Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS
| Autor: | Nissreen Abu-Ghannam, Gaurav Rajauria, Barry Foley |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
Antioxidant
DPPH medicine.medical_treatment Phloroglucinol 01 natural sciences Industrial and Manufacturing Engineering chemistry.chemical_compound 0404 agricultural biotechnology Nutraceutical Himanthalia elongata medicine Brown seaweed Gallic acid Chromatography biology 010401 analytical chemistry Functional ingredient Carnosic acid 04 agricultural and veterinary sciences General Chemistry biology.organism_classification 040401 food science Antioxidant capacity 0104 chemical sciences chemistry Liquid-liquid chromatography HPLC-DAD-ESI-MS/MS Column chromatography Kaempferol Food Science |
| Zdroj: | Innovative Food Science & Emerging Technologies. 37:261-268 |
| ISSN: | 1466-8564 |
| Popis: | This study investigated Himanthalia elongata Irish seaweed as a natural resource for antioxidant compounds. The phenolic compounds from the seaweed were extracted using 60% (v/v) aqueous methanol and the crude methanolic extract was purified with liquid–liquid partition (LLP) followed by column chromatography (CC). Among the purified fractions/sub-fractions, LLP-CC-ethyl acetate sub-fraction exhibited the highest DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging (EC50, 2.4 mg/g) and lipid peroxidation (LPO) scavenging capacity (97.7%). Rapid characterization of the same sub-fraction by LC-DAD–ESI-MS/MS identified a total of 8 phenolic compounds namely hydroxybenzaldehyde (meta/para), phloroglucinol, kaempferol, cirsimaritin, gallic acid 4-O-glucoside, carnosic acid and gallic acid. The purified sub-fractions showed higher antioxidant capacity (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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