Antioxidant activity of enzymatic extracts from the brown seaweed Undaria pinnatifida by electron spin resonance spectroscopy
Enzyme assisted extraction of Undaria pinnatifida was performed using five proteases (Alcalase, Flavourzyme, Neutrase, Trypsin and Protamex) and six carbohydrases (AMG, Dextrozyme, Maltogenase, Promozyme, Viscozyme and Celluclast) in order to acquire extracts rich in antioxidants. Antioxidant activi...
Gespeichert in:
| Veröffentlicht in: | Food science & technology 2009-05, Vol.42 (4), p.874-878 |
|---|---|
| Hauptverfasser: | , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 878 |
|---|---|
| container_issue | 4 |
| container_start_page | 874 |
| container_title | Food science & technology |
| container_volume | 42 |
| creator | Je, Jae-Young Park, Pyo-Jam Kim, Eun-Kyung Park, Jung-Suk Yoon, Ho-Dong Kim, Kwang-Rae Ahn, Chang-Bum |
| description | Enzyme assisted extraction of
Undaria pinnatifida was performed using five proteases (Alcalase, Flavourzyme, Neutrase, Trypsin and Protamex) and six carbohydrases (AMG, Dextrozyme, Maltogenase, Promozyme, Viscozyme and Celluclast) in order to acquire extracts rich in antioxidants. Antioxidant activity of the extracts was investigated using electron spin resonance (ESR) spectroscopy on 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide radicals. Extracts exhibited strong radical scavenging activity on DPPH and hydroxyl radical, and activity increased with increasing extract concentration. In contrast to DPPH and hydroxyl radical scavenging activity, extracts showed weak scavenging activity on superoxide radical. Extracts exhibited weak radical scavenging activity compared to vitamin C as a reference compound. However, they are still a good source of antioxidant materials that are safe for consumption and show water-soluble properties. |
| doi_str_mv | 10.1016/j.lwt.2008.10.012 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_20382381</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0023643808002818</els_id><sourcerecordid>20382381</sourcerecordid><originalsourceid>FETCH-LOGICAL-c382t-1e3816564d996e26ad44186da5fc04489887961166ada3e9d15443ddee2be13a3</originalsourceid><addsrcrecordid>eNp9kU1vEzEQhi0EEqHwAzjhC9w2-CvOrjhVFR-VKnGAnK2JPQuONnaw3aaLxH9nQqoe8cWamWfeGb9m7LUUSymkfb9bTse2VEL0FC-FVE_YQorBdlKq9VO2EELpzhrdP2cvat0JOkb1C_bnMrWY72OA1Dj4Fu9im3keOabf8x5a9BzvW6FK5WPJe95-It-WfEy8IhwRA9-kACUCP8SUqGEkLb6dOU7oW8nEUYEXrDlB8kjhv3z1-TC_ZM9GmCq-ergv2ObTx-9XX7qbr5-vry5vOq971TqJupd2ZU0YBovKQjBG9jbAavTCmH7o-_VgpbRUAY1DkCtjdAiIaotSg75g7866h5J_3WJtbh-rx2mChPm2OiVoDs0gUJ5BTxvWgqM7lLiHMjsp3Mlot3NktDsZfUqR0dTz9kEcqodpLPTMWB8blVRmbc1A3JszN0J28KMQs_mmhNQkS5-xFkR8OBNIXtxFLK76iGRaiIVMcyHH_-zxF9CvnxY</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>20382381</pqid></control><display><type>article</type><title>Antioxidant activity of enzymatic extracts from the brown seaweed Undaria pinnatifida by electron spin resonance spectroscopy</title><source>Elsevier ScienceDirect Journals</source><creator>Je, Jae-Young ; Park, Pyo-Jam ; Kim, Eun-Kyung ; Park, Jung-Suk ; Yoon, Ho-Dong ; Kim, Kwang-Rae ; Ahn, Chang-Bum</creator><creatorcontrib>Je, Jae-Young ; Park, Pyo-Jam ; Kim, Eun-Kyung ; Park, Jung-Suk ; Yoon, Ho-Dong ; Kim, Kwang-Rae ; Ahn, Chang-Bum</creatorcontrib><description>Enzyme assisted extraction of
Undaria pinnatifida was performed using five proteases (Alcalase, Flavourzyme, Neutrase, Trypsin and Protamex) and six carbohydrases (AMG, Dextrozyme, Maltogenase, Promozyme, Viscozyme and Celluclast) in order to acquire extracts rich in antioxidants. Antioxidant activity of the extracts was investigated using electron spin resonance (ESR) spectroscopy on 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide radicals. Extracts exhibited strong radical scavenging activity on DPPH and hydroxyl radical, and activity increased with increasing extract concentration. In contrast to DPPH and hydroxyl radical scavenging activity, extracts showed weak scavenging activity on superoxide radical. Extracts exhibited weak radical scavenging activity compared to vitamin C as a reference compound. However, they are still a good source of antioxidant materials that are safe for consumption and show water-soluble properties.