, S. K. Chung (2008) Antioxidant activity and total phenolic contents of grape juice products in the Korean market. Korean J. Food Preserv. 15: 445-449.

Lee, G. H. (2014) Studies on the antioxidative activity and antidiabetic efficacy of the extract of fermented A. victorialis var. platyphyllum. Ph.D. Thesis. Joongbu University, Korea.

Lee, S. J., E. J. Song, S. Y. Lee, K. B. W. R. Kim, S. J. Kim, S. Y. Yoon, C. J. Lee, and D. H. Ahn (2009) Antioxidant activity of leaf, stem and root extracts from Orostachys japonicus and their heat and pH stabilities. J. Korean Soc. Food Sci. Nutr. 38: 1571-1579. crossref(new window)

Lee, Y. L., G. W. Huang, Z. C. Liang, and J. L. Mau (2007) Antioxidant properties of three extracts from Pleurotus citrinopileatus. LWT -Food Sci. Technol. 40: 823-833. crossref(new window)

Kim, M. J., E. J. Song, S. Y. Lee, K. B. W. R. Kim, S. J. Kim, S. J. Lee, S. Y. Yoon, A. R. Kim, Y. J. Jeon, J. G. Park, J. I. Choi, J. W. Lee, M. W. Byun, and D. H. Ahn (2008) Effects of $\gamma$-irradiation on antioxidant and physicochemical properties of Ishige okamurai extracts. J. Korean Soc. Food Sci. Nutr. 37: 1485-1490. crossref(new window)

Martínez-Tomé, M., M. A. Murcia, N. Frega, S. Ruggieri, A. M. Jiménez, F. Roses, and P. Parras (2004) Evaluation of antioxidant capacity of cereal brans. J. Agric. Food Chem. 52: 4690-4699. crossref(new window)