DPPH RADICAL SCAVENGING AND HYDROXYL RADICALS (OH) ACTIVITY EFFECT OF GELIDIUM AMANSII FOR NOODLES

In Sook Kye MD, PhD and *Man Kyu Huh MD, PhD

ABSTRACT

The present study was investigated plant extracts as sources of natural antioxidants and to examine whether red algae, Gelidium amansii having significant1- diphenyl 2-picrylhyorazyl (DPPH) activity and hydroxyl radicals (OH) activity. DPPH scavenging activity of ethanol extract of G. amansii was evaluated at 0.1 mg/ml was 13.7% and 69.3% at 8.0 mg/ml. After boiling 5 minutes, the DPPH scavenging activity of instant noodles with G. amansii without G. amansii were 5.8% and 66.0%, respectively. OH scavenging activity of extracts of G. amansii was evaluated at 0.1 mg/ml was 15.2% and 72.1% at 8.0 mg/ml. The antioxidant activity of instant noodles with G. amansii and 3.5% NaCl after 10 boiling minutes was 60% for the OH radical. When the L-Ascorbic acid used as a control, extract of G. amansii was 82.4% effect on the activation of DPPH and 83.5% effect on the activation of OH. The DPPH inhibitory activity of G. amansii (IC50 = 3.26 ug/ml) was at the same levels as that of L-ascorbic acid (IC50 1.0 ug/ml). The OH inhibitory activity of G. amansii (IC50 = 4.75 ug/ml) was at the same levels as that of L-ascorbic acid (IC50 1.0 ug/ml). The overall values of OH activity of stem were higher than those of DPPH and there were show a statistically significant difference (p > 0.05).

Keywords: 1, 1- diphenyl 2-picrylhyorazyl (DPPH), Gelidium amansii, hydroxyl radicals (OH), noodle