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A Study on Physiological Activity and Antioxidative Activity of Maesangi(Capsosiphon fulvescens) Extract

매생이 추출물의 생리 활성과 항산화 활성에 관한 연구

  • Jeong, Kap-Seop (Department of Food Science & Technology, Tongmyong University) ;
  • Lee, Nahm-Gull (Department of Food Science & Technology, Tongmyong University)
  • Received : 2009.05.20
  • Accepted : 2010.02.18
  • Published : 2010.04.30

Abstract

Physiological activity and antioxidative activity of Maesangi(Capsosiphon fulvescens) extracts with distilled water or 95% ethanol were investigated. For the evaluation of physiological and antioxidative activities, some evaluation assay methods such as measurement of Hunter color value, chlorophyll a/b value, total phenolics, reducing power and thiobarbituric acid(TBA) value of soybean oil were used. Proximate composition and mineral contents of Masaengi were orders of crude protein>crude fiber>moisture>crude ash>crude lipid, and K>Ca>Mg>Na>P>Fe>Zn, respectively. In ethanol extract, the content of total phenolic compounds in Maesangi was determined to half times of that in Dasima(Laminaria). The reducing power of Maesangi-ehtanol extract was about 5 % of vitamin C and was lower than that of Dasima-ethanol extract. The TBA value of Maesangi-ethanol extract on soybean oil oxidation was about 47 % and 68.4 % to control in three and eight days oxidation, respectively. But TBA value difference was not observed significantly with the dosage below 5mL of ethanol extract.

Keywords

Maesangi(Capsosiphon fulvescens);Physiological activity;Antioxidative activity;Thiobarbituric acid value

Acknowledgement

Supported by : 중소기업청

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