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In-Vitro Antioxidant Properties of Lipophilic Antioxidant Compounds from 3 Brown Seaweed

Lipophilic compounds of seaweed have been linked to their potential bioactivity. Low polarity solvents such as chloroform, diethyl ether, n-hexane and their various combinations were used to extract the lipophilic antioxidants from brown seaweed namely Himanthalia elongata, Laminaria saccharina and...

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Autor principal: Rajauria, Gaurav
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943422/
https://www.ncbi.nlm.nih.gov/pubmed/31795205
http://dx.doi.org/10.3390/antiox8120596
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author Rajauria, Gaurav
author_facet Rajauria, Gaurav
author_sort Rajauria, Gaurav
collection PubMed
description Lipophilic compounds of seaweed have been linked to their potential bioactivity. Low polarity solvents such as chloroform, diethyl ether, n-hexane and their various combinations were used to extract the lipophilic antioxidants from brown seaweed namely Himanthalia elongata, Laminaria saccharina and Laminaria digitata. An equal-volume mixture of chloroform, diethyl ether and n-hexane (Mix 4) gave the highest total phenol (52.7 ± 1.93 to 180.2 ± 1.84 mg gallic acid equivalents/g), flavonoid (31.9 ± 2.65 to 131.3 ± 4.51 mg quercetin equivalents/g), carotenoid (2.19 ± 1.37 to 3.15 ± 0.91 μg/g) and chlorophyll content (2.88 ± 1.08 to 3.86 ± 1.22 μg/g) in the tested seaweeds. The extracts were screened for their potential antioxidant capacity and the extracts obtained from the selected solvents system exhibited the highest radical scavenging capacity against 2,2′-diphenly-1-picrylhydrazyl radical (EC(50) 98.3 ± 2.78 to 298.8 ± 5.81 mg/L) and metal ions (EC(50) 228.6 ± 3.51 to 532.4 ± 6.03 mg/L). Similarly, the same extract showed the highest ferric reducing antioxidant power (8.3 ± 0.23 to 26.3 ± 0.30 mg trolox equivalents/g) in all the seaweeds. Rapid characterization of the active extracts by liquid chromatography coupled with photodiode array detector and electrospray ionization tandem mass spectrometry (LC-PDA–ESI-MS/MS) identified cyanidin-3-O-glucoside, fucoxanthin, violaxanthin, β-carotene, chlorophyll a derivatives and chlorophyll b derivatives in the tested seaweed. The study demonstrated the use of tested brown seaweed as potential species to be considered for future applications in medicine, cosmetics and as nutritional food supplement.
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spelling pubmed-69434222020-01-10 In-Vitro Antioxidant Properties of Lipophilic Antioxidant Compounds from 3 Brown Seaweed Rajauria, Gaurav Antioxidants (Basel) Article Lipophilic compounds of seaweed have been linked to their potential bioactivity. Low polarity solvents such as chloroform, diethyl ether, n-hexane and their various combinations were used to extract the lipophilic antioxidants from brown seaweed namely Himanthalia elongata, Laminaria saccharina and Laminaria digitata. An equal-volume mixture of chloroform, diethyl ether and n-hexane (Mix 4) gave the highest total phenol (52.7 ± 1.93 to 180.2 ± 1.84 mg gallic acid equivalents/g), flavonoid (31.9 ± 2.65 to 131.3 ± 4.51 mg quercetin equivalents/g), carotenoid (2.19 ± 1.37 to 3.15 ± 0.91 μg/g) and chlorophyll content (2.88 ± 1.08 to 3.86 ± 1.22 μg/g) in the tested seaweeds. The extracts were screened for their potential antioxidant capacity and the extracts obtained from the selected solvents system exhibited the highest radical scavenging capacity against 2,2′-diphenly-1-picrylhydrazyl radical (EC(50) 98.3 ± 2.78 to 298.8 ± 5.81 mg/L) and metal ions (EC(50) 228.6 ± 3.51 to 532.4 ± 6.03 mg/L). Similarly, the same extract showed the highest ferric reducing antioxidant power (8.3 ± 0.23 to 26.3 ± 0.30 mg trolox equivalents/g) in all the seaweeds. Rapid characterization of the active extracts by liquid chromatography coupled with photodiode array detector and electrospray ionization tandem mass spectrometry (LC-PDA–ESI-MS/MS) identified cyanidin-3-O-glucoside, fucoxanthin, violaxanthin, β-carotene, chlorophyll a derivatives and chlorophyll b derivatives in the tested seaweed. The study demonstrated the use of tested brown seaweed as potential species to be considered for future applications in medicine, cosmetics and as nutritional food supplement. MDPI 2019-11-28 /pmc/articles/PMC6943422/ /pubmed/31795205 http://dx.doi.org/10.3390/antiox8120596 Text en © 2019 by the author. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Rajauria, Gaurav
In-Vitro Antioxidant Properties of Lipophilic Antioxidant Compounds from 3 Brown Seaweed
title In-Vitro Antioxidant Properties of Lipophilic Antioxidant Compounds from 3 Brown Seaweed
title_full In-Vitro Antioxidant Properties of Lipophilic Antioxidant Compounds from 3 Brown Seaweed
title_fullStr In-Vitro Antioxidant Properties of Lipophilic Antioxidant Compounds from 3 Brown Seaweed
title_full_unstemmed In-Vitro Antioxidant Properties of Lipophilic Antioxidant Compounds from 3 Brown Seaweed
title_short In-Vitro Antioxidant Properties of Lipophilic Antioxidant Compounds from 3 Brown Seaweed
title_sort in-vitro antioxidant properties of lipophilic antioxidant compounds from 3 brown seaweed
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6943422/
https://www.ncbi.nlm.nih.gov/pubmed/31795205
http://dx.doi.org/10.3390/antiox8120596
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