Phenolic content and antioxidant capacity in algal food products

Machů, Ludmila; Mišurcová, Ladislava; Ambrožová Vávra, Jarmila; Orsavová, Jana; Mlček, Jiří; Sochor, Jiří; Juríková, Tünde

dc.title	Phenolic content and antioxidant capacity in algal food products	en
dc.contributor.author	Machů, Ludmila
dc.contributor.author	Mišurcová, Ladislava
dc.contributor.author	Ambrožová Vávra, Jarmila
dc.contributor.author	Orsavová, Jana
dc.contributor.author	Mlček, Jiří
dc.contributor.author	Sochor, Jiří
dc.contributor.author	Juríková, Tünde
dc.relation.ispartof	Molecules
dc.identifier.issn	1420-3049 Scopus Sources, Sherpa/RoMEO, JCR
dc.date.issued	2015
utb.relation.volume	20
utb.relation.issue	1
dc.citation.spage	1118
dc.citation.epage	1133
dc.type	article
dc.language.iso	en
dc.publisher	MDPI AG
dc.identifier.doi	10.3390/molecules20011118
dc.relation.uri	http://www.mdpi.com/1420-3049/20/1/1118
dc.subject	Algae	en
dc.subject	Antioxidant capacity of water soluble compounds	en
dc.subject	Folin-Ciocalteu	en
dc.subject	Phenols	en
dc.subject	Photochemiluminescence	en
dc.description.abstract	The study objective was to investigate total phenolic content using Folin-Ciocalteu's method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida) and red (Porphyra tenera, Palmaria palmata) seaweed, green freshwater algae (Chlorella pyrenoidosa), and cyanobacteria (Spirulina platensis). HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g-1 GAE; 7.53 μmol AA·g-1, respectively). A linear relationship existed between ACW and phenolic contents (r = 0.99). Some algal products seem to be promising functional foods rich in polyphenols.	en
utb.faculty	Faculty of Technology
utb.faculty	Faculty of Humanities
dc.identifier.uri	http://hdl.handle.net/10563/1004153
utb.identifier.obdid	43873484
utb.identifier.scopus	2-s2.0-84921653043
utb.identifier.wok	000348319000067
utb.identifier.coden	MOLEF
utb.source	j-scopus
dc.date.accessioned	2015-02-17T15:12:59Z
dc.date.available	2015-02-17T15:12:59Z
dc.description.sponsorship	internal grant agency of Tomas Bata University in Zlin [IGA/FT/2014/011]
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Unported
dc.rights.uri	https://creativecommons.org/licenses/by-nc-nd/3.0/
dc.rights.access	openAccess
utb.contributor.internalauthor	Machů, Ludmila
utb.contributor.internalauthor	Mišurcová, Ladislava
utb.contributor.internalauthor	Ambrožová Vávra, Jarmila
utb.contributor.internalauthor	Orsavová, Jana
utb.contributor.internalauthor	Mlček, Jiří
utb.fulltext.affiliation	Ludmila Machu 1, Ladislava Misurcova 1,, Jarmila Vavra Ambrozova 1, Jana Orsavova 2, Jiri Mlcek 1, Jiri Sochor 3 and Tunde Jurikova 4 1 Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic; E-Mails: lmachu@ft.utb.cz (L.M.); ambrozova@ft.utb.cz (J.V.A.); mlcek@ft.utb.cz (J.M.) 2 Language Centre, Faculty of Humanities, Tomas Bata University in Zlin, Mostní 5139, Zlin CZ-760 01, Czech Republic; E-Mail: orsavova@fhs.utb.cz 3 Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, Lednice CZ-691 44, Czech Republic E-Mail: sochor.jirik@seznam.cz 4 Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia; E-Mail: tjurikova@ukf.sk Author to whom correspondence should be addressed; E-Mail: misurcova@ft.utb.cz; Tel.: +420-576-031-592; Fax: +420-577-210-172. Academic Editor: Derek J. McPhee
utb.fulltext.dates	Received: 13 November 2014 / Accepted: 6 January 2015 / Published: 12 January 2015
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utb.fulltext.sponsorship	This study was funded by internal grant agency of Tomas Bata University in Zlin, project No. IGA/FT/2014/011.
utb.fulltext.projects	IGA/FT/2014/011