Macrocystis pyrifera: A Potential Source of Bioactive Compounds

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A96675" target="_blank" >RIV/60460709:41210/24:96675 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.eurekaselect.com/article/132205" target="_blank" >https://www.eurekaselect.com/article/132205</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.2174/1573401319666230601110804" target="_blank" >10.2174/1573401319666230601110804</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Macrocystis pyrifera: A Potential Source of Bioactive Compounds

Popis výsledku v původním jazyce

Background: The Mexican brown seaweed Macrocystis pyrifera is currently unexploited. While this seaweed harvested in other regions has been characterized, changes in the composition can be observed, making it relevant to have a better understanding of the Mexican variety. Objective: The objective of this study was to perform a characterization of the Mexican seaweed M. pyrifera in terms of phenolic and carotenoid profiles, mineral content, antioxidant activity, and chemical composition. Methods: Chemical composition, mineral content, total phenolic content (TPC), and antioxidant activity (ORAC) were measured. Also, the phenolic compounds and carotenoids were quantified using an HPLC coupled with a triple quadrupole mass spectrometer detector. Results: Carbohydrates (48.81 ± 0.05%) were the most abundant macronutrient, while lipids represented only 0.23 ± 0.01 % of the total. From the analyzed minerals (Na, Ca, P, K, and Mg), K was the most abundant with 15,545.23 ± 23.72 mg/100 g. To quantify the phenolic compounds, TPC, and ORAC, two extracts were used (water, and methanol: water (90:10 v/v)), for the carotenoid profile only the latter was used. The most abundant phenolic compound was phloroglucinol (4.45 ± 0.21 µg/g). Ten carotenoids were identified, fucoxanthin the most abundant (1,124.93 ± 3.4 µg/g). Finally, while there was no significant difference (p > 0.05) in the TPC, with values ranging between 16.07 and 17.01 mg GAE/ g, the methanol: water (90:10 (v/v)) extract presented a significantly higher (p < 0.05) antioxidant activity. Conclusion: The characterization of this seaweed can help to determine its potential for several applications.

Název v anglickém jazyce

Macrocystis pyrifera: A Potential Source of Bioactive Compounds

Popis výsledku anglicky

Background: The Mexican brown seaweed Macrocystis pyrifera is currently unexploited. While this seaweed harvested in other regions has been characterized, changes in the composition can be observed, making it relevant to have a better understanding of the Mexican variety. Objective: The objective of this study was to perform a characterization of the Mexican seaweed M. pyrifera in terms of phenolic and carotenoid profiles, mineral content, antioxidant activity, and chemical composition. Methods: Chemical composition, mineral content, total phenolic content (TPC), and antioxidant activity (ORAC) were measured. Also, the phenolic compounds and carotenoids were quantified using an HPLC coupled with a triple quadrupole mass spectrometer detector. Results: Carbohydrates (48.81 ± 0.05%) were the most abundant macronutrient, while lipids represented only 0.23 ± 0.01 % of the total. From the analyzed minerals (Na, Ca, P, K, and Mg), K was the most abundant with 15,545.23 ± 23.72 mg/100 g. To quantify the phenolic compounds, TPC, and ORAC, two extracts were used (water, and methanol: water (90:10 v/v)), for the carotenoid profile only the latter was used. The most abundant phenolic compound was phloroglucinol (4.45 ± 0.21 µg/g). Ten carotenoids were identified, fucoxanthin the most abundant (1,124.93 ± 3.4 µg/g). Finally, while there was no significant difference (p > 0.05) in the TPC, with values ranging between 16.07 and 17.01 mg GAE/ g, the methanol: water (90:10 (v/v)) extract presented a significantly higher (p < 0.05) antioxidant activity. Conclusion: The characterization of this seaweed can help to determine its potential for several applications.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Current Nutrition & Food Science

ISSN

1573-4013

e-ISSN

2212-3881

Svazek periodika

20

Číslo periodika v rámci svazku

4

Stát vydavatele periodika

AE - Spojené arabské emiráty

Počet stran výsledku

8

Strana od-do

505-512

Kód UT WoS článku

001191154900008

EID výsledku v databázi Scopus

2-s2.0-85188358516