«Department of scientific and publishing activities»
Ru En
Open access
Subscription/purchasing
Submit manuscript
Home >Foods and Raw Materials > Archive > Volume 9, Issue 2, 2021 > Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan
ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan

Anton V. Tabakaev a
,
Oksana V. Tabakaeva a
,
Wojciech Piekoszewsk a,c
,
Tatyana K. Kalenik a
,
Valery M. Poznyakovsky b
Affiliation
a Far Eastern Federal University, Vladivostok, Russia
b Kemerovo State Medical University, Kemerovo, Russia
c Jagiellonian University, Krakow, Poland
Copyright ©Tabakaev et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Received 21 January, 2021 | Accepted in revised form 22 February, 2021 | Published 09 July, 2021
DOI: http://doi.org/10.21603/2308-4057-2021-2-262-270
Abstract
Introduction. New natural antioxidants remain a relevant research task of food science. Natural antioxidants neutralize free radicals in food systems, as well as in human body. The antioxidant properties of seaweed have attracted scientific attention for many years. However, most experiments featured non-polar extracts while aqueous extracts still remain understudied. The present research objective was to evaluate the antioxidant properties of hydrothermal extracts of edible seaweed from the Northern Coast of the Sea of Japan.
Study objects and methods. The study featured hot-water and autoclave (30 and 60 min) extracts of three edible seaweed species from Russia’s Far East. The research focused on dry matter yield, total phenol content, phenolic profile, antiradical properties, hydroxylion (OH•) scavenging activity, and superoxide radical (O2•−) scavenging activity.
Results and discussion. The hot-water extracts appeared to have a higher yield than the autoclave extracts. The hot-water extract of red-purple seaweed Gracilaria verrucosa had the highest yield – 15.90%. The extract of brown seaweed Sargassum miyabei demonstrated the highest total phenol content. The phenolic profile of the extracts revealed 10 compounds, syringic acid and epicatechin being the major ones. The radical scavenging activity of the extracts varied from 48.2 to 88.9%, the highest value was observed in the hot-water extract of S. miyabei. The autoclave S. miyabei extracts also had a high radical scavenging activity, which exceeded other samples by 5.0–13.3%. The hot-water (30 min) extract of G. verrucosa had the lowest antiradical activity. Hot-water and autoclave extracts of S. miyabei showed the best OH• scavenging activity. Only the samples of G. verrucosa demonstrated signs of superoxide radical scavenging.
Conclusion. The extracts of brown seaweed S. miyabei proved to be the most active. The hot-water and autoclave extracts had the highest total phenol content and the strongest DPPH and OH• inhibitory activity.
Keywords
Marine plants, phenols, extract, antioxidant activity, radicals, Sea of Japan
FUNDING
The research was supported by the Presidential grant No. МК-4715.2021.4.
REFERENCES
  1. Tan BL, Norhaizan ME. Liew W-P-P. Nutrients and oxidative stress: Friend or foe? Oxidative Medicine and Cellular Longevity. 2018;2018. https://doi.org/10.1155/2018/9719584.
  2. Sies H. Hydrogen peroxide as a central redox signaling molecule in physiological oxidative stress: Oxidative eustress. Redox Biology. 2017;11:613–619. https://doi.org/10.1016/j.redox.2016.12.035.
  3. Mazon JN, de Mello AH, Ferreira G, Rezin GT. The impact of obesity on neurodegenerative diseases. Life Sciences. 2017;182:22–28. https://doi.org/10.1016/j.lfs.2017.06.002.
  4. Noufou O, Sawadogo WR, Tibiri A, Lompo M, Dijoux MG, Diederich M, et al. Phenolic contents and in vitro pharmacological activities of methanolic extract of Pterocarpus erinaceus Poir. Stem bark (Fabaceae). Journal of Pharmaceutical Research International. 2016;10(2). https://doi.org/10.9734/BJPR/2016/23149.
  5. Halliwell B, Aeschbach R, Löliger J, Aruoma OI. The characterization of antioxidants. Food and Chemical Toxicology. 1995;33(7):601–617. https://doi.org/10.1016/0278-6915(95)00024-V.
  6. Wang S, Zhu F. Chemical composition and biological activity of staghorn sumac (Rhus typhina). Food Chemistry. 2017,237: 431–443. https://doi.org/10.1016/j.foodchem.2017.05.111.
  7. Li Y, Jiang J-G. Health functions and structure-activity relationships of natural anthraquinones from plants. Food and Function. 2018;9(12):6063–6080. https://doi.org/10.1039/c8fo01569d.
  8. Fierascu RC, Ortan A, Fierascu IC, Fierascu I. In vitro and in vivo evaluation of antioxidant properties of wild-growing plants. A short review. Current Opinion in Food Science. 2018;24:1–8. https://doi.org/10.1016/j.cofs.2018.08.006.
  9. Meresse S, Fodil M, Fleury F, Chenais B. Fucoxanthin, a marine-derived carotenoid from brown seaweeds and microalgae: A promising bioactive compound for cancer therapy. International Journal of Molecular Sciences. 2020;21(23). https://doi.org/10.3390/ijms21239273.
