Showing 4 results for Sargassum
Mehdi Tabarsa, Niloofar Jokar Borazjani, Masoud Rezaei,
Volume 6, Issue 2 (9-2017)
Abstract
The extraction of hydrocolloids from seaweeds is associated with production of secondary metabolites during pretreatment step. In this study, the antioxidant properties were evaluated for secondary metabolites from brown seaweed S. angustifolium. The crude extract obtained by 80% ethanol for four hours and then partitioned using hexane, chloroform, ethyl acetate and water. The extraction yield was found to be 4% for crude extract and varied between 2.8-43% for fractions. The evaluation of antioxidant properties revealed a successful solvent fractionation in portioning antioxidant compounds. Among various fractions, ethyl acetate exhibited the highest activity in DPPH radical scavenging (75.78%), ABTS radical scavenging (88.92%), reducing power (67.54%) and total antioxidant (0.34 Abs) capacities. The highest amount of phenolic contents was found in ethyl acetate fraction (277.86 mg/ TA in extract) while the lowest amount was in aqueous fraction (21.36 mg/ TA in extract). The highest correlation (R2 = 0.88) was observed between total phenolic content and total antioxidant activity. Overall, the results of current study show that ethanol extract of S. angustifolium contains major bioactive compounds suggesting its potential application in food industry as a natural antioxidant.
Afshin Adeli, Rezvan Gharekhan, Moazameh Kordjazi, Saman Ahmad Ahmad Nasrollahi, Bahareh Shabanpour, Atefeh Naimifar,
Volume 8, Issue 4 (10-2019)
Abstract
Abstract
Aims: For the purpose of marketability and consumer preferences, two types of hand moisturizing products (Alginate gel and Fucoidan cream) produced from Sargassum algae, this study was conducted. then evaluated with a common commercial sample as a control.
Methods: Gel and two cream samples were prepared in 3 jars of 10 g to evaluate 30 individuals as panel members. Evaluation was performed using one product per week and with a one-week break between sessions. The designed questionnaire consisted of sociological questions and 12 characteristics of the products that were rated with 3 points of preference The Friedman test was used to analyze the ratings and the scoring method was used to identify the final product.
Results: Two characteristics of produced cream and gel (moisturizing and shelf life) at a significant level. The gel had the highest moisturizing capacity and the cream had the highest shelf life. Consumers paid more attention to the nourishing and hydrating properties of the skin, being organic and soft in choosing the suitable moisturizer for their hands. They like moisturizing cream of 250 gr jar. Nutrition and hydrating, therapeutic effect and skin repair were also ranked as high priority. Ultimately, the Fucoidan moisturizing cream gained the highest preference in market.
Conclusion: The Fucoidan cream produced from Sargassum algae compared to alginate gel from this alga, as a moisturizer with suitable shelf-life and have other hand cream properties, can be an acceptable commercial product in the market.
Mehdi Alboofetileh,
Volume 13, Issue 4 (11-2024)
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. |
Volume 15, Issue 82 (12-2018)
Abstract
In the present study, in order to identifying the composition of Sargassum sp. Extract, total carotenoid, phenolic and flavonoid compounds were measured by spectrophotometric method. The antioxidant activity of extract was evaluated by free radical inhibitory test (DPPH). Nanoencapsulation of the Sargassum sp. Extract was performed by freeze drying method with composed wall materials of maltodextrin (M) and whey protein concentrate (WPC) and the effects of nanocapsules on oxidation stability Sargassum sp. Extract and subsequently improvement its antioxidant effect on fish oil were assessed by determining of peroxide and para-anisidine during 15 days storage. The evaluations showed the mean values of 0.32 mg/g, 84.19 mg GA/Eg and 4.03 mg GA/Eg of carotenoids, phenols and flavonoids in the Sargassum sp. Extract, respectively. The emulsion prepared from mixture of algae extract and M+WPC was completely stable, and its viscosity and particle size was measured at 670 ± 4 mPa.s and 59.530±62.4 nm, respectively., Fish oil enriched with encapsulated Sargassum sp. Extract and TBHQ showed lowest level of peroxide value and para-anesidine among all treatments during 15 days storage. The highest levels of oxidation indexes were shown in fish oil and pure algae extract, respectively. The results of this study obviously showed that the encapsulation of extract of Sargassum sp. with composed wall materials of maltodextrin (M) and whey protein concentrate (WPC) was effective on improvement of its antioxidant properties stability.
