Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Evaluation of antioxidant properties of a new compound, pyrogallol-phloroglucinol-6,6'-bieckol isolated from brown algae, Ecklonia cava

  • Kang, Sung-Myung (Department of Marine Life Science, Jeju National University) ;
  • Lee, Seung-Hong (Department of Marine Life Science, Jeju National University) ;
  • Heo, Soo-Jin (Marine Living Resources Research Department, Korea Ocean Research and Development Institute) ;
  • Kim, Kil-Nam (Korea Basic Science Institute (KBSI)) ;
  • Jeon, You-Jin (Department of Marine Life Science, Jeju National University)
  • Received : 2011.09.08
  • Accepted : 2011.12.07
  • Published : 2011.12.31
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Abstract

In this study, antioxidant and free radical scavenging activities of the natural antioxidative compound, pyrogallol-phloroglucinol-6,6'-bieckol (PPB) isolated from brown algae, Ecklonia cava was assessed in vitro by measuring the radical scavenging activities (DPPH, alkyl, hydroxyl, and superoxide) using electron spin resonance (ESR) spectrometry, intracellular reactive oxygen species (ROS) scavenging activity, and DNA damage assay. According to the results of these experiments, the scavenging activity PPB against difference radicals was in the following order: DPPH, alkyl, hydroxyl, and superoxide radicals ($IC_{50}$; 0.90, 2.54, 62.93 and $109.05{\mu}M$). The antioxidant activities of PPB were higher than that of the commercial antioxidant, ascorbic acid. Furthermore, PPB effectively inhibited DNA damage induced by $H_2O_2$. These results suggest that the natural antioxidative compound, PPB, can be used by the natural food industry.

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References

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