title: Phenolic content and antioxidant capacity in algal food products.
abstract: The study objective was to investigate total phenolic content using Folin-Ciocalteu's method, to assess nine phenols by HPLC, to determine antioxidant capacity of the water soluble compounds (ACW) by a photochemiluminescence method, and to calculate the correlation coefficients in commercial algal food products from brown (Laminaria japonica, Eisenia bicyclis, Hizikia fusiformis, Undaria pinnatifida) and red (Porphyra tenera, Palmaria palmata) seaweed, green freshwater algae (Chlorella pyrenoidosa), and cyanobacteria (Spirulina platensis). HPLC analysis showed that the most abundant phenolic compound was epicatechin. From spectrophotometry and ACW determination it was evident that brown seaweed Eisenia bicyclis was the sample with the highest phenolic and ACW values (193 mg·g-1 GAE; 7.53 µmol AA·g-1, respectively). A linear relationship existed between ACW and phenolic contents (r = 0.99). Some algal products seem to be promising functional foods rich in polyphenols.
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. lmachu@ft.utb.cz.
authors.forename: Ludmila
authors.initials: L
authors.lastname: Machu
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. misurcova@ft.utb.cz.
authors.forename: Ladislava
authors.initials: L
authors.lastname: Misurcova
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. ambrozova@ft.utb.cz.
authors.forename: Jarmila Vavra
authors.initials: JV
authors.lastname: Ambrozova
authors.affiliation: Language Centre, Faculty of Humanities, Tomas Bata University in Zlin, Mostní 5139, Zlin CZ-760 01, Czech Republic. orsavova@fhs.utb.cz.
authors.forename: Jana
authors.initials: J
authors.lastname: Orsavova
authors.affiliation: Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, Zlin CZ-760 01, Czech Republic. mlcek@ft.utb.cz.
authors.forename: Jiri
authors.initials: J
authors.lastname: Mlcek
authors.affiliation: Department of Viticulture and Enology, Faculty of Horticulture, Mendel University in Brno, Valticka 337, Lednice CZ-691 44, Czech Republic. sochor.jirik@seznam.cz.
authors.forename: Jiri
authors.initials: J
authors.lastname: Sochor
authors.affiliation: Department of Natural and Informatics Sciences, Faculty of Central European Studies, Constantine the Philosopher University in Nitra, Drazovska 4, Nitra SK-949 74, Slovakia. tjurikova@ukf.sk.
authors.forename: Tunde
authors.initials: T
authors.lastname: Jurikova
mesh_terms: D000975:Antioxidants / Q000494:pharmacology*; D002851:Chromatography, High Pressure Liquid; D005504:Food Analysis; D010636:Phenols / Q000032:analysis*; D012624:Seaweed / Q000737:chemistry*; D012995:Solubility; D014867:Water
chemical_list: D000975:Antioxidants; D010636:Phenols; D014867:Water