Effect of Post-Extraction Ultrasonication on Compositional Features and Antioxidant Activities of Enzymatic/Alkaline Extracts of Palmaria palmata
-
Published:2024-04-17
Issue:4
Volume:22
Page:179
-
ISSN:1660-3397
-
Container-title:Marine Drugs
-
language:en
-
Short-container-title:Marine Drugs
Author:
Ghelichi Sakhi1ORCID, Sørensen Ann-Dorit Moltke1ORCID, Hajfathalian Mona1, Jacobsen Charlotte1ORCID
Affiliation:
1. National Food Institute, Technical University of Denmark, 2800 Kongens Lyngby, Denmark
Abstract
Palmaria palmata is a viable source of nutrients with bioactive properties. The present study determined the potential role of post-extraction ultrasonication on some compositional features and antioxidant properties of enzymatic/alkaline extracts of P. palmata (EAEP). No significant difference was detected in terms of protein content and recovery, as well as the amino acid composition of the extracts. The nitrogen-to-protein conversion factor of 5 was found to be too high for the seaweed and EAEP. The extracts sonicated by bath for 10 min and not sonicated showed the highest and lowest total phenolic contents (p < 0.05), respectively. The highest radical scavenging and lowest metal-chelating activities were observed for the non-sonicated sample, as evidenced by IC50 values. The extract sonicated by bath for 10 min showed the most favorable in vitro antioxidant properties since its radical scavenging was not significantly different from that of the not-sonicated sample (p > 0.05). In contrast, its metal-chelating activity was significantly higher (p < 0.05). To conclude, post-extraction ultrasonication by an ultrasonic bath for 10 min is recommended to increase phenolic content and improve the antioxidant properties of EAEP.
Reference43 articles.
1. Yang, H., Zhang, Q., Zhang, B., Zhao, Y., and Wang, N. (2023). Potential Active Marine Peptides as Anti-Aging Drugs or Drug Candidates. Mar. Drugs, 21. 2. Wang, Y.M., Zhang, Z., Sheng, Y., Chi, C.F., and Wang, B. (2024). A Systematic Review on Marine Umami Peptides: Biological Sources, Preparation Methods, Structure-Umami Relationship, Mechanism of Action and Biological Activities. Food Biosci., 57. 3. O’connor, J., Garcia-Vaquero, M., Meaney, S., and Tiwari, B.K. (2022). Bioactive Peptides from Algae: Traditional and Novel Generation Strategies, Structure-Function Relationships, and Bioinformatics as Predictive Tools for Bioactivity. Mar. Drugs, 20. 4. Martínez Leo, E.E., Martín Ortega, A.M., and Segura Campos, M.R. (2018). Therapeutic, Probiotic, and Unconventional Foods, Academic Press. 5. Peptides: Production, Bioactivity, Functionality, and Applications;Hajfathalian;Crit. Rev. Food Sci. Nutr.,2018
|
|