Journal of Marine Bioscience and Biotechnology (한국해양바이오학회지)

The Korean Society for Marine Biotechnology (한국해양바이오학회)
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Thermostability of Ecklonia cava Extract on Antioxidant Activity.

감태 추출물의 항산화 활성에 미치는 열 안정성

  • Kang, Min-Cheol (Department of Marine Life Science, Jeju National University) ;
  • Lee, Won-Woo (Department of Marine Life Science, Jeju National University) ;
  • Oh, JaeYoung (Department of Marine Life Science, Jeju National University) ;
  • Kim, Hyun-Soo (Department of Marine Life Science, Jeju National University) ;
  • Lee, HyoGeun (Department of Marine Life Science, Jeju National University) ;
  • Jeon, You-Jin (Department of Marine Life Science, Jeju National University)
  • 강민철 (제주대학교 해양의생명과학부) ;
  • 이원우 (제주대학교 해양의생명과학부) ;
  • 오재영 (제주대학교 해양의생명과학부) ;
  • 김현수 (제주대학교 해양의생명과학부) ;
  • 이효근 (제주대학교 해양의생명과학부) ;
  • 전유진 (제주대학교 해양의생명과학부)
  • Received : 2017.12.08
  • Accepted : 2017.12.22
  • Published : 2017.12.31
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Abstract

Temperature is a major factor that affects the physiochemical properties of compounds. This study focus on the determination of thermostability and the effect of temperature on antioxidant activities of Ecklonia cava (E. cava) ethanoic extract. The ethanoic extracts of E. cava were evaluated at $30^{\circ}C$, $60^{\circ}C$ and $90^{\circ}C$ for 0 to 7 days. The antioxidant activities were determined by DPPH, hydroxyl radical and hydrogen peroxide scavenging activities. The intracellular reactive oxygen species (ROS) scavenging activity was investigated using DCFH-DA assay. Results revealed that the ethanoic extract of E. cava incubated at different temperatures for 0 to 7 days, showed stable scavenging activities on DPPH, hydroxyl radical and hydrogen peroxide. The ROS scavenging activities of ethanoic extract and ascorbic acid were also investigated. The extract showed a stable ROS scavenging activity from 0 to 7 day at $90^{\circ}C$. However, the scavenging activity of ascorbic acid at $90^{\circ}C$ decreased starting from day 3. These results indicated that the antioxidant effects of this food grade ethanoic extract of E. cava could remain stable during the employed temperatures of food processing.

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References

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