Impact of enzyme- and ultrasound-assisted extraction methods on biological properties of red, brown, and green seaweeds from the Central West Coast of Portugal

Dina Rodrigues*, Sérgio Sousa, Aline Silva, Manuela Amorim, Leonel Pereira, Teresa A.P. Rocha-Santos, Ana M. P. Gomes, Armando C. Duarte, Ana Cristina Freitas

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

92 Citações (Scopus)

Resumo

Seaweeds are an excellent source of bioactive compounds, and therefore the use of sustainable and food compatible extraction methods such as enzyme-assisted (EAE) and ultrasound-assisted extraction were applied on Sargassum muticum, Osmundea pinnatifida, and Codium tomentosum. Extracts were evaluated for proximate characterization and biological properties. Higher extraction yields were observed for C. tomentosum EAE (48-62%; p < 0.05 for Cellulase and Viscozyme), followed by O. pinnatifida (49-55%; p < 0.05 except Alcalase) and S. muticum (26-31%; p < 0.05). S. muticum extracts presented the highest nitrogen (25 ± 2 mg/glyoph extract) and total phenolics (261 ± 37 μgcatechol equiv/glyoph extract) contents, whereas higher sugars (78 ± 14 mgglucose equiv/glyoph extract) including sulfated polysaccharide (44 ± 8 mgNa2SO4 acid/glyoph extract) contents characterized O. pinnatifida extracts. A higher effect on hydroxyl-radical scavenging activity (35-50%) was observed for all extracts, whereas S. muticum Alcalase and C. tomentosum Cellulase extracts exhibited higher prebiotic activity than fructooligosaccharides. O. pinnatifida and C. tomentosum EAE showed inhibitory potential against α-glucosidase (38-49%).
Idioma originalEnglish
Páginas (de-até)3177-3188
Número de páginas12
RevistaJournal of Agricultural and Food Chemistry
Volume63
Número de emissão12
DOIs
Estado da publicaçãoPublished - 1 abr 2015

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