Antioxidant properties of dried product of ‘haba-nori’, an edible brown alga, Petalonia binghamiae (J. Agaradh) Vinogradova
Introduction
A brown alga, Petalonia binghamiae (J. Agaradh) Vinogradova called ‘haba-nori’ in Japan, is widely distributed in the Pacific, for example along the coasts of Japan, China and West of the USA (Segawa, 1996). The shape of P. binghamiae is an aggregate of several leaves that are 15–50 mm in width and 100–250 mm in length. Although P. binghamiae grows well along many coasts of Japan and other countries, it is consumed as an edible alga and traditional food only in the fisheries town areas. Usually, the alga is eaten after drying and roasting lightly, like a dried product of ‘nori’ Porphyra spp., a red alga, that is one of the major algal products (Kitamura, Myouga, & Kamei, 2002).
Oxidative modification of DNA, proteins, lipid and small cellular molecules by reactive oxygen species (ROS) plays a role in a wide range of common diseases and age-related degenerative conditions (Borek, 1993). These include cardiovascular disease, inflammatory conditions, and neurodegenerative diseases, such as Alzheimer’s disease (Richardson, 1993), mutations and cancer (Byress & Guerrero, 1995). Though there are publications about the antioxidant activity of seaweeds (Yan, Nagata, & Fan, 1998), there are few reports about antioxidant activities in dried algal products (Kuda, Tsunekawa, Hishi, & Araki, 2005), and these studies are mainly confined to non-edible and/or fresh raw seaweeds. It is reported that drying and storage decrease the antioxidant compounds and activities (Araki, 1983).
There are some reports about fucoxanthin-related compounds (Mori et al., 2004), including retinoic acid (vitamin A) in P. binghamiae. These compounds have inhibitory activities against mammalian replicative DNA polymerases (Murakami et al., 2002). However, there are hardly any reports about any functional activity, such as antioxidant activity, in dried products of P. binghamiae.
The aim of the present work was to evaluate the profitable properties of P. binghamiae for human food. We investigated the antioxidant activities of water extract and ethanol extract by ferrous-reducing power assay, ferrous ion chelating assay, DPPH radical assay, and superoxide anion-scavenging assay. These antioxidant assays employ methodology widely used for plants and processed foods. Effects of heating on the antioxidant activities were also examined.
Section snippets
Material
P. binghamiae was harvested in Wajima city (located in the temperate zone and facing the Sea of Japan), Ishikawa, Japan in April, 2004. The harvested material was spread in a mesh bottom frame about 25 × 25 cm and dried like ’nori’. The dried product was purchased from a retail shop in Wajima and used in this study.
Chemicals
(+)-Catechin (CA), Folin–Ciocalteu’s phenol reagent, the stable radical DPPH, nitroblue tetrazolium salt (NBT), phenazine methosulphate (PMS), 3-(2-pyridyl)-5,6-di(p
Chemical compounds in extract solutions
The total phenolic contents in WE and EE were 73.5 and 21.8 μmol PG Eq/g dry sample, respectively (Table 1). The other main compounds in WE were saccharides (polysaccharides). Protein and mineral contents in WE were not so high. Potassium content was four times higher than sodium content.
Antioxidant properties of the water and ethanol extract solutions
Ferrous-reducing power, DPPH radical scavenging activity and superoxide anion radical scavenging activity of WE were higher than that of EE (Table 2). The phenolic content, ferrous-reducing power and radical
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