不同海藻抗氧化能力的比较分光光度法和色谱法评价

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2023-01-02 DOI:10.1080/10498850.2022.2163600

S. Yalcin, Özge Karakas, E. Okudan, S. Kocaoba, M. Apak

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引用次数: 2

摘要

摘要本研究的目的是分析从土耳其西南海岸采集的海洋大型藻类（主要是可食用的）中可获得的重要酚类化合物，用铜离子还原抗氧化能力（CURAC）和2，2-二嗪基（3-乙基苯并噻唑啉-6-磺酸酯）（ABTS）测定法计算它们的总抗氧化能力（TAC），并将它们的抗氧化能力与高效液相色谱（HPLC）结果相对应。褐藻中的主要酚类成分是间苯三酚素的主要组成单元。在受试物种中，HPLC发现间苯三酚含量最高的物种是垂生枝藻（31.62 ± 0.66μmolg−1），倒刺囊尾藻（13.34 ± 0.60μmolg−1）和二歧网狼（11.23 ± 0.19μmolg−1）。

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Comparative Spectrophotometric and Chromatographic Assessment of Antioxidant Capacity in Different Marine Algae

ABSTRACT The objective of the current study was to analyze the vital phenolic compounds available in the marine macroalgae (mostly edible) collected from the southwest coast of Turkey, to compute their total antioxidant capacity (TAC) with the cupric ion reducing antioxidant capacity (CUPRAC) and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) assays and to correspond their antioxidant power with high performance liquid chromatography (HPLC) findings. The predominant constitutive phloroglucinol unit of the phlorotannins was the main phenolic component in brown algae species. Among the tested species, those with the greatest phloroglucinol content found by HPLC were Cladostephus spongiosum f.verticillatum (31.62 ± 0.66 μmolg−1), Cystoseira barbata (13.34 ± 0.60 μmolg−1), and Dictyota dichotoma (11.23 ± 0.19 μmolg−1), respectively.

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.