Journal of Fisheries Science and Technology

Journal of Fisheries Science and Technology

Comparison of antioxidant and emulsifying properties of fucoidan extracted from Sargassum ilicifolium extracted using hot water and enzymatic-ultrasound methods

Document Type : Original Research

Author
Mehdi Alboofetileh
Persian Gulf and Oman Sea Ecological Research Center
Abstract
Purpose of present study was extraction of fucoidan from Sargassum ilicifolium using hot water (HWM) and enzymatic-ultrasonic (EUM) methods and evaluation of its properties. The yield, FT-IR spectra, antioxidant (DPPH radical scavenging and reducing power) and emulsifying properties of extracted fucoidan were evaluated. Results showed that the yield of fucoidan extracted by EUM (11.49%) was higher than those extracted by HWM (9.15%). The FT-IR spectra of both polysaccharides were similar and confirmed the presence of sulphate, hydroxyl and carboxyl groups. Polysaccharides extracted by HWM method showed higher DPPH radical scavenging (36.27-49.81%) and reducing power (0.114-0.173 Abs) activities than those extracted by EUM (23.20-38.83% and 0.126-0.169 Abs). Results also showed that both of the extracted fucoidan were able to emulsify the sunflower, corn, and canola oils. In this regards, fucoidan extracted by HWM showed higher emulsification index (E24) in sunflower (34.93%) and corn oils (30.49%). However, fucoidan extracted by EUM showed higher E24 in canola oil (38.82%). The results of the present study showed that the extracted fucoidan possess biological and functional properties and therefore it can be used as an active component in the formulation of nutraceuticals supplements and functional food products.
Keywords
Sargassum ilicifolium
Fucoidan
Enzymatic-ultrasonic method
Antioxidant properties
Emulsifying properties

Subjects

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