17
views
0
recommends
+1 Recommend
0 collections
    0
    shares
      • Record: found
      • Abstract: found
      • Article: not found

      Structure dependent antioxidant capacity of phlorotannins from Icelandic Fucus vesiculosus by UHPLC-DAD-ECD-QTOFMS.

      Read this article at

      ScienceOpenPublisherPubMed
      Bookmark
          There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

          Abstract

          Brown algae are rich in polyphenolic compounds, phlorotannins, which have been found to possess high in vitro antioxidant capacity, especially DPPH radical scavenging activity, due to the high number of hydroxyl groups. Whereas, the overall antioxidant capacity of brown algae extracts has been widely studied, the antioxidant capacity of individual phlorotannins has been rarely explored. The aim of this study was to determine the structure dependant antioxidant capacity of phlorotannins from Icelandic brown algae, Fucus vesiculosus. The antioxidant capacity of individual phlorotannins was determined by an on-line method using liquid chromatography and an electrochemical detector followed by quadrupole Time of Flight mass spectrometry (UHPLC-DAD-ECD-QTOFMS). Tentative structural elucidation of 13 phlorotannin isomers from EAF was obtained by LC-DAD-QTOFMS, ranging from 374 to 870Da. On-line determination of antioxidant capacity of the individual phlorotannins generally showed that low molecular phlorotannins exhibited higher antioxidant capacity and that the capacity decreased with polymerisation.

          Related collections

          Author and article information

          Journal
          Food Chem
          Food chemistry
          Elsevier BV
          1873-7072
          0308-8146
          Feb 01 2018
          : 240
          Affiliations
          [1 ] Division of Food Technology, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark. Electronic address: dbala@food.dtu.dk.
          [2 ] Centre for Analysis and Synthesis, Department of Chemistry, Lund University, SE 22100 Lund, Sweden.
          [3 ] Matís ohf., Vínlandsleid 12, 113 Reykjavík, Iceland.
          [4 ] Division of Food Technology, National Food Institute, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
          [5 ] Division of Metabolic Signalling and Regulation, Department of Systems Biology, Technical University of Denmark, DK-2800 Kgs. Lyngby, Denmark.
          Article
          S0308-8146(17)31359-6
          10.1016/j.foodchem.2017.08.032
          28946360
          abf46f90-8f1f-4a53-9785-5d45e24ff20b
          History

          MS/MS,Free radical scavenging,Brown algae,Screening
          MS/MS, Free radical scavenging, Brown algae, Screening

          Comments

          Comment on this article