Anti-oxidant activity of methanol extracts from Indonesian seaweeds in an oil emulsion model

Fisheries Science

Volumn 70, Issue 1, 2004, Pages 183-188

  Santoso, Joko ^a,b   Yoshie Stark, Yumiko ^a   Suzuki, Takeshi ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

^b BOGOR AGRICULTURAL UNIVERSITY   (Indonesia)

Author keywords

Anti oxidant; Chelating effect; Fe2+; Methanol extract; Oxidation; Peroxide value; Seaweed

Indexed keywords

ALGAE; CAULERPA;

EID: 1542381085     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1444-2906.2003.00787.x     Document Type: Article

References (38)

1. Ministry of Agriculture, Republic of Indonesia. Database of Fisheries Statistics. Ministry of Agriculture. Jakarta. 2000.
2. Halliwell B. Antioxidants and human disease: a general introduction. Nutr. Rev. 1997; 55: S44-S52.
3. Temple NJ. Antioxidant and disease: more questions than answers. Nutr. Res. 2000; 2: 449-459.
4. Food and Nutrition Board. Institute of Medicine. Proposed Definition and Plan for Review of Dietary Antioxidants and Related Compounds. National Academy Press, Washington, DC. 1998.
5. Yoshie Y, Wang W, Petillo D, Suzuki T. Distribution of catechins in Japanese seaweeds. Fish. Sci. 2000; 66: 998-1000.
6. Yoshie-Stark Y, Suzuki T. Antioxidative or prooxidative effects of seaweed fraction in oil emulsion model. Fish. Sci. 2002; 68 (Suppl.): 1460-1463.
7. Jimenez-Escrig A, Jimenez-Jimenez I, Pulido R, Saura-Calixto F. Antioxidant activity of fresh and processed edible seaweeds. J. Sci. Food Agric. 2001; 81: 530-534.
8. Nakayama R, Tamura T, Kikuzaki H, Nakatani N. Antioxidant effects of the constituents of susabinori (Porphyra yezoensis). J. Am. Oil Chem. Soc. 1999; 76: 649-653.
9. Nakamura T, Nagayama K, Uchida K, Tanaka R. Antioxidant activity of phlorotannins isolated from brown alga Eisenia bicyclis. Fish. Sci. 1996; 62: 923-926.
10. Yan X, Nagata T, Fan X. Antioxidative activities in some common seaweeds. Plant Foods Human Nutr. 1998; 52: 253-262.
11. Nagai T, Yukimoto T. Preparation and functional properties of beverages made from sea algae. Food Chem. 2003; 81: 327-332.
12. Moure A, Cruz JM, Franco D, Dominguez M, Sineiro J, Dominquez H, Nunez MJ, Parajo JC. Natural antioxidants from residual sources (Review). Food Chem. 2001; 72: 145-171.
13. Aruoma OI, Murcia A, Butler J, Halliwell B. Evaluation of the antioxidant and pro-oxidant actions of gallic acid and its derivatives. J. Agric. Food Chem. 1993; 41: 1880-1885.
14. Huang SW, Frankel EN. Antioxidant activity of tea catechins in different lipid systems. J. Agric. Food Chem. 1997; 45: 3033-3038.
15. Wanasundara UN, Shahidi F. Antioxidant and pro-oxidant activity of green tea extracts in marine oils. Food Chem. 1998; 63: 335-342.
16. Ohshima H, Yoshie Y, Auriol S, Gilibert I. Antioxidant and pro-oxidant actions of flavonoids: Effects on DNA damage induced by nitric oxide, peroxynitrite and nitroxyl anion. Free Rad. Biol. Med. 1998; 25: 1057-1065.
17. Ikegaya K, Takayanagi H, Anan T. Quantitative analysis of tea constituents. Chagyo Kenkyu Hokoku 1990; 71: 43-74.
18. Takagi T, Mitsuno Y, Masumura M. Determination of peroxide value by the colorimetric iodine method with protection of iodide as cadmium complex. Lipids 1978; 13: 147-151.
19. Fukuzawa K, Fujii T. Peroxide dependent and independent lipid peroxidation: site-specific mechanism of initiation by chelated iron and inhibition by α-tocopherol. Lipids 1992; 27: 227-233.
