Determination of phenolic compounds in macroalgae for human consumption

In the present study, a reversed-phase liquid chromatographic method to analyse polyphenols in red and brown macroalgae for human consumption is presented. Different parameters that influence the extraction procedure such as solvent volume and composition, extraction time and temperature and sample...

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Veröffentlicht in:	Food chemistry 2010-07, Vol.121 (2), p.634-638
Hauptverfasser:	Rodríguez-Bernaldo de Quirós, A., Lage-Yusty, M.A., López-Hernández, J.
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences brown macroalgae chemical composition Chromatographic method edible seaweed extraction food composition Food industries Functional food Fundamental and applied biological sciences. Psychology Himanthalia elongata homogenizers Laminaria Laminaria ochroleuca Macroalgae Method validation optimization Palmaria phenolic compounds phytochemicals polyphenols Porphyra red macroalgae sampling seafoods solvents species differences temperature Undaria pinnatifida volume
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Beschreibung
Zusammenfassung:	In the present study, a reversed-phase liquid chromatographic method to analyse polyphenols in red and brown macroalgae for human consumption is presented. Different parameters that influence the extraction procedure such as solvent volume and composition, extraction time and temperature and sample amount were optimised. In addition three homogenisation systems (ultrasonic bath, magnetic stirring and water bath with constant shaking) were assayed. The method was validated in terms of linearity, repeatabilities within day and between days, and recoveries. Satisfactory recoveries (>91%) appropriate repeatabilities (within day: RSD ( n = 6)
ISSN:	0308-8146 1873-7072
DOI:	10.1016/j.foodchem.2009.12.078