  10. Jesumani V, Du H, Aslam M, Pei P, Huang N. Potential use of seaweed bioactive compounds in skincare – a review. Marine Drugs. 2019;17(12). https://doi.org/10.3390/md17120688.
  11. Gerasimenko NI, Martyyas EA, Busarova NG. Composition of lipids and biological activity of lipids and photosynthetic pigments from algae of the families Laminariaceae and Alariaceae. Chemistry of Natural Compounds. 2012;48(5):737–741. https://doi.org/10.1007/s10600-012-0371-5.
  12. Liu Z. Gao T, Yang Y, Meng F, Zhan F, Jiang Q, et al. Anti-cancer activity of porphyran and carrageenan from red seaweed. Molecules. 2019;24(23). https://doi.org/10.3390/molecules24234286.
  13. Salehi B, Sharifi-Rad J, Seca AML, Pinto DCGA, Michalak I, Trincone A, et al. Current trends on seaweeds: Looking at chemical composition, phytopharmacology, and cosmetic applications. Molecules. 2019;24(22). https://doi.org/10.3390/molecules24224182.
  14. Amosova AS, Ivakhnov AD, Skrebets TE, Ulyanovskiy NV, Bogolitsyn KG. Supercritical fluid extraction of carotenoids from Shantane carrot. Russian Journal of Physical Chemistry B. 2014;8(7):963–966. https://doi.org/10.1134/S1990793114070021.
  15. Rosa GR, Barreto MC, Seca AML. Pharmacological effects of Fucus spiralis extracts and phycochemicals: A comprehensive review. Botanica Marina. 2019;62(2):167–178. https://doi.org/10.1515/bot-2018-0047.
  16. Sukhoveeva MV, Podkorytova AV. Promyslovye vodorosli i travy morey Dalʹnego Vostoka: biologiya, rasprostranenie, zapasy, tekhnologiya pererabotki [Commercial seaweeds and sea grasses of the Far East: biology, distribution, reserves, and processing technology]. Vladivostok: TINRO-Tsentr; 2006. 243 p. (In Russ.).
  17. Cao L, Lee SG, Lim KT, Kim H-R. Potential anti-aging substances derived from seaweeds. Marine drugs. 2020;18(11). https://doi.org/10.3390/md18110564.
  18. Hentati F, Tounsi L, Djomdi D, Pierre G, Delattre C, Ursu AV. Bioactive polysaccharides from seaweeds. Molecules. 2020;25(14). https://doi.org/10.3390/molecules25143152.
  19. Viji P, Venkateshwarlu G, Ravishankar CN, Gopal TKS. Role of plant extracts as natural additives in fish and fish products – A review. Fishery Technology. 2017;54(3):145–154.
  20. Oucif H, Benaissa M, Ali Mehidi S, Prego R, Aubourg SP, Abi-Ayad S-ME-A. Chemical composition and nutritional value of different seaweeds from the west Algerian coast. Journal of Aquatic Food Product Technology. 2020;29(1):90–104. https://doi.org/10.1080/10498850.2019.1695305.
  21. Rajauria G. In-vitro antioxidant properties of lipophilic antioxidant compounds from 3 brown seaweed. Antioxidants. 2019;8(12). https://doi.org/10.3390/antiox8120596.
  22. Chakraborty K, Joseph D. Antioxidant potential and phenolic compounds of brown seaweeds Turbinaria conoides and Turbinaria ornata (class: Phaeophyceae). Journal of Aquatic Food Product Technology. 2016;25(8):1249–1265. https://doi.org/10.1080/10498850.2015.1054540.
  23. Chakraborty K, Maneesh A, Makkar F. Antioxidant activity of brown seaweeds. Journal of Aquatic Food Product Technology. 2017;26(4):406–419. https://doi.org/10.1080/10498850.2016.1201711.
  24. Dzizyurov VD, Kulepanov VN, Shaposhnikova TV, Sukhoveeva MV, Gusarova IS, Ivanova NV. Atlas massovykh vidov vodorosley i morskikh trav rossiyskogo Dalʹnego Vostoka [Atlas of mass species of seaweeds and sea grasses of the Russian Far East]. Vladivostok: TINRO-Tsentr; 2008. 328 p. (In Russ.).
  25. Hou W-Y, Chen J-C. The immunostimulatory effect of hot-water extract of Gracilaria tenuistipitata on the white shrimp Litopenaeus vannamei and its resistance against Vibrio alginolyticus. Fish and Shellfish Immunology. 2005;19(2):127–138. https://doi.org/10.1016/j.fsi.2004.11.009.
  26. Huang R, Lee H-T. Immunological properties of the marine brown alga Endarachne binghamiae (Phaeophyceae). International Journal of Applied Science and Engineering. 2005;3(3):167–173.
