DETERMINATION OF THE ANTI-OXIDATIVE CAPACITY AND BIOACTIVE COMPOUNDS IN GREEN SEAWEED ULVA RIGIDA C. AGARDH

被引：26

作者：

Yildiz, Gamze ^{[1
]}

Celikler, Serap ^{[1
]}

Vatan, Ozgur ^{[1
]}

Dere, Sukran ^{[1
]}

机构：

[1] Uludag Univ, Dept Biol, Sci & Arts Fac, TR-16059 Bursa, Turkey

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 2012年 / 15卷 / 06期

关键词：

Antioxidant molecules; Pigments; Total phenolic content; Ulva rigida; Vitamins; TOTAL PHENOLIC CONTENT; QUANTITATION; CAROTENOIDS; DERIVATIVES; METABOLISM; VEGETABLES; EXTRACTS; ALGAE; ACID;

D O I：

10.1080/10942912.2010.517341

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

There is an increasing demand for natural antioxidant molecules in order to replace the synthetic additives in the food industry. Therefore, Ulva rigida C. Agardh was analyzed to determine its bioactive components, including the total phenolic content, antioxidant capacity (lipid and water-soluble), vitamins (A, E, and C), protein, carbohydrate, and pigments. As a result, Ulva rigida showed a high total phenolic, vitamin E, and total carotene content. Hence, U. rigida could be considered as a plant possessing natural antioxidant molecules and might be useful for the food industry. U. rigida can also be used for curing diseases arising from oxidative deterioration.

引用

页码：1182 / 1189

页数：8

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