Antioxidant activities of crude extracts of fucoidan extracted from Sargassum glaucescens by a compressional-puffing-hydrothermal extraction process

doi:10.1016/j.foodchem.2015.11.100

CNU IR > Pharmacy and Science > Dept. of Health and Nutrition (including master's program) > Periodical Articles > Item 310902800/30946

Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/30946

Title:	Antioxidant activities of crude extracts of fucoidan extracted from Sargassum glaucescens by a compressional-puffing-hydrothermal extraction process
Authors:	Huang, Chun-Yung Wu, Shu-Jing Yang, Wen-Ning Kuan, Ai-Wei Chen, Cheng-Yo
Contributors:	Natl Kaohsiung Marine Univ, Dept Seafood Sci Chia Nan Univ Pharm & Sci, Dept Hlth & Nutr
Keywords:	Antioxidant activity Brown algae Crude extract of fucoidan Extraction method Sargassum glaucescens oil
Date:	2016-04
Issue Date:	2018-01-18 11:38:28 (UTC+8)
Publisher:	Elsevier Sci Ltd
Abstract:	Fucoidan, a multifunctional marine polymer, is normally extracted from brown algae via extensive use of acid, solvent or high temperature water and a long reaction time. In present study, we developed a novel compressional-puffing-hydrothermal extraction (CPHE) process which primarily decomposes the cellular structure of algae and facilitates the release of fucoidan by hot water extraction. The CPHE process provides a number of advantages including simple procedure, reactant-saving, reduced pollution, and feasibility for continuous production. Sargassum glaucescens (SG) was utilized in this study, and the maximum extraction yield of polysaccharide was approximately 9.83 +/- 0.11% (SG4). Thin layer chromatography (TLC), Fourier transform infrared (FTIR) analysis, and measurements of monosaccharide composition, fucose, sulfate, and uronic acid contents revealed that the extracted polysaccharide showed characteristics of fucoidan. All extracts exhibited antioxidant activities, and thus, further exploration of these extracts as potential natural and safe antioxidant agents is warranted. (C) 2015 Elsevier Ltd. All rights reserved.
Relation:	Food Chemistry, v.197, pp.1121-1129
Appears in Collections:	[Dept. of Health and Nutrition (including master's program)] Periodical Articles

Files in This Item:

File	Description	Size	Format
30946.pdf		1350Kb	Adobe PDF	0	View/Open
index.html		0Kb	HTML	1380	View/Open

Loading...