Open AccessAntioxidant properties of sequential extracts from brown seaweed, Sargassum plagiophyllum, C. Agardh
Author(s) -
Suresh Veeraperumal,
Namasivayam Senthil Kumar,
Pitchai Murugan,
P. Palani,
Ramasamy Rengasamy,
C. Anbazhagan
Publication year - 2012
Publication title -
asian pacific journal of tropical disease
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.208
H-Index - 33
ISSN - 2222-1808
DOI - 10.1016/s2222-1808(12)60295-3
Subject(s) - sargassum , extraction (chemistry) , acetone , antioxidant , ingredient , chemistry , yield (engineering) , food science , water extraction , botany , algae , chromatography , biology , organic chemistry , materials science , metallurgy
Objective: To study the antioxidant properties of sequential extracts of Sargassum plagiophyllum.\udMethods: Sargassum plagiophyllum subjected to sequential extraction using acetone, acidic,\udalkaline and neutral water. Antioxidant properties of each extract were done. Results: Maximum\udyield was observed in alkaline water extraction with 26% and lowest yield was observed in Acetone\udextraction with nearly 2%. Among the various extracts, acetone extract was found to possess the\udhigher antioxidant potential than other sequential extraction products. Conclusions: In this study, it\udwas observed that the all the four extracts have notable antioxidant property that can be potentially\udexploited as an important ingredient in food processing industries