Microwave Assisted Extraction and Pressurized Liquid Extraction of Sulfated Polysaccharides from Fucus virsoides and Cystoseira barbata.

Ana Dobrinčić,Sandra Pedisić,Rozelindra Čož-Rakovac,Zoran Zorić,Mladenka Jurin,Verica Dragović-Uzelac,Marin Roje

doi:10.3390/foods10071481

Ana Dobrinčić, Sandra Pedisić + Show 5 more

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https://doi.org/10.3390/foods10071481

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Abstract

Sulfated polysaccharide fucoidan isolated from brown algae shows a wide range of biological activities that are significantly dependent on its chemical composition, which is closely related to the applied technique and extraction parameters. Therefore, the objective of this study was to evaluate the influence of microwave assisted extraction (MAE) and pressurized liquid extraction (PLE) parameters (solvent, temperature, time, and number of cycles) on the Fucus virsoides and Cystoseira barbata polysaccharide yield (%PS) and chemical composition (total sugar, fucose, and sulfate group). The optimal MAE parameters that resulted in the highest polysaccharide extraction from F. virsoides and C. barbata were 0.1 M H2SO4 for 10 min at 80 °C, while the optimal PLE parameters were 0.1 M H2SO4, for two cycles of 15 min at 140 °C. Furthermore, the %PS, chemical structure, molecular properties, and antioxidant activity of the F. virsoides and C. barbata polysaccharide extracts obtained with MAE, PLE, and conventional extraction (CE) performed under previously determinate optimal conditions were compared. PLE resulted in a significantly higher %PS from F. virsoides, while for C. barbata, a similar yield was achieved with CE and PLE, as well as CE and MAE, for both algae. Furthermore, the polysaccharides obtained using PLE had the highest polydispersity index, fucose, and sulfate group content, and the lowest uronic acid content; however their antioxidant activity was lower.

Highlights

Because the extracts were not purified, we considered it to be more accurate to report their polysaccharide yield (%PS) rather than their fucoidan yield
pressurized liquid extraction (PLE) under optimal extraction parameters (0.1 M H2SO4, for two cycles of 15 min at 140 °C) resulted in a significantly higher %PS from F. virsoides, while for C. barbata, a similar yield was achieved with conventional extraction (CE) and PLE
The polysaccharides obtained by PLE had the highest polydispersity index (PDI), fucose, and sulfate group content, and the lowest uronic acid content; the antioxidant activity was lower

Summary

Introduction

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Because of the increased consumer awareness of functional food ingredients, seaweeds are increasingly being considered as a potential source of bioactive compounds. 2000 species, brown seaweeds are the second most abundant group of marine algae [1]. Their various biological properties, such as their anticoagulant, antithrombotic, anti-viral, anti-cancer, anti-inflammatory, and antibacterial effects [2], have been attributed to the sulfated polysaccharide fucoidan. Fucoidan is composed of mainly fucose interconnected by β (1, 3) glycoside bonds; alternating β (1, 3) and β (1, 4) bonds; and, rarely, β (1, 2)

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