Measurement of Antioxidant Activities and Phenolic and Flavonoid Contents of the Brown Seaweed Sargassum horneri: Comparison of Supercritical CO₂ and Various Solvent Extractions

摘要

Seaweed Sargassum horneri extracts were obtained using supercritical carbon dioxide ( ) and different solvents. was kept at a temperature of and pressure of 250 bar. The flow rate of (27 g/min) was constant during the entire 2-h extraction period, and ethanol was used as a cosolvent. Six different solvents [acetone, hexane, methanol, ethanol, acetone mix methanol (7:3), and hexane mix ethanol (9:1)] were used for extraction and agitated by magnetic stirring (250 rpm) in the dark at for 20 h; the ratio of material to solvent was 1:10 (w/v). Antioxidant properties of S. horneri extracted using with ethanol and different solvents have shown good activity. The highest activity belongs to with ethanol extracted oil, showing DPPH, ABTS, total phenolic content, and total flavonoid levels of , , , and , respectively. The S. horneri extracts showed a significant correlation between the antioxidant activity and phenolic content. Based on these results, the extract (ethanol) of the seaweed extract from brown seaweed may be a valuable antioxidant source.