Recently we submitted a manuscript to the Food Hydrocolloids journal where we used the Dubois method for total carbohydrates, the Lowry method (Lowry et al. 1951) for protein, the Folin-Ciocalteu assay for TPC and antioxidants capacity was also estimated standard colorimetric methods methods for seaweed and a product prepared from seaweed. However, the use of Colorimetric methods for seaweed was critically criticized by one of the reviewers "The research primarily relies on colorimetric techniques,
which are not entirely reliable. Additionally, both algae and their industrial residues exhibit high
coloration, which can significantly interfere with the assays and affect the accuracy of the results." and manuscript was rejected. I need suggestions on alternate methods for this analysis and scientific opinion on this comment.
Mostly the extraction process is depends up on the type of seaweed is used,amount and quantity of the component from it,.. most commonly for extraction of seaweeds we use maceration, ethanol extraction, methanol extraction methods.
But for exact quality and quantity the methods will be prefed like Enzyme assisted extraction, microvave assisted extraction and ultrasound assisted extraction.
Depends on how raw was the material or preparation that you are measuring. Depending on what you want to measure, and if it requires specific extractions for each different component, should be okay, unless you have other components in significant amounts that could interfere in your reaction, e.g. Lowry react with phenols, polyphenols (cause uses Folin-Ciocalteu reagent, correct?) (I would rather use Bradford for proteins in your case or ninhydrin asssay). I only see a problem in the Lowry method. Regarding coloration of seaweed or extracts from it... well, that can be solved by measuring the absorbance in a control preparation (sample at same concentration or dilution that you finally use but changing the reagent that promote the color for equivalent volume of water/buffer) and subtracting from the final absorbance. If the control absorbance was low, like lower than 0.1, then the possible problem of the seaweed color, should be insignificant... and you could show that to the reviewer.... Did you perform such control?
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