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   Antioxidant Properties of Two Edible Green Seaweeds From Northern Coasts of the Persian Gulf  
نویسنده Farasat Massoumeh ,Khavari-Nejad Ramazan-Ali ,Nabavi Seyed Mohammad Bagher ,Namjooyan Foroogh
منبع Jundishapur Journal Of Natural Pharmaceutical Products - 2013 - دوره : 8 - شماره : 1 - صفحه:47 -52
چکیده    Background: ulva genus, an edible seaweed, and an important food source in many south-east asian countries is also recognized by itssynonymous name as enteromorpha. objectives: this study was carried out to evaluate antioxidant activity, contents of total phenolics, and flavonoids of methanolic extracts ofedible green seaweeds including ulva clathrata (roth) c. agardh and three samples of ulva prolifera o.f.müller grown at different parts ofbushehr province along the northern coasts of the persian gulf. materials and methods: the seaweeds were collected from bordekhoun, northern ouli, taheri and kangan coasts in december 2011.methanolic extracts of the seaweeds were assessed for their antioxidant activity using dpph (1,1-diphenyl-2-picrylhydrazyl) radical scavengingassay and was performed in a microplate reader. total phenolics were determined by folin-ciocalteu reagent and flavonoid content wasevaluated by colorimetric method. results: all samples showed antioxidant activity to various degrees. ulva clathrata exhibited a high dpph radical scavenging activity with alow ic50 (the half-maximal inhibitory concentration) (0.715 ± 0.078 mg. ml-1). the highest phenolic content (4.468 ± 0.379 mg gae g-1) (gallic acidequivalent) and flavonoid content (45.577 ± 0.949 mg re g-1) (rutin equivalent) were also observed in u .clathrata. the phenolic and flavonoidcontents showed positive correlations with the dpph radical scavenging activity and negative correlations with ic50 (p < 0.01). besides, resultsshowed that there was a positive correlation between total phenolics and flavonoid content of extracts (p < 0.01). conclusions: strong positive and significant correlations between dpph radical scavenging and phenolic and flavonoid contents showedthat, phenolic compounds, including flavonoids are the main contributors of antioxidant activity in these ulva species and variations inphenolics and flavonoid contents of the seaweed extracts may be due to the variation in physicochemical parameters such as salinity amongstthe selected stations.
کلیدواژه Antioxidant Capacity ,Total Phenolics ,Flavonoid ,Dpph
آدرس Islamic Azad University, ایران, Islamic Azad University, ایران, Khoramshahr Marine Science And Technology University, ایران, Ahvaz Jundishapur University Of Medical Sciences, ایران

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