Study on the antioxidative activities of edible seaweeds using different extraction methods

• Main Authors: Hui-Chiu Lin, 林慧秋
• Other Authors: Tsai-Shin Chiu
• Format: Others
• Language: zh-TW
• Published: 2008
• Online Access: http://ndltd.ncl.edu.tw/handle/60159359953072703890

碩士 === 國立澎湖科技大學 === 海洋創意產業研究所 === 96 === In the present study, seven edible seaweeds including Enteromorpha intestinalis, Monostorma nitidum, Ulva lactuca, Dictyopteris undulate, Sargassum hemiphyllum var. chinense, Laurencia intermedia and Porphyra dentate, were found to be rich in polysaccharide, polyphenols, and also have high antioxidant activities. Hot-water, sterilization, homogenization, lyophilization and enzyme extraction, have significant effects on the antioxidant activity. The antioxidant activity were analyzed by the methods such as DPPH scavening activity, reducing power, chelating power, and SOD-like activity. In this study, S. hemiphyllum var. chinense exhibited strong antioxidant activity in DPPH (76.6-98.6%), reducing power (1.9-2.9), and SOD-like activity (66.9-97.3 %). After enzyme digestion, M. nitidum treated with Viscozyme was found to have the highest reducing power（2.88）.DPPH scavening activities of the S. hemiphyllum var. chinense treated with Celluclast carbohydrate hydrolyses and U. lactuca treated with Everlase proteolytic hydrolyses, were 92.2 % and 98.8%, respectively. Above mentioned all the enzyme extracts, possessed higher antioxidant activities than those of the other seaweeds extracts and the control. Therefore, seaweed extracts with desired antioxidant properties, could be used to develop seaweed products and increase value of seaweeds.