다양한 해조류를 첨가하여 제조한 밥의 in vitro 항산화 활성
In vitro Antioxidant Activity of Cooked Rice Containing Various Seaweeds
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초록
An emerging interest in healthy eating has led to an increase in the consumption of rice mixed with various types ofgrains. Cooked rice was prepared with five different seaweeds, Hizikia fusiformis, Sargassum fulvellum, Enteromorphacompressa, Undaria pinnatifida, and Gracilaria verrucosa, and the antioxidant activity was measured. In addition,the antioxidant activities of 80% ethanol and methanol extracts of the five seaweeds were compared. Total phenoliccontent (TPC), total reducing power (TRP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) cation radical scavenging activities of the ethanol extracts were higher than thoseof the methanol extracts. The TPC of raw seaweed ethanol extracts was from 7.58 to 26.27 mg gallic acid equivalent(GAE)/g. The antioxidant activities of both extracts of Hizikia fusiformis were the highest among the five seaweeds,and the antioxidant activities of the cooked rice were lower than those of the raw seaweed extracts. The DPPH radicalscavenging activities of cooked white rice, mixed grains, barley, and a mixture of white rice and barely added withHizikia fusiformis, Sargassum fulvellum and Undaria pinnatifida were 3.17, 23.12, 31.11 and 10.66%, respectively. These results demonstrate the addition of seaweeds to cooked rice helps to improve the antioxidant activity comparedto white rice alone.
Abstract
An emerging interest in healthy eating has led to an increase in the consumption of rice mixed with various types ofgrains. Cooked rice was prepared with five different seaweeds, Hizikia fusiformis, Sargassum fulvellum, Enteromorphacompressa, Undaria pinnatifida, and Gracilaria verrucosa, and the antioxidant activity was measured. In addition,the antioxidant activities of 80% ethanol and methanol extracts of the five seaweeds were compared. Total phenoliccontent (TPC), total reducing power (TRP), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) cation radical scavenging activities of the ethanol extracts were higher than thoseof the methanol extracts. The TPC of raw seaweed ethanol extracts was from 7.58 to 26.27 mg gallic acid equivalent(GAE)/g. The antioxidant activities of both extracts of Hizikia fusiformis were the highest among the five seaweeds,and the antioxidant activities of the cooked rice were lower than those of the raw seaweed extracts. The DPPH radicalscavenging activities of cooked white rice, mixed grains, barley, and a mixture of white rice and barely added withHizikia fusiformis, Sargassum fulvellum and Undaria pinnatifida were 3.17, 23.12, 31.11 and 10.66%, respectively. These results demonstrate the addition of seaweeds to cooked rice helps to improve the antioxidant activity comparedto white rice alone.
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