Peer-Reviewed Journal Details
Mandatory Fields
O'Sullivan, AM,O'Callaghan, YC,O'Grady, MN,Hayes, M,Kerry, JP,O'Brien, NM
2013
April
Journal Of Functional Foods
The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE (R))
Validated
WOS: 17 ()
Optional Fields
Brown seaweed extract Accelerated solvent extraction (ASE (R)) Methanol Ethanol Cellular antioxidant Caco-2 Comet assay ALGA FUCUS-VESICULOSUS H2O2-MEDIATED DNA-DAMAGE UV-B RADIATION ASCOPHYLLUM-NODOSUM OXIDATIVE STRESS ECKLONIA-CAVA SIMULATED HERBIVORY PHENOLIC-COMPOUNDS HYDROGEN-PEROXIDE PHLOROTANNINS
5
940
948
The antioxidant activities of extracts from the Irish seaweed Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Fucus serratus (FS) prepared using different solvents were assessed in Caco-2 cells. The extracts were prepared using 100% H2O (AN(100), FV100, FS100), 60% ethanol (AN(60e), FV60e, FS60e), 80% ethanol (AN(80e), FV80e, FS80e) or 60% methanol (AN(60m),, FV60m, FS60m) combined with an accelerated solvent extraction (ASE (R)) technique. The cellular antioxidant status was determined by measuring catalase (CAT) and superoxide dismutase (SOD) activity and glutathione (GSH) content. The protective effects of the extracts against H2O2 and tert-BOOH-induced DNA damage were assessed using the comet assay. AN(100) and AN(80e) significantly protected (P < 0.05) against H2O2-induced DNA damage. AN(60e), AN(80e), FS100, FS8oe and FV60m protected against tert-BOOH-induced DNA damage. Extracts prepared from AN, particularly those prepared using 80% aqueous ethanol, appeared to have the greatest antioxidant potential, based on their ability to protect against oxidant-induced DNA damage. (c) 2013 Elsevier Ltd. All rights reserved.
10.1016/j.jff.2013.02.007
Grant Details