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High-performance liquid chromatographic determination of α-tocopherol in macroalgae
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TLDR
In this paper, a high-performance liquid chromatographic (HPLC) method for the microscale determination of α-tocopherol in macroalgae is reported, which includes microscale saponification and extraction with n -hexane.About:
This article is published in Journal of Chromatography A.The article was published on 2002-11-08. It has received 96 citations till now. The article focuses on the topics: Himanthalia elongata & Detection limit.read more
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Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases
TL;DR: The marine environment represents a relatively untapped source of functional ingredients that can be applied to various aspects of food processing, storage, and fortification and the prevention of chronic diseases.
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Fatty acids, total lipid, protein and ash contents of processed edible seaweeds
Dalia I. Sánchez-Machado,Jaime López-Cervantes,Julia López-Hernández,Perfecto Paseiro-Losada +3 more
TL;DR: The total lipid, protein, ash and individual fatty acid contents of edible seaweeds that had been canned or dried show that processing (canning or drying) leaves these seaweeds with substantial nutritional value.
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In the search of new functional food ingredients from algae
TL;DR: The present work shows the results of a bibliographic revision done on the chemical composition of different macroalgae together with a critical discussion about their potential as natural sources of new functional ingredients.
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Screening for Bioactive Compounds from Algae
Merichel Plaza,Susana Santoyo,Laura Jaime,G. García-Blairsy Reina,Miguel Herrero,Francisco J. Señoráns,Elena Ibáñez +6 more
TL;DR: A new strategy has been developed including the use of unexplored natural sources together with environmentally clean extraction techniques and advanced analytical tools to carry out the screening for novel natural functional compounds in algae and microalgae.
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Nutrient content of tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera and Sargassum polycystum
TL;DR: The proximate composition, vitamin C, α-tocopherol, dietary fibers, minerals, fatty acid and amino acid profiles of three tropical edible seaweeds, Eucheuma cottonii, Caulerpa lentillifera (Chlorophyta) and Sargassum polycystum (Phaeophyta), were studied as mentioned in this paper.
References
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Guidelines for data acquisition and data quality evaluation in environmental chemistry
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Seaweed proteins: biochemical, nutritional aspects and potential uses
TL;DR: Some perspectives on the potential uses of algal proteins for the development of new foods or additives for human or animal consumption are discussed.
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Nutritional composition of edible seaweed Gracilaria changgi
M.H. Norziah,Chio Yen Ching +1 more
TL;DR: Among the essential amino acids assayed, lysine with a chemical score of 53% appeared to be the most limiting when compared with theessential amino acid pattern of egg protein.
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Seaweed: Chemical composition and potential food uses
Keiji Ito,Kanji Hori +1 more
TL;DR: In this article, the chemical components of seaweeds are reviewed in relation to potential food uses, and the nutritive values of seaweed are briefly discussed, and practical uses for seaweeds as food in Japan are described.
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Determination of antioxidant vitamins in tomatoes
TL;DR: In this article, a study was conducted to investigate the antioxidant vitamin (vitamin E, vitamin C and β-carotene) content of one of the most important vegetables, tomato, using modern analytical techniques.