LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential
Seaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed. Nevertheless, detailed i...
Main Authors: | , , , , , |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-06-01
|
Series: | Marine Drugs |
Subjects: | |
Online Access: | https://www.mdpi.com/1660-3397/18/6/331 |
id |
doaj-60bb5402a3ed436e93698ca4219d991c |
---|---|
record_format |
Article |
spelling |
doaj-60bb5402a3ed436e93698ca4219d991c2020-11-25T02:58:50ZengMDPI AGMarine Drugs1660-33972020-06-011833133110.3390/md18060331LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant PotentialBiming Zhong0Nicholas A. Robinson1Robyn D. Warner2Colin J. Barrow3Frank R. Dunshea4Hafiz A.R. Suleria5School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSustainable Aquaculture Laboratory-Temperate and Tropical (SALTT), School of BioSciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaCentre for Chemistry and Biotechnology, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSchool of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, VIC 3010, AustraliaSeaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed. Nevertheless, detailed information on polyphenol content in seaweeds is still limited. Therefore, the present work aimed to investigate the phenolic compounds present in eight seaweeds [Chlorophyta (green), <i>Ulva</i> sp., <i>Caulerpa</i> sp. and <i>Codium</i> sp.; Rhodophyta (red), <i>Dasya</i> sp., <i>Grateloupia</i> sp. and <i>Centroceras</i> sp.; Ochrophyta (brown), <i>Ecklonia</i> sp., <i>Sargassum</i> sp.], using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) were determined. The antioxidant potential of seaweed was assessed using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, a 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging assay and a ferric reducing antioxidant power (FRAP) assay. Brown seaweed species showed the highest total polyphenol content, which correlated with the highest antioxidant potential. The LC-ESI-QTOF-MS/MS tentatively identified a total of 54 phenolic compounds present in the eight seaweeds. The largest number of phenolic compounds were present in <i>Centroceras</i> sp. followed by <i>Ecklonia</i> sp. and <i>Caulerpa</i> sp. Using high-performance liquid chromatography-photodiode array (HPLC-PDA) quantification, the most abundant phenolic compound was <i>p</i>-hydroxybenzoic acid, present in <i>Ulva</i> sp. at 846.083 ± 0.02 μg/g fresh weight. The results obtained indicate the importance of seaweed as a promising source of polyphenols with antioxidant properties, consistent with the health potential of seaweed in food, pharmaceutical and nutraceutical applications.https://www.mdpi.com/1660-3397/18/6/331seaweedspolyphenolsantioxidant potentialLC-ESI-QTOF-MS/MSHPLC-PDA |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Biming Zhong Nicholas A. Robinson Robyn D. Warner Colin J. Barrow Frank R. Dunshea Hafiz A.R. Suleria |
spellingShingle |
Biming Zhong Nicholas A. Robinson Robyn D. Warner Colin J. Barrow Frank R. Dunshea Hafiz A.R. Suleria LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential Marine Drugs seaweeds polyphenols antioxidant potential LC-ESI-QTOF-MS/MS HPLC-PDA |
author_facet |
Biming Zhong Nicholas A. Robinson Robyn D. Warner Colin J. Barrow Frank R. Dunshea Hafiz A.R. Suleria |
author_sort |
Biming Zhong |
title |
LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential |
title_short |
LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential |
title_full |
LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential |
title_fullStr |
LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential |
title_full_unstemmed |
LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential |
title_sort |
lc-esi-qtof-ms/ms characterization of seaweed phenolics and their antioxidant potential |
publisher |
MDPI AG |
series |
Marine Drugs |
issn |
1660-3397 |
publishDate |
2020-06-01 |
description |
Seaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed. Nevertheless, detailed information on polyphenol content in seaweeds is still limited. Therefore, the present work aimed to investigate the phenolic compounds present in eight seaweeds [Chlorophyta (green), <i>Ulva</i> sp., <i>Caulerpa</i> sp. and <i>Codium</i> sp.; Rhodophyta (red), <i>Dasya</i> sp., <i>Grateloupia</i> sp. and <i>Centroceras</i> sp.; Ochrophyta (brown), <i>Ecklonia</i> sp., <i>Sargassum</i> sp.], using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) were determined. The antioxidant potential of seaweed was assessed using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, a 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging assay and a ferric reducing antioxidant power (FRAP) assay. Brown seaweed species showed the highest total polyphenol content, which correlated with the highest antioxidant potential. The LC-ESI-QTOF-MS/MS tentatively identified a total of 54 phenolic compounds present in the eight seaweeds. The largest number of phenolic compounds were present in <i>Centroceras</i> sp. followed by <i>Ecklonia</i> sp. and <i>Caulerpa</i> sp. Using high-performance liquid chromatography-photodiode array (HPLC-PDA) quantification, the most abundant phenolic compound was <i>p</i>-hydroxybenzoic acid, present in <i>Ulva</i> sp. at 846.083 ± 0.02 μg/g fresh weight. The results obtained indicate the importance of seaweed as a promising source of polyphenols with antioxidant properties, consistent with the health potential of seaweed in food, pharmaceutical and nutraceutical applications. |
topic |
seaweeds polyphenols antioxidant potential LC-ESI-QTOF-MS/MS HPLC-PDA |
url |
https://www.mdpi.com/1660-3397/18/6/331 |
work_keys_str_mv |
AT bimingzhong lcesiqtofmsmscharacterizationofseaweedphenolicsandtheirantioxidantpotential AT nicholasarobinson lcesiqtofmsmscharacterizationofseaweedphenolicsandtheirantioxidantpotential AT robyndwarner lcesiqtofmsmscharacterizationofseaweedphenolicsandtheirantioxidantpotential AT colinjbarrow lcesiqtofmsmscharacterizationofseaweedphenolicsandtheirantioxidantpotential AT frankrdunshea lcesiqtofmsmscharacterizationofseaweedphenolicsandtheirantioxidantpotential AT hafizarsuleria lcesiqtofmsmscharacterizationofseaweedphenolicsandtheirantioxidantpotential |
_version_ |
1724704863279906816 |