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KMID : 1011620230390020130
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Korean Journal of Food and Cookey Science
2023 Volume.39 No. 2 p.130 ~ p.136
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Antioxidant activities of five different seaweeds obtained from Jeju
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Kim So-Soh
Kim Ji-Yeon
Yang Na-Hyeon
Shin Jae-Hong
Kim Hyun-Jung
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Abstract
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Purpose: Seaweeds are important food materials for developing healthy functional foods. We investigated the antioxidant activities of five different seaweeds harvested in Jeju.
Methods: The five seaweeds examined were Ecklonia cava, Sargassum fusiforme, Sargassum horneri, Ulva australis, and Ulva compressa. Seaweed samples were collected and their proximate composition and antioxidant activities were analyzed.
Results: Comparison of the proximate components revealed that E. cava had the highest levels of carbohydrates (70.33%, dry weight basis) whereas U. compressa had the highest protein content (28.93%) and S. fusiformis had the highest ash amounts (38.20%). The highest total polyphenol content and total flavonoid content at 20.25 mg GAE/g and 17.37 mg QE/g, respectively, were obtained for E. cava ethanol extract (5 mg/mL). E. cava also had the highest antioxidant activities among the 5 different seaweed extracts.
Conclusion: Taken together, our results indicate the potential application of E. cava as a natural antioxidant source in the development of healthy functional foods.
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KEYWORD
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Jeju seaweeds, Ecklonia cava, proximate composition, antioxidant activity, natural antioxidant
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