DPPH
抗氧化剂
阿布茨
化学
食品科学
藻类
植物化学
绿藻门
乙酸乙酯
色谱法
植物
生物化学
有机化学
生物
作者
Lingyun Yao,Yi Liang,Min Sun,Shiqing Song,Huatian Wang,Zhenbiao Dong,Tao Feng,Heng Yue
标识
DOI:10.1016/j.foodres.2022.112109
摘要
In this study, the volatile compounds fingerprinting as well as the relationship between phytochemical composition and antioxidant bioactivity of U. prolifera, U. linza and U. clathrata were investigated. The significant differences of volatile compounds in three dehydrated seaweeds were observed by headspace gas chromatography–ion mobility spectrometry (HS–GC–IMS), and the type of volatile compounds in U. clathrata (83 compounds) was highest, followed by U. linza (75 compounds) and U. prolifera (57 compounds). Furthermore, a variety of polarity solvents were used to extract Ulva spp. in order to determine the influence of total phenolics (TPC), flavonoids (TFC) and carbohydrates content (TCC) on antioxidant activities. The results showed that ethyl acetate extracts of U. prolifera had the highest antioxidant activity (IC50 = 143.18 μg/mL) in ABTS assay, and methanol extracts of U. clathrata revealed the highest scavenging activity (IC50 = 95.32 μg/mL) against OH radicals as well as the aqueous extracts of U. prolifera exhibited the strongest radical scavenging capacity (IC50 = 527.75 μg/mL) against DPPH radicals. Pearson correlation analysis revealed that the antioxidant capacity of Ulva spp. was significantly impacted by TFC and TPC. The findings presented in this thesis add to our understanding of volatilization characteristics and biological properties in edible marine green seaweeds.
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