Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/45430
Título: The effects of solvents on the phenolic contents and antioxidant activity of Stypocaulon scoparium algae extracts
Autores/as: López, Aroa
Rico, Milagros 
Rivero, Argimiro 
Suárez de Tangil, Miguel 
Clasificación UNESCO: 2301 química analítica
Palabras clave: Stypocaulon scoparium (S. scoparium)
Total phenolic content (TPC)
Polyphenols
Reverse phase high performance liquid chromatography (RP-HPLC)
Gallic acid (GA), et al.
Fecha de publicación: 2011
Publicación seriada: Food Chemistry 
Resumen: Water, water/methanol (1/1), methanol and ethanol crude extracts from a brown alga Stypocaulon scoparium were examined for total phenolic contents (TPC) using Folin–Ciocalteu method. DPPH scavenging assay was performed to measure the radical scavenging activities (RSA) of the extracts. Results showed a significant association between the antioxidant potency and the TPC. The aqueous extract showed both, the highest antioxidant activity and highest phenolic contents. The identification and quantification of phenolic antioxidants were carried out with a rapid and simple method of reverse phase high performance liquid chromatography (RP-HPLC). This method was developed for the simultaneous analysis of 14 polyphenols, namely gallic acid, catechin, epicatechin, rutin, p-coumaric acid, myricetin, quercetin and protocatechuic, vanillic, caffeic, ferulic, chlorogenic, syringic and gentisic acids. The chromatographic separation of 14 polyphenols was achieved in less than 40 min by RP-HPLC (Varian, Pursuit XRs C18 column, 5 μm, 250 mm × 4.6 mm) using linear gradient elution of methanol and water (0.1% formic acid) with a flow rate of 1 ml/min. Gallic acid was by far the predominant polyphenol.
URI: http://hdl.handle.net/10553/45430
ISSN: 0308-8146
DOI: 10.1016/j.foodchem.2010.09.101
Fuente: Food Chemistry [ISSN 0308-8146], v. 125 (3), p. 1104-1109
Colección:Artículos
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