Optimization of microwave and ultrasound-assisted extraction of antioxidant extract from Green marine algae (Chaetomorpha sp) using response surface methodology (RSM)

Document Type : Research Paper

Authors

1 MSc student, Department of Seafood processing, Faculty of Marine Science, Tarbiat Modares University,Noor,Mazandaran, Iran

2 Department of Seafood processing, Faculty of Marine Science, Tarbiat Modares University*,Noor, Mazandaran, Iran

3 ssistant Prof., Animal Sciences Reseach Institute of Iran

4 Assistant prof., Faculty of natural resources, Guilan University, Iran

Abstract

Chaetomorpha sp is one of the Persian Gulf green algae which can be a marine source of natural antioxidants such as polyphenols. Industrial and economic development of these materials is influenced by effective extraction and application methods. Microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) are novel techniques which have a potential to apply in laboratory with advantages like reduction in extraction time and target compounds deterioration and enhancement in efficiency. In this study, in MAE a central composite design with six replication in central point and 20 experimental runs and a Box-behnken design with six replications at central point and 17 runs were used in order to optimization of antioxidant components extraction from C.sp. Total phenol content, ferric reducing power, DPPH radical scavenging activity and total antioxidant capacity assays were used to evaluate antioxidant activity of the extracts. The results revealed that the highest antioxidant activity in optimum condition in MAE were in following initial factors: power (300, W), time (8, min) and solvent concentration (25%) and in UAE were: time (8, min), temperature (30, ) and TPC was 1.096 and 1.091 mg tannic acid equivalent/g algae in MAE and UAE, respectively. Moreover, the actual experimental values were adjacent to the corresponding predicted values which demonstrated fitness of the employed models and suitability of RSM in extraction parameters optimization. Furthermore, result revealed the green algae has antioxidant activity and can be used as a resource of natural phenols in food and pharmaceutical industries.
 
 

Keywords

Main Subjects

References

 
Ballard, T.S., Mallikarjunan, P., Zhou, K., O’Keefe, S., 2010. Microwave-assisted extraction of phenolic antioxidant compounds from peanut skins. Food Chemistry 120, 1185-1192.
 
Ballard, T.S., Mallikarjunan, P., Zhou, K., O’Keefe, S.F., 2009. Optimizing the Extraction of Phenolic Antioxidants from Peanut Skins Using Response Surface Methodology. Journal of Agricultural and Food Chemistry 57, 3064-3072.
 
Brand-Williams, W., Cuvelier, M.E., Berset, C., 1995. Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology 28, 25-30.
 
Camel, V., 2000. Microwave-assisted solvent extraction of environmental samples. TrAC Trends in Analytical Chemistry 19, 229-248.
 
Chemat, F., Zill e, H., Khan, M.K., 2011. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrasonics Sonochemistry 18, 813-835.
 
Chew, Y.L., Lim, Y.Y., Omar, M., Khoo, K.S., 2008. Antioxidant activity of three edible seaweeds from two areas in South East Asia. LWT - Food Science and Technology 41, 1067-1072.
Ghafoor, K., Ju Y. J., Jo, In. Hee., 2009. Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds, Antioxidants, and Anthocyanins from Grape (Vitis vinifera) Seeds. Journal of Agriculture and Food Chemistry 57, 4988–4994.
 
Hossain, M.B., Brunton, N.P., Patras, A., Tiwari, B., O’Donnell, C., Martin-Diana, A.B., Barry-Ryan, C., 2011. Optimization of ultrasound assisted extraction of antioxidant compounds from Marjoram (Origanum majorana) using response surface methodology. Ultrasonics sonochemistry.
 
Huang, W., Xue, A., Niu, H., Jia, Z., Wang, J., 2009. Optimised ultrasonic-assisted extraction of flavonoids from Folium eucommiae and evaluation of antioxidant activity in multi-test systems in vitro. Food Chemistry 114, 1147-1154.
 
Krishnaswamy, K., Orsat, V., Gariépy, Y., Thangavel, K., 2012. Optimization of Microwave-Assisted Extraction of Phenolic Antioxidants from Grape Seeds (Vitis vinifera). Food and Bioprocess Technology, 1-15.
 
Kuda, T., Tsunekawa, M., Goto, H., Araki, Y., 2005. Antioxidant properties of four edible algae harvested in the Noto Peninsula, Japan. Journal of Food Composition and Analysis 18, 625-633.
 
Li, H., Deng, Z., Wu, T., Liu, R., Loewen, S., Tsao, R., 2012. Microwave-assisted extraction of phenolics with maximal antioxidant activities in tomatoes. Food Chemistry 130, 928-936.
 
Li, W., Wang, Z., Sun, Y.-s., Chen, L., Han, L.-k., Zheng, Y.-n., 2011. Application of response surface methodology to optimise ultrasonic-assisted extraction of four chromones in Radix Saposhnikoviae. Phytochemical Analysis 22, 313-321.
 
