The chemical and antioxidant stability of isolated low molecular weight phlorotannins
Autor: | Owen Kenny, Dilip K. Rai, D.A. Kirke, Dagmar B. Stengel, Thomas J. Smyth |
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Rok vydání: | 2017 |
Předmět: |
0106 biological sciences
Preservative Antioxidant DPPH medicine.medical_treatment Radical Fucus vesiculosus 01 natural sciences Phlorotannin Antioxidants Analytical Chemistry chemistry.chemical_compound Picrates Tandem Mass Spectrometry medicine Scavenging chemistry.chemical_classification Aqueous solution Chromatography Molecular Structure biology Chemistry 010604 marine biology & hydrobiology Biphenyl Compounds 010401 analytical chemistry General Medicine biology.organism_classification 0104 chemical sciences Molecular Weight Fucus Food Preservatives Tannins Food Science |
Zdroj: | Food Chemistry. 221:1104-1112 |
ISSN: | 0308-8146 |
Popis: | Due to their high anti-oxidant activity, phlorotannins represent potential natural alternatives to synthetic preservatives currently used within the food industry. However, their successful integration into food products requires research into their chemical integrity, particularly when selecting appropriate storage conditions. Subsequently, this study aims to investigate the stability of low molecular weight phlorotannin fractions from Fucus vesiculosus (L.). Powder and aqueous fractions were stored under five different conditions for 10weeks. Phlorotannin stability was determined using Q-ToF-MS and UPLC-TQD-MS/MS and a DPPH assay. After 10weeks of storage, fractions suspended in an aqueous matrix underwent oxidation when exposed to continuous atmospheric oxygen and thermal degradation when exposed to a constant temperature of 50°C, resulting in decreases in radical scavenging activity (p |
Databáze: | OpenAIRE |
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