7종의 한국산 해조류 유래 추출물의 페놀류 함량, 항산화 활성 및 모자반의 생화학적 특성

Abstract

Crude extracts were obtained from seven species of edible seaweeds, Phaeophyceae (Sargassum fulvellum, Undaria pinnatifida, Laminaria japonica and Hizikia fusiformis), Rhodophyceae (Porphyra tenera and Gracilaria verrucosa) and Chlorophyceae (Ulva lactuca). Water and ethanol were used for extracting solvents. We determined their total phenolic contents and antioxidant properties using non-enzymatic system (free radical scavenging activity on DPPH and superoxide anion scavenging activity). The water extracts had higher phenolic contents and stronger antioxidant activities than ethanol extracts. Hot-water extract from S. fulvellum showed lower yield than extracts from the other seaweeds, but it had the highest phenolic content and antioxidant activity among the tested seaweeds. We further determined optimum extraction condition of S. fulvellum and their biochemical composition. Chemical analysis indicated that S. fulvellum has 3 % of protein, 34 % of lipid and 24 % of carbohydrate. It contained a higher composition of unsaturated fatty acids (33.79 %) and 66.22 % of saturated fatty acids.