Algae. 2009; 24(1): 47-55.
Potential of Benthic Diatoms Achnanthes longipes, Amphora coffeaeformis and Navicula sp. (Bacillariophyceae) as Antioxidant Sources
Seung-Hong Lee1, Rohan Karawita1, Abu Affan2, Joon-Baek Lee2, Ki-Wan Lee1, Bae-Jin Lee3, Dong-Woo Kim4 and You-Jin Jeon1*
1Faculty of Applied Marine Science, Cheju National University, Jeju 690-756, Korea
2Department of Oceanography, Cheju National University, Jeju 690-756, Korea
3Marine Bioprocess Co. Ltd., Pukyong National University, Busan 608-737, Korea
4Central Research Center, Natural F&P Co., Ltd., O-Chang, Chungbuk 363-883, Korea
Recently, interest in plant-derived food additives has developed natural antioxidants, in order to alternate synthetic antioxidants with several disadvantages. In the present study, different organic fractions from solvent partitions of 80% methanol extract from Jeju benthic diatoms, Achnanthes longipes, Navicula sp. and Amphora coffeaeformis was assessed for their potential antioxidant effects. Among the solvent fractions tested, n-hexane (80.4%) and 80% methanol extract (76.6%) from A. longipes, chloroform (63.2%) from Navicula sp. and n-hexane (67.4%) from A. coffeaeformis were effective in DPPH free radical scavenging. Fractions of chloroform (53.4%) and n-hexane (53.1%) from A. longipes exhibited higher activities on H2O2 scavenging. Fraction of n-Hexane from A. longipes exhibited the highest hydroxyl radical scavenging activity and NO· scavenging activity (56.5% and 75.6%, respectively). Aqueous residue from A. coffeaeformis (75.6%) showed the highest metal chelating effect. Chloroform and ethyl acetate fraction of all the diatoms exhibited significant antioxidant activities in lipid peroxidation inhibitory activity. In particular, both chloroform and the ethyl acetate fraction from A. longipes and A. coffeaeformis exhibited lipid peroxidation inhibitory activity significantly higher than that of α- tocopherol. These data suggest that the Jeju benthic diatoms tested are rich in hydrophilic and hydrophobic antioxidative compounds with different antioxidative properties that can be applied in food industry.
Achnanthes longipes, Amphora coffeaeformis, Antioxidant, benthic diatoms, Navicula sp.