Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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ABTS+ Radical, Hydroxy Radical (OH), Nitric Oxide (NO), and Ferric Ion Reducing Antioxidant Power (FRAP) Effects of Ethanol Extracts from Four Seaweed Species for Noodles

국수에 대한 4종 해조류 에탄올 추출물에 의한 ABTS+, OH 라디칼, NO 라디칼, 철 이온 환원력

  • Cho, Kyung-Soon (Department of Food Science & Nutrition, Tongmyong University)
  • 조경순 (동명대학교 식품영양학과)
  • Received : 2017.07.21
  • Accepted : 2017.10.09
  • Published : 2017.10.30
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Abstract

The authors evaluated the scavenging activities of ABTS+ radical, hydroxy radical (OH), nitric oxide (NO), and ferric ion reducing antioxidant power (FRAP) from ethanol extracts of four edible alga, Enteromorpha linza, Porphyra tenera, Sargassum fusiforme, and Undaria pinnatifida. ABTS+ scavenging activity was analyzed according to the method of Brand-Williams et al. ABTS+ scavenging activity of S. fusiforme was evaluated to 61.8% at 8.0 mg/ml. ABTS+ scavenging activity of P. tenera was evaluated to 35.7% at 8.0 mg/ml. P. tenera and U. pinnatifida showed similar inhibitions of ABTS+ scavenging activity. According to the results of the OH assay in seaweed, inhibitory activities were in the order of S. fusiforme > P. tenera > U. pinnatifida > E. linza. The results showed scavenging activity for NO in the following order of potency: S. fusiforme > P. tenera > U. pinnatifida > E. linza with concentration values of 8.0 mg/ml. The NO scavenging activities of dough, which was instant noodles mixed with S. fusiforme and 3.5% salt, were 27.2% at 8.0 mg/ml. After boiling for 5 minutes, FRAP scavenging activity of instant noodles mixed with extracts of U. pinnatifida was evaluated to 31.5% at 8.0 mg/ml. S. fusiforme showed the highest inhibition activity of ABTS+, OH, NO, and FRAP among the four algae. Thus, these findings provide evidence that P. tenera, U. Pinnatifida, S. fusiforme, and E. linza extracts could become sources of natural antioxidants.

4종의 식용 조류, 참김(Porphyra tenera), 미역(Undaria pinnatifida), 톳(Sargassum fusiforme), 잎파래(Enteromorpha linza)의 에탄올 추출물에 대해 ABTS+ 소거활성, 하이드록시 라디칼(OH), 산화질소(NO), 철 이온 환원력(FRAP)을 조사하였다. ABTS+ 소거활성은 Brand-Williams 등의 방법에 따랐다. 톳의 ABTS+ 소거활성은 8.0 mg/ml 일 때 61.8%로 가장 높은 반면 잎파래는 동일 농도에서 35.7%로 가장 낮았다. 참 김과 미역은 ABTS+에 대해 유사한 활성 저해를 나타내었다. 하이드록시 라디칼의 저해활성은 톳 > 참김 > 미역 > 잎파래 순이었다. 산화질소는 8.0 mg/ml 추출물일 때 톳 > 참김 > 미역 > 잎파래 순이었다. 3.5% 소금과 4종의 조류 추출물을 첨가한 밀가루 반죽을 국수틀에 뽑아낸 후 5분간 끓였을 때 전반적으로 4개의 산화제에 대해 활성저해가 저하되었다. 톳 8.0 mg/ml를 첨가한 국수의 경우 산화질소 활성저해는 27.2%였다. 미역 8.0 mg/ml을 첨가한 국수는 철 이온 환원력이 31.5%였다. 종합적으로 톳 추출물이 ABTS+, OH, NO, FRAP에 대해 활성저해가 가장 높았다. 본 연구 결과 자연적으로 분포하는 참김, 미역, 톳, 파래가 국수의 항산화력 증진에 도움을 준다고 사료되었다.

Keywords

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