ارزیابی خواص آنتی اکسیدانی عصاره آبی ماکرو جلبک قهوه ای Sargassum vulgare جمع آوری شده ازسواحل قشم

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 کارشناس ارشد

2 دانشیار

3 هیات علمی دانشگاه گرگان

4 عضو هیئت علمی دانشگاه علوم کشاورزی و منابع طبیعی گرگان

5 دکتر

6 استادیار گروه شیلات دانشگاه علوم کشاورزی و منابع طبیعی گرگان

چکیده

هدف: آنتی اکسیدان ها از عوامل اصلی خنثی کننده رادیکال های آزاد که موادی فعال و مضر برای انسان هستند می باشند. این پژوهش با هدف بررسی خواص آنتی اکسیدانی عصاره آبی جلبک قهوه ای سارگاسوم ولگر جمع آوری شده از سواحل قشم در مقیاس آزمایشگاهی صورت گرفت.
مواد و روش‌ها: پس از جمع آوری جلبک از سواحل قشم و شستشو با آب شیرین عصاره گیری از جلبک سارگاسوم ولگر انجام شد. سپس عصاره مورد نظر در خشک کن انجمادی خشک و بصورت پودر حاصل گردید. پارامترهای فنل کل، فعالیت آنتی‌اکسیدان کل، فعالیت مهارکنندگی رادیکال آزاد DPPH، رادیکال آزاد سوپراکسید، توانایی شلاته‎کنندگی یون آهن و رادیکال آزاد هیدروکسیل در این تحقیق مورد بررسی قرار گرفت.

یافته ‌ها: برطبق نتایج به دست آمده میزان محتوای فنل کل، فعالیت آنتی‌اکسیدان کل، رادیکال آزاد DPPH، درصدرادیکال آزاد سوپراکسید، توانایی شلاته‎کنندگی یون آهن و رادیکال آزاد هیدروکسیل نیز در بالاترین غلظت های خود به ترتیب معادل 22/16 میلی گرم اسیدگالیک یر 100 گرم عصاره، 70/521 میلی گرم اسید آسکوربیک برگرم عصاره، 08/24% ، 03/14% و 65/33% محاسبه گردید.

نتیجه گیری : باتوجه به توانایی بالای عصاره جلبک قهوه ای سارگاسوم ولگر در فعالیت های آنتی اکسیدانی عصاره این جلبک می تواند به عنوان یک منبع سرشار از ترکیبات آنتی اکسیدانی طبیعی درصنایع غذایی، دارویی، آرایشی و بهداشتی معرفی گردد.

کلیدواژه‌ها


عنوان مقاله [English]

Evaluation of antioxidant properties of aqueous extract of brown Sargassum vulgare macroalgae collected from qeshm coast

نویسندگان [English]

  • Mitra Ahadifar 1
  • Seyed Mahdi Ojagh 2
  • hossein hoseinifar 3
  • Moazameh Kordjazi 4
  • mohammadali khanlar 5
  • Alireza Alishahi 6
1 کارشناس ارشد
2 fisheries, Gorgan University of Agricultural Sciences and natural Resources
3 university gorgan
4 university gorgan
5 phd
6 university gorgan
چکیده [English]

Abstract :

Objective: Antioxidant are the main agents of neutralizing free radicals, which are active and harmful substances for humans The aim of this study was to investigate the antioxidant properties of aqueous extract of Sargassum vulgare brown algae collected from the shores of qeshm on a laboratory scale.
Materials and Methods: After collecting the algae from the shores of Qeshm and washing with fresh water extraction of Sargassum vulgare algae was performed then the desired extract was obtained in dry freeze dryer as a powder. the parameters of total Phenol, total antioxidant properties, free radical scavenging activity of DPPH, superoxide free radical, iron ion chelating ability and hyd roxyl radical were investigated in this study
Results:According to the results the content of total phenol, total antioxidant activity, DPPH free radical, superoxide free radical percentage, iron ion chelating ability and hydroxyl radical in their highest concentrations equivalent to 16/22 mg of gallic acid per 100g of extract 521/70 mg of ascorbic acid per gram of extract, %24/08, %14/08 and %33/65 was calculated
Conclusion: Due to the high ability of Sargassum vulgare brown algae extract in antioxidant activities this algae extract can be introduced as a rich source of natural antioxidant compounds in food pharmceutical cosmetic and health industries

کلیدواژه‌ها [English]

  • Brown macroalgae
  • Antioxidant
  • Free Radicals
  • Aqueous extract
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