Aqueous extracts characteristics obtained by ultrasound-assisted extraction from Ascophyllum nodosum seaweeds: effect of operation conditions
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ISSN: 0921-8971
E-ISSN: 1573-5176
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Abstract
Aqueous extracts from Ascophyllum nodosum brown edible seaweeds were obtained after continuous ultrasound-assisted extraction. The effect of sonication time (from 2 to 6 min), sonication amplitude (from 80 to 100%) and solvent-solid ratio (from 20 to 40 g water g−1 dried seaweed) on the extracts features was studied employing a Box-Behnken experimental design. Extracts were characterised by polyphenols, carbohydrate and uronic acid content. Response surface method (by means of a quadratic model) was successfully employed to relate chemical composition of extracts and operation conditions. Optimal experimental conditions were established to obtain maximal polyphenols content and several polyphenols-carbohydrates ratios together with the conditions that minimise energy consumption per extracted polyphenols amount relationship. Antioxidant capacities of extracts were measured employing different methods (DPPH, FRAP and ABTS). Positive linear correlations between antioxidant activity and total polyphenols content were established
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Journal of Applied Phycology 33, 3297–3308 (2021). https://doi.org/10.1007/s10811-021-02546-5
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https://doi.org/10.1007/s10811-021-02546-5Sponsors
Open Access funding provided thanks to the CRUE-CSIC agreement with Springer Nature. This work was supported by the Ministry of Science and Innovation of Spain and European Regional Development Fund (ERDF) of European Union by the research project (RTI2018-095919-B-C2) and Xunta de Galicia, Spain (Consolidation Project ED431B 2019/01)
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© The Author(s) 2021. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/