Li, Y., Qian, Z.-J., Ryu, B., Lee, S.-H., Kim, M.-M., Kim, S.-K., 2009. Chemical components and its antioxidant properties in vitro: An edible marine brown alga, Ecklonia cava. Bioorganic & Medicinal Chemistry 17, 1963-1973.
 
Liyana-Pathirana, C., Shahidi, F., 2005. Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry 93, 47-56.
 
López, A., Rico, M., Rivero, A., Suárez de Tangil, M., 2011. The effects of solvents on the phenolic contents and antioxidant activity of Stypocaulon scoparium algae extracts. Food Chemistry 125, 1104-1109.
 
Nahas, R., Abatis, D., Anagnostopoulou, M.A., Kefalas, P., Vagias, C., Roussis, V., 2007. Radical-scavenging activity of Aegean Sea marine algae. Food Chemistry 102, 577-581.
 
Nüchter M, O.B., Bonrath W, Gum A, 2004. Microwave assisted synthesis – a critical technology overview. G r e e n C h e m 6, 1 2 8 – 1 4 1.
 
Plaza, M., Cifuentes, A., Ibáñez, E., 2008. In the search of new functional food ingredients from algae. Trends in Food Science & Technology 19, 31-39.
 
Prieto, P., Pineda, M., Aguilar, M., 1999. Spectrophotometric Quantitation of Antioxidant Capacity through the Formation of a Phosphomolybdenum Complex: Specific Application to the Determination of Vitamin E. Analytical Biochemistry 269, 337-341.
 
Routray, W., Orsat, V., Microwave-Assisted Extraction of Flavonoids: A Review. Food and Bioprocess Technology, 1-16.
 
Silva, E.M., Rogez, H., Larondelle, Y., 2007. Optimization of extraction of phenolics from Inga edulis leaves using response surface methodology. Separation and Purification Technology 55, 381-387.
 
Souza, B.W.S., Cerqueira, M.A., Martins, J.T., Quintas, M.A.C., Ferreira, A.n.C.S., Teixeira, J.A., Vicente, A.n.A., 2011. Antioxidant Potential of Two Red Seaweeds from the Brazilian Coasts. Journal of Agricultural and Food Chemistry 59, 5589-5594.
 
Su, X.-Y., Wang, Z.-Y., Liu, J.-R., 2009. In vitro and in vivo antioxidant activity of Pinus koraiensis seed extract containing phenolic compounds. Food Chemistry 117, 681-686.
 
Tabaraki, R., Heidarizadi, E., Benvidi, A., 2012. Optimization of ultrasonic-assisted extraction of pomegranate (Punica granatum) peel antioxidants by response surface methodology. Separation and Purification Technology.
 
Tabaraki, R., Nateghi, A., 2011. Optimization of ultrasonic-assisted extraction of natural antioxidants from rice bran using response surface methodology. Ultrasonics sonochemistry 18, 1279-1286.
 
Taga. M. silvia, M.E.E.a.P.D.E., 1984. Chia Seeds as a Source of Natural Lipid Antioxidants. JAOCS~ vol. 61, no, 5
 
Vilkhu, K., Mawson, R., Simons, L., Bates, D., 2008. Applications and opportunities for ultrasound assisted extraction in the food industry — A review. Innovative Food Science & Emerging Technologies 9, 161-169.
 
Wanasundara, P.K.J.P.D., Shahidi, F., 1996. Optimization of hexametaphosphateassisted extraction of flaxseed proteins using response surface methodology. Journal of Food Science 61, 604−607.
 
Wang, J., Zhang, J., Zhao, B., Wang, X., Wu, Y., Yao, J., 2010. A comparison study on microwave-assisted extraction of Potentilla anserina L  polysaccharides with conventional method: Molecule weight and antioxidant activities evaluation. Carbohydrate Polymers 80, 84-93.
 
Wang, X., Wu, Q., Wu, Y., Chen, G., Yue, W., Liang, Q., 2012. Response Surface Optimized Ultrasonic-Assisted Extraction of Flavonoids from Sparganii Rhizoma and Evaluation of Their in Vitro Antioxidant Activities. Molecules 17, 6769-6783.
 
Zhang, G., He, L., Hu, M., 2011. Optimized ultrasonic-assisted extraction of flavonoids from Prunella vulgaris L. and evaluation of antioxidant activities in vitro. Innovative Food Science & Emerging Technologies 12, 18-25.
 
Zheng X, W.X., Lan Y,Shi J, Jun Xue S, Liua C, 2009. Application of response urface methodology to optimize microwave-assisted extraction of silymarin from milk thistle seeds. Separation and Purification Technology 70, 34–40.
 
 
 
 
 
 
 
 
Journal of Fisheries
Volume 68, Issue 4 - Serial Number 4
January 2016
Pages 555-575

Files

Share

How to cite

Statistics