A comparative study of extraction methods for recovery of bioactive components from brown algae Sargassum serratifolium

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Food Science and Biotechnology Pub Date : 2024-07-23 DOI:10.1007/s10068-024-01649-2

Su Hyeon Baek, Joo Won Lee, Truc Cong Ho, Yena Park, Shymaa M. Ata, Hyun Jung Yun, Gyoungok Gang, Adane Tilahun Getachew, Byung-Soo Chun, Sang Gil Lee, Lei Cao

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Abstract

Species of Sargassum genus are known to be rich sources of bioactive compounds. However, there is a lack of studies comparing extraction methods for these bioactive components. This study aimed to compare the total phenolic contents, total antioxidant capacity, tyrosinase inhibitory effect, sargahydroquinoic acid (SHQA) and sargachromenol (SCM), two algal meroterpenoids, of Sargassum serratifolium extracts acquired by different extraction methods. The methods employed in this study included conventional solid–liquid extraction using methanol (SME), supercritical fluid extraction using CO₂ with ethanol as a co-solvent (SC-CO₂ + ethanol), and pressurized liquid extraction (PLE) at two temperatures (25 and 100 °C). PLE at 100 °C (PLE100) exhibited the highest total yield, total phenolic content, total antioxidant capacity and tyrosinase inhibitory activity. Notably, SME resulted in the highest recovery of both SHQA and SCM. Compared to SME, PLE100 exhibited a two-fold increase in antioxidant capacity but a minimal increase in phenolic content.

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从褐藻马尾藻中提取生物活性成分的方法比较研究

众所周知，马尾藻是生物活性化合物的丰富来源。然而，目前还缺乏对这些生物活性成分的提取方法进行比较的研究。本研究旨在比较马尾藻萃取物中的总酚含量、总抗氧化能力、酪氨酸酶抑制作用、马尾藻氢喹啉酸（SHQA）和马尾藻酚（SCM）这两种藻类美拉特萜类化合物在不同萃取方法下的含量。本研究采用的方法包括使用甲醇的传统固液萃取法（SME）、使用二氧化碳和乙醇作为辅助溶剂的超临界流体萃取法（SC-CO2 + 乙醇）以及两种温度（25 °C和100 °C）的加压液体萃取法（PLE）。100 °C下的加压液体萃取（PLE100）显示出最高的总产量、总酚含量、总抗氧化能力和酪氨酸酶抑制活性。值得注意的是，SME 使 SHQA 和 SCM 的回收率最高。与 SME 相比，PLE100 的抗氧化能力提高了两倍，但酚类含量的提高幅度很小。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.