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  5. Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS
 
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Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS

Author(s)
Rajauria, Gaurav  
Foley, Barry  
Abu-Ghannam, Nissreen  
Uri
http://hdl.handle.net/10197/9643
Date Issued
2016-10
Date Available
2019-03-21T14:30:15Z
Abstract
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 < 0.05) than the reference ascorbic acid, suggesting its possible application in foods, pharmaceuticals and cosmetics for health promotion. Contributions of the study include identification of compounds (except gallic acid) that have not previously been reported in H. elongata, identifying it as a rich source of phenolic antioxidant compounds. Industrial relevance According to the CE 258/97 regulation, algae are considered as new foods, and could also be considered as functional foods or a source of functional ingredients. This regulation allows the food industry to include seaweeds as raw or its constituents in the formulation of food products. Therefore, much attention nowadays has been focused on harnessing seaweed and its bioactive compounds for potential pharmaceuticals, nutraceutical, cosmetics and biotechnology applications. This study explores the potential of H. elongata Irish seaweed as a natural source of commercially important antioxidant compounds for possible application in food and dietary supplementation products. The crude extract is first purified and then the most active fraction was characterized further. The identified phenolic antioxidant compounds can constitute a new move in the understanding of the health benefits of H. elongata seaweed and the species can be considered as substantial alternate for functional ingredients in food and medicinal preparations.
Other Sponsorship
Irish Government (2008) under the Technology Sector Research Scheme (Strand III) of the National Development Plan
Type of Material
Journal Article
Publisher
Elsevier
Journal
Innovative Food Science & Emerging Technologies
Volume
37
Issue
Part B
Start Page
261
End Page
268
Copyright (Published Version)
2016 Elsevier
Subjects

Antioxidant capacity

Brown seaweed

Column chromatography...

Functional ingredient...

HPLC-DAD-ESI-MS/MS

Liquid-liquid chromat...

DOI
10.1016/j.ifset.2016.02.005
Language
English
Status of Item
Peer reviewed
ISSN
1466-8564
This item is made available under a Creative Commons License
https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
File(s)
No Thumbnail Available
Name

Manuscript_GRajauria.docx

Size

230.46 KB

Format

Unknown

Checksum (MD5)

e0ce3319794c4ad3d0c6893344db1060

Owning collection
Agriculture and Food Science Research Collection

Item descriptive metadata is released under a CC-0 (public domain) license: https://creativecommons.org/public-domain/cc0/.
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