Quality and Antioxidant Characteristics of Granule Tea Prepared with Sea Tangle (Laminaria japonica) and Sea Mustard (Undaria pinnatifida) Powder as Affected by Extraction Method

The physiological properties of water extracts from Hizikia fusiformis extracted using different extraction methods (water extraction, WE; autoclave extraction, AE; high pressure extraction, HPE) were investigated. The freeze-dried powder yields from HPE, AE and WE were 29.33, 27.84 and 23.63%, respectively. The L* and b* color values were higher in WE, while the a* color values were higher in WE and AE. The total sugar content of AE (60.14%) was higher than those of WE (47.10%), HPE (40.97%). The reducing sugar content (7.88%) and protein content (42.83%) of AE was higher than those of WE, and HPE. The uronic acid (5.04%), total free amino acid (785.19 mg/g), taurine (19.16 mg/g), aspartic acid (66.63 mg/g), asparagine (204.84 mg/g), alanine (188.87 mg/g) and ammonium chloride (243.91 mg/g) contents, however, were the highest in HPE. Additionally, the crude polysaccharide yield was higher in HPE (4.75%) than in AE and WE, and the crude saccharide (fucose, galactose, glucose, xylose and fucose) yields were higher in AE. It can be concluded that optimum conditions for the efficient extraction of Hizikia fusiformis depending on components are high pressure and a lower temperature than in the typical process. Key words：Hijikia fusiforme, quality characteristics, high pressure extraction, polysaccharides

Quality characteristics of Hijikia fusiforme extracts with different extraction method

Kwon¹,

Youn²

2015

Antioxidant and physiological activities of Hijikia fusiforme by extraction methods

Kwon¹,

Youn²

2017

The physiological properties of extracts from Hizikia fusiforme with different extraction methods (hot water extraction, autoclave extraction and high pressure extraction) were investigated. The amounts of substances related to polyphenol and flavonoids contents were the highest in autoclave extract (30.51 mg/g and 4.78 mg/g, respectively). The DPPH radical scavenging activity was the highest in the autoclave extract (81.80%) at the 5 mg/mL. Autoclave extract exhibited the strongest ABTS radical scavenging activity and reducing power among the three extraction methods. However, ferrous ion chelating, TBA reactive substances and xanthine oxidase inhibition activity of high pressure extract were higher than those of the other extracts. Additionally, the tyrosinase and elastase inhibition activities of high pressure extract with a concentration of 1 mg/mL were higher than those of the other extracts. These results suggest that extracts of Hizikia fusiforme have a potential to act as functional materials, and autoclave and high pressure extractions are superior to hot water extraction for enhancement of the biological activity.

Antioxidant and anti-inflammatory activity on sea tangle (Laminaria japonica) adding vinegar

Ahn¹

2019

The objective of this study was to evaluate the antioxidant and anti-inflammatory activity of vinegar with added sea tangle (Laminaria japonica) (VAST). To determine the antioxidant activity, DPPH and ABTS radical scavenging activity, reducing power, and total polyphenolic and flavonoid contents were evaluated. The anti-inflammatory activity was determined using lipopolysaccharide (LPS) induced macrophage (RAW 264.7). Finally, the antioxidant and anti-inflammatory activities of VAST were compared with those of vinegar without added sea tangle (VNAST). The antioxidant activity, total polyphenol content, and total flavonoid content were all higher in VAST than in VNAST. Moreover, neither VAST nor VNAST displayed toxicity toward RAW 246.7 cells at up to 200-fold dilution. In LPS-induced RAW 264.7 cells, VAST treatment significantly decreased the production of nitric oxide and inflammatory cytokine (TNF-α) compared with VNAST treatment. Overall, VAST showed exhibited superior antioxidant and anti-inflammatory activities compared with VNAST. These results clearly indicate that VAST has the potential for use as an anti-oxidant and anti-inflammatory agent in functional foods. Key words：sea tangle vinegar, radical scavenging, total polyphenol contents, nitric oxide inhibition, inflammatory cytokine inhibition