Maximizing the Antioxidant Capacity of Padina pavonica by Choosing the Right Drying and Extraction Methods

Cagalj M., Skroza D., Tabanelli G., ÖZOĞUL F., Simat V.

PROCESSES, cilt.9, sa.4, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 9 Sayı: 4
  • Basım Tarihi: 2021
  • Doi Numarası: 10.3390/pr9040587
  • Dergi Adı: PROCESSES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: Padina pavonica, brown algae, ultrasound-assisted extraction, microwave-assisted extraction, antioxidant activity, green extraction, phenolic compounds, MICROWAVE-ASSISTED EXTRACTION, PRESSURIZED LIQUID EXTRACTION, PHENOLIC-COMPOUNDS, SEAWEED PHENOLICS, BROWN MACROALGAE, OPTIMIZATION, RECOVERY, PLASMA
  • Çukurova Üniversitesi Adresli: Evet

Özet

Marine algae are becoming an interesting source of biologically active compounds with a promising application as nutraceuticals, functional food ingredients, and therapeutic agents. The effect of drying (freeze-drying, oven-drying, and shade-drying) and extraction methods (shaking at room temperature, shaking in an incubator at 60 degrees C, ultrasound-assisted extraction (UAE), and microwave-assisted extraction (MAE)) on the total phenolics content (TPC), total flavonoids content (TFC), and total tannins content (TTC), as well as antioxidant capacity of the water/ethanol extracts from Padina pavonica were investigated. The TPC, TFC, and TTC values of P. pavonica were in the range from 0.44 +/- 0.03 to 4.32 +/- 0.15 gallic acid equivalents in mg/g (mg GAE/g) dry algae, from 0.31 +/- 0.01 to 2.87 +/- 0.01 mg QE/g dry algae, and from 0.32 +/- 0.02 to 10.41 +/- 0.62 mg CE/g dry algae, respectively. The highest TPC was found in the freeze-dried sample in 50% ethanol, extracted by MAE (200 W, 60 degrees C, and 5 min). In all cases, freeze-dried samples extracted with ethanol (both 50% and 70%) had the higher antioxidant activity, while MAE as a green option reduces the extraction time without the loss of antioxidant activity in P. pavonica.