Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan

Introduction. New natural antioxidants remain a relevant research task of food science. Natural antioxidants neutralize free radicals in food systems, as well as in human body. The antioxidant properties of seaweed have attracted scientific attention for many years. However, most experiments feature...

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Autores principales:	Anton V. Tabakaev, Oksana V. Tabakaeva, Wojciech Piekoszewski, Tatyana K. Kalenik, Valery M. Poznyakovsky
Formato:	article
Lenguaje:	EN
Publicado:	Kemerovo State University 2021
Materias:	marine plants phenols extract antioxidant activity radicals sea of japan Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/503fe5dcc20641649b4280c35d67c32f
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spelling	oai:doaj.org-article:503fe5dcc20641649b4280c35d67c32f2021-11-19T04:02:56ZAntioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan2308-40572310-959910.21603/2308-4057-2021-2-262-270https://doaj.org/article/503fe5dcc20641649b4280c35d67c32f2021-11-01T00:00:00Zhttp://jfrm.ru/en/issues/1879/1912/https://doaj.org/toc/2308-4057https://doaj.org/toc/2310-9599Introduction. New natural antioxidants remain a relevant research task of food science. Natural antioxidants neutralize free radicals in food systems, as well as in human body. The antioxidant properties of seaweed have attracted scientific attention for many years. However, most experiments featured non-polar extracts while aqueous extracts still remain understudied. The present research objective was to evaluate the antioxidant properties of hydrothermal extracts of edible seaweed from the Northern Coast of the Sea of Japan. Study objects and methods. The study featured hot-water and autoclave (30 and 60 min) extracts of three edible seaweed species from Russia’s Far East. The research focused on dry matter yield, total phenol content, phenolic profile, antiradical properties, hydroxylion (OH•) scavenging activity, and superoxide radical (O2•−) scavenging activity. Results and discussion. The hot-water extracts appeared to have a higher yield than the autoclave extracts. The hot-water extract of red-purple seaweed Gracilaria verrucosa had the highest yield – 15.90%. The extract of brown seaweed Sargassum miyabei demonstrated the highest total phenol content. The phenolic profile of the extracts revealed 10 compounds, syringic acid and epicatechin being the major ones. The radical scavenging activity of the extracts varied from 48.2 to 88.9%, the highest value was observed in the hot-water extract of S. miyabei. The autoclave S. miyabei extracts also had a high radical scavenging activity, which exceeded other samples by 5.0–13.3%. The hot-water (30 min) extract of G. verrucosa had the lowest antiradical activity. Hot-water and autoclave extracts of S. miyabei showed the best OH• scavenging activity. Only the samples of G. verrucosa demonstrated signs of superoxide radical scavenging. Conclusion. The extracts of brown seaweed S. miyabei proved to be the most active. The hot-water and autoclave extracts had the highest total phenol content and the strongest DPPH and OH• inhibitory activity.Anton V. TabakaevOksana V. TabakaevaWojciech PiekoszewskiTatyana K. KalenikValery M. PoznyakovskyKemerovo State Universityarticlemarine plantsphenolsextractantioxidant activityradicalssea of japanFood processing and manufactureTP368-456ENFoods and Raw Materials, Vol 9, Iss 2, Pp 262-270 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	marine plants phenols extract antioxidant activity radicals sea of japan Food processing and manufacture TP368-456
spellingShingle	marine plants phenols extract antioxidant activity radicals sea of japan Food processing and manufacture TP368-456 Anton V. Tabakaev Oksana V. Tabakaeva Wojciech Piekoszewski Tatyana K. Kalenik Valery M. Poznyakovsky Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan
description	Introduction. New natural antioxidants remain a relevant research task of food science. Natural antioxidants neutralize free radicals in food systems, as well as in human body. The antioxidant properties of seaweed have attracted scientific attention for many years. However, most experiments featured non-polar extracts while aqueous extracts still remain understudied. The present research objective was to evaluate the antioxidant properties of hydrothermal extracts of edible seaweed from the Northern Coast of the Sea of Japan. Study objects and methods. The study featured hot-water and autoclave (30 and 60 min) extracts of three edible seaweed species from Russia’s Far East. The research focused on dry matter yield, total phenol content, phenolic profile, antiradical properties, hydroxylion (OH•) scavenging activity, and superoxide radical (O2•−) scavenging activity. Results and discussion. The hot-water extracts appeared to have a higher yield than the autoclave extracts. The hot-water extract of red-purple seaweed Gracilaria verrucosa had the highest yield – 15.90%. The extract of brown seaweed Sargassum miyabei demonstrated the highest total phenol content. The phenolic profile of the extracts revealed 10 compounds, syringic acid and epicatechin being the major ones. The radical scavenging activity of the extracts varied from 48.2 to 88.9%, the highest value was observed in the hot-water extract of S. miyabei. The autoclave S. miyabei extracts also had a high radical scavenging activity, which exceeded other samples by 5.0–13.3%. The hot-water (30 min) extract of G. verrucosa had the lowest antiradical activity. Hot-water and autoclave extracts of S. miyabei showed the best OH• scavenging activity. Only the samples of G. verrucosa demonstrated signs of superoxide radical scavenging. Conclusion. The extracts of brown seaweed S. miyabei proved to be the most active. The hot-water and autoclave extracts had the highest total phenol content and the strongest DPPH and OH• inhibitory activity.
format	article
author	Anton V. Tabakaev Oksana V. Tabakaeva Wojciech Piekoszewski Tatyana K. Kalenik Valery M. Poznyakovsky
author_facet	Anton V. Tabakaev Oksana V. Tabakaeva Wojciech Piekoszewski Tatyana K. Kalenik Valery M. Poznyakovsky
author_sort	Anton V. Tabakaev
title	Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan
title_short	Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan
title_full	Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan
title_fullStr	Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan
title_full_unstemmed	Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan
title_sort	antioxidant properties of edible sea weed from the northern coast of the sea of japan
publisher	Kemerovo State University
publishDate	2021
url	https://doaj.org/article/503fe5dcc20641649b4280c35d67c32f
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Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan

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