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http://dx.doi.org/10.5657/KFAS.2021.0009

Optimization of Extraction Process to Increase the Antioxidant Activity of Sargassum serratifolium Extracts  

Kim, Seong-Hee (Department of Food Science and Technology, Pukyong National University)
Ko, Ji-Yun (Department of Food Science and Technology, Pukyong National University)
Kim, Hyeung-Rak (Department of Food Science and Nutrition, Pukyong National University)
Lee, Yang-Bong (Department of Food Science and Technology, Pukyong National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.1, 2021 , pp. 9-15 More about this Journal
Abstract
Sargassum serratifolium is a rich source of antioxidant meroterpenoids. The optimal extraction temperature and time for obtaining maximal antioxidant yield, antioxidant activity, and phenolic content from Sargassum serratifolium were determined using response surface methodology (RSM). The ranges of the independent variables for extraction temperature and time were 30-70℃ and 12-36 h, respectively. With increasing temperature and time, the yield increased significantly, while DPPH (2,2-dipheny-1-picrylhydrazyl) radical-scavenging activity and total phenolic content decreased significantly. The optimal extraction temperature and time obtained by RSM were 54℃ and 7 h, respectively, providing a yield of 8.2%, DPPH radical-scavenging activity of 60%, and total phenolic content of 163 mg GAE/g. The findings of this study provide useful information for the development of Sargassum serratifolium extraction processes for the food and cosmetic industries.
Keywords
Sargassum serratifolium; Sargahydroquinoic acid; Antioxidant activity; Optimization; Response surface methodology;
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