Antioxidant Activities of Enzymatic Extracts From an Edible Seaweed Sargassum Horneri Using Esr Spectrometry

The antioxidant activity of water‐soluble natural extracts from an edible seaweed , Sargassum horneri, was evaluated by examining the radical scavenging activities of the extracts of hydrolyzates from S. horneri on 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), hydroxyl and alkyl radicals. A spin‐trapping electron spin resonance (ESR) spectrophotometer was employed and the results were compared for their ESR signal intensity. The brown seaweed S. horneri was enzymatically hydrolyzed to prepare water‐soluble extracts by five carbohydrases (AMG, Celluclast, Termamyl, Ultraflo and Viscozyme) and five proteases (Alcalase, Flavourzyme, Kojizyme, Neutrase, Protamex). The extracts so prepared exhibited strong scavenging activity on DPPH, hydroxyl and alkyl radicals. The scavenging activity of the radicals increased with increased concentration of the extracts. The scavenging results were higher or similar for hydroxyl and alkyl radicals, and lower for DPPH radical compared with vitamin C as a reference. Viscozyme and Alcalase extracts were superior and scavenged radicals examined better than the extracts prepared by other carbohydrases and proteases.