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Article: Evaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae

TitleEvaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgae
Authors
KeywordsAntioxidant capacity
Microalgae
Phenolic content
Trolox equivalent antioxidant capacity assay
Issue Date2007
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2007, v. 102 n. 3, p. 771-776 How to Cite?
AbstractIn order to identify new sources of safe and inexpensive antioxidants, the antioxidant capacity and total phenolic content of different fractions of 23 microalgae were evaluated, using Trolox equivalent antioxidant capacity assay and the Folin-Ciocalteu method, respectively. The microalgae were extracted using hexane, ethyl acetate and water by a three-step sequential extraction procedure. Most of these microalgae were evaluated for the first time for their antioxidant activities. It was found that the microalgae Synechococcus sp. FACHB 283, Chlamydomonas nivalis and Nostoc ellipsosporum CCAP 1453/17 possessed the highest antioxidant capacities and thus could be potential rich sources of natural antioxidants. In addition, the correlation coefficients between the antioxidant capacities and the phenolic contents were very small in hexane (R2 = 0.0075), ethyl acetate (R2 = 0.5851) and water (R2 = 0.3599) fractions. Thus, phenolic compounds were not a major contributor to the antioxidant capacities of these microalgae. This was very different from many other plant species like fruits, vegetables and medicinal plants. The microalgae could contain different antioxidant compounds from other plants. © 2006 Elsevier Ltd. All rights reserved.
Persistent Identifierhttp://hdl.handle.net/10722/68595
ISSN
2015 Impact Factor: 4.052
2015 SCImago Journal Rankings: 1.620
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLi, HBen_HK
dc.contributor.authorCheng, KWen_HK
dc.contributor.authorWong, CCen_HK
dc.contributor.authorFan, KWen_HK
dc.contributor.authorChen, Fen_HK
dc.contributor.authorJiang, Yen_HK
dc.date.accessioned2010-09-06T06:05:59Z-
dc.date.available2010-09-06T06:05:59Z-
dc.date.issued2007en_HK
dc.identifier.citationFood Chemistry, 2007, v. 102 n. 3, p. 771-776en_HK
dc.identifier.issn0308-8146en_HK
dc.identifier.urihttp://hdl.handle.net/10722/68595-
dc.description.abstractIn order to identify new sources of safe and inexpensive antioxidants, the antioxidant capacity and total phenolic content of different fractions of 23 microalgae were evaluated, using Trolox equivalent antioxidant capacity assay and the Folin-Ciocalteu method, respectively. The microalgae were extracted using hexane, ethyl acetate and water by a three-step sequential extraction procedure. Most of these microalgae were evaluated for the first time for their antioxidant activities. It was found that the microalgae Synechococcus sp. FACHB 283, Chlamydomonas nivalis and Nostoc ellipsosporum CCAP 1453/17 possessed the highest antioxidant capacities and thus could be potential rich sources of natural antioxidants. In addition, the correlation coefficients between the antioxidant capacities and the phenolic contents were very small in hexane (R2 = 0.0075), ethyl acetate (R2 = 0.5851) and water (R2 = 0.3599) fractions. Thus, phenolic compounds were not a major contributor to the antioxidant capacities of these microalgae. This was very different from many other plant species like fruits, vegetables and medicinal plants. The microalgae could contain different antioxidant compounds from other plants. © 2006 Elsevier Ltd. All rights reserved.en_HK
dc.languageengen_HK
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchemen_HK
dc.relation.ispartofFood Chemistryen_HK
dc.rightsFood Chemistry. Copyright © Elsevier BV.en_HK
dc.subjectAntioxidant capacityen_HK
dc.subjectMicroalgaeen_HK
dc.subjectPhenolic contenten_HK
dc.subjectTrolox equivalent antioxidant capacity assayen_HK
dc.titleEvaluation of antioxidant capacity and total phenolic content of different fractions of selected microalgaeen_HK
dc.typeArticleen_HK
dc.identifier.openurlhttp://library.hku.hk:4550/resserv?sid=HKU:IR&issn=0308-8146&volume=102&issue=3&spage=771&epage=776&date=2007&atitle=Evaluation+of+antioxidant+capacity+and+total+phenolic+content+of+different+fractions+of+selected+microalgaeen_HK
dc.identifier.emailChen, F: sfchen@hku.hken_HK
dc.identifier.authorityChen, F=rp00672en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2006.06.022en_HK
dc.identifier.scopuseid_2-s2.0-33846263609en_HK
dc.identifier.hkuros128466en_HK
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-33846263609&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume102en_HK
dc.identifier.issue3en_HK
dc.identifier.spage771en_HK
dc.identifier.epage776en_HK
dc.identifier.isiWOS:000244536100031-
dc.publisher.placeNetherlandsen_HK
dc.identifier.scopusauthoridLi, HB=25649944400en_HK
dc.identifier.scopusauthoridCheng, KW=12141247000en_HK
dc.identifier.scopusauthoridWong, CC=35333095100en_HK
dc.identifier.scopusauthoridFan, KW=7202978325en_HK
dc.identifier.scopusauthoridChen, F=7404907980en_HK
dc.identifier.scopusauthoridJiang, Y=24605346600en_HK

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