Effects of extraction and processing methods on antioxidant compound contents and radical scavenging activities of laver (Porphyra tenera)

Preventive Nutrition and Food Science

Volumn 19, Issue 1, 2014, Pages 40-48

  Hwang, Eun Sun ^a   Thi, Nhuan Do ^a  

^a Hankyong National University   (South Korea)

Author keywords

Antioxidant; Dried; Laver; Roasted; Seasoned

Indexed keywords

EID: 84904241036     PISSN: 22871098     EISSN: 22878602     Source Type: Journal    
DOI: 10.3746/pnf.2014.19.1.040     Document Type: Article

References (36)

1. Nisizawa K, Noda H, Kikuchi R, Watanabe T. 1987. The main seaweed foods in Japan. Hydrobiologia 151/152: 5-29
2. Galland-Irmouli AV, Fleurence J, Lamghari R, Luçon M, Rouxel C, Barbaroux O, Bronowicki JP, Villaume C, Guéant JL. 1987. Nutritional value of proteins from edible seaweed Palmaria palmata (Dulse). J Nutr Biochem 10: 353-359
3. Burtin P. 2003. Nutritional value of seaweeds. Electron J Environ Agric Food Chem 2: 498-503
4. Bocanegra A, Nieto A, Blas B, Sánchez-Muniz FJ. 2003. Diets containing a high percentage of Nori or Konbu algae are well-accepted and efficiently utilised by growing rats but induce different degrees of histological changes in the liver and bowel. Food Chem Toxicol 41: 1473-1480
5. Chanda S, Dave R, Kaneria M, Nagani K. 2010. Seaweeds: a novel, untapped source of drugs from sea to combat infectious diseases. Curr Res Technol Edu Topics Appl Micro Biotechnol 2: 473-480
6. Bocanegra A, Bastida S, Benedí J, Ródenas S, Sánchez-Muniz FJ. 2009. Characteristics and nutritional and cardiovascularhealth properties of seaweeds. J Med Food 12: 236-258
7. Gamal-Eldeen AM, Ahmed EF, Abo-Zeid MA. 2009. In vitro cancer chemopreventive properties of polysaccharide extract from the brown alga, Sargassum latifolium. Food Chem Toxicol 47: 1378-1384
8. O'Sullivan AM, O'Callaghan YC, O'Grady MN, Queguineur B, Hanniffy D, Troy DJ, Kerry JP, O'Brien NM. 2011. In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland. Food Chem 126: 1064-1070
9. Yan X, Li X, Zhou C, Fan X. 1996. Prevention of fish oil rancidity by phlorotannins from Sargassum kjellmanianum. J Appl Phycol 8: 201-203
10. Yan X, Chuda Y, Suzuki M, Nagata T. 1999. Fucoxanthin as the major antioxidant in Hijikia fusiformis, a common edible seaweed. Biosci Biotechnol Biochem 63: 605-607
11. Ganesan P, Kumar CS, Bhaskar N. 2008. Antioxidant properties of methanol extract and its solvent fractions obtained from selected Indian red seaweeds. Bioresour Technol 99: 2717-2723
12. Lim SN, Cheung PCK, Ooi VEC, Ang PO. 2002. Evaluation of antioxidative activity of extracts from a brown seaweed, Sargassum siliquastrum. J Agric Food Chem 50: 3862-3866
13. Food and Agricultural Organization of the United Nations. 2006. Year book of fishery statistics. Rome, Italy. Vol 98/1&2
14. Ministry of Agriculture, Food and Rural Affairs. 2010. Project document for new work on a standard for laver products. REP11/ASIA para. 144, Sejong, Korea
15. International Organization for Standardization. 2005. Determination of substances characteristic of green and black tea Part 1: Content of total polyphenols in tea Colorimetric method using Folin-Ciocalteu reagent. Geneva, Switzerland. ISO 14502-1:2005(E)
16. Woisky R, Salatino A. 2010. Analysis of propolis: some parameters and procedures for chemical quality control. J Apic Res 37: 99-105
