The development of analytical methods for the purity determination of fucoidan extracted from brown seaweed species

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Title: The development of analytical methods for the purity determination of fucoidan extracted from brown seaweed species
Authors: Zhao, MingGarcía-Vaquero, MarcoPrzyborska, JoannaSivagnanam, Saravana PeriaswamyTiwari, Brijesh K.
Permanent link: http://hdl.handle.net/10197/12490
Date: 15-Mar-2021
Online since: 2021-09-23T14:29:12Z
Abstract: To determine the purity of extracted fucoidan from brown seaweeds, analytical methods were developed, including spectroscopy (i.e., Attenuate total reflectance (ATR) - Fourier-transform infrared (FT-IR) and Raman) combined with chemometrics; and the results were compared with those of high performance liquid chromatography (HPLC) and other two chemistry methods (i.e., fucoidan estimation based on fucose content and a cationic dye method based on sulphated polysaccharide estimation). Quantitative models (i.e., partial least squares regression (PLSR)) were developed and cross-validated using FT-IR spectroscopic methods (R2CV ~ 0.998, RMSECV ~1.7%). The models were also validated using other four commercial fucoidan products. On the other hand, the same commercial samples were used to validate the two chemistry methods and the HPLC method. Estimation results of these analytical methods were discussed based on the potential of these analytical methods for fucoidan purity determination. The results demonstrated FT-IR spectroscopy with chemometrics potentially could be used for non-destructive and real time determination.
Funding Details: European Commission - European Regional Development Fund
Science Foundation Ireland
Type of material: Journal Article
Publisher: Elsevier
Journal: International Journal of Biological Macromolecules
Volume: 173
Start page: 90
End page: 98
Copyright (published version): 2021 Elsevier
Keywords: Fucoidan contentAttenuate total reflectanceChemometricsHigh performance liquid chromatography (HPLC)
DOI: 10.1016/j.ijbiomac.2021.01.083
Language: en
Status of Item: Peer reviewed
ISSN: 0141-8130
This item is made available under a Creative Commons License: https://creativecommons.org/licenses/by-nc-nd/3.0/ie/
Appears in Collections:Agriculture and Food Science Research Collection

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