Journal of Medicinal Food

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The Antioxidant Properties of Ethanol Extracts and Their Solvent-Partitioned Fractions from Various Green Seaweeds
To cite this article: MyoungLae Cho, Il-Jun Kang, Moo-Ho Won, Hyi-Seung Lee, and SangGuan You. Journal of Medicinal Food. October 2010, 13(5): 1232-1239. doi:10.1089/jmf.2010.1124. Published in Volume: 13 Issue 5: October 1, 2010 Online Ahead of Print: September 9, 2010

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Author information
MyoungLae Cho,1 Il-Jun Kang,2 Moo-Ho Won,3 Hyi-Seung Lee,4 and SangGuan You1 1 Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon, Republic of Korea 2 Department of Food Science and Nutrition, College of Medicine, Hallym University, Chuncheon, Republic of Korea 3 Department of Anatomy and Neurobiology, College of Medicine, Hallym University, Chuncheon, Republic of Korea 4 Marine Natural Products Laboratory, Korea Ocean Research and Development Institute, Ansan, Republic of Korea Address correspondence to: SangGuan You, Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Gangwon, 210-702, Republic of Korea, E-mail: umyousg@gwnu.ac.kr Manuscript received 30 March 2010 Revision accepted 17 June 2010

ABSTRACT
Abstract

The antioxidant activities of the ethanol (EtOH) extracts from the green seaweeds Enteromorpha compressa,Capsosiphon fulvescens, Chaetomorpha moniligera, and Ulva pertusa, as well as their solventpartitioned fractions, were investigated, and their antioxidant activities were correlated with total phenolic and flavonoid contents. The EtOH extracts and their solvent-partitioned fractions showed 2,2-diphenyl-1picrylhydrazyl (DPPH) and hydroxyl (OH) radical scavenging activities with strong reducing ability. The most effective antioxidant properties were observed from the EtOH extracts of E. compressa and C. fulvescens. Among the solvent-partitioned fractions obtained with n-hexane, chloroform (CF), and ethyl acetate, the CF fractions from E. compressa and C. fulvescensexhibited higher radical scavenging activities and stronger reducing ability than other fractions. The OH radical scavenging capacity and reducing power of these fractions were comparable to those of a positive control, -tocopherol, at concentrations of 0.061.0mg/mL. Total phenolic contents showed little correlation (r2=0.220.42) with the antioxidant properties; however, significant correlation (r2=0.730.96) was observed with flavonoid contents, implying that the flavonoid constituents contribute substantially to the antioxidant properties of the extracts. The overall results

suggested that the green seaweeds (E. compressa and C. fulvescens), especially their CF fractions, could be good sources of natural antioxidants and of highly beneficial ingredients for healthcare products, such as nutraceuticals, supplements, and cosmeceuticals.

http://online.liebertpub.com/doi/abs/10.1089/jmf.2010.1124