Assay for Antioxidant Activity of Algal, Yeast and Fungal Culture Extracts

Authors

  • Joko Sulistyo Faculty of Food Science and Nutrition, University Malaysia Sabah, Malaysia
  • Rita Dwi Rahayu Microbiology Division, Biology Research Center, Indonesian Institute of Sciences, Indonesia
  • Sri Purwaningsih Microbiology Division, Biology Research Center, Indonesian Institute of Sciences, Indonesia

Abstract

We had conducted study to discover whether or not there was any antioxidant compound in extracts of algal (Scenedesmus dimorphus and Spirulina fusiformis) and yeast (Phaffia rhodozyma) or fungus (Monascus purpureus). The purpose of this study was to determine activity of respective culture extracts as sources of natural antioxidant through their inhibition activities on bleaching of β-carotene against free radicals derived from oxidation of linoleic acid. Analysis of chemical constituents of the respective cultures was performed using GC-MS and the results showed that extract of S. dimorphus and S. fusiformis contained terpenoids (phytol), and benzofuranon that might be potential as antioxidant compound. The assay for antioxidant activity indicated that extracts of algal, yeasts and fungal cultures demonstrated considerably high activity to retain the bleaching of β-carotene, however, they were lower than that of exhibited by butylated hydroxy toluene (BHT) as positive control for a synthetic antioxidant

Keywords:

Culture extract, Antioxidant activity, carotene, linoleic acid.

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Published

05-10-2015
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How to Cite

Sulistyo, J., R. D. Rahayu, and S. Purwaningsih. “Assay for Antioxidant Activity of Algal, Yeast and Fungal Culture Extracts”. Journal of Innovations in Pharmaceutical and Biological Sciences, vol. 2, no. 4, Oct. 2015, pp. 402-10, https://jipbs.com/index.php/journal/article/view/82.

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Research Article