Agricultural and Biosystems Engineering Publications

Campus Units

Agricultural and Biosystems Engineering, Environmental Science

Document Type

Article

Publication Version

Published Version

Publication Date

7-24-2019

Journal or Book Title

Marine Drugs

Volume

17

Issue

8

First Page

434

Research Focus Area(s)

Biological and Process Engineering and Technology

DOI

10.3390/md17080434

Abstract

Undaria pinnatifida sporophyll (U. pinnatifida) is a major byproduct of U. pinnatifida (a brown algae) processing. Its phenolic constituents, phlorotannins, are of special interest due to their intrinsic ability to precipitate proteins. Herein, a high-temperature extraction procedure was used to isolate these biologically active compounds. The heating temperature, heating time, and extraction solvent (ethanol) concentration were examined with response surface analysis to determine the optimal conditions to achieve the maximum extraction rate. The analysis revealed the optimal conditions to be: 170 °C of heating temperature, 5.2 h of heating time, and 52% ethanol concentration for a yield of 10.7 ± 0.2 mg gallic acid equivalent/g dry weight (GAE/g DW) of sample. Compared to epigallocatechin gallate (EGCG), the extracted phlorotannins displayed higher antioxidant activity on H2O2-induced RAW 264.7 cells with improved efficiency. Furthermore, the compounds exhibited strong anti-inflammatory activity. These findings potentially can be utilized to guide development of novel functional foods and food supplements from sea-originated resources such as brown algae.

Comments

This article is published as Dong, Xiufang, Ying Bai, Zhe Xu, Yixin Shi, Yihan Sun, Srinivas Janaswamy, Chenxu Yu, and Hang Qi. "Phlorotannins from Undaria pinnatifida Sporophyll: Extraction, antioxidant, and anti-inflammatory activities." Marine Drugs 17, no. 8 (2019): 434. DOI: 10.3390/md17080434. Posted with permission.

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Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Copyright Owner

The Author(s)

Language

en

File Format

application/pdf

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