Antioxidant activity of dulse (Palmaria palmata) extract evaluated in vitro

被引：310
|
作者：
Yuan, YV [1 ]
Bone, DE [1 ]
Yuan, YV [1 ]
机构：
[1] Ryerson Inst, Fac Community Serv, Sch Nutr, Toronto, ON M5B 2K3, Canada
来源：
FOOD CHEMISTRY | 2005年 / 91卷 / 03期
基金：
加拿大自然科学与工程研究理事会;
关键词：
antioxidant activity; Palmaria palmata; dulse; hydroxyl radical; DPPH; ABTS; linoleic acid emulsion; free radical scavenger;
D O I：
10.1016/j.foodchem.2004.04.039
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Palmaria palmata (dulse) is traditionally consumed as a snack food and garnish; but, little is known about its potential as a source of antioxidants. A I-butanol soluble fraction extracted from dulse exhibited (OH)-O-. scavenging activity EDTA (non-site and site specific activity) in a deoxyribose assay. EC50 concentrations of dulse extract to quench DPPH. and ABTS(.+) free radicals were 12.5 and 29.5 mg/ml. Dulse extract inhibited (p < 0.05) conjugated diene production in a linoleic acid emulsion at 24, 48 and 52 h, 38 degreesC and inhibited (p = 0.044) thiobarbituric acid reactive substances (TBARS) production at 52 h. One milligram dulse extract exhibited reducing activity = 9.68 mug L-ascorbic acid and total polyphenol content = 10.3 mug gallic acid; the dulse extract did not chelate transition metal ions. The antioxidant activity of the dulse extract was associated with aqueous/alcohol-soluble compounds characterized by phenolic functional groups with reducing activity. (C) 2004 Elsevier Ltd. All rights reserved.
引用
收藏
页码：485 / 494
页数：10
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