Evaluation of Bioactive Compounds in Fresh Edible Seaweeds

Food Analytical Methods

Volumn 5, Issue 4, 2012, Pages 828-834

  Ferraces Casais, P ^a   Lage Yusty, M A ^a   de Quirós, A Rodríguez Bernaldo ^a   Lopez Hernandez J ^a  

^a Universidade de Santiago de Compostela   (Spain)

Author keywords

Antioxidant activity; Bioactive compounds; Carotenoids; Polyphenols; Vitamin C; Vitamin E

Indexed keywords

ANTIOXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; CAROTENOIDS; POLYPHENOLS; VITAMIN C; VITAMIN-E;

CHLOROPHYLL; PHENOLS; PIGMENTS; VITAMINS;

SEAWEED;

HIMANTHALIA ELONGATA; LAMINARIA; PALMARIA PALMATA; PORPHYRA; PORPHYRA UMBILICALIS;

EID: 84862704205     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-011-9321-2     Document Type: Article

References (28)

1. Alén-Ruiz F, Pérez-Gregorio MR, Martínez-Carballo E, García-Falcón MS, Simal-Gándara J (2008) Influence of polyphenols on colour and antioxidant value in plant foods. EJEAFChe 7: 3171-3176.
2. Alonso García A, Cancho Grande B, Simal Gándara J (2004) Development of a rapid method based on solid-phase extraction and liquid chromatography with ultraviolet absorbance detection for the determination of polyphenols in alcohol-free beers. J Chromatogr A 1054: 175-180.
3. American Chemical Society (ACS) (1980) Subcommittee of Environmental Analytical Chemistry. Anal Chem 52: 2242-2280.
4. Chew YL, Lim YY, Omar M, Khoo KS (2008) Antioxidant activity of three edible seaweeds from two areas in South East Asia. LWT Food Sci Technol 41: 1067-1072.
5. Fayaz M, Namitha KK, Chidambara Murthy KN, Mahadeva Swamy M, Sarada R, Khanam S, Subbarao PV, Ravishankar GA (2005) Chemical composition, iron bioavailability, and antioxidant activity of Kappaphycus alvarezzi (Doty). J Agr Food Chem 53: 792-797.
6. Gómez-Ordóñez E, Jiménez-Escrig A, Rupérez P (2010) Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Res Int 43: 2289-2294.
7. Jiménez-Escrig A, Goñi I (1999) Evaluación nutricional y efectos fisiológicos de macroalgas marinas comestibles. Arch Latinoam Nutr 49: 114-120.
8. Jiménez-Escrig A, Jiménez-Jiménez I, Pulido R, Saura-Calixto F (2001) Antioxidant activity of fresh and processed edible seaweeds. J Sci Food Agr 81: 530-534.
9. Kang HS, Chung HY, Kim JY, Son BW, Jung HA, Choi JS (2004) Inhibitory phlorotannins from the edible brown alga ecklonia stolonifera on total reactive oxygen species (ROS) generation. Arch Pharm Res 27: 194-198.
10. Kotake-Nara E, Asai A, Nagao A (2005) Neoxanthin and fucoxanthin induce apoptosis in PC-3 human prostate cancer cells. Cancer Lett 220: 75-84.
11. Kumar CS, Ganesan P, Suresh PV, Bhaskar N (2008) Seaweeds as a source of nutritionally beneficial compounds-a review. J Food Sci Technol-Mysore 45: 1-13.
12. Maeda H, Hosokawa M, Sashima T, Miyashita K (2007) Dietary combination of fucoxanthin and fish oil attenuates the weight gain of white adipose tissue and decreases blood glucose in obese/diabetic KK-Ay mice. J Agr Food Chem 55: 7701-7706.
13. Matanjun P, Mohamed S, Mustapha NM, Muhammad K, Ming CH (2008) Antioxidant activities and phenolics content of eight species of seaweeds from north Borneo. J Appl Phycol 20: 367-373.
14. McDermid KJ, Stuercke B (2003) Nutritional composition of edible Hawaiian seaweeds. J Appl Phycol 15: 512-524.
15. Norziah MH, Ching ChY (2000) Nutritional composition of edible seaweed Gracilaria changgi. Food Chem 68: 69-76.
16. Okai Y, Higashi-Okai K (2001) Protective effects of chlorophyll a and pheophytin a derived from green tea on p-nonylphenol-induced cell growth inhibition and oxygen radical generation in yeast. J Sci Food Agr 81: 1443-1446.
17. Oruña-Concha MJ, González-Castro MJ, López-Hernández J, Simal-Lozano J (1998) Monitoring of the vitamin C content of frozen green beans and padrón peppers by HPLC. J Sci Food Agr 76: 477-480.
18. Parys S, Rosenbaum A, Kehraus S, Reher G, Glombitza KW, Köning GM (2007) Evaluation of quantitative methods for the determination of polyphenols in algal extracts. J Nat Prod 70: 1865-1870.
19. Pérez-Gregorio RM, García-Falcón MS, Simal-Gándara J, Rodrigues AS, Almeida DPF (2010) Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest. J Food Compos Anal 23: 592-598.
20. Plaza M, Cifuentes A, Ibáñez E (2008) In the search of new functional ingredients from algae. Trends Food Sci Technol 19: 31-39.
21. Rodrigues AS, Pérez-Gregorio MR, García-Falcón MS, Simal-Gándara J (2009) Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs. Food Res Int 42: 1331-1336.
22. Rodríguez-Bernaldo de Quirós A, Lage-Yusty MA, López-Hernández J (2009) HPLC-analysis of polyphenolic compounds in Spanish white wines and determination of their antioxidant activity by radical scavenging assay. Food Res Int 42: 1018-1022.
23. Rodríguez-Bernaldo de Quirós A, Frecha-Ferreiro S, Vidal-Pérez A, López-Hernández J (2010a) Antioxidant compounds in edible brown seaweeds. Eur Food Res Tech 231: 495-498.
24. Rodríguez-Bernaldo de Quirós A, Lage-Yusty MA, López-Hernández J (2010b) Determination of phenolic compounds in macroalgae for human consumption. Food Chem 121: 634-638.
25. Romero-Rodriguez A, Vázquez-Oderiz L, López-Hernandez J, Simal-Gándara J (1992) Comparaison de deux methods de dosage de la vitamine C dans Carica Pentagona par HPLC. Sci Aliment 12: 593-600.
26. Sánchez-Machado D, López-Cervantes J, López-Hernández J, Paseiro-Losada P (2004a) Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chem 85: 439-444.
27. Sánchez-Machado D, López-Cervantes J, López-Hernández J, Paseiro-Losada P (2004b) Determination of the uronic acid composition of seaweed dietary fibre by HPLC. Biomed Chromatogr 18: 90-97.
28. Sánchez-Machado D, López-Hernández J, Paseiro-Losada, López-Cervantes J (2004c) An HPLC method for the quantification of sterols in edible seaweeds. Biomed Chromatogr 18: 183-190.