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国际藻类期刊
SJR: 0.229 SNIP: 0.261 CiteScore™: 0.24

ISSN 打印: 1521-9429
ISSN 在线: 1940-4328

国际藻类期刊

DOI: 10.1615/InterJAlgae.v13.i1.50
pages 63-73

The Content of Carotenes, Ascorbic Acid and Tocopherols in Selected Seaweeds

Andriy Tkachenko
Department of Natural Sciences, University of Maryland Eastern Shore, USA
M. Mitra
Department of Natural Sciences, University of Maryland Eastern Shore, USA
J. Schwarz
1104 Food Science & Technology Doctoral Program, University of Maryland Eastern Shore, MD 21853, USA
Y. Waguespack
Department of Natural Sciences, University of Maryland Eastern Shore, 3106 Carver Hall, MD 21853, USA
C. Brooks
School of Agricultural and Natural Sciences, University of Maryland Eastern Shore, USA

ABSTRACT

In many countries, seaweeds are used as food, fodder, and fertilizers. In this study, seaweed extracts were analyzed as a source of antioxidants for future applications as dietary supplements. The highest contents of α- and β-carotenes were found in Ulva lactuca L. and Codium fragile Sur. respectively. The content of α-carotene in Fucus vesiculosus L., U. lactuca, Enteromorpha intestinalis L., and Gracilaria tikvahiae McL., and γ-tocopherol in F. vesiculosus were higher in summer than in the late spring. The content of β-carotene in U. lactuca, E. intestinalis, and G. tikvahiae was also higher in the summer than in the spring. However, F. vesiculosus contained higher levels of β-carotene and δ-tocopherol in the spring than in the summer. Comparing the levels of these antioxidants in seaweeds to levels reported in table vegetables revealed that seaweeds are relatively rich in these antioxidants and, therefore, could be used as a source of antioxidants for the production of supplements.


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