|
KMID : 1160620140190010040
|
|
Preventive Nutrition and Food Science
2014 Volume.19 No. 1 p.40 ~ p.48
|
|
|
Effects of Extraction and Processing Methods on Antioxidant Compound Contents and Radical Scavenging Activities of Laver (Porphyra tenera)
|
|
Hwang Eun-Sun
Thi Nhuan Do
|
|
|
Abstract
|
|
|
|
Laver is one of the most consumed edible red algae seaweeds in the genus Porphyra. Laver is primarily pre-pared in the form of dried, roasted, and seasoned products. We investigated the total polyphenol and flavonoid contents of laver products, and evaluated the in vitro antioxidant properties of solvent extracts from commercially processed laver products. Significant differences in the concentration of phenolic compounds were found among differently processed laver. The total phenolic content for laver extracts ranged from 10.81 mg gallic acid equivalent (GAE)/g extract to 32.14 mg GAE/g extract, depending on extraction solvent and temperature. Laver extracts contained very few flavonoids (0.55 mg catechin equivalent/g extracts to 1.75 mg catechin equivalent/g extracts). 2,2-Diphenyl-1-picrylhydrazyl (DPPH), 2,2’-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS), hydroxyl radical, and superoxide anion scavenging assays were used to determine the radical scavenging capacities of laver extracts. These assays revealed that the processing method and extraction condition affected the antioxidant potentials of laver. Antioxidant activity of dried laver, roasted laver, and seasoned laver increased in a concentration-dependent manner (100∼1,000 μg/mL). The radical scavenging activities of 37oC and 100oC water extracts were lower than that of a 37oC 70% ethanol extract. The highest radical scav-enging capacity was observed in the 37oC 70% ethanol extracts of dried laver, roasted laver, and seasoned laver. Overall, these results support that notion that laver contains bioactive compounds, such as polyphenols and flavonoids, which may have a positive effect on health.
|
|
|
KEYWORD
|
|
|
laver, dried, roasted, seasoned, antioxidant
|
|
|
FullTexts / Linksout information
|
|
|
|
|
Listed journal information
|
|
|
|