Antioxidant Effect of Sargassum coreanum Root and Stem Extracts

큰잎모자반 뿌리 및 줄기 추출물의 항산화 효과

  • Park, Ji-Hye (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Bae, Nan-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Park, Sun-Hee (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) ;
  • Kim, Min-Ji (Institute of Fisheries Sciences, Pukyong National University) ;
  • Kim, Koth-Bong-Woo-Ri (Institute of Fisheries Sciences, Pukyong National University) ;
  • Choi, Jung-Su (Subdivision of Culinary Arts, Kyungnam College of Information and Technology) ;
  • Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
  • 박지혜 (부경대학교 식품공학과/식품연구소) ;
  • 배난영 (부경대학교 식품공학과/식품연구소) ;
  • 박선희 (부경대학교 식품공학과/식품연구소) ;
  • 김민지 (부경대학교 수산과학연구소) ;
  • 김꽃봉우리 (부경대학교 수산과학연구소) ;
  • 최정수 (경남정보대학교 호텔외식조리계열) ;
  • 안동현 (부경대학교 식품공학과/식품연구소)
  • Received : 2015.06.22
  • Accepted : 2015.07.28
  • Published : 2015.08.27


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.


Supported by : 한국연구재단


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