Antioxidant activity of fresh and processed edible seaweeds

被引:306
作者
Jiménez-Escrig, A [1 ]
Jiménez-Jiménez, I [1 ]
Pulido, R [1 ]
Saura-Calixto, F [1 ]
机构
[1] CSIC, Inst Frio, Dept Metab & Nutr, E-28040 Madrid, Spain
关键词
edible seaweeds; polyphenols; antioxidant activity; radical scavenging; redox potential; low-density lipoprotein oxidation; drying process;
D O I
10.1002/jsfa.842
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The antioxidant activity of aqueous/organic extracts of processed and raw edible seaweeds was determined using three methods, namely (a) free radical (DPPH.) scavenging, (b) ferric-reducing antioxidant power (FRAP) and (c) inhibition of copper-catalysed in vitro human low-density Lipoprotein (LDL) oxidation. Scavenging activity correlated well (r =0.73) with the corresponding total. polyphenolic content measured by the Folin-Ciocalteu procedure and expressed as phloroglucinol equivalents (PGE). Of the seaweeds tested, Fucus showed the highest antioxidant activity in two of the test methods used (1g (dry matter) had a DPPH. activity and a FRAP value equivalent to those 0.18 and 0.07 mmol of Trolox respectively) and the highest total polyphenolic content (41.4gPGEkg(-1) dry matter). The antioxidant activity and the content of phenolic compounds decreased with processing and storage in the seaweeds tested. In addition, Fucus showed good efficiency in the in vitro inhibition of LDL oxidation. (C) 2001 Society of Chemical Industry.
引用
收藏
页码:530 / 534
页数:5
相关论文
共 31 条