Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500029 |
Resumo: | Abstract The current study estimated the antioxidant activity and biochemical composition of four seaweeds; Toania atomaria (Phaeophyta), Padina pavonia (Phaeophyta), Jania rubens (Rhodophyta) and Corallina elongate (Rhodophyta). The highest total antioxidant activity was observed with ethanol extract of T. atomaria (44.6 ± 1.6 mg ascorbic acid equivalents/g crude extract). Among the four seaweeds, ethanol extract of T. atomaria has recorded the highest value in ferric reducing antioxidant power (FRAP) assay (32.3 ± 0.0 mg ascorbic acid equivalents/g crude extract). The uppermost level of carbohydrates was (20.4% ± 0.4 and 19.5% ± 0.7 dry wt.) in P. pavonia and T. atomaria. Proteins were maximum (10.5% ± 0.6 and 8.0% ± 0.0 dry wt.) in P. pavonia and T. atomaria. The results detected that T. atomaria had the largest amounts of lipids (5.92% ± 0.09 dry wt.). The polyunsaturated ω6 essential fatty acids were recorded in T.atomaria, P. pavonia, and J. rubens (11.39%, 8.09%, and 6.28%), and ω3 essential fatty acids were recorded in T. atomaria and P. pavonia (0.65% and 0.97%). The seaweeds are interesting candidates for medicinal, pharmaceutical, and nutritional applications owing to their antioxidant activities, biochemical composition; they are not widespread in the coastal waters of Egypt and has few studies, especially T. atomaria. |
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Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egyptmarine macroalgaecarbohydratelipidproteinω3and ω6 essential fatty acidstotal antioxidant capacityferric- reducing antioxidant powerAbstract The current study estimated the antioxidant activity and biochemical composition of four seaweeds; Toania atomaria (Phaeophyta), Padina pavonia (Phaeophyta), Jania rubens (Rhodophyta) and Corallina elongate (Rhodophyta). The highest total antioxidant activity was observed with ethanol extract of T. atomaria (44.6 ± 1.6 mg ascorbic acid equivalents/g crude extract). Among the four seaweeds, ethanol extract of T. atomaria has recorded the highest value in ferric reducing antioxidant power (FRAP) assay (32.3 ± 0.0 mg ascorbic acid equivalents/g crude extract). The uppermost level of carbohydrates was (20.4% ± 0.4 and 19.5% ± 0.7 dry wt.) in P. pavonia and T. atomaria. Proteins were maximum (10.5% ± 0.6 and 8.0% ± 0.0 dry wt.) in P. pavonia and T. atomaria. The results detected that T. atomaria had the largest amounts of lipids (5.92% ± 0.09 dry wt.). The polyunsaturated ω6 essential fatty acids were recorded in T.atomaria, P. pavonia, and J. rubens (11.39%, 8.09%, and 6.28%), and ω3 essential fatty acids were recorded in T. atomaria and P. pavonia (0.65% and 0.97%). The seaweeds are interesting candidates for medicinal, pharmaceutical, and nutritional applications owing to their antioxidant activities, biochemical composition; they are not widespread in the coastal waters of Egypt and has few studies, especially T. atomaria.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500029Food Science and Technology v.41 suppl.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.06120info:eu-repo/semantics/openAccessEl-SHEEKH,Mostafa MohamedEL-SHENODY,Rania Abd El KhalekBASES,Eman AhmedEL SHAFAY,Shimaa Mohammedeng2021-06-11T00:00:00Zoai:scielo:S0101-20612021000500029Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-06-11T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt |
title |
Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt |
spellingShingle |
Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt El-SHEEKH,Mostafa Mohamed marine macroalgae carbohydrate lipid protein ω3and ω6 essential fatty acids total antioxidant capacity ferric- reducing antioxidant power |
title_short |
Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt |
title_full |
Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt |
title_fullStr |
Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt |
title_full_unstemmed |
Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt |
title_sort |
Comparative assessment of antioxidant activity and biochemical composition of four seaweeds, Rocky Bay of Abu Qir in Alexandria, Egypt |
author |
El-SHEEKH,Mostafa Mohamed |
author_facet |
El-SHEEKH,Mostafa Mohamed EL-SHENODY,Rania Abd El Khalek BASES,Eman Ahmed EL SHAFAY,Shimaa Mohammed |
author_role |
author |
author2 |
EL-SHENODY,Rania Abd El Khalek BASES,Eman Ahmed EL SHAFAY,Shimaa Mohammed |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
El-SHEEKH,Mostafa Mohamed EL-SHENODY,Rania Abd El Khalek BASES,Eman Ahmed EL SHAFAY,Shimaa Mohammed |
dc.subject.por.fl_str_mv |
marine macroalgae carbohydrate lipid protein ω3and ω6 essential fatty acids total antioxidant capacity ferric- reducing antioxidant power |
topic |
marine macroalgae carbohydrate lipid protein ω3and ω6 essential fatty acids total antioxidant capacity ferric- reducing antioxidant power |
description |
Abstract The current study estimated the antioxidant activity and biochemical composition of four seaweeds; Toania atomaria (Phaeophyta), Padina pavonia (Phaeophyta), Jania rubens (Rhodophyta) and Corallina elongate (Rhodophyta). The highest total antioxidant activity was observed with ethanol extract of T. atomaria (44.6 ± 1.6 mg ascorbic acid equivalents/g crude extract). Among the four seaweeds, ethanol extract of T. atomaria has recorded the highest value in ferric reducing antioxidant power (FRAP) assay (32.3 ± 0.0 mg ascorbic acid equivalents/g crude extract). The uppermost level of carbohydrates was (20.4% ± 0.4 and 19.5% ± 0.7 dry wt.) in P. pavonia and T. atomaria. Proteins were maximum (10.5% ± 0.6 and 8.0% ± 0.0 dry wt.) in P. pavonia and T. atomaria. The results detected that T. atomaria had the largest amounts of lipids (5.92% ± 0.09 dry wt.). The polyunsaturated ω6 essential fatty acids were recorded in T.atomaria, P. pavonia, and J. rubens (11.39%, 8.09%, and 6.28%), and ω3 essential fatty acids were recorded in T. atomaria and P. pavonia (0.65% and 0.97%). The seaweeds are interesting candidates for medicinal, pharmaceutical, and nutritional applications owing to their antioxidant activities, biochemical composition; they are not widespread in the coastal waters of Egypt and has few studies, especially T. atomaria. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500029 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000500029 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.06120 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 suppl.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126328563302400 |