Journal of Environmental Science International (한국환경과학회지)

The Korean Environmental Sciences Society (한국환경과학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

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

References

  1. 김영명, 2007, 매생이를 이용한 편의 가공식품 개발, 동아시아식생활학회 2007년 춘계학술대회논문집, 41-52.
  2. 김영진, 2006, 해양바이오 선두기업, 자연그대로 엔존, 식품산업과 영양, 11(1), 76-78.
  3. 이종수, 2008, 해조의 화학과 이용, 효일, 36.
  4. 채수규, 강갑석, 마상조, 방광웅, 오문헌, 오성훈, 2003, 표준 식품분석학, 지구문화사, 221.
  5. 한국식품공업협회, 2004, 식품공전, 문영사, 469, 820.
  6. Eum, M. A., Kang, Y. H., Keon, D. J., Jo, K. S., 1999, The nitrite scavenging and electron donating ability of potato extracts, Korean J. Food & Nutr., 12, 478-483.
  7. Jeong, K. S., 2008, Functional properties of pine needle extract and its antioxidant effect on soybean oil, J. of Environ. Sci., 17(10), 1139-1146. https://doi.org/10.5322/JES.2008.17.10.1139
  8. Jeong, K. S., Lee, N. G., 2009, Functional properties and antioxidant effects of Solanum nigrum-ethanol extracts, J. of Environ. Sci., 18(11), 1207-1214. https://doi.org/10.5322/JES.2009.18.11.1207
  9. Jung, K. J., Jung, C. H., Pyeun, J. H., Choi, Y. J., 2005, Changes of food components in Mesangi (Capsosiphon fulvecens), Gashiparae(Enteromorpha prolifera), and Cheonggak (Codium fragile) depending on harvest times, J. Korean Soc. Food Sci. Nutr., 34(5), 687-693. https://doi.org/10.3746/jkfn.2005.34.5.687
  10. Kang, Y. H., Cha, H. S., Kim, H. M., Park, Y. K., 1997, The nitrite scavenging and electron donating ability of pumpkin extracts, J. Korean Soc. Food Sci. Nutr., 10(1), 31-36.
  11. Kang, Y. H., Park, Y. K., Oh, S. R., Moon, K. D., 1995, Studies on the physiological functionality of pine needle and mugwort extracts, Korean J. Food Sci. Technol., 27, 978-984.
  12. Kenneth, H., 1990, Official methods of analysis, 15th, Association of official analytical chemists, Washington D.C., USA, 40pp.
  13. Kim, E. Y., Baik, I. H., Kim, J. H., Kim, S. R., Rhyu, M. R., 2004, Screening of the antioxidant activity of some medicinal plants, Korean J. Food Sci. Technol., 36, 333-338.
  14. Kwon, M. J., Nam, T. J., 2006, Effects of Mesangi (Capsosiphon fulvecens) powder on lipid metabolism in high cholesterol fed rats, J. Korean Soc. Food Sci. Nutr., 35(5), 530-535. https://doi.org/10.3746/jkfn.2006.35.5.530
  15. Lee, J. H., 1993, Studies on the benthic marine algal flora and community in the mid-western coast of Korea, Kunsan Univ. Fish. Sci. Research, 9, 9-19.
  16. Lee, J. H., Lee, Y. M., Lee, J. J., Lee, M. Y., 2006, Effects of Capsosiphon fulvescens extract on lipid metabolism in rats fed high cholesterol Diet, J. Korean Soc. Food Sci. Nutr., 35(4), 402-409. https://doi.org/10.3746/jkfn.2006.35.4.402
  17. Lee, N. G., 2000, Textural properties of jumbo squid kamaboko as affected by edible starches, J. Korean Fish. Soc., 33(6), 591-596.
  18. Park, Y. B., 2005, Determination of nitrite- scavenging activity of seaweed, J. Korean Soc. Food Sci. Nutr., 34(8), 1293-1296. https://doi.org/10.3746/jkfn.2005.34.8.1293
  19. Shin, J. H., Choi, D. J., Chung, M. J., Kang, M. J., Sung, N. J., 2008, Changes of physicochemical components and antioxidant activity of aged garlic at different temperature, J. Korean Soc. Food Sci. Nutr., 37(9), 1174-1181. https://doi.org/10.3746/jkfn.2008.37.9.1174
  20. Shin, S. R., Hong, J. Y., Nam, H. S., Yoon, K. Y., Kim, K. S., 2006, Anti-oxidative effects of extracts of Korean herbal materials, J. Korean Soc., Food Sci., Nutr., 35(2), 187-191. https://doi.org/10.3746/jkfn.2006.35.2.187
  21. Song, H. S., Park, Y. H., Jung, S. H., Kim, D. P., Jung, Y. H., Lee, M. K., Moon, K. Y., 2006, Antioxidant activity of extracts from Smilax china root, J. Korean Soc. Food Sci. Nutr., 35(9), 1133-1138. https://doi.org/10.3746/jkfn.2006.35.9.1133
  22. Yang, H. C., Jung, K. M., Gang, K. S., Song, B. J., Lim, H. C., Na, H. S., Mun, H., Heo, N. C., 2005, Physicochemical composition of seaweed fulvescens (Capsosiphon fulvescens), Korean J. Food Sci. Technol., 37(6), 912-917.

Cited by

  1. Fabric dyeing with Laminaria japonica as a marine resources vol.22, pp.6, 2014, https://doi.org/10.7741/rjcc.2014.22.6.890
  2. Physicochemical Composition of Capsosiphon fulvescens According to Drying Methods vol.40, pp.11, 2011, https://doi.org/10.3746/jkfn.2011.40.11.1582