Evaluation of antioxidant properties of a new compound, pyrogallol-phloroglucinol-6,6'-bieckol isolated from brown algae, Ecklonia cava.
- Author:
Sung Myung KANG
1
;
Seung Hong LEE
;
Soo Jin HEO
;
Kil Nam KIM
;
You Jin JEON
Author Information
- Publication Type:In Vitro ; Original Article
- Keywords: Ecklonia cava; brown algae; pyrogallol-phloroglucinol-6,6'-bieckol; antioxidant
- MeSH: Ascorbic Acid; DNA Damage; Electron Spin Resonance Spectroscopy; Food Industry; Phaeophyta; Reactive Oxygen Species; Spectrum Analysis; Superoxides
- From:Nutrition Research and Practice 2011;5(6):495-502
- CountryRepublic of Korea
- Language:English
- Abstract: In this study, antioxidant and free radical scavenging activities of the natural antioxidative compound, pyrogallol-phloroglucinol-6,6'-bieckol (PPB) isolated from brown algae, Ecklonia cava was assessed in vitro by measuring the radical scavenging activities (DPPH, alkyl, hydroxyl, and superoxide) using electron spin resonance (ESR) spectrometry, intracellular reactive oxygen species (ROS) scavenging activity, and DNA damage assay. According to the results of these experiments, the scavenging activity PPB against difference radicals was in the following order: DPPH, alkyl, hydroxyl, and superoxide radicals (IC50; 0.90, 2.54, 62.93 and 109.05 microM). The antioxidant activities of PPB were higher than that of the commercial antioxidant, ascorbic acid. Furthermore, PPB effectively inhibited DNA damage induced by H2O2. These results suggest that the natural antioxidative compound, PPB, can be used by the natural food industry.
