title: In vitro antioxidant properties of crude extracts and compounds from brown algae.
abstract: Research on the bioactives from seaweeds has increased in recent years. Antioxidant activity is one of the most studied, due to the interest of these compounds both as preservatives and protectors against oxidation in food and cosmetics and also due to their health implications, mainly in relation to their potential as functional ingredients. Brown algae present higher antioxidant potential in comparison with red and green families and contain compounds not found in terrestrial sources. In vitro antioxidant chemical methods, used as a first approach to evaluate potential agents to protect from lipid oxidation in foods, confirmed that the brown algae crude extracts, fractions and pure components are comparatively similar or superior to synthetic antioxidants. Particular emphasis on the fucoidan and phlorotannin polymeric fractions is given, considering variations associated with the species, collection area, season, and extraction and purification technologies.
authors: Departamento de Enxeñería Química, Universidade de Vigo (Campus Ourense), Edificio Politécnico, As Lagoas, 32004 Ourense, Spain.
authors: Elena M
authors: EM
authors: Balboa
authors: Enma
authors: E
authors: Conde
authors: Andres
authors: A
authors: Moure
authors: Elena
authors: E
authors: Falqué
authors: Herminia
authors: H
authors: Domínguez
mesh_terms: D000975:Antioxidants / Q000737:chemistry* / Q000302:isolation & purification; D001685:Biological Factors / Q000737:chemistry* / Q000302:isolation & purification; D000459:Phaeophyceae / Q000737:chemistry*; D012624:Seaweed / Q000737:chemistry*
chemical_list: D000975:Antioxidants; D001685:Biological Factors