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Optimisation of hydrophilic antioxidant extraction from Hizikia fusiformis by integrating treatments of enzymes, heat and pH control
Author(s) -
Siriwardhalin,
Kim KilNam,
Lee KiWan,
Kim SooHyun,
Ha JinHwan,
Song Choon Bok,
Lee JoonBak,
Jeon YouJin
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2006.01485.x
Subject(s) - chemistry , extraction (chemistry) , hydrogen peroxide , hydrolysis , antioxidant , chromatography , incubation , enzyme , protease , enzymatic hydrolysis , carbohydrase , biochemistry , dpph , food science
Summary Effective extraction of algal bioactive compounds can be achieved by treatments such as pH control, heat and enzymatic hydrolysis. Hizikia fusiformis antioxidants were extracted with those treatments individually and extraction efficacies were compared by measuring yield, total phenolic content and antioxidant activities. Increased pH could successfully improve the extraction, and incubation at pH 12.0 for 12 h was the most effective pH treatment. Incubation at 100 °C for 45 min was significantly ( P < 0.05) more effective than the other heat treatments. Optimum condition for enzymatic treatment was combination of 2% Alcalase (alkaline endopeptidase/protease) and 3% Ultraflo ( β ‐glucanase/carbohydrase) at pH 8.0 and 54–58 °C for 24 h. Integration of those optimised treatments in the extraction sequence of heat (H), enzymatic hydrolysis (E) and pH control (P) was the most effective sequence. Compared with other extraction sequences, HEP sequence indicated significantly higher phenolic content and antioxidative activities in 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and hydrogen peroxide scavenging assays.