Journal article

LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential

Biming Zhong, Nicholas A Robinson, Robyn D Warner, Colin J Barrow, Frank R Dunshea, Hafiz AR Suleria

Marine Drugs | MDPI AG | Published : 2020


Seaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed. Nevertheless, detailed information on polyphenol content in seaweeds is still limited. Therefore, the present work aimed to investigate the phenolic compounds present in eight seaweeds [Chlorophyta (green), Ulva sp., Caulerpa sp. and Codium sp.; Rhodophyta (red), Dasya sp., Grateloupia sp. and Centroceras sp.; Ochrophyta (brown), Ecklonia sp., Sargassum sp.], using liquid chromatography electrospray ionization quadrupole..

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Awarded by University of Melbourne under the "McKenzie Fellowship Scheme"

Funding Acknowledgements

This research was funded by the University of Melbourne under the "McKenzie Fellowship Scheme" (Grant No. UoM-18/21) and the "Faculty Research Initiative Funds" funded by the Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Australia and "the Alfred Deakin Research Fellowship" funded by the Deakin University, Australia.