</description><identifier>ISSN: 0023-6438</identifier><identifier>EISSN: 1096-1127</identifier><identifier>DOI: 10.1016/j.lwt.2008.10.012</identifier><identifier>CODEN: LBWTAP</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Antioxidant ; antioxidant activity ; antioxidants ; Biological and medical sciences ; electron paramagnetic resonance spectroscopy ; Electron spin resonance ; Enzymatic extraction ; enzymatic treatment ; extraction ; Food engineering ; Food industries ; Free radical ; free radical scavengers ; free radicals ; Fundamental and applied biological sciences. Psychology ; General aspects ; glycosidases ; proteinases ; superoxide dismutase ; Undaria pinnatifida</subject><ispartof>Food science & technology, 2009-05, Vol.42 (4), p.874-878</ispartof><rights>2008 Swiss Society of Food Science and Technology</rights><rights>2009 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c382t-1e3816564d996e26ad44186da5fc04489887961166ada3e9d15443ddee2be13a3</citedby><cites>FETCH-LOGICAL-c382t-1e3816564d996e26ad44186da5fc04489887961166ada3e9d15443ddee2be13a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0023643808002818$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21247649$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Je, Jae-Young</creatorcontrib><creatorcontrib>Park, Pyo-Jam</creatorcontrib><creatorcontrib>Kim, Eun-Kyung</creatorcontrib><creatorcontrib>Park, Jung-Suk</creatorcontrib><creatorcontrib>Yoon, Ho-Dong</creatorcontrib><creatorcontrib>Kim, Kwang-Rae</creatorcontrib><creatorcontrib>Ahn, Chang-Bum</creatorcontrib><title>Antioxidant activity of enzymatic extracts from the brown seaweed Undaria pinnatifida by electron spin resonance spectroscopy</title><title>Food science & technology</title><description>Enzyme assisted extraction of
Undaria pinnatifida was performed using five proteases (Alcalase, Flavourzyme, Neutrase, Trypsin and Protamex) and six carbohydrases (AMG, Dextrozyme, Maltogenase, Promozyme, Viscozyme and Celluclast) in order to acquire extracts rich in antioxidants. Antioxidant activity of the extracts was investigated using electron spin resonance (ESR) spectroscopy on 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide radicals. Extracts exhibited strong radical scavenging activity on DPPH and hydroxyl radical, and activity increased with increasing extract concentration. In contrast to DPPH and hydroxyl radical scavenging activity, extracts showed weak scavenging activity on superoxide radical. Extracts exhibited weak radical scavenging activity compared to vitamin C as a reference compound. However, they are still a good source of antioxidant materials that are safe for consumption and show water-soluble properties.</description><subject>Antioxidant</subject><subject>antioxidant activity</subject><subject>antioxidants</subject><subject>Biological and medical sciences</subject><subject>electron paramagnetic resonance spectroscopy</subject><subject>Electron spin resonance</subject><subject>Enzymatic extraction</subject><subject>enzymatic treatment</subject><subject>extraction</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Free radical</subject><subject>free radical scavengers</subject><subject>free radicals</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>glycosidases</subject><subject>proteinases</subject><subject>superoxide dismutase</subject><subject>Undaria pinnatifida</subject><issn>0023-6438</issn><issn>1096-1127</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNp9kU1vEzEQhi0EEqHwAzjhC9w2-CvOrjhVFR-VKnGAnK2JPQuONnaw3aaLxH9nQqoe8cWamWfeGb9m7LUUSymkfb9bTse2VEL0FC-FVE_YQorBdlKq9VO2EELpzhrdP2cvat0JOkb1C_bnMrWY72OA1Dj4Fu9im3keOabf8x5a9BzvW6FK5WPJe95-It-WfEy8IhwRA9-kACUCP8SUqGEkLb6dOU7oW8nEUYEXrDlB8kjhv3z1-TC_ZM9GmCq-ergv2ObTx-9XX7qbr5-vry5vOq971TqJupd2ZU0YBovKQjBG9jbAavTCmH7o-_VgpbRUAY1DkCtjdAiIaotSg75g7866h5J_3WJtbh-rx2mChPm2OiVoDs0gUJ5BTxvWgqM7lLiHMjsp3Mlot3NktDsZfUqR0dTz9kEcqodpLPTMWB8blVRmbc1A3JszN0J28KMQs_mmhNQkS5-xFkR8OBNIXtxFLK76iGRaiIVMcyHH_-zxF9CvnxY</recordid><startdate>20090501</startdate><enddate>20090501</enddate><creator>Je, Jae-Young</creator><creator>Park, Pyo-Jam</creator><creator>Kim, Eun-Kyung</creator><creator>Park, Jung-Suk</creator><creator>Yoon, Ho-Dong</creator><creator>Kim, Kwang-Rae</creator><creator>Ahn, Chang-Bum</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>F1W</scope><scope>H95</scope><scope>L.G</scope><scope>M7N</scope></search><sort><creationdate>20090501</creationdate><title>Antioxidant activity of enzymatic extracts from the brown seaweed Undaria pinnatifida by electron spin resonance spectroscopy</title><author>Je, Jae-Young ; Park, Pyo-Jam ; Kim, Eun-Kyung ; Park, Jung-Suk ; Yoon, Ho-Dong ; Kim, Kwang-Rae ; Ahn, Chang-Bum</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c382t-1e3816564d996e26ad44186da5fc04489887961166ada3e9d15443ddee2be13a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>Antioxidant</topic><topic>antioxidant activity</topic><topic>antioxidants</topic><topic>Biological and medical sciences</topic><topic>electron paramagnetic resonance spectroscopy</topic><topic>Electron spin resonance</topic><topic>Enzymatic extraction</topic><topic>enzymatic treatment</topic><topic>extraction</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Free radical</topic><topic>free radical scavengers</topic><topic>free radicals</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>glycosidases</topic><topic>proteinases</topic><topic>superoxide dismutase</topic><topic>Undaria pinnatifida</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Je, Jae-Young</creatorcontrib><creatorcontrib>Park, Pyo-Jam</creatorcontrib><creatorcontrib>Kim, Eun-Kyung</creatorcontrib><creatorcontrib>Park, Jung-Suk</creatorcontrib><creatorcontrib>Yoon, Ho-Dong</creatorcontrib><creatorcontrib>Kim, Kwang-Rae</creatorcontrib><creatorcontrib>Ahn, Chang-Bum</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Je, Jae-Young</au><au>Park, Pyo-Jam</au><au>Kim, Eun-Kyung</au><au>Park, Jung-Suk</au><au>Yoon, Ho-Dong</au><au>Kim, Kwang-Rae</au><au>Ahn, Chang-Bum</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Antioxidant activity of enzymatic extracts from the brown seaweed Undaria pinnatifida by electron spin resonance spectroscopy</atitle><jtitle>Food science & technology</jtitle><date>2009-05-01</date><risdate>2009</risdate><volume>42</volume><issue>4</issue><spage>874</spage><epage>878</epage><pages>874-878</pages><issn>0023-6438</issn><eissn>1096-1127</eissn><coden>LBWTAP</coden><abstract>Enzyme assisted extraction of
Undaria pinnatifida was performed using five proteases (Alcalase, Flavourzyme, Neutrase, Trypsin and Protamex) and six carbohydrases (AMG, Dextrozyme, Maltogenase, Promozyme, Viscozyme and Celluclast) in order to acquire extracts rich in antioxidants. Antioxidant activity of the extracts was investigated using electron spin resonance (ESR) spectroscopy on 1,1-diphenyl-2-picrylhydrazyl (DPPH), hydroxyl and superoxide radicals. Extracts exhibited strong radical scavenging activity on DPPH and hydroxyl radical, and activity increased with increasing extract concentration. In contrast to DPPH and hydroxyl radical scavenging activity, extracts showed weak scavenging activity on superoxide radical. Extracts exhibited weak radical scavenging activity compared to vitamin C as a reference compound. However, they are still a good source of antioxidant materials that are safe for consumption and show water-soluble properties.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.lwt.2008.10.012</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0023-6438 |
| ispartof | Food science & technology, 2009-05, Vol.42 (4), p.874-878 |
| issn | 0023-6438 1096-1127 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_20382381 |
| source | Elsevier ScienceDirect Journals |
| subjects | Antioxidant antioxidant activity antioxidants Biological and medical sciences electron paramagnetic resonance spectroscopy Electron spin resonance Enzymatic extraction enzymatic treatment extraction Food engineering Food industries Free radical free radical scavengers free radicals Fundamental and applied biological sciences. Psychology General aspects glycosidases proteinases superoxide dismutase Undaria pinnatifida |
| title | Antioxidant activity of enzymatic extracts from the brown seaweed Undaria pinnatifida by electron spin resonance spectroscopy |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-11T03%3A50%3A23IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Antioxidant%20activity%20of%20enzymatic%20extracts%20from%20the%20brown%20seaweed%20Undaria%20pinnatifida%20by%20electron%20spin%20resonance%20spectroscopy&rft.jtitle=Food%20science%20&%20technology&rft.au=Je,%20Jae-Young&rft.date=2009-05-01&rft.volume=42&rft.issue=4&rft.spage=874&rft.epage=878&rft.pages=874-878&rft.issn=0023-6438&rft.eissn=1096-1127&rft.coden=LBWTAP&rft_id=info:doi/10.1016/j.lwt.2008.10.012&rft_dat=%3Cproquest_cross%3E20382381%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=20382381&rft_id=info:pmid/&rft_els_id=S0023643808002818&rfr_iscdi=true |