17. Cheung LM, Cheung PCK, Ooi VEC. 2003. Antioxidant activity and total phenolics of edible mushroom extracts. Food Chem 81: 249-255
18. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice-Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26: 1231-1237
19. Chung SK, Osawa T, Kawakishi S. 1997. Hydroxyl radicalscavenging effects of spices and scavengers from brown mustard (Brassica nigra). Biosci Biotech Biochem 61: 118-123
20. Wang J, Yuan X, Jin Z, Tian Y, Song H. 2007. Free radical and reactive oxygen species scavenigng activities of peanut skins extract. Food Chem 104: 242-250
21. Cho ML, Lee HS, Kang IJ, Won MH, You SG. 2011. Antioxidant properties of extract and fractions from Enteromorpha prolifera, a type of green seaweed. Food Chem 127: 999-1006
22. Heo SJ, Park EJ, Lee KW, Jeon YJ. 2005. Antioxidant activities of enzymatic extracts from brown seaweeds. Bioresour Technol 96: 1613-1623
23. Koivikko R, Loponen J, Honkanen T, Jormalainen V. 2005. Contents of soluble, cell-wall-bound and exuded phlorotannins in the brown alga Fucus vesiculosus, with implications on their ecological functions. J Chem Ecol 31: 195-212
24. Waterman P, Mole S. 1994. Analysis of phenolic plant metabolites: Methods in ecology. Blackwell Scientific Publications, Oxford, UK. p 66-98
25. Hagerman AE. 1988. Extraction of tannin from fresh and preserved leaves. J Chem Ecol 14: 453-461
26. Kallithraka S, Garcia-Viguera C, Bridle P, Bakker J. 1995. Survey of solvents for the extraction of grape seed phenolics. Phytochem Anal 6: 265-267
27. Chirinos R, Rogez H, Campos D, Pedreschi R, Larondelle Y. 2007. Optimization of extraction conditions of antioxidant phenolic compounds from mashua (Tropaeolum tuberosum Ruíz & Pavón) tubers. Sep Purific Technol 55: 217-225
28. Duan XJ, Zhang WW, Li XM, Wang BG. 2006. Evaluation of antioxidant property of extract and fractions obtained from a red alga, Polysiphonia urceolata. Food Chem 95: 37-43
29. Kuda T, Tsunekawa M, Goto H, Araki Y. 2005. Antioxidant properties of four edible algae harvested in the Noto Peninsular, Japan. Japan J Food Comp Anal 18: 625-633
30. Devi GK, Manivannan K, Thirumaran G, Rajathi FAA, Anantharaman P. 2011. In vitro antioxidant activities of selected seaweeds from Southeast coast of India. Asian Pac J Trop Med 26: 205-211
31. Ye H, Zhou C, Sun Y, Zhang X, Liu J, Hu Q, Zeng X. 2009. Antioxidant activities in vitro of ethanol extract from brown seaweed Sargassum pallidum. Eur Food Res Technol 230: 101-109
32. Wang B, Li L, Chi CF, Ma JH, Luo HY, Xu YF. 2013. Purification and characterisation of a novel antioxidant peptide derived from blue mussel (Mytilus edulis) protein hydrolysate. Food Chem 138: 1713-1719
33. Lee BJ, Kim JS, Kang YM, Lim JH, Kim YM, Lee MS, Jeong MH, Ahn CB, Je JY. 2010. Antioxidant activity and aminobutyric acid (GABA) content in sea tangle fermented by Lactobaccillus brevis BJ20 isolated from traditional fermented foods. Food Chem 122: 271-276
34. Abou-Gharbia HA, Shehata AAY, Shahidi F. 2000. Effect of processing on oxidative stability and lipid classes of sesame oil. Food Res Int 33: 331-340
35. Namiki M. 1990. Antioxidants/antimutagens in food. Crit Rev Food Sci Nutr 29: 273-300
36. Konsoula Z, Liakopoulou-Kyriakides M. 2010. Effect of endogenous antioxidants of sesame seeds and sesame oil to the thermal stability of edible vegetable oils. LWT-Food Sci Technol 43: 1379-1386.