한국 식용 해조류 42종의 In Vitro 항산화 효과
In Vitro Antioxidant Activities of Korean Edible Seaweed Extracts
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초록
The antioxidant properties of 42 Korean seaweed species were investigated as functional ingredients providing several health benefits. Antioxidant activities were determined using DPPH (2,2-diphenyl-1-pricrylhydrazyl), superoxide, and hydroxyl radicals scavenging assays. Among the 42 Korean seaweeds species, Ecklonia cava extracts exhibited the highest antioxidant activity. The ethyl acetate extract of E. cava demonstrated significant DPPH radical (IC50=38.50 μg/mL), superoxide radical (IC50=466.47 μg/mL), and hydroxyl radical (IC50=175.48 μg/mL) scavenging activities among organic solvent-soluble fractions. Although E. cava has long been recognized for its rich phlorotannin content and strong antioxidant properties, the novelty of this study lies in the comprehensive comparison of its activity with 41 other edible seaweed species. This comparative approach highlights the superior radical scavenging ability of E. cava, emphasizing its value as a key functional ingredient in food and cosmeceutical applications.
Abstract
The antioxidant properties of 42 Korean seaweed species were investigated as functional ingredients providing several health benefits. Antioxidant activities were determined using DPPH (2,2-diphenyl-1-pricrylhydrazyl), superoxide, and hydroxyl radicals scavenging assays. Among the 42 Korean seaweeds species, Ecklonia cava extracts exhibited the highest antioxidant activity. The ethyl acetate extract of E. cava demonstrated significant DPPH radical (IC50=38.50 μg/mL), superoxide radical (IC50=466.47 μg/mL), and hydroxyl radical (IC50=175.48 μg/mL) scavenging activities among organic solvent-soluble fractions. Although E. cava has long been recognized for its rich phlorotannin content and strong antioxidant properties, the novelty of this study lies in the comprehensive comparison of its activity with 41 other edible seaweed species. This comparative approach highlights the superior radical scavenging ability of E. cava, emphasizing its value as a key functional ingredient in food and cosmeceutical applications.