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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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.

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