Premium
Comparative analysis of the morphological property and chemical composition of soluble and insoluble dietary fiber with bound phenolic compounds from different algae
Author(s) -
Luo Mukang,
Hu Kaixi,
Zeng Qingzhu,
Yang Xinquan,
Wang Yulin,
Dong Lihong,
Huang Fei,
Zhang Ruifen,
Su Dongxiao
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.15502
Subject(s) - algae , chemistry , food science , monosaccharide , fiber , cellulose , brown algae , antioxidant , composition (language) , hemicellulose , dietary fiber , red algae , polysaccharide , botany , biochemistry , organic chemistry , biology , linguistics , philosophy
The morphological, physicochemical, and biochemical properties of soluble and insoluble dietary fiber from seven types of algae were investigated. The soluble dietary fiber (SDF) contents (6.48 to 60.90% of the total fiber) in most of the investigated algae were significantly lower than the insoluble dietary fiber (IDF) contents (39.10 to 93.52% of the total fiber). It can be inferred from the infrared and UV‐Vis spectra that the SDF and IDF of algae may contain cellulose, hemicellulose, various monosaccharides, phenolic compounds, and quinone pigments. The bound phenolic in the seven algae varied widely in contents (3.76 to 14.08 mg GAE/g in IDF and 1.94 to 8.61 mg GAE/g in SDF), whose antioxidant activities in the IDF were stronger than those in SDF because of different phenolic compositions. The HPLC‐mass spectrometry (MS)/MS results showed that the IDF may contain methyl‐8α‐hydroxy‐grindelate‐7β‐O‐7′β‐ether hydrate, hydroxydecanoic acid, and malyngic acid. Practical Application Polysaccharides of high content in algae cannot be digested by humans, hence regarded as dietary fibers. A large amount of bound phenolic compounds in dietary fibers can add to the biological activities of dietary fibers. These topics are important to the development of seaweed‐based functional foods.