Effects of phenolic antioxidants extraction from four selected seaweeds obtained from Sabah
- Published
- Accepted
- Subject Areas
- Agricultural Science, Biochemistry, Biotechnology, Food Science and Technology
- Keywords
- single-factor experiments, total flavonoid content assay, antioxidants, total phenolic content assay, seaweeds
- Copyright
- © 2015 Fu et al.
- Licence
- This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, reproduction and adaptation in any medium and for any purpose provided that it is properly attributed. For attribution, the original author(s), title, publication source (PeerJ PrePrints) and either DOI or URL of the article must be cited.
- Cite this article
- 2015. Effects of phenolic antioxidants extraction from four selected seaweeds obtained from Sabah. PeerJ PrePrints 3:e1249v1 https://doi.org/10.7287/peerj.preprints.1249v1
Abstract
Algal have attracted attention from biomedical scientists as they are a valuable natural source of secondary metabolites that exhibit antioxidant activities. In this study, single-factor experiments were conducted to investigate the best extraction conditions (ethanol concentration, solid-to-solvent ratio, extraction temperature and extraction time) in extracting antioxidant compounds and capacities from four species of seaweeds (Sargassum polycystum, Eucheuma denticulatum , Kappaphycus alvarezzi variance Buaya and Kappaphycus alvarezzi variance Giant) from Sabah. Total phenolic content (TPC) and total flavonoid content (TFC) assays were used to determine the phenolic and flavonoid concentrations, respectively, while 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) and 2,2-diphenyl-1-picylhydrazyl (DPPH) radical scavenging capacity assays were used to evaluate the antioxidant capacities of all seaweed extracts. Results showed that extraction parameters had significant effect (p < 0.05) on the antioxidant compounds and antioxidant capacities of seaweed. Sargassum polycystum portrayed the most antioxidant compounds (37.41 ± 0.01 mg GAE/g DW and 4.54 ± 0.02 mg CE/g DW) and capacities (2.00 ± 0.01 µmol TEAC/g DW and 0.84 ± 0.01 µmol TEAC/g DW) amongst four species of seaweed. Single-factor experiments were proven as an effective tool to determine and quantify the relationship between a single factor and a single response variable.
Author Comment
This is submission to PeerJ for review.