ANTIOXIDANT EFFICACY OF EXTRACTS OF AN EDIBLE RED ALGA (GRATELOUPIA FILICINA) IN LINOLEIC ACID AND FISH OIL

The antioxidant activity of an extract of a marine red alga (Grateloupia filicina) was evaluated in linoleic acid and fish oil induct period oil at 65C. Oxidative stability of the oils was evaluated by employing peroxide value (PV), 2-thiobarbituric acid reactive substances (TBARS), conjugated diene (CD) and weight gain experiments. The algal extract was applied to linoleic acid and fish oil at 0.01, 0.03 and 0.05% and results were compared with those of commercial antioxidants such as butylated hydroxytoluene (BHT), butylated hydroxyanisol (BHA) and α-tocopherol at 0.01 %. Results indicated the ability of the alga extract to inhibit oxidation of linoleic acid and fish oil; at α 0.05%     

POTENTIAL ANTIOXIDANT ACTIVITY OF MARINE RED ALGA GRATELOUPIA FILICINA EXTRACTS

Grateloupia filicina is an important alga cultivated as a source of food in Korea and Japan. In order to examine its potential antioxidant activity, crude extracts of G. filicina were evaluated for their effect on scavenging of reactive oxygen species (DPPH, H, H₂O₂ and O₂) and inhibition of lipid peroxidation. The activities of these extracts were compared with those of commercial antioxidants such as BHA, BHT and α-tocopherol. The methanolic extract (2 mg/mL) of G. filicina scavenged 82% of DPPH radicals which is almost three times higher than that of BHT. The same methanolic extract scavenged 65% of superoxide onion which is almost two times higher than that of BHT and α-tocopherol. In contrast, the extracts in chloroform and carbon tetrachloride inhibited lipid peroxidation more effectively than all commercial antioxidants tested in a linoleic acid model system.