Potential Antioxidant Capacity of Sulfated Polysaccharides from the Edible Marine Brown Seaweed Fucus vesiculosus

Potential Antioxidant Capacity of Sulfated Polysaccharides from the Edible Marine Brown Seaweed Fucus vesiculosus

Fucus vesiculosus was sequentially extracted with water at 22 °C (fraction 1 (F1)) and 60 °C (F2), and with 0.1 M HCl (F3) and 2 M KOH (F4) at 37 °C. Soluble fractions (42.3% yield) were composed of neutral sugars (18.9−48 g/100 g), uronic acids (8.8−52.8 g/100 g), sulfate (2.4−11.5 g/100 g), small...

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Veröffentlicht in:Journal of agricultural and food chemistry 2002-02, Vol.50 (4), p.840-845
Hauptverfasser: Rupérez, Pilar, Ahrazem, Oussama, Leal, J. Antonio
Format: Artikel
Sprache:eng
Schlagworte:
Antioxidants - pharmacology
Biological and medical sciences
Chromatography, High Pressure Liquid
Ferric Compounds - chemistry
Food additives
Food industries
fucoidan
Fucose - analysis
Fucus vesiculosus
Fundamental and applied biological sciences. Psychology
Galactose - analysis
General aspects
Glucose - analysis
Magnetic Resonance Spectroscopy
Oxidation-Reduction
Phaeophyceae - chemistry
Phaeophyta
Polysaccharides - analysis
Polysaccharides - pharmacology
Seaweed - chemistry
Spectrophotometry, Infrared
Sulfates - analysis
Sulfates - pharmacology
Uronic Acids - analysis
Xylose - analysis
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Zusammenfassung:Fucus vesiculosus was sequentially extracted with water at 22 °C (fraction 1 (F1)) and 60 °C (F2), and with 0.1 M HCl (F3) and 2 M KOH (F4) at 37 °C. Soluble fractions (42.3% yield) were composed of neutral sugars (18.9−48 g/100 g), uronic acids (8.8−52.8 g/100 g), sulfate (2.4−11.5 g/100 g), small amounts of protein (
ISSN:0021-8561
1520-5118
DOI:10.1021/jf010908o