A critical review of analytical methods used for the chemical characterisation and quantification of phlorotannin compounds in brown seaweeds

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Abstract

Introduction
Phlorotannins, the phenolic compounds found in brown seaweeds, are a unique and diverse class of compounds showing a huge potential for food and pharmaceutical applications.

Objective
This review will give an account of the colorimetric assays used and a discussion of their quantitative and qualitative analytical shortcomings. It will also discuss other more complex and modern analytical chemistry methods that are currently being developed to study phlorotannins. The purpose of this review is to increase awareness of these bioactive compounds and promote further development of robust analytical methods for use in biology, food science, pharmacology and biomedical and cosmeceutical sciences.

Results
Whilst the biological activity and huge commercial potential of the phlorotannins has been widely reported throughout the literature, the chemical structures and reactivity of these compounds is still not well understood. The phlorotannin content of seaweed is usually characterised using colorimetric assays. However, although these methods give a reasonable overall estimation of the total phenolic content, they lack precision and specificity.

Conclusion
This review highlights the strengths and weaknesses of commonly used colorimetric assays. Novel techniques are highlighted using more selective chemistry to identify this class of compounds.
Original languageEnglish
Number of pages13
JournalPhytochemical Analysis
Early online date28 Jun 2019
DOIs
Publication statusEarly online date - 28 Jun 2019

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Seaweed
Phaeophyceae
Analytical Chemistry Techniques
analytical methods
Assays
Food Technology
assays
analytical chemistry
edible seaweed
Chemical reactivity
Pharmacology
pharmacology
Bioactivity
food science
Food
chemical structure
bioactive properties
phenolic compounds
chemistry
methodology

Cite this

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title = "A critical review of analytical methods used for the chemical characterisation and quantification of phlorotannin compounds in brown seaweeds",
abstract = "IntroductionPhlorotannins, the phenolic compounds found in brown seaweeds, are a unique and diverse class of compounds showing a huge potential for food and pharmaceutical applications.ObjectiveThis review will give an account of the colorimetric assays used and a discussion of their quantitative and qualitative analytical shortcomings. It will also discuss other more complex and modern analytical chemistry methods that are currently being developed to study phlorotannins. The purpose of this review is to increase awareness of these bioactive compounds and promote further development of robust analytical methods for use in biology, food science, pharmacology and biomedical and cosmeceutical sciences.ResultsWhilst the biological activity and huge commercial potential of the phlorotannins has been widely reported throughout the literature, the chemical structures and reactivity of these compounds is still not well understood. The phlorotannin content of seaweed is usually characterised using colorimetric assays. However, although these methods give a reasonable overall estimation of the total phenolic content, they lack precision and specificity.ConclusionThis review highlights the strengths and weaknesses of commonly used colorimetric assays. Novel techniques are highlighted using more selective chemistry to identify this class of compounds.",
author = "Lauren Ford and Katerina Theodoridou and Sheldrake, {Gary N.} and Walsh, {Pamela J.}",
year = "2019",
month = "6",
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doi = "10.1002/pca.2851",
language = "English",
journal = "Phytochemical Analysis",
issn = "0958-0344",
publisher = "John Wiley and Sons Ltd",

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T1 - A critical review of analytical methods used for the chemical characterisation and quantification of phlorotannin compounds in brown seaweeds

AU - Ford, Lauren

AU - Theodoridou, Katerina

AU - Sheldrake, Gary N.

AU - Walsh, Pamela J.

PY - 2019/6/28

Y1 - 2019/6/28

N2 - IntroductionPhlorotannins, the phenolic compounds found in brown seaweeds, are a unique and diverse class of compounds showing a huge potential for food and pharmaceutical applications.ObjectiveThis review will give an account of the colorimetric assays used and a discussion of their quantitative and qualitative analytical shortcomings. It will also discuss other more complex and modern analytical chemistry methods that are currently being developed to study phlorotannins. The purpose of this review is to increase awareness of these bioactive compounds and promote further development of robust analytical methods for use in biology, food science, pharmacology and biomedical and cosmeceutical sciences.ResultsWhilst the biological activity and huge commercial potential of the phlorotannins has been widely reported throughout the literature, the chemical structures and reactivity of these compounds is still not well understood. The phlorotannin content of seaweed is usually characterised using colorimetric assays. However, although these methods give a reasonable overall estimation of the total phenolic content, they lack precision and specificity.ConclusionThis review highlights the strengths and weaknesses of commonly used colorimetric assays. Novel techniques are highlighted using more selective chemistry to identify this class of compounds.

AB - IntroductionPhlorotannins, the phenolic compounds found in brown seaweeds, are a unique and diverse class of compounds showing a huge potential for food and pharmaceutical applications.ObjectiveThis review will give an account of the colorimetric assays used and a discussion of their quantitative and qualitative analytical shortcomings. It will also discuss other more complex and modern analytical chemistry methods that are currently being developed to study phlorotannins. The purpose of this review is to increase awareness of these bioactive compounds and promote further development of robust analytical methods for use in biology, food science, pharmacology and biomedical and cosmeceutical sciences.ResultsWhilst the biological activity and huge commercial potential of the phlorotannins has been widely reported throughout the literature, the chemical structures and reactivity of these compounds is still not well understood. The phlorotannin content of seaweed is usually characterised using colorimetric assays. However, although these methods give a reasonable overall estimation of the total phenolic content, they lack precision and specificity.ConclusionThis review highlights the strengths and weaknesses of commonly used colorimetric assays. Novel techniques are highlighted using more selective chemistry to identify this class of compounds.

U2 - 10.1002/pca.2851

DO - 10.1002/pca.2851

M3 - Review article

JO - Phytochemical Analysis

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SN - 0958-0344

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