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      Phenolic Content and Antioxidant Capacity in Algal Food Products

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          Abstract

          The study objective was to investigate total phenolic content using Folin-Ciocalteu’s method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown ( Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida) and red ( Porphyra tenera, Palmaria palmata) seaweed, green freshwater algae ( Chlorella pyrenoidosa), and cyanobacteria ( Spirulina platensis). HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g −1 GAE; 7.53 µmol AA·g −1, respectively). A linear relationship existed between ACW and phenolic contents ( r = 0.99). Some algal products seem to be promising functional foods rich in polyphenols.

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          Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine.

          Ki Lee, Young Jun Kim, Hyong Lee … (2003)
          Black tea, green tea, red wine, and cocoa are high in phenolic phytochemicals, among which theaflavin, epigallocatechin gallate, resveratrol, and procyanidin, respectively, have been extensively investigated due to their possible role as chemopreventive agents based on their antioxidant capacities. The present study compared the phenolic and flavonoid contents and total antioxidant capacities of cocoa, black tea, green tea, and red wine. Cocoa contained much higher levels of total phenolics (611 mg of gallic acid equivalents, GAE) and flavonoids (564 mg of epicatechin equivalents, ECE) per serving than black tea (124 mg of GAE and 34 mg of ECE, respectively), green tea (165 mg of GAE and 47 mg of ECE), and red wine (340 mg of GAE and 163 mg of ECE). Total antioxidant activities were measured using the 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assays and are expressed as vitamin C equivalent antioxidant capacities (VCEACs). Cocoa exhibited the highest antioxidant activity among the samples in ABTS and DPPH assays, with VCEACs of 1128 and 836 mg/serving, respectively. The relative total antioxidant capacities of the samples in both assays were as follows in decreasing order: cocoa > red wine > green tea > black tea. The total antioxidant capacities from ABTS and DPPH assays were highly correlated with phenolic content (r2 = 0.981 and 0.967, respectively) and flavonoid content (r2 = 0.949 and 0.915). These results suggest that cocoa is more beneficial to health than teas and red wine in terms of its higher antioxidant capacity.
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            Seasonal variation in the chemical composition of two tropical seaweeds.

            W Moreira, E Soriano, Leticia A M Carneiro … (2006)
            The chemical composition of red seaweed Gracilaria cervicornis and brown seaweed Sargassum vulgare from Brazil was investigated. In this study, the relationship between the nutritive components of each species and the environment was established. Protein content varied from 23.05+/-3.04% to 15.97+/-3.04%. The highest value was found in G. cervicornis. The protein levels were positively correlated with nitrogen content and negatively with water temperature and salinity. Carbohydrate contents of both species varied significantly (p<0.01) and the values observed were superior to others chemical constituents. Contrary to carbohydrates, the lipid concentrations were the lowest recorded chemical component and varied slightly between the two species. Ash content was greater in S. vulgare (14.20+/-3.86) than in G. cervicornis (7.74+/-1.15). In general the variation in chemical composition was related to environment.
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              Antioxidant and antiproliferative activities of extracts from a variety of edible seaweeds.

              N. Walsh, Yvonne Yuan (2006)
              Dietary Laminaria and Porphyra sp. have been reported to reduce the risk of intestinal or mammary cancer in animal studies. Algal anticarcinogenicity may involve effects on cell proliferation and antioxidant activity. Thus, in the present study, we evaluated the effect of red alga, dulse (Palmaria palmata) and three kelp (Laminaria setchellii, Macrocystis integrifolia, Nereocystis leutkeana) extracts on human cervical adenocarcinoma cell line (HeLa cells) proliferation using the MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide) assay. The 1-butanol soluble fractions from the methanol extracts of these algae were also evaluated for reducing activity and total polyphenol content. After 72 h incubation, HeLa cell proliferation was inhibited (p M. integrifolia>L. setchellii>N. leutkeana; and total polyphenol contents were: P. palmata>M. integrifolia=N. leutkeana>L. setchellii. The antiproliferative efficacy of these algal extracts were positively correlated with the total polyphenol contents (p<0.05), suggesting a causal link related to extract content of kelp phlorotannins and dulse polyphenols including mycosporine-like amino acids and phenolic acids.
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                Author and article information

                Contributors
                Derek J. McPhee: Role: Academic Editor
                Journal
                Journal ID (nlm-ta): Molecules
                Journal ID (iso-abbrev): Molecules
                Journal ID (publisher-id): molecules
                Title: Molecules
                Publisher: MDPI
                ISSN (Electronic): 1420-3049
                Publication date (Electronic): 12 January 2015
                Publication date Collection: January 2015
                Volume: 20
                Issue: 1
                Pages: 1118-1133
                Affiliations
                [1 ]Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic; E-Mails: lmachu@ 123456ft.utb.cz (L.M.); ambrozova@ 123456ft.utb.cz (J.V.A.); mlcek@ 123456ft.utb.cz (J.M.)
                [2 ]Language Centre, Faculty of Humanities, Tomas Bata University in Zlin, Mostní 5139, Zlin CZ-760 01, Czech Republic; E-Mail: orsavova@ 123456fhs.utb.cz
                [3 ]Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, Lednice CZ-691 44, Czech Republic E-Mail: sochor.jirik@ 123456seznam.cz
                [4 ]Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia; E-Mail: tjurikova@ 123456ukf.sk
                Author notes
                [* ]Author to whom correspondence should be addressed; E-Mail: misurcova@ 123456ft.utb.cz ; Tel.: +420-576-031-592; Fax: +420-577-210-172.
                Article
                Publisher ID: molecules-20-01118
                DOI: 10.3390/molecules20011118
                PMC ID: 6272319
                PubMed ID: 25587787
                SO-VID: e61f84b5-88f7-4123-a71c-75ae25da3ee8
                Copyright © © 2015 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 13 November 2014
                Date accepted : 06 January 2015
                Categories
                Subject: Article

                Keywords: algae,phenols,folin-ciocalteu,antioxidant capacity of water soluble compounds,photochemiluminescence
                Data availability:
                Keywords: algae, phenols, folin-ciocalteu, antioxidant capacity of water soluble compounds, photochemiluminescence

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