Antioxidant Potential and Phenolic Compounds of Brown Seaweeds Turbinaria conoides and Turbinaria ornata

Chakraborty, Kajal and Joseph, Deepu (2016) Antioxidant Potential and Phenolic Compounds of Brown Seaweeds Turbinaria conoides and Turbinaria ornata. Journal of Aquatic Food Product Technology, 25 (8). pp. 1249-1265.

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JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY_2016_Kajal Chakraborty_Antioxidant Potential and Phenolic Compounds of Brown Seaweeds Turbinaria conoides and Turbinaria ornata.pdf
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    Abstract

    Antioxidant potential, total phenolic content, and high performance liquid chromatography-based solvent extract fingerprints of phenolic constituents of brown seaweeds, Turbinaria conoides and Turbinaria ornata, were evaluated. The ethyl acetate (EtOAc) fraction of the seaweeds registered greater phenolic content and antioxidant activities. Salicylic acid, gallic acid, quercetin, and syringic acid were predominant in the EtOAc fraction of T. conoides, while the main components in EtOAc fraction of T. ornata were quercetin and salicylic acid. This study demonstrated the candidacy of Turbinaria spp. as a potential source of antioxidant phenolics for use as food supplements and nutraceuticals to deter deleterious free radical-induced disorders and diseases.

    Item Type: Article
    Uncontrolled Keywords: Turbinaria conoides, turbinaria ornata, antioxidant activity, phenolic contents, HPLC analysis
    Subjects: Fish Biotechnology > Bioactive compound
    Algae > Seaweed
    Divisions: CMFRI-Kochi > Marine Biotechnology
    Subject Area > CMFRI > CMFRI-Kochi > Marine Biotechnology
    CMFRI-Kochi > Marine Biotechnology
    Subject Area > CMFRI-Kochi > Marine Biotechnology
    Depositing User: Arun Surendran
    Date Deposited: 15 May 2019 05:59
    Last Modified: 15 May 2019 05:59
    URI: http://eprints.cmfri.org.in/id/eprint/13656

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