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Codium tomentosum and Plocamium cartilagineum: Chemistry and antioxidant potential

2010Journal article Restricted access
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dc.contributor.authorValentão, Patrícia
dc.contributor.authorTrindade, Pedro
dc.contributor.authorGomes, Daniela
dc.contributor.authorPinho, Paula Guedes de
dc.contributor.authorMouga, Teresa
dc.contributor.authorAndrade, Paula B.
dc.date.accessioned2019-09-06T10:50:13Z
dc.date.available2019-09-06T10:50:13Z
dc.date.issued2010
dc.date.updated2019-09-04T15:03:17Z
dc.description.abstractThe chemical composition of green Codium tomentosum Stackhouse and red Plocamium cartilagineum (Linnaeus) P.S. Dixon seaweeds from the Atlantic Ocean surrounding Portugal was studied. For the first time, the profile of organic acids was analysed in these matrices: seven and four organic acids were detected in green and red species, respectively. In P. cartilagineum these compounds were present in vestigial amounts, whilst C. tomentosum exhibited a higher content, with oxalic acid being the main compound. Phenolics, UV-absorbing compounds, were absent in both species. Volatiles profile was also determined for the first time and a total of 41 compounds were identified, which included alcohols, aldehydes, esters, halogenated compounds, ketones, monoterpenes (namely terrestrial ones), norisoprenoid derivatives, amongst others. Norisoprenoid derivatives and aldehydes were predominant. The main volatiles in green and red seaweeds were limonene and benzophenone, respectively. Additionally, both species revealed considerable antioxidant activity against both reactive oxygen (superoxide radical) and reactive nitrogen (nitric oxide) species, in a concentration-dependent manner.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodchem.2009.09.015
dc.identifier.otherWOS:000272989600012
dc.identifier.slugcv-prod-149977
dc.identifier.urihttp://hdl.handle.net/10400.8/4069
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationPieris brassicae as laboratory of synthesis of new compounds with biological potential, starting from Brassica oleracea var. costata, Brassica oleracea var. acephala and Brassica rapa var. rapa.
dc.relation.ispartofFood Chemistryen_US
dc.subjectCodium tomentosumpt_PT
dc.subjectPlocamium cartilagineumpt_PT
dc.subjectOrganic acidspt_PT
dc.subjectVolatilespt_PT
dc.subjectAntioxidant activitypt_PT
dc.titleCodium tomentosum and Plocamium cartilagineum: Chemistry and antioxidant potentialpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitlePieris brassicae as laboratory of synthesis of new compounds with biological potential, starting from Brassica oleracea var. costata, Brassica oleracea var. acephala and Brassica rapa var. rapa.
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876-PPCDTI/PTDC%2FAGR-AAM%2F64150%2F2006/PT
oaire.citation.endPage1368pt_PT
oaire.citation.issue119pt_PT
oaire.citation.startPage1359pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume119pt_PT
oaire.fundingStream5876-PPCDTI
person.familyNameMouga
person.givenNameTeresa
person.identifier.ciencia-idE312-FDCC-1ED8
person.identifier.orcid0000-0003-4849-8840
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.cv.cienciaidE312-FDCC-1ED8 | Teresa Mouga
rcaap.rightsclosedAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication901e8c7b-9818-4493-8e96-75d0c5ad718c
relation.isAuthorOfPublication.latestForDiscovery901e8c7b-9818-4493-8e96-75d0c5ad718c
relation.isProjectOfPublication0034e20c-c444-4050-a371-5704a3d7b675
relation.isProjectOfPublication.latestForDiscovery0034e20c-c444-4050-a371-5704a3d7b675

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