S. Yalcin, Özge Karakas, E. Okudan, S. Kocaoba, M. Apak
{"title":"Comparative Spectrophotometric and Chromatographic Assessment of Antioxidant Capacity in Different Marine Algae","authors":"S. Yalcin, Özge Karakas, E. Okudan, S. Kocaoba, M. Apak","doi":"10.1080/10498850.2022.2163600","DOIUrl":null,"url":null,"abstract":"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.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"32 1","pages":"81 - 94"},"PeriodicalIF":1.3000,"publicationDate":"2023-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Aquatic Food Product Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1080/10498850.2022.2163600","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 2
Abstract
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.
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.
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