The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
Potential Antioxidant Capacity of Sulfated Polysaccharides from the Edible Marine Brown Seaweed Fucus vesiculosus
Abstract
Fucus vesiculosus was sequentially extracted with water at 22 degrees C (fraction 1 (F1)) and 60 degrees C (F2), and with 0.1 M HCl (F3) and 2 M KOH (F4) at 37 degrees 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 (< 1-6.1 g/100 g), and nondialyzable polyphenols (0.1-2.7 g/100 g). The main neutral sugars were fucose, glucose, galactose, and xylose. Infrared (IR) spectra of the fractions showed absorption bands at 820-850 and 1225-1250 cm(-1) for sulfate. F1, F2, and F4 also exhibited an absorption band at 1425 cm(-1), due to uronic acids, and their IR spectra resembled that of alginate. F3 had an IR spectrum similar to that of fucoidan with an average molecular weight of 1.6 x 10(6) Da, calculated by molecular exclusion high-performance liquid chromatography. The presence of fucose in this polysaccharide was confirmed by (1)H NMR spectroscopy. This fraction showed the highest potential to be antioxidant by the ferric reducing antioxidant power (FRAP) assay, followed by the alkali- and water-soluble fractions. Sulfated polysaccharides from edible seaweeds potentially could be used as natural antioxidants by the food industry.
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Nishino, T., Nishioka, C., Ura, H., & Nagumo, T. (1994) · Carbohydrate Research · doi:10.1016/s0008-6215(00)90980-7 · Cited by 157
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Chemical structures and bioactivities of sulfated polysaccharides from marine algae
Jiao, G., Yu, G., Zhang, J., & Ewart, H. S. (2011) · Marine Drugs · doi:10.3390/md9020196 · Cited by 1,054
Wijesekara, I., Pangestuti, R., & Kim, S.-K. (2011) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2010.10.062 · Cited by 992
FTIR-ATR spectroscopy as a tool for polysaccharide identification in edible brown and red seaweeds
Gómez-Ordóñez, E., & Rupérez, P. (2011) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2011.02.009 · Cited by 788
Self-citationBioactive potential and possible health effects of edible brown seaweeds
Gupta, S., & Abu-Ghannam, N. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.03.011 · Cited by 608
Metadata
- Authors
- Rupérez, P., Ahrazem, O., & Leal, J. A.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2002-01-08
- Volume
- 50
- Issue
- 4
- Pages
- 840-845
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2003584977
- Cited by
- 597
- References
- 1
- FWCI
- 24.93
- Type
- journal article
- Language
- en
- Open access
- closed
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