Food Analytical Methods

, Volume 5, Issue 4, pp 828–834

Evaluation of Bioactive Compounds in Fresh Edible Seaweeds

  • P. Ferraces-Casais
  • M. A. Lage-Yusty
  • A. Rodríguez-Bernaldo de Quirós
  • J. López-Hernández
Article

DOI: 10.1007/s12161-011-9321-2

Cite this article as:
Ferraces-Casais, P., Lage-Yusty, M.A., Rodríguez-Bernaldo de Quirós, A. et al. Food Anal. Methods (2012) 5: 828. doi:10.1007/s12161-011-9321-2

Abstract

In the present paper, bioactive compounds including vitamin C, vitamin E, carotenoids, chlorophylls, and total polyphenols were determined in four species of seaweeds (Laminaria spp., Porphyra umbilicalis, Himanthalia elongata, and Palmaria palmata).The antioxidant activity was also evaluated. The vitamin C and vitamin E contents ranged from 0.61 to 46.66 mg/100 g and from 0.17 to 2.24 mg/100 g, respectively. High contents of fucoxanthin were found in Laminaria spp.

Keywords

Bioactive compoundsVitamin CVitamin ECarotenoidsPolyphenolsAntioxidant activity

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • P. Ferraces-Casais
    • 1
  • M. A. Lage-Yusty
    • 1
  • A. Rodríguez-Bernaldo de Quirós
    • 1
  • J. López-Hernández
    • 1
  1. 1.Analytical Chemistry, Nutrition and Bromatology Department, Pharmacy FacultyCampus Vida University of Santiago de CompostelaSantiago de CompostelaSpain