Quantitative studies on brown algal phenols. II. Seasonal variation in polyphenol content of Ascophyllum nodosum (L.) Le Jol. and Fucus vesiculosus (L.)

1978 ◽  
Vol 34 (3) ◽  
pp. 245-258 ◽  
Author(s):  
Mark A. Ragan ◽  
Arne Jensen
Keyword(s):  
Seasonal Variation ◽  
Ascophyllum Nodosum ◽  
Fucus Vesiculosus ◽  
Polyphenol Content ◽  
Quantitative Studies

SEASONAL VARIATION IN THE CHEMICAL COMPOSITION OF THE FUGACEAE IN THE MARITIME PROVINCES

1952 ◽  
Vol 30 (1) ◽  
pp. 67-77 ◽  
Author(s):  
Margaret G. Macpherson ◽  
E. Gordon Young
Keyword(s):  
Seasonal Variation ◽  
Chemical Composition ◽  
Organic Nitrogen ◽  
Ascophyllum Nodosum ◽  
Fucus Vesiculosus ◽  
Ash Content ◽  
Essential Difference ◽  
Maritime Provinces ◽  
Mineral Salts

Fucus vesiculosus, F. evanescens, and Ascophyllum nodosum have been analyzed monthly for their content of moisture, mineral salts, organic nitrogen, mannitol, laminarin, and alginate over a period of two years. Plants were collected from two localities, St. Andrews, N.B., and Halifax, N.S. In general, when the ash content was at a minimum in the winter months, alginate was at a maximum. The converse was true in spring and summer. Organic nitrogen and laminarin remained relatively constant throughout the year. Mannitol was highest in the summer and autumn, fluctuating with the temperature of the water. No essential difference was detected between the results of St. Andrews and at Halifax, or between the three species examined. Analyses carried out on samples collected at different times on the same day showed no significant differences.

Reproductive patterns of harpacticoid copepods on intertidal macroalgae (Ascophyllum nodosum and Fucus vesiculosus) in Nova Scotia, Canada

1987 ◽  
Vol 65 (1) ◽  
pp. 129-141 ◽  
Author(s):  
S. C. Johnson ◽  
R. E. Scheibling
Keyword(s):  
Seasonal Variation ◽  
Sex Ratio ◽  
Rocky Shore ◽  
Seasonal Fluctuation ◽  
Reproductive Activity ◽  
Ascophyllum Nodosum ◽  
Fucus Vesiculosus ◽  
Reproductive Patterns ◽  
Harpacticoid Copepods ◽  
Continuous Reproduction

Harpacticoid copepods generally showed marked seasonal variation in abundance on intertidal macroalgae (Ascophyllum nodosum, Fucus vesiculosus) on a moderately exposed rocky shore. In some species (Nitocra typica, Mesochra spp., Harpacticus sp., Heterolaophonte spp.) the sex ratio was unbiased, or biased towards males, at peak population densities in summer and fall, but became biased towards females as density decreased towards winter. In other species (Thalestris purpurea, Parastenhelia spinosa, Amphiascopsis sp.) there was no consistent trend in sex ratio. Most species have a protracted period of reproductive activity between spring and fall, as indicated by the occurrence of ovigerous females and copepodites. Some species (Harpacticus sp., Heterolaophonte discophora, Thalestris purpurea) that were absent from macroalgae during winter reappeared with ovigerous females and copepodites in the spring. Tisbe spp. showed no seasonal fluctuation in abundance or sex ratio: ovigerous females and copepodites occurred throughout the year, suggesting continuous reproduction. Reproductive patterns of harpacticoid species on intertidal macroalgae may be related to seasonal variation in temperature and food supply.

scholarly journals Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus

2021 ◽  
Author(s):  
Viruja Ummat ◽  
Marco Garcia-Vaquero ◽  
Mahesha M. Poojary ◽  
Marianne N. Lund ◽  
Colm O’Donnell ◽  
...  
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Food Industry ◽  
Ascophyllum Nodosum ◽  
Fucus Vesiculosus ◽  
Green Solvents ◽  
Brown Macroalgae ◽  
Extraction Solvent

AbstractSeaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the food industry are chemically synthesised and therefore are subject to concerns regarding their safety and associated consumer resistance. This study focuses on the effects of extraction time (1 and 2 h) and solvents (0.1 M HCl, 1% citric acid and deionised water) on the extraction of protein and FAAs including umami FAAs from Irish brown seaweeds (Ascophyllum nodosum and Fucus vesiculosus). Extraction yields were influenced by both the extraction solvent and time, and also varied according to the seaweed used. Both seaweeds investigated were found to be good sources of protein, FAAs including umami FAAs, demonstrating potential application as flavouring agents in the food industry. Overall, the use of green solvents (deionised water and citric acid) resulted in higher recoveries of compounds compared to HCl. The results of this study will facilitate the use of more sustainable solvents in industry for the extraction of proteins and flavouring agents from seaweed.

scholarly journals Clinical Efficacy of Brown Seaweeds Ascophyllum nodosum and Fucus vesiculosus in the Prevention or Delay Progression of the Metabolic Syndrome: A Review of Clinical Trials

Molecules ◽  
2021 ◽  
Vol 26 (3) ◽  
pp. 714
Author(s):  
Enver Keleszade ◽  
Michael Patterson ◽  
Steven Trangmar ◽  
Kieran J. Guinan ◽  
Adele Costabile
Keyword(s):  
Metabolic Syndrome ◽  
Clinical Trials ◽  
Brown Seaweed ◽  
Public Health Problem ◽  
Ascophyllum Nodosum ◽  
Fucus Vesiculosus ◽  
Total Phenolic ◽  
World Population ◽  
Brown Seaweeds ◽  
The Metabolic Syndrome

Metabolic syndrome (MetS) is a global public health problem affecting nearly 25.9% of the world population characterised by a cluster of disorders dominated by abdominal obesity, high blood pressure, high fasting plasma glucose, hypertriacylglycerolaemia and low HDL-cholesterol. In recent years, marine organisms, especially seaweeds, have been highlighted as potential natural sources of bioactive compounds and useful metabolites, with many biological and physiological activities to be used in functional foods or in human nutraceuticals for the management of MetS and related disorders. Of the three groups of seaweeds, brown seaweeds are known to contain more bioactive components than either red and green seaweeds. Among the different brown seaweed species, Ascophyllum nodosum and Fucus vesiculosus have the highest antioxidant values and highest total phenolic content. However, the evidence base relies mainly on cell line and small animal models, with few studies to date involving humans. This review intends to provide an overview of the potential of brown seaweed extracts Ascophyllum nodosum and Fucus vesiculosus for the management and prevention of MetS and related conditions, based on the available evidence obtained from clinical trials.

scholarly journals Characterization of Antioxidant Potential of Seaweed Extracts for Enrichment of Convenience Food

Antioxidants ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 249 ◽  
Author(s):  
Paola Antonia Corsetto ◽  
Gigliola Montorfano ◽  
Stefania Zava ◽  
Irma Colombo ◽  
Bergros Ingadottir ◽  
...  
Keyword(s):  
Functional Foods ◽  
Natural Antioxidants ◽  
Fucus Vesiculosus ◽  
Antioxidant Potential ◽  
Antioxidant Action ◽  
Polyphenol Content ◽  
Brown Seaweeds ◽  
Chelating Ability ◽  
Antioxidant Mechanisms

In recent years, there has been a growing interest in natural antioxidants as replacements of synthetic compounds because of increased safety concerns and worldwide trend toward the usage of natural additives in foods. One of the richest sources of natural antioxidants, nowadays largely studied for their potential to decrease the risk of diseases and to improve oxidative stability of food products, are edible brown seaweeds. Nevertheless, their antioxidant mechanisms are slightly evaluated and discussed. The aims of this study were to suggest possible mechanism(s) of Fucus vesiculosus antioxidant action and to assess its bioactivity during the production of enriched rye snacks. Chemical and cell-based assays indicate that the efficient preventive antioxidant action of Fucus vesiculosus extracts is likely due to not only the high polyphenol content, but also their good Fe2+-chelating ability. Moreover, the data collected during the production of Fucus vesiculosus-enriched rye snacks show that this seaweed can increase, in appreciable measure, the antioxidant potential of enriched convenience cereals. This information can be used to design functional foods enriched in natural antioxidant ingredients in order to improve the health of targeted consumers.

Sign in / Sign up

Export Citation Format

Share Document