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
{"title":"不同海藻抗氧化能力的比较分光光度法和色谱法评价","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":"{\"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}","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

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)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
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.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Journal of Aquatic Food Product Technology
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
77
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.
期刊最新文献
Effects of a Combination of Heating Conditions and Ice Storage Before Heating on Texture and Extractive Compounds of Red Seabream Pagrus major Technological and Bioactive Properties of Collagen Extracts Obtained from Bullfrog (Lithobates catesbeianus) Skin Utilizing Seaweeds for Food Production and Applications: A Comprehensive Review of Kappaphycus Alvarezii Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1