The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)

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 (AN100, FV100, FS100), 60% ethanol (AN60e, FV60e, FS60e),...

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Bibliographic Details
Published in:Journal of functional foods 2013-04, Vol.5 (2), p.940-948
Main Authors: O’Sullivan, A.M., O’Callaghan, Y.C., O’Grady, M.N., Hayes, M., Kerry, J.P., O’Brien, N.M.
Format: Article
Language:English
Subjects:
Accelerated solvent extraction (ASE®)
Brown seaweed extract
Caco-2
Cellular antioxidant
Ethanol
Methanol
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Summary: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 (AN100, FV100, FS100), 60% ethanol (AN60e, FV60e, FS60e), 80% ethanol (AN80e, FV80e, FS80e) or 60% methanol (AN60m, FV60m, FS60m) combined with an accelerated solvent extraction (ASE®) 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. AN100 and AN80e significantly protected (P 
ISSN:1756-4646
DOI:10.1016/j.jff.2013.02.007