1. The chemical and antioxidant stability of isolated low molecular weight phlorotannins
- Author
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Owen Kenny, Dilip K. Rai, D.A. Kirke, Dagmar B. Stengel, and Thomas J. Smyth
- Subjects
0106 biological sciences ,Preservative ,Antioxidant ,DPPH ,medicine.medical_treatment ,Radical ,Fucus vesiculosus ,01 natural sciences ,Phlorotannin ,Antioxidants ,Analytical Chemistry ,chemistry.chemical_compound ,Picrates ,Tandem Mass Spectrometry ,medicine ,Scavenging ,chemistry.chemical_classification ,Aqueous solution ,Chromatography ,Molecular Structure ,biology ,Chemistry ,010604 marine biology & hydrobiology ,Biphenyl Compounds ,010401 analytical chemistry ,General Medicine ,biology.organism_classification ,0104 chemical sciences ,Molecular Weight ,Fucus ,Food Preservatives ,Tannins ,Food Science - Abstract
Due to their high anti-oxidant activity, phlorotannins represent potential natural alternatives to synthetic preservatives currently used within the food industry. However, their successful integration into food products requires research into their chemical integrity, particularly when selecting appropriate storage conditions. Subsequently, this study aims to investigate the stability of low molecular weight phlorotannin fractions from Fucus vesiculosus (L.). Powder and aqueous fractions were stored under five different conditions for 10weeks. Phlorotannin stability was determined using Q-ToF-MS and UPLC-TQD-MS/MS and a DPPH assay. After 10weeks of storage, fractions suspended in an aqueous matrix underwent oxidation when exposed to continuous atmospheric oxygen and thermal degradation when exposed to a constant temperature of 50°C, resulting in decreases in radical scavenging activity (p
- Published
- 2017
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