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2012•Asian Pacific Journal of Tropical DiseaseOpen access

Antioxidant properties of sequential extracts from brown seaweed, Sargassum plagiophyllum, C. Agardh

Suresh Veeraperumal, Namasivayam Senthil Kumar, Pitchai Murugan, Palani Perumal, Ramasamy Rengasamy, Chinnathambi Anbazhagan

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Abstract

To study the antioxidant properties of sequential extracts of Sargassum plagiophyllum. Sargassum plagiophyllum subjected to sequential extraction using acetone, acidic, alkaline and neutral water. Antioxidant properties of each extract were done. Maximum yield was observed in alkaline water extraction with 26% and lowest yield was observed in Acetone extraction with nearly 2%. Among the various extracts, acetone extract was found to possess the higher antioxidant potential than other sequential extraction products. In this study, it was observed that the all the four extracts have notable antioxidant property that can be potentially exploited as an important ingredient in food processing industries.

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What this paper is about

To study the antioxidant properties of sequential extracts of Sargassum plagiophyllum. Sargassum plagiophyllum subjected to sequential extraction using acetone, acidic, alkaline and neutral water. Antioxidant properties of each extract were done. Maximum yield was observed in alkaline water extraction with 26% and lowest yield was observed in Acetone extraction with nearly 2%. Among the various extracts, acetone extract was found to possess the higher antioxidant potential than other sequential extraction products. In this study, it was observed that the all the four extracts have notable antioxidant property that can be potentially exploited as an important ingredient in food processing industries.

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Available abstract

To study the antioxidant properties of sequential extracts of Sargassum plagiophyllum. Sargassum plagiophyllum subjected to sequential extraction using acetone, acidic, alkaline and neutral water. Antioxidant properties of each extract were done. Maximum yield was observed in alkaline water extraction with 26% and lowest yield was observed in Acetone extraction with nearly 2%. Among the various extracts, acetone extract was found to possess the higher antioxidant potential than other sequential extraction products. In this study, it was observed that the all the four extracts have notable antioxidant property that can be potentially exploited as an important ingredient in food processing industries.

Key concepts: Sargassum, Extraction (chemistry), Acetone, Antioxidant, Ingredient, Chemistry, Yield (engineering), Food science

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