Extraction Process Optimization and Antioxidant Activity of Polyphenols from <i>Bangia fusco-purpurea</i>

Yue LI; Nairu JI; Jian LI; Li WANG

doi:10.13386/j.issn1002-0306.2020050337

Volume 42 Issue 7

Mar. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(7): 156-161. > DOI: 10.13386/j.issn1002-0306.2020050337

LI Yue, JI Nairu, LI Jian, et al. Extraction Process Optimization and Antioxidant Activity of Polyphenols from Bangia fusco-purpurea [J]. Science and Technology of Food Industry, 2021, 42(7): 156−161. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020050337.

Citation:

PDF (935 KB)

Extraction Process Optimization and Antioxidant Activity of Polyphenols from Bangia fusco-purpurea

College of Food and Biological Engineering, Jimei University, Xiamen 361021, China

More Information

Received Date: May 27, 2020
Available Online: January 27, 2021

Graphical Abstract

Abstract

Abstract

In order to study the extraction process and antioxidative activity of polyphenols from Bangia fusco-purpurea, solvent extraction was used to extract polyphenols. The polyphenol content in the extract was used as an index. The extraction time, extraction temperature, ethanol volume fraction, and liquid-liquid ratio were single factors. Further, the optimal extraction process was determined by orthogonal experiment optimization. The clearance rate of DPPH and ABTS free radical were used as indicators to evaluate the antioxidative activity of B. fusco-purpurea polyphenols. The results showed that the optimum extraction conditions were as follows: Extraction temperature 70 ℃, extraction time 70 min, volume fraction of ethanol 60%, ratio of material to liquid 1:10 g/mL.Under these conditions, the extraction amount of B. fusco-purpurea polyphenols was (9.67 ± 0.14) mg/g. Antioxidant activity evaluation showed that B. fusco-purpurea polyphenols had a certain scavenging ability to DPPH• and ABTS⁺•, with IC₅₀ values of 0.313, 0.445 mg/mL. The results showed that the orthogonal optimization process for extracting B. fusco-purpurea polyphenol was simple and feasible, the polyphenols had certain antioxidant capacity. B. fusco-purpurea polyphenol has the potential to be developed as a natural antioxidant and has a good application prospect.
- Bangia fusco-purpurea,
- polyphenol,
- extract technology,
- antioxidant activity

FullText(HTML)

References (32)