20. Dinis TCP, Madeira VMC, Almeida LM. Action of phenolic (acetaminophen, salicylate, and 5-aminosalicylate) as inhibitors of membrane lipid peroxidation and as peroxyl radical scavenger. Arch. Biochem. Biophys. 1994; 315: 161-169.
21. Steell RGD, Torrie JH. Principles and Procedure of Statistic. A Biometrical Approach. McGraw-Hill Co., Inc., New York. 1980.
22. Mau J-L, Lin H-C, Song S-F. Antioxidant properties of several specialty mushrooms. Food Res. Intern. 2002; 35: 519-526.
23. Mau J-L, Chao G-R, Wu K-T. Antioxidant properties of methanolic extracts from several ear mushrooms. J. Agric. Food Chem. 2001; 49: 5461-5467.
24. Yen G-C, Wu J-Y. Antioxidant and radical scavenging properties of extracts from Ganoderma tsugae. Food Chem. 1999; 65: 375-379.
25. Shon M-Y, Kim T-H, Sung N-J. Antioxidants and free radical scavenging activity of Phellinus baumii (Phellinus of Hymenochaetaceae) extract. Food Chem. 2003; 82: 593-597.
26. Nuutila AM, Puupponen-Pimia R, Aarni M, Oksman-Caldentey K-M. Comparison of antioxidant activities of onions and garlic extracts by inhibition of lipid peroxidation and radical scavenging activity. Food Chem. 2003; 81: 485-493.
27. Santoso J, Yoshie Y, Suzuki T. The distribution and profile of nutrients and catechins of some Indonesian seaweeds. Fish. Sci. 2002; 68 (Suppl.): 1647-1648.
28. Zainol MK, Abd-Hamid A, Yusuf S, Muse R. Antioxidative activity and total phenolic compounds of leaf, root and petiole of four accessions of Centella asiatica (L.) urban. Food Chem. 2003; 81: 575-581.
29. Minussi RC, Rossi M, Bologna L, Cordi L, Rotilio D, Pastore GM, Duran N. Phenolic compounds and total antioxidant potential of commercial wines. Food Chem. 2003; 82: 409-416.
30. Sanchez-Moreno C, Larrauri JA, Saura-Calixto F. Free radical scavenging capacity and inhibition of lipid oxidation of wine, grape juices and related polyphenolic constituents. Food Res. Intern. 1999; 32: 407-412.
31. Yoshida T, Mori K, Hatano T, Okumura T, Uehara I, Komagoe K, Fujita Y, Okuda T. Studies on inhibition mechanism of autoxidation by tannins and flavonoids. V. Radical-scavenging effects of tannins and related polyphenols on 1,1-diphenyl-2-picrylhydrazyl radical. Chem. Pharm. Bull. 1989; 37: 1919-1921.
32. Cook NC, Samman S. Flavonoids chemistry, metabolism, cardio protective effects, and dietary sources. Nutr. Biochem. 1996; 7: 66-76.
33. Tapiero H, Tew KD, Nguyen Ba G, Mathe G. Polyphenols: do they play a role in the prevention of human pathologies? Biomed. Pharmacother. 2002; 56: 200-207.
34. Pulido R, Bravo L, Saura-Calixto F. Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. J. Agric. Food Chem. 2000; 48: 3396-3402.
35. Yoshie-Stark Y, Ya-Pei H, Suzuki T. Distribution of flavonoids and related compounds from seaweeds in Japan. J. Tokyo Univ. Fish. 2003; 89: 1-6.
36. Chyau C-C, Tsai S-Y, Ko O-T, Mau J-L. Antioxidant properties of solvent extracts from Terminalia catappa leaves. Food Chem. 2002; 78: 483-488.
37. Mau J-L, Lai EYC, Wang N-P, Chen C-C, Chang C-H, Chyau C-C. Composition and antioxidant activity of the essential oil from Curcuma zedoaria. Food Chem. 2003; 82: 583-591.
38. Khokhar S, Apenten RKO. Iron binding characteristic of phenolic compounds: some tentative structure-activity relations. Food Chem. 2003; 81: 133-140.