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.
Highlights
Algae, a group of marine or freshwater organisms, are traditionally used for direct consumption inAsian countries, and recently, their consumption as functional foods has spread to Western countries
The total phenolic content of nine algal food products was analyzed using the most appropriate extraction method considering the strenuousness of the laboratory procedure and cost-effectiveness
Nine phenolic compounds were simultaneously determined by HPLC method to investigate the amounts of phenolic compounds in algal food products and further, to compare measured values to published data concerning fresh algae and other possible phenolic food sources
Summary
Recently, their consumption as functional foods has spread to Western countries. They are well known as an excellent source of biologically active compounds. Apart from high–quality proteins containing essential amino acids, dietary fiber, essential fatty acids, minerals, and vitamins, algae could be a good source of phenolic compounds [1,2]. The levels of free radicals in living organisms are controlled by a complex set of antioxidant defenses, which minimize oxidative damage to important biomolecules. Oxidative stress conditions are caused by endogenous oversized formation of ROS that exceeds the availability of antioxidants, and by impact of external stressors. Excessive ROS can induce apoptosis and cause damage, especially to cellular proteins, polyunsaturated fatty acids, and DNA. Oxidative stress may be associated with nearly 200 diseases, such as cardiovascular diseases, cancer, atherosclerosis, hypertension, ischemia, diabetes mellitus, hyperoxaluria, neurodegenerative diseases (Alzheimer’s and Parkinson’s), rheumatoid arthritis, and aging, but it should not be considered the primary cause of these diseases [3]
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