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Antioxidant effect of the constituents of susabinori (Porphyra yezoensis)
Author(s) -
Nakayama Reiko,
Tamura Yoshiyuki,
Kikuzaki Hiroe,
Nakatani Nobuji
Publication year - 1999
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-999-0017-3
Subject(s) - chloroform , chemistry , ethyl acetate , antioxidant , thiobarbituric acid , acetone , methanol , chromatography , porphyra , organic chemistry , food science , botany , lipid peroxidation , biology , algae
The antioxidant activities of several extracts from Susabinori (Porphyra yezoensis) were measured by the ferric thiocyanate method and the thiobarbituric acid method. The methanol, acetone, ethyl acetate, and hexane extracts, and the chloroform‐soluble and water‐soluble fractions from the chloroform‐methanol extract exhibited higher activities than α‐tocopherol. The hot water extract showed little activity. Thin‐layer chromatography analysis of the active extracts suggested the existence of several antioxidants. The activity of the chloroform soluble fraction was due to chlorophyll analogs. A strong antioxidant was isolated from the methanol extract, accompanied by several amino acids such as leucine and phenylalanine. This compound was identified as usujilene, a kind of mycosporine‐glycine like amino acid.