Total phenolic contents and biological activities of Korean seaweed extracts SCIE KCI
DC Field | Value | Language |
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dc.contributor.author | Kim, SJ | - |
dc.contributor.author | Woo, S | - |
dc.contributor.author | Yun, H | - |
dc.contributor.author | Yum, S | - |
dc.contributor.author | Choi, E | - |
dc.contributor.author | Do, JR | - |
dc.contributor.author | Jo, JH | - |
dc.contributor.author | Kim, D | - |
dc.contributor.author | Lee, S | - |
dc.contributor.author | Lee, TK | - |
dc.date.accessioned | 2020-04-20T13:55:17Z | - |
dc.date.available | 2020-04-20T13:55:17Z | - |
dc.date.created | 2020-01-28 | - |
dc.date.issued | 2005-12 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://sciwatch.kiost.ac.kr/handle/2020.kiost/5004 | - |
dc.description.abstract | Crude extracts of thirty seaweeds collected in Korea were obtained using 50% ethanol, and total phenolic contents and antioxidant activities were compared. Two brown algae, Ecklonia cava (E. cava) and Sargassum siliquastrum (S. siliquastrum), showing high antioxidant activity based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and superoxide anion radical scavenging activity were further investigated for their inhibitory effects on tyrosinase activity. The E. cava extract had the highest total phenolic content among the seaweeds extracts. Total phenolic contents were strongly correlated with antioxidant activity in the thirty seaweed extracts (R-2 = 0.9169). The E. cava and S. siliquastrum extracts exhibited higher inhibition to tyrosinase activity than butylated hydroxytoluene (BHT) and epigallocatechin gallate (EGCG). | - |
dc.description.uri | 1 | - |
dc.language | English | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | ANTIOXIDANT ACTIVITY | - |
dc.subject | EDIBLE SEAWEED | - |
dc.subject | FUCOXANTHIN | - |
dc.title | Total phenolic contents and biological activities of Korean seaweed extracts | - |
dc.type | Article | - |
dc.citation.endPage | 802 | - |
dc.citation.startPage | 798 | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 14 | - |
dc.citation.number | 6 | - |
dc.contributor.alternativeName | 김소정 | - |
dc.contributor.alternativeName | 우선옥 | - |
dc.contributor.alternativeName | 염승식 | - |
dc.contributor.alternativeName | 최은석 | - |
dc.contributor.alternativeName | 이택견 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.14, no.6, pp.798 - 802 | - |
dc.identifier.wosid | 000234333600017 | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | ANTIOXIDANT ACTIVITY | - |
dc.subject.keywordPlus | EDIBLE SEAWEED | - |
dc.subject.keywordPlus | FUCOXANTHIN | - |
dc.subject.keywordAuthor | total phenolic contents | - |
dc.subject.keywordAuthor | antioxidant activity | - |
dc.subject.keywordAuthor | physical activity | - |
dc.subject.keywordAuthor | Ecklonia cava | - |
dc.subject.keywordAuthor | Sargassum siliquastrum | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |