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. 2020 Jun 24;18(6):331.
doi: 10.3390/md18060331.

LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential

Biming Zhong  1 , Nicholas A Robinson  2   3 , Robyn D Warner  1 , Colin J Barrow  4 , Frank R Dunshea  1 , Hafiz A R Suleria  1   4
Affiliations

LC-ESI-QTOF-MS/MS Characterization of Seaweed Phenolics and Their Antioxidant Potential

Biming Zhong et al. Mar Drugs. .

Abstract

Seaweed is an important food widely consumed in Asian countries. Seaweed has a diverse array of bioactive compounds, including dietary fiber, carbohydrate, protein, fatty acid, minerals and polyphenols, which contribute to the health benefits and commercial value of seaweed. Nevertheless, detailed information on polyphenol content in seaweeds is still limited. Therefore, the present work aimed to investigate the phenolic compounds present in eight seaweeds [Chlorophyta (green), Ulva sp., Caulerpa sp. and Codium sp.; Rhodophyta (red), Dasya sp., Grateloupia sp. and Centroceras sp.; Ochrophyta (brown), Ecklonia sp., Sargassum sp.], using liquid chromatography electrospray ionization quadrupole time-of-flight mass spectrometry (LC-ESI-QTOF-MS/MS). The total phenolic content (TPC), total flavonoid content (TFC) and total tannin content (TTC) were determined. The antioxidant potential of seaweed was assessed using a 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay, a 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) free radical scavenging assay and a ferric reducing antioxidant power (FRAP) assay. Brown seaweed species showed the highest total polyphenol content, which correlated with the highest antioxidant potential. The LC-ESI-QTOF-MS/MS tentatively identified a total of 54 phenolic compounds present in the eight seaweeds. The largest number of phenolic compounds were present in Centroceras sp. followed by Ecklonia sp. and Caulerpa sp. Using high-performance liquid chromatography-photodiode array (HPLC-PDA) quantification, the most abundant phenolic compound was p-hydroxybenzoic acid, present in Ulva sp. at 846.083 ± 0.02 μg/g fresh weight. The results obtained indicate the importance of seaweed as a promising source of polyphenols with antioxidant properties, consistent with the health potential of seaweed in food, pharmaceutical and nutraceutical applications.

Keywords: HPLC-PDA; LC-ESI-QTOF-MS/MS; antioxidant potential; polyphenols; seaweeds.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
The LC-ESI-QTOF-MS/MS characterization of p-hydroxybenzoic acid; (a) A chromatograph of p-hydroxybenzoic acid (Compound 5, Table 3), Retention time (RT = 32.906 min) in the negative mode of ionization [M − H]− tentatively identified in Ulva sp.; (b) Mass spectra of p-hydroxybenzoic acid with observed/precursor of m/z 137.0240 in Ulva sp.; (c) MS/MS spectrum of p-hydroxybenzoic acid reflecting the product ion of m/z 93, confirmation via online LC-MS library and database; (d) Fragmentation of p-hydroxybenzoic acid in negative mode [M − H]−, with observed/precursor of m/z 137, showing product ion of m/z 93 due to the loss of a CO2 (44 Da).
Figure 1
Figure 1
The LC-ESI-QTOF-MS/MS characterization of p-hydroxybenzoic acid; (a) A chromatograph of p-hydroxybenzoic acid (Compound 5, Table 3), Retention time (RT = 32.906 min) in the negative mode of ionization [M − H]− tentatively identified in Ulva sp.; (b) Mass spectra of p-hydroxybenzoic acid with observed/precursor of m/z 137.0240 in Ulva sp.; (c) MS/MS spectrum of p-hydroxybenzoic acid reflecting the product ion of m/z 93, confirmation via online LC-MS library and database; (d) Fragmentation of p-hydroxybenzoic acid in negative mode [M − H]−, with observed/precursor of m/z 137, showing product ion of m/z 93 due to the loss of a CO2 (44 Da).
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