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KMID : 0665420230380020112
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Korean Journal of Food Culture
2023 Volume.38 No. 2 p.112 ~ p.118
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Comparative Analysis of Antioxidant Activity of Korean Seaweeds Extracts
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Kim Kyong
Lee Kyung-Ha
Yang Hye-Won
Woo Chae-Hyeon
Jung Woo-Hyuk
Park Eun-Young
Oh Yoon-Sin
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Abstract
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Seaweed-derived foods have long been popular in Korea because of their high content of nutrients that are beneficial tothe human body. Recently, Korean seaweeds have been used as raw materials to produce new natural products with healthbenefits. Herein, we compared the antioxidant activity of 16 Korean seaweed extracts to explore their potential utility ashealth foods. The total phenolic content (TPC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity ofseaweed extracts were determined. We also investigated their ability to protect human diploid fibroblast (HDF) cells againsthydrogen peroxide. The results showed that seaweed extracts at a concentration of 100 ?g/mL did not cause any celltoxicity. Sargassum thunbergii (Jichung-i) had the highest TPC and radical scavenging effects, followed by Porphyra tenera(Gim), Silvetia siliquosa (Tteumbugi), and Sargassum fusiforme (Tot). Hydrogen peroxide increased the production ofintracellular reactive oxygen species, while P. tenera (Gim), Saccharina japonica (Dasima), and S. thunbergii (Jichung-i)extracts significantly decreased it. The effect was highest in the S. thunbergii (Jichung-i)-treated HDF cells. These findingsindicate that S. thunbergii (Jichung-i) shows promise as a potential antioxidant raw material.
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KEYWORD
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Korean seaweeds, total polyphenol content, sargassum thunbergia (Jichung-i), antioxidant
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