Journal
FOOD CHEMISTRY
Volume 126, Issue 3, Pages 831-836Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2010.10.061
Keywords
Antioxidant; Seaweed extracts; Folin-Glombitza method; DPPH; Cyclic voltammetry
Funding
- Laboratoire de Chimie Analytique, Faculte de Pharmacie de l'Universite de Rennes 1
- Conseil Regional de Bretagne
- Critt Sante Bretagne
- Diana Vegetal
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The role of polyphenols as antioxidants in our daily nutrition has been extensively investigated, but information on composition of tannins from marine sources on nutrient utilisation is limited. This study will be focused on the determination of the polyphenol quantities in brown seaweeds from Brittany coast in France; the extracts were delivered from algae centre for valorisation (CEVA), and the fidelity of the method was examined intraday and interlaboratories. The seaweed's extracts are divided into three categories: Fucus Vesiculosus, Ascophyllum nodosum and Fucus Serratus. Consequently, the total polyphenol contents (TPC) of these extracts will be measured using Folin-Glombitza spectrophotometric method. Thereafter, the antioxidant properties of these polyphenols were determined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging. All polyphenols extracted were tested using cyclic voltammetry (CV) in aprotic media. The CV is realised to compare the results from spectroscopic method and to electrochemically characterise the seaweed's polyphenols. (C) 2010 Elsevier Ltd. All rights reserved.
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