Phenolic Content and Antioxidant Capacity in Algal Food Products
1
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
2
Language Centre, Faculty of Humanities, Tomas Bata University in Zlin, Mostní 5139, Zlin CZ-760 01, Czech Republic
3
Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, Lednice CZ-691 44, Czech Republic
4
Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia
*
Author to whom correspondence should be addressed.
Academic Editor: Derek J. McPhee
Molecules 2015, 20(1), 1118-1133; https://doi.org/10.3390/molecules20011118
Received: 13 November 2014
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Accepted: 6 January 2015
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Published: 12 January 2015
(This article belongs to the Section Natural Products Chemistry)
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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Keywords:
algae; phenols; Folin-Ciocalteu; antioxidant capacity of water soluble compounds; photochemiluminescence
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MDPI and ACS Style
Machu, L.; Misurcova, L.; Vavra Ambrozova, J.; Orsavova, J.; Mlcek, J.; Sochor, J.; Jurikova, T. Phenolic Content and Antioxidant Capacity in Algal Food Products. Molecules 2015, 20, 1118-1133. https://doi.org/10.3390/molecules20011118
AMA Style
Machu L, Misurcova L, Vavra Ambrozova J, Orsavova J, Mlcek J, Sochor J, Jurikova T. Phenolic Content and Antioxidant Capacity in Algal Food Products. Molecules. 2015; 20(1):1118-1133. https://doi.org/10.3390/molecules20011118
Chicago/Turabian StyleMachu, Ludmila, Ladislava Misurcova, Jarmila Vavra Ambrozova, Jana Orsavova, Jiri Mlcek, Jiri Sochor, and Tunde Jurikova. 2015. "Phenolic Content and Antioxidant Capacity in Algal Food Products" Molecules 20, no. 1: 1118-1133. https://doi.org/10.3390/molecules20011118
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