In vitro antioxidant properties of crude extracts and compounds from brown algae

被引：329

作者：

Balboa, Elena M. ^{[1
,2
]}

Conde, Enma ^{[1
,2
]}

Moure, Andres ^{[1
,2
]}

Falque, Elena ^{[3
]}

Dominguez, Herminia ^{[1
,2
]}

机构：

[1] Univ Vigo, Dept Enxeneria Quim, As Lagoas 32004, Ourense, Spain

[2] Univ Vigo, CITI, Orense 32900, Spain

[3] Univ Vigo, Dept Quim Analit, As Lagoas 32004, Ourense, Spain

来源：

FOOD CHEMISTRY | 2013年 / 138卷 / 2-3期

关键词：

Phaeophyta; Fucoidans; Phlorotannins; In vitro antioxidants; Food protection; RADICAL-SCAVENGING ACTIVITY; POLYUNSATURATED FATTY-ACIDS; FUNCTIONAL FOOD INGREDIENTS; REACTIVE OXYGEN-METABOLISM; MUTICUM YENDO FENSHOLT; ECKLONIA-CAVA; SULFATED POLYSACCHARIDES; FUCUS-VESICULOSUS; DIETARY FIBER; UNDARIA-PINNATIFIDA;

D O I：

10.1016/j.foodchem.2012.11.026

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Research on the bioactives from seaweeds has increased in recent years. Antioxidant activity is one of the most studied, due to the interest of these compounds both as preservatives and protectors against oxidation in food and cosmetics and also due to their health implications, mainly in relation to their potential as functional ingredients. Brown algae present higher antioxidant potential in comparison with red and green families and contain compounds not found in terrestrial sources. In vitro antioxidant chemical methods, used as a first approach to evaluate potential agents to protect from lipid oxidation in foods, confirmed that the brown algae crude extracts, fractions and pure components are comparatively similar or superior to synthetic antioxidants. Particular emphasis on the fucoidan and phlorotannin polymeric fractions is given, considering variations associated with the species, collection area, season, and extraction and purification technologies. (c) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1764 / 1785

页数：22

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