A simple 96-well microplate method for estimation of total polyphenolic content in seaweeds

Zhang, Qing, Zhang, Junzeng, Shen, Jingkai, Silva, Angelica, Dennis, Dorothy A. and Barrow, Colin J. 2006, A simple 96-well microplate method for estimation of total polyphenolic content in seaweeds, Journal of applied phycology, vol. 18, no. 3-5, pp. 445-450, doi: 10.1007/s10811-006-9048-4.

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Title A simple 96-well microplate method for estimation of total polyphenolic content in seaweeds
Author(s) Zhang, Qing
Zhang, Junzeng
Shen, Jingkai
Silva, Angelica
Dennis, Dorothy A.
Barrow, Colin J.ORCID iD for Barrow, Colin J. orcid.org/0000-0002-2153-7267
Journal name Journal of applied phycology
Volume number 18
Issue number 3-5
Start page 445
End page 450
Publisher Kluwer Academic Publishers
Place of publication Dordrecht, Netherlands
Publication date 2006-10
ISSN 0921-8971
Keyword(s) seaweed
marine algae
total polyphenol
96-well microplate
Summary Seaweed polyphenols are potent antioxidants and have also been shown to have α-glucosidase inhibiting activity. In our continuous efforts to develop new marine-based nutraceuticals and functional food ingredients, we have investigated many algal species collected on the Atlantic coast of Canada. A simple method for estimating the total polyphenol content in seaweeds and their extracts was developed based on the classic Folin-Ciocalteau colorimetric reaction. By using the 96-well microplate and a microplate reader, this new method saves experimental time, significantly reduces the amount of sample required, handles large number of samples in one experiment, and also improves the repeatability of the results.

A number of algal samples collected on the seashore of Nova Scotia, Canada, were analyzed for their levels of polyphenol content using this microplate-based method. The antioxidant activity of these samples was also assessed by using DPPH (2, 2-diphenyl-1-picrylhydrazyl) radical scavenging assay. The results showed that there is a strong correlation between the total polyphenol content and the potency of antioxidant effect.
Language eng
DOI 10.1007/s10811-006-9048-4
Field of Research 090802 Food Engineering
Socio Economic Objective 970109 Expanding Knowledge in Engineering
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2006, Springer
Persistent URL http://hdl.handle.net/10536/DRO/DU:30019489

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