A Study of Polyphenol Fractions in an Extract from the Brown Alga Thalassiophyllum clathrus (Postels & Ruprecht, 1840) and Their Antioxidant Activities
| Autor: | T. I. Vishnevskaya, N. M. Aminina, E. P. Karaulova, E. V. Yakush |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
chemistry.chemical_classification Chromatography 010604 marine biology & hydrobiology Ethyl acetate food and beverages 04 agricultural and veterinary sciences Aquatic Science Oceanography 01 natural sciences chemistry.chemical_compound Flavonols chemistry Chlorogenic acid Polyphenol 040102 fisheries Caffeic acid 0401 agriculture forestry and fisheries Trolox Gallic acid Kaempferol |
| Zdroj: | Russian Journal of Marine Biology. 47:134-142 |
| ISSN: | 1608-3377 1063-0740 |
| DOI: | 10.1134/s1063074021020048 |
| Popis: | A number of polyphenol fractions were extracted from the brown alga Thalassiophyllum clathrus (Postels & Ruprecht, 1840) by the method of liquid–liquid extraction using solvents of increasing polarity, and their antioxidant activities were studied. The extract obtained with ethyl acetate was characterized by a maximum polyphenol content of 581.2 ± 8.4 mg/g equivalent to gallic acid and a maximum antioxidant activity (22.0 ± 0.1 μg/mL in EC50 units (2,2-diphenyl-1-picrylhydrazyl) and 5.84 ± 1.64 μmol/g equivalent to Trolox). Six purified polyphenol fractions were isolated from the ethyl acetate extract by preparative size-exclusion chromatography; the antioxidant activity was preserved. The conditions for separation of the purified polyphenol fractions through reverse phase chromatography were selected as follows: the pH of elution buffer was 2.0–3.0; the water–acetonitrile gradient was supplemented with formic acid; the temperature was 25°C; and the flow rate was 1 mL/min. It has been shown that the extract from T. clathrus contains polyphenolic compounds of the following groups: phenolic acids (gallic acid), hydroxycinnamic acids (caffeic acid and its derivative, chlorogenic acid), and flavonols (kaempferol and quercetin). |
| Databáze: | OpenAIRE |
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