Antioxidant properties of dried product of ‘haba-nori’, an edible brown alga, Petalonia binghamiae (J. Agaradh) Vinogradova

https://doi.org/10.1016/j.foodchem.2005.06.023Get rights and content

Abstract

Dried ‘haba-nori’ Petalonia binghamiae, a brown alga, is a traditional food in the fisheries towns in Japan. To determine the antioxidant properties of the dried P. binghamiae, assays for antioxidant activities, including ferrous-reducing power, ferrous ion chelating, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging and scavenging of a superoxide anion radical-generated by non-enzymatic system were tested in this study. A water extract solution contained total phenols at about 75 μmol phloroglucinol equivalents/g dry sample and showed strong antioxidant activities in the reducing power, DPPH radical and superoxide anion radical scavenging assays. The antioxidant activities were detected in high-molecular (>100 kDa), 10–30 kDa, and low-molecular (<5 kDa) fractions and were correlated with, not only phenolic compounds, but also brown compounds. The radical- scavenging activities were increased by heat treatment at 121 °C for 1 h. These results suggest that P. binghamiae is both a useful seafood and a healthy food with antioxidant activity.

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

References (25)

  • C. Borek

    Molecular mechanisms in cancer induction and prevention

    Environmental Health Perspective

    (1993)
  • T. Byress et al.

    Epidermiologic evidence for vitamin C and vitamin E in cancer prevention

    American Journal of Chemical Nutrition

    (1995)
  • Cited by (50)

    • Bioactivity, benefits, and safety of traditional and ethnic foods

      2022, Ensuring Global Food Safety: Exploring Global Harmonization
    • Fucoidan as bio-functional molecule: Insights into the anti-inflammatory potential and associated molecular mechanisms

      2017, Journal of Functional Foods
      Citation Excerpt :

      F. vesiculosus derived fucoidan were reported to prevent lipid peroxidation, and inhibited hydroxyl, superoxide radicals formations (Morya, Kim, & Kim, 2012). The ferrous ion chelating activity of fucoidan and other polysaccharide such as laminaran, alginate has been reported (Kuda, Hishi, & Maekawa, 2006). Secondary antioxidants reduce metal related adverse effects by chelating with metals or their partitioning form lipids (Waraho, McClements, & Decker, 2011).

    • Anti-glycation properties of the aqueous extract solutions of dried algae products and effect of lactic acid fermentation on the properties

      2016, Food Chemistry
      Citation Excerpt :

      As mentioned above, brown algae have polyphenols called phlorotannins that show a wide molecular size range (Thomas & Kim, 2011). Furthermore, in our previous study, the polyphenols and antioxidant capacity were detected in both the high (>300 kDa) and low (<3 kDa) molecular-weight fractions of brown algae (Kuda et al., 2006). The receptor for advanced glycation end products is a multiligand cell-surface molecule of the immunoglobulin superfamily.

    • In vitro antioxidant properties of crude extracts and compounds from brown algae

      2013, Food Chemistry
      Citation Excerpt :

      This latter technique is relatively rapid, cheap, clean, and used for rapid screening of marine algae antioxidants (Ragubeer, Beukes, & Limson, 2010; Ragubeer, Limson, & Beukes, 2012). Reducing activity or FRAP values are available for dried and boiled products (Kuda et al., 2007), nutraceuticals (Díaz-Rubio, Pérez-Jiménez, & Saura-Calixto, 2009; Kang et al., 2003a), crude solvent extracts (Athukorala et al., 2006; Kuda, Hishi, & Maekawa, 2006; Murat et al., 2009; Shin et al., 2006; Zubia et al., 2009), and solvent fractions (Senevirathne et al., 2006) rich in phlorotannins. Reducing power of crude polysaccharides and fractions has been reported for species from Ecklonia (Athukorala et al., 2006), Laminaria (Hou et al., 2012; Zhang et al., 2010), Dictyota, Dictyopteris, Sargassum and Spatoglossum (Costa et al., 2010; Magalhães et al., 2011; Zhang, Wu, Wang, & Lan, 2012).

    View all citing articles on Scopus
    View full text