Characteristic volatile fingerprints of three edible marine green algae (Ulva spp.) in China by HS-GC-IMS and evaluation of the antioxidant bioactivities. (December 2022)

• Record Type: Journal Article
• Authors: Yao, Lingyun; Liang, Yi; Sun, Min; Song, Shiqing; Wang, Huatian; Dong, Zhenbiao; Feng, Tao; Yue, Heng
• Is Part Of: Food research international. Volume 162(2022)Part B
• Publication Date: 2022-12
• Subjects: Green algae -- Volatile compounds -- Fingerprint -- HS-GC-IMS -- Phytochemical composition -- Antioxidant bioactivities; GC–MS gas chromatography-mass spectrometry -- HS-GC-IMS headspace gas chromatography–ion mobility spectrometry -- TFC total flavonoids content -- TPC total phenolics content -- TCC total carbohydrates content -- X U. prolifera from Xiamen (Fujian Province, China) -- Y U. linza from Yantai (Shandong Province, China) -- N U. clathrata from Ningbo (Zhejiang Province, China) -- DPPH 2, 2-Diphenyl-1-picrylhydrazyl -- ABTS 2, 2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) Ammonium Salt -- OH Hydroxyl radical -- PCA Principal component analysis; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.112109
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: The volatile compounds of three Ulva spp. were investigated by HS-GC-IMS. A total of 101 volatile compounds had been detected in three Ulva samples. Ulva samples could be distinguished clearly by HS-GC-IMS coupled with PCA. The in vitro antioxidant capacity of different Ulva spp. extracts was evaluated. TFC and TPC were correlated to the antioxidant capacity of Ulva spp. Abstract: In this study, the volatile compounds fingerprinting as well as the relationship between phytochemical composition and antioxidant bioactivity of U. prolifera, U. linza and U. clathrata were investigated. The significant differences of volatile compounds in three dehydrated seaweeds were observed by headspace gas chromatography–ion mobility spectrometry (HS–GC–IMS), and the type of volatile compounds in U. clathrata (83 compounds) was highest, followed by U. linza (75 compounds) and U. prolifera (57 compounds). Furthermore, a variety of polarity solvents were used to extract Ulva spp. in order to determine the influence of total phenolics (TPC), flavonoids (TFC) and carbohydrates content (TCC) on antioxidant activities. The results showed that ethyl acetate extracts of U. prolifera had the highest antioxidant activity (IC50 = 143.18 μg/mL) in ABTS assay, and methanol extracts of U. clathrata revealed the highest scavenging activity (IC50 = 95.32 μg/mL) against OH radicals as well as the aqueous extracts of U. prolifera exhibited the strongest radical scavenging capacity (IC50 = 527.75 μg/mL) against DPPH radicals. Pearson correlation analysis revealed that the antioxidant capacity of Ulva spp. was significantly impacted by TFC and TPC. The findings presented in this thesis add to our understanding of volatilization characteristics and biological properties in edible marine green seaweeds.