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Maximizing the Antioxidant Capacity of Padina pavonica by Choosing the Right Drying and Extraction Methods
| Content Provider | MDPI |
|---|---|
| Author | Martina, Čagalj Fatih, Özogul Vida, Šimat Skroza, Danijela Tabanelli, Giulia |
| Copyright Year | 2021 |
| Description | 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 °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 °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. |
| Starting Page | 587 |
| e-ISSN | 22279717 |
| DOI | 10.3390/pr9040587 |
| Journal | Processes |
| Issue Number | 4 |
| Volume Number | 9 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-03-27 |
| Access Restriction | Open |
| Subject Keyword | Processes Integrative and Complementary Medicine Padina Pavonica Brown Algae Ultrasound-assisted Extraction Microwave-assisted Extraction Antioxidant Activity Green Extraction Phenolic Compounds |
| Content Type | Text |
| Resource Type | Article |
