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Phenolic content and antioxidant capacity in algal food products
L. Machu, L. Misurcova, JV. Ambrozova, J. Orsavova, J. Mlcek, J. Sochor, T. Jurikova,
Jazyk angličtina Země Švýcarsko
Typ dokumentu časopisecké články, práce podpořená grantem
NLK
Directory of Open Access Journals
od 1997
Free Medical Journals
od 1997
PubMed Central
od 2001
Europe PubMed Central
od 2001
ProQuest Central
od 1997-01-01
Open Access Digital Library
od 1997-01-01
Medline Complete (EBSCOhost)
od 2009-03-01
Health & Medicine (ProQuest)
od 1997-01-01
- MeSH
- analýza potravin * MeSH
- antioxidancia farmakologie MeSH
- fenoly analýza MeSH
- mořské řasy chemie MeSH
- rozpustnost MeSH
- voda MeSH
- vysokoúčinná kapalinová chromatografie MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
The study objective was to investigate total phenolic content using Folin-Ciocalteu's method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida) and red (Porphyra tenera, Palmaria palmata) seaweed, green freshwater algae (Chlorella pyrenoidosa), and cyanobacteria (Spirulina platensis). HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g-1 GAE; 7.53 µmol AA·g-1, respectively). A linear relationship existed between ACW and phenolic contents (r = 0.99). Some algal products seem to be promising functional foods rich in polyphenols.
Citace poskytuje Crossref.org
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- $a Machu, Ludmila $u Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. lmachu@ft.utb.cz.
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- $a Phenolic content and antioxidant capacity in algal food products / $c L. Machu, L. Misurcova, JV. Ambrozova, J. Orsavova, J. Mlcek, J. Sochor, T. Jurikova,
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- $a The study objective was to investigate total phenolic content using Folin-Ciocalteu's method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida) and red (Porphyra tenera, Palmaria palmata) seaweed, green freshwater algae (Chlorella pyrenoidosa), and cyanobacteria (Spirulina platensis). HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g-1 GAE; 7.53 µmol AA·g-1, respectively). A linear relationship existed between ACW and phenolic contents (r = 0.99). Some algal products seem to be promising functional foods rich in polyphenols.
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- $a Misurcova, Ladislava $u Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. misurcova@ft.utb.cz.
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- $a Ambrozova, Jarmila Vavra $u Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. ambrozova@ft.utb.cz. $7 gn_A_00005407
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- $a Sochor, Jiri $u Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, Lednice CZ-691 44, Czech Republic. sochor.jirik@seznam.cz.
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- $a Jurikova, Tunde $u Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia. tjurikova@ukf.sk.
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