Food Analytical Methods

, Volume 5, Issue 4, pp 828–834 | Cite as

Evaluation of Bioactive Compounds in Fresh Edible Seaweeds

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


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.


Bioactive compounds Vitamin C Vitamin E Carotenoids Polyphenols Antioxidant activity 


  1. Alén-Ruiz F, Pérez-Gregorio MR, Martínez-Carballo E, García-Falcón MS, Simal-Gándara J (2008) Influence of polyphenols on colour and antioxidant value in plant foods. EJEAFChe 7:3171–3176Google Scholar
  2. Alonso García A, Cancho Grande B, Simal Gándara J (2004) Development of a rapid method based on solid-phase extraction and liquid chromatography with ultraviolet absorbance detection for the determination of polyphenols in alcohol-free beers. J Chromatogr A 1054:175–180Google Scholar
  3. American Chemical Society (ACS) (1980) Subcommittee of Environmental Analytical Chemistry. Anal Chem 52:2242–2280CrossRefGoogle Scholar
  4. Chew YL, Lim YY, Omar M, Khoo KS (2008) Antioxidant activity of three edible seaweeds from two areas in South East Asia. LWT Food Sci Technol 41:1067–1072CrossRefGoogle Scholar
  5. Fayaz M, Namitha KK, Chidambara Murthy KN, Mahadeva Swamy M, Sarada R, Khanam S, Subbarao PV, Ravishankar GA (2005) Chemical composition, iron bioavailability, and antioxidant activity of Kappaphycus alvarezzi (Doty). J Agr Food Chem 53:792–797CrossRefGoogle Scholar
  6. Gómez-Ordóñez E, Jiménez-Escrig A, Rupérez P (2010) Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Res Int 43:2289–2294CrossRefGoogle Scholar
  7. Jiménez-Escrig A, Goñi I (1999) Evaluación nutricional y efectos fisiológicos de macroalgas marinas comestibles. Arch Latinoam Nutr 49:114–120Google Scholar
  8. Jiménez-Escrig A, Jiménez-Jiménez I, Pulido R, Saura-Calixto F (2001) Antioxidant activity of fresh and processed edible seaweeds. J Sci Food Agr 81:530–534CrossRefGoogle Scholar
  9. Kang HS, Chung HY, Kim JY, Son BW, Jung HA, Choi JS (2004) Inhibitory phlorotannins from the edible brown alga ecklonia stolonifera on total reactive oxygen species (ROS) generation. Arch Pharm Res 27:194–198CrossRefGoogle Scholar
  10. Kotake-Nara E, Asai A, Nagao A (2005) Neoxanthin and fucoxanthin induce apoptosis in PC-3 human prostate cancer cells. Cancer Lett 220:75–84CrossRefGoogle Scholar
  11. Kumar CS, Ganesan P, Suresh PV, Bhaskar N (2008) Seaweeds as a source of nutritionally beneficial compounds—a review. J Food Sci Technol-Mysore 45:1–13Google Scholar
  12. Maeda H, Hosokawa M, Sashima T, Miyashita K (2007) Dietary combination of fucoxanthin and fish oil attenuates the weight gain of white adipose tissue and decreases blood glucose in obese/diabetic KK-Ay mice. J Agr Food Chem 55:7701–7706CrossRefGoogle Scholar
  13. Matanjun P, Mohamed S, Mustapha NM, Muhammad K, Ming CH (2008) Antioxidant activities and phenolics content of eight species of seaweeds from north Borneo. J Appl Phycol 20:367–373CrossRefGoogle Scholar
  14. McDermid KJ, Stuercke B (2003) Nutritional composition of edible Hawaiian seaweeds. J Appl Phycol 15:512–524CrossRefGoogle Scholar
  15. Norziah MH, Ching ChY (2000) Nutritional composition of edible seaweed Gracilaria changgi. Food Chem 68:69–76CrossRefGoogle Scholar
  16. Okai Y, Higashi-Okai K (2001) Protective effects of chlorophyll a and pheophytin a derived from green tea on p-nonylphenol-induced cell growth inhibition and oxygen radical generation in yeast. J Sci Food Agr 81:1443–1446CrossRefGoogle Scholar
  17. Oruña-Concha MJ, González-Castro MJ, López-Hernández J, Simal-Lozano J (1998) Monitoring of the vitamin C content of frozen green beans and padrón peppers by HPLC. J Sci Food Agr 76:477–480CrossRefGoogle Scholar
  18. Parys S, Rosenbaum A, Kehraus S, Reher G, Glombitza KW, Köning GM (2007) Evaluation of quantitative methods for the determination of polyphenols in algal extracts. J Nat Prod 70:1865–1870CrossRefGoogle Scholar
  19. Pérez-Gregorio RM, García-Falcón MS, Simal-Gándara J, Rodrigues AS, Almeida DPF (2010) Identification and quantification of flavonoids in traditional cultivars of red and white onions at harvest. J Food Compos Anal 23:592–598CrossRefGoogle Scholar
  20. Plaza M, Cifuentes A, Ibáñez E (2008) In the search of new functional ingredients from algae. Trends Food Sci Technol 19:31–39CrossRefGoogle Scholar
  21. Rodrigues AS, Pérez-Gregorio MR, García-Falcón MS, Simal-Gándara J (2009) Effect of curing and cooking on flavonols and anthocyanins in traditional varieties of onion bulbs. Food Res Int 42:1331–1336CrossRefGoogle Scholar
  22. Rodríguez-Bernaldo de Quirós A, Lage-Yusty MA, López-Hernández J (2009) HPLC-analysis of polyphenolic compounds in Spanish white wines and determination of their antioxidant activity by radical scavenging assay. Food Res Int 42:1018–1022CrossRefGoogle Scholar
  23. Rodríguez-Bernaldo de Quirós A, Frecha-Ferreiro S, Vidal-Pérez A, López-Hernández J (2010a) Antioxidant compounds in edible brown seaweeds. Eur Food Res Tech 231:495–498CrossRefGoogle Scholar
  24. Rodríguez-Bernaldo de Quirós A, Lage-Yusty MA, López-Hernández J (2010b) Determination of phenolic compounds in macroalgae for human consumption. Food Chem 121:634–638CrossRefGoogle Scholar
  25. Romero-Rodriguez A, Vázquez-Oderiz L, López-Hernandez J, Simal-Gándara J (1992) Comparaison de deux methods de dosage de la vitamine C dans Carica Pentagona par HPLC. Sci Aliment 12:593–600Google Scholar
  26. Sánchez-Machado D, López-Cervantes J, López-Hernández J, Paseiro-Losada P (2004a) Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chem 85:439–444CrossRefGoogle Scholar
  27. Sánchez-Machado D, López-Cervantes J, López-Hernández J, Paseiro-Losada P (2004b) Determination of the uronic acid composition of seaweed dietary fibre by HPLC. Biomed Chromatogr 18:90–97CrossRefGoogle Scholar
  28. Sánchez-Machado D, López-Hernández J, Paseiro-Losada, López-Cervantes J (2004c) An HPLC method for the quantification of sterols in edible seaweeds. Biomed Chromatogr 18:183–190CrossRefGoogle Scholar

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

Personalised recommendations