  27. FFS 1.5.3.0008.15. The determination of tannins in herbal drugs and medicinal plant preparations [Internet]. [cited 2020 Dec 20]. Available from: https://193.232.7.120/feml/clinical_ref/pharmacopoeia_2/HTML/#417/z.
  28. Molyneux P. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science and Technology. 2004;26(2):211–219.
  29. Smirnoff N, Cumbes QJ. Hydroxyl radical scavenging activity of compatible solutes. Phytochemistry. 1989;28(4):1057–1060. https://doi.org/10.1016/0031-9422(89)80182-7.
  30. Ruch RJ, Cheng S-J, and Klaunig E. Prevention of cytotoxicity and inhibition of intercellular communication by antioxidant catechins isolated from Chinese green tea. Carcinogenesis. 1989;10(6):1003–1008. https://doi.org/10.1093/carcin/10.6.1003.
  31. Garicano Vilar E, O’Sullivan MG, Kerry JP, Kilcawley KN. Volatile compounds of six species of edible seaweed: A review. Algal Research. 2020;45. https://doi.org/10.1016/j.algal.2019.101740.
  32. Papitha R, Selvaraj CI, Palanichamy V, Arunachalam P, Roopan SM. In vitro antioxidant and cytotoxic capacity of Kappaphycus alvarezii successive extracts. Current Science. 2020;119(5):790–798.
  33. Phenolic content and antioxidant capacity in algal food products Sathya R, Kanaga N, Sankar P, Jeeva S. Antioxidant properties of phlorotannins from brown seaweed Cystoseira trinodis (Forsskal) C. Agardh. Arabian Journal of Chemistry. 2017;10:S2608–S2614. https://doi.org/10.1016/j.arabjc.2013.09.039.
  34. Alkhalaf MI. Chemical composition, antioxidant, anti-inflammatory and cytotoxic effects of Chondrus crispus species of red algae collected from the Red Sea along the shores of Jeddah city. Journal of King Saud University Science. 2021;33(1). https://doi.org/10.1016/j.jksus.2020.10.007.
  35. Machu L, Misurcova L, Ambrozova JV, Orsavova J, Mlcek J, Sochor J, et al. Phenolic content and antioxidant capacity in algal food products. Molecules. 2015;20(1):1118–1133. https://doi.org/10.3390/molecules20011118.
  36. Wang L, Oh JY, Hwang J, Ko JY, Jeon Y-J, Ryu B. In vitro and in vivo antioxidant activities of polysaccharides isolated from celluclast-assisted extract of an edible brown seaweed, Sargassum fulvellum. Antioxidants. 2019;8(10). https://doi.org/10.3390/antiox8100493.
  37. Gomez-Zavaglia A, Prieto Lage MA, Jimenez-Lopez C, Mejuto JC, Simal-Gandara J. The potential of seaweeds as a source of functional ingredients of prebiotic and antioxidant value. Antioxidants. 2019;8(9). https://doi.org/10.3390/antiox8090406.
  38. Valdes FA, Gabriela Lobos M, Diaz P, Saez CA. Metal assessment and cellular accumulation dynamics in the green macroalga Ulva lactuca. Journal of Applied Phycology. 2018;30(1):663–671. https://doi.org/10.1007/s10811-017-1244-x.
  39. Tabakaeva OV, Tabakaev AV. Carotenoid profile and antiradical properties of brown seaweed Sargassum miyabei extracts. Chemistry of Natural Compounds. 2019;55(2):364–366. https://doi.org/10.1007/s10600-019-02692-w.
  40. Jridi M, Mezhoudi M, Abdelhedi O, Boughriba S, Elfalleh W, Souissi N, et al. Bioactive potential and structural characterization of sulfated polysaccharides from Bullet tuna (Auxis Rochei) by-products. Carbohydrate Polymers. 2018;194:319–327. https://doi.org/10.1016/j.carbpol.2018.04.038.
  41. Bogolitsyn K, Dobrodeeva L, Druzhinina A, Ovchinnikov D, Parshina A, Shulgina E. Biological activity of a polyphenolic complex of Arctic brown algae. Journal of Applied Phycology. 2019;31(5):3341–3348. https://doi.org/10.1007/s10811-019-01840-7.
  42. Layana P, Xavier KAM, Lekshmi S, Deshmukhe G, Nayak BB, Balange AK. Antioxidant and antimicrobial potential of hydroethanolic extracts of Padina tetrastromatica from North-west Coast of India. Fishery Technology. 2019;56(3):199–204.
How to quote?
Tabakaev AV, Tabakaeva OV, Piekoszewski W, Kalenik TK, Poznyakovsky VM. Antioxidant properties of edible sea weed from the Northern Coast of the Sea of Japan. Foods and Raw Materials. 2021;9(2):262–270. https://doi.org/10.21603/2308-4057-2021-2-262-270
About journal

Download
Contents
Abstract
Keywords
Funding
References
Foods and Raw Materials uses cookies. By continuing to use the portal, you agree to the storage and use of cookies by the portal and partner sites on your device.
Manage files