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

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Relation http://eprints.cmfri.org.in/13656/
https://www.tandfonline.com/doi/abs/10.1080/10498850.2015.1054540
https://doi.org/10.1080/10498850.2015.1054540
 
Title Antioxidant Potential and Phenolic Compounds of Brown Seaweeds Turbinaria conoides and Turbinaria ornata
 
Creator Chakraborty, Kajal
Joseph, Deepu
 
Subject Bioactive compound
Seaweed
 
Description 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.
 
Publisher Elsevier
 
Date 2016
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/13656/1/JOURNAL%20OF%20AQUATIC%20FOOD%20PRODUCT%20TECHNOLOGY_2016_Kajal%20Chakraborty_Antioxidant%20Potential%20and%20Phenolic%20Compounds%20of%20Brown%20Seaweeds%20Turbinaria%20conoides%20and%20Turbinaria%20ornata.pdf
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.