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조회372

조명래MyoungLae Cho

강릉원주대학교

Food Chem., Volume 127, Issue 3, 1 August 2011, Pages 999-1006 | https://doi.org/10.1016/j.foodchem.2011.01.072 Antioxidant properties of extract and fractions from Enteromorpha prolifera, a type of green seaweed

MyoungLae Cho^a, Hyi-Seung Lee^b, Il-Jun Kang^c, Moo-Ho Won^d, SangGuan You^a,*

^aDepartment of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon 210-702, Republic of Korea
^bMarine Natural Products Laboratory, Korea Ocean Research and Development Institute, Ansan, Gyeonggi 426-744, Republic of Korea
^cDepartment of Food Science and Nutrition, Hallym University, Chuncheon, Gangwon 200-702, Republic of Korea
^dDepartment of Anatomy and Neurobiology, College of Medicine, Hallym University, Chuncheon, Gangwon 200-702, Republic of Korea

^*Corresponding author

Abstract

The ethanol extract and its solvent subfractions, partitioned by n-hexane (HX), chloroform (CF) and ethylacetate (EA), from Enteromorpha prolifera were measured for antioxidant activities, and a structural identification of the active compound was performed using spectroscopic techniques. The CF fraction showed the most potent 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl (OH) radical scavenging activities with strong reducing ability. The DPPH and hydroxyl radical scavenging capacities of the CF fraction were comparable to the capacities of the positive controls, BHA and α-tocopherol, at concentrations ranging from 0.25 to 1.0 mg/mL. However, little correlation (r² = 0.03–0.48) was observed between antioxidant activities and total phenolic contents of the extracts. Further fractionation and spectroscopic analysis of the CF fraction suggested that the strong antioxidant activity of the extracts from E. prolifera was because of a chlorophyll compound, pheophorbide a, rather than phenolic compounds.

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