Study on the extraction of antioxidative phlorotannins from brown algae Sargassum mcclurei using microwave assisted maceration

  • Đặng Xuân Cường
  • Trần Thị Thanh Vân
  • Vũ Ngọc Bội
  • Bùi Minh Lý

Abstract

The conditions for the extraction of antioxidative  phlorotannins from brown algae Sargassum mcclurei using microwave assisted maceration with ethanol 96 % were studied. The experimental parameters were varied as follows: microwave power 100 – 800 W; solvent/ material ratio 10: 1 – 50: 1 (w/w); maceration time 1 – 5 minutes; pH 5 – 8; number of macerations 1 - 3 times. The phlorotannin/polyphenol content, the total antioxidant activity, and the reducing power were evaluated. The best results were obtained at microwave power of 100 W, solvent/ material ratio 30: 1 (v/w), maceration time 2 minutes, pH 7, and 3 times of consecutive macerations. Under these conditions, following results were obtained: phlorotannin/polyphenol content 3,88 ± 0,033 mg phloroglucinol/g DW, total antioxidant activity 15,096  ± 0,037 mg acid ascorbic/g DW, and reducing power 5,365 ± 0,028 mg FeSO4/g DW. ANOVA analysis showed a strong non-linear correlation between the phlorotannin/polyphenol content and the antioxidant activities. 
điểm /   đánh giá
Published
2015-10-15
Section
Articles