Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Antioxidant Properties of Water and Aqueous Ethanol Extracts and Their Crude Saponin Fractions from a Far-eastern Sea Cucumber, Stichopus japonicus

  • Husni, Amir (Department of Marine Food Science and Technology, Faculty of Marine Bioscience and Technology, Kangnung-Wonju National University) ;
  • Shin, Il-Shik (Department of Marine Food Science and Technology, Faculty of Marine Bioscience and Technology, Kangnung-Wonju National University) ;
  • You, Sang-Guan (Department of Marine Food Science and Technology, Faculty of Marine Bioscience and Technology, Kangnung-Wonju National University) ;
  • Chung, Dong-Hwa (Department of Marine Food Science and Technology, Faculty of Marine Bioscience and Technology, Kangnung-Wonju National University)
  • Published : 2009.04.30
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Abstract

Water and 70% ethanol extracts obtained from a sea cucumber (Stichopus japonicus) body wall by heat reflux or pressurized solvent extraction showed 2,2-diphenyl-1-picrylhydrazyl ($DPPH^{\cdot}$) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical cation ($ABTS^{{\cdot}+}$) scavenging activities comparable to those of fruits and vegetables. The highest activities were observed for the water extract from heat reflux extraction. Crude saponins exhibited higher radical scavenging activities than the soluble matters in the extracts. However, they were responsible for only about 3 to 15% of the scavenging activities of the extracts. Total phenolic contents showed a significant correlation with $DPPH^{\cdot}$ scavenging activities, suggesting a significant contribution of phenolic constituents to the antioxidant properties of the extracts. However, total flavonoid contents showed little correlation with the radical scavenging activities. The results suggest that the water or 70% ethanol extract obtained from sea cucumber body wall by simple heat reflux extraction could provide considerable antioxidant benefits.

Keywords

References

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