Analysis of functional components and radical scavenging activity of 21 algae species collected from the Japanese coast
| Autor: | Mami Ishimaru, Ryusuke Tanaka, Risako Hikihara, Meiko Ito, Hideo Hatate, Toshiyuki Shibata, Kaisei Koba |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Ecklonia cava Population Stigmasterol Tocopherols Chlorophyta Xanthophylls Biology Phaeophyta 01 natural sciences Antioxidants Analytical Chemistry chemistry.chemical_compound 0404 agricultural biotechnology Japan Algae Functional food Functional Food Eisenia arborea Fucoxanthin Food science education Principal Component Analysis education.field_of_study 010604 marine biology & hydrobiology Fatty Acids Polyphenols Free Radical Scavengers 04 agricultural and veterinary sciences General Medicine biology.organism_classification Carotenoids 040401 food science chemistry Dietary Supplements Rhodophyta Fucosterol Food Science |
| Zdroj: | Food Chemistry. 255:147-156 |
| ISSN: | 0308-8146 |
| Popis: | The functional chemical substances and the antioxidant activity of lipids in 21 marine algae along the Japanese coast were investigated. Principal component analysis was performed to detect any correlation between the chemical substances and algae phylum. Chlorophyta contained a high level of β-carotene. Rhodophyta contained high amounts of cholesterol, β-sitosterol, and saturated fatty acids. Phaeophyta were rich in fucosterol, α-tocopherol, fucoxanthin, and polyphenol. Phaeophyta algae also showed the highest antioxidant activity compared with other phylum. This suggests that Phaeophyta has the greatest potential to be used as a functional food. Consumption of the beneficial Phaeophyta species, such as Eisenia arborea Areschoug and Ecklonia cava Kjellman should be encouraged as not only as food products but also as nutraceuticals and dietary supplements. These beneficial ingredients should be encouraged to be studied in depth with the possibility to develop specific formulated products target to special consumer's population with added nutritional value. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect