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Microbiology and Biotechnology Letters

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Microbiol. Biotechnol. Lett. 2004; 32(4): 307-311

미역 포자엽에서 분리한 항산화 물질의 특성

Characterization of an Antioxidant from Sporophyll of Undaria pinnatifida

Ji-Yeong Yang, , Mi-Yeong Yu, and Sang-Gwon Kim,

Division of Food Science & Biotechnology, Pukyong National University, 1JChung-Ho Sea Food Co., Ltd., 2Division of Food Science & Biotechnology, Pukyong National University

Abstract

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Hot water soluble extract from sporophyll of Undaria pinnatifida was examined for antioxidant activity using l,l-diphenyl-picrylhydrazyl (DPPH) and lipid peroxidation assay. The $IC_{50}$ value (7.6 mg/ml) of hot water extract from sporophyll of U. pinnatifida was more higher than ascorbic acid (0.025 mg/ml) and BHT (0.25 mg/ml). The hot water extract from sporoof U. pinnatifida was stable from pH 2 to pH 7 but decreased at alkali pH. The heat stability of hot water extract from sporophyll of U. pinnatifida was stable from $0^{circ}C$ to $120^{circ}C$. An effect on an antioxidant activity of hot water extract from sporophyll of U. pinnatifida was studied with various metal ions and EDTA. Antioxiactvity of hot water extract from sporophyll of U. pinnatifida was inhibited by EDTA but increased by adding $Cu^{2+}$, $Co^{2+}$ and $Mn^{2+}$, respectively.

Keywords: Sporophyll;Undaria pinnatifida;antioxidant;pH;heat stability;

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