References

[1]	田其然. 经济红藻红毛菜的生物学特性研究[D]. 汕头: 汕头大学, 2007.
[2]	黄文, 黄建明, 董飞强, 等. 红毛菜的营养成分特征和价值[J]. 海洋水产研究,1998(2):57−61.
[3]	吴靖娜, 陈晓婷, 路海霞, 等. 红毛藻营养成分分析与评价[J]. 食品与生物技术学报,2019,38(6):131−136. doi: 10.3969/j.issn.1673-1689.2019.06.018
[4]	Cofrades S, Lopez-Lopez I, Bravo L, et al. Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds[J]. Food Science & Technology International,2010,16(5):361−370.
[5]	纪乃茹, 李月, 姜泽东, 等. 红毛藻研究进展[J]. 食品工业,2020,41(2):238−241.
[6]	付晓苹. 红毛藻及坛紫菜藻红蛋白的分离纯化与相关性质的研究[D]. 厦门: 集美大学, 2007.
[7]	Ank G, Da Gama B A P, Pereira R C. Polyphenols from Stypopodium zonale (Phaeophyceae): Intrapopulational variation, induction by simulated herbivory, and epibiosis effects[J]. Aquatic Botany,2013,111:125−129. doi: 10.1016/j.aquabot.2013.06.007
[8]	Emer S, Nissreen A G. Antibacterial derivatives of marine algae: An overview of pharmacological mechanisms and applications[J]. Marine Drugs,2016,14(4):91.
[9]	Kim H J, Dasagrandhi C, Kim S H, et al. In vitro antibacterial activity of phlorotannins from edible brown algae, eisenia bicyclis against streptomycin-resistant Listeria monocytogenes[J]. Indian Journal of Microbiology,2018,58(1):105−108. doi: 10.1007/s12088-017-0693-x
[10]	Van T T T, Hieu V M N, Vi T N H, et al. Antioxidant activities and total phenolic content of macroalgae from central coast of Vietnam[J]. Asian Journal of Chemistry,2013,25(12):6639−6642. doi: 10.14233/ajchem.2013.14395
[11]	李亚娴. 羊栖菜多酚粗品的纯化及其抗肿瘤活性研究[D]. 大连: 大连海洋大学, 2016.
[12]	Pantidos N, Boath A, Lund V, et al. Phenolic-rich extracts from the edible seaweed, Ascophyllum nodosum, inhibit α-amylase and α-glucosidase: Potential anti-hyperglycemic effects[J]. Journal of Functional Foods,2014,10:201−209. doi: 10.1016/j.jff.2014.06.018
[13]	Lee S H, Jeon Y J. Anti-diabetic effects of brown algae derived phlorotannins, marine polyphenols through diverse mechanisms[J]. Fitoterapia,2013,86:129−136. doi: 10.1016/j.fitote.2013.02.013
[14]	Yuan Y, Zhang J, FAN J J, et al. Microwave assisted extraction of phenolic compounds from four economic brown macroalgae species and evaluation of their antioxidant activities and inhibitory effects on α-amylase, α-glucosidase, pancreatic lipase and tyrosinase[J]. Food Research International,2018,113:288−297. doi: 10.1016/j.foodres.2018.07.021
[15]	Montero L, Sánchez-Camargo A D, Ibáñez, E, et al. Phenolic compounds from edible algae: Bioactivity and health benefits[J]. Current Medicinal Chemistry,2019,25(37):4808−4826. doi: 10.2174/0929867324666170523120101
[16]	彭雍博, 罗宣, 汪秋宽, 等. 海藻多酚功能性作用机制及其应用研究[J]. 大连海洋大学学报,2017,32(4):484−492.
[17]	赵国玲, 刘承初. 不同种类海藻多酚含量和还原力的对比研究[C]//中国水产学会, 中国水产学会学术年会论文摘要集.海口: 中国水产学会, 2009: 161.
[18]	孙洲悦, 陈思远, 陈永雄, 等. 辣木叶多酚提取条件的优化及其抑菌性能研究[J]. 食品工业,2018,39(5):70−74.
[19]	崔錾, 吕芳, 王天一, 等. 天浆壳多酚的提取工艺优化及其抗氧化活性评价[J]. 食品工业科技,2017,38(22):167−172.
[20]	马慧, 茹鑫, 王津, 等. 4种茶叶水提物及茶多酚的体外抗氧化性能研究[J]. 食品研究与开发,2019,40(8):65−70. doi: 10.3969/j.issn.1005-6521.2019.08.011
[21]	胡会刚, 赵巧丽. 菠萝皮渣多酚的提取分离及其抗氧化活性评价[J]. 食品科技,2020,45(1):286−293.
[22]	Yang L, Jiang J G, Li W F, et al. Optimum extraction process of polyphenols from the bark of Phyllanthus emblica L. based on the response surface methodology[J]. Journal of Separation Science,2009,32(9):1437−1444. doi: 10.1002/jssc.200800744
[23]	洪璇, 陈仲巍, 李鹤宾, 等. 鸡桑叶多酚提取工艺优化及其抗氧化性能[J]. 食品工业科技,2018,39(13):73−77.
[24]	付钦宝. 荷叶多酚的提取、抗氧化活性及其应用研究[D]. 芜湖: 安徽工程大学, 2017.
[25]	Jovanović A A, Đorđević V B, Zdunić G M, et al. Optimization of the extraction process of polyphenols from Thymus serpyllum L. herb using maceration, heat- and ultrasound-assisted techniques[J]. Separation and Purification Technology,2017,179:369−380. doi: 10.1016/j.seppur.2017.01.055
[26]	史建鑫. 昆布多酚提取、抗氧化与抑菌活性的研究[D]. 南昌: 南昌大学, 2017.
[27]	陈洪彬, 杨敏, 宋露露, 等. 龙须菜多酚提取工艺优化及其体外抗氧化活性[J]. 食品与机械,2017,33(4):139−143.
[28]	王敏, 田珍燕, 王蔚新. 板栗壳多酚的提取及其抗氧化性能的研究[J]. 食品研究与开发,2018,39(22):66−72. doi: 10.3969/j.issn.1005-6521.2018.22.012
[29]	Dang T T, Quan V V, Schreider M J, et al. The effects of drying on physico-chemical properties and antioxidant capacity of the brown alga (Hormosira banksii (Turner) Decaisne)[J]. Journal of Food Processing and Preservation,2017,41(4):1−11.
[30]	段宙位, 窦志浩, 何艾, 等. 青金桔皮中多酚的提取及其抗氧化性研究[J]. 食品工业科技,2015,36(10):244−248.
[31]	谢惠, 韩娅婷, 邵佩兰, 等. 红枣可溶性膳食纤维的抗氧化活性研究[J]. 食品工业科技,2017,38(22):37−41.
[32]	许亚如. 褐藻多酚的抗氧化活性研究[D]. 宁波: 宁波大学, 2014.

Supplements (0)

Cited By

Cited by

Periodical cited type(12)

1.	李德卿，朱军，邹潇潇，吴晓鹏，申铉日，鲍时翔. 莫氏马尾藻多酚提取工艺优化及其抗氧化活性分析. 粮食与油脂. 2024(04): 80-84 .
2.	何袅袅，蔡树芸，阎光宇，杨婷，陈伟珠，洪专，张怡，张怡评. 铜藻多酚的提取工艺及其稳定性和抑制酪氨酸酶活性. 食品研究与开发. 2024(09): 104-110 .
3.	董玉婷，马家乐，郑明静，王永兴，朱艳冰，杨远帆，姜泽东，倪辉，李清彪. 红毛藻膳食纤维制备工艺优化. 食品研究与开发. 2024(15): 107-116 .
4.	邓莹，刘杰，李海洋，陈莎，刘继雄，李明霞，龙昭军，李小丹. 牛马藤多糖的提取工艺优化及抗氧化活性研究. 广州化工. 2024(11): 28-32 .
5.	何袅袅，陈雅鑫，蔡树芸，施丽君，陈伟珠，陈晖，洪专，张怡，张怡评. 铜藻多酚的分离纯化及抗氧化活性研究. 食品工业科技. 2023(03): 183-191 . 本站查看
6.	牛佳雯，雒江菡，张雨欣，李婧，禚昊. 道地药材月见草总多酚的提取工艺研究. 安徽农业科学. 2023(01): 166-168+174 .
7.	常高萍，林巧燕，张敏，郭佳瑄，李志朋，杜希萍，姜泽东. 红毛藻不同乙醇浓度提取物的生物活性及其成分分析. 化学试剂. 2023(02): 98-105 .
8.	王纪辉，耿阳阳，刘亚娜，张时馨，胡伯凯，梁美，谭化美，何佳丽. 不同溶剂浸提下核桃果实不同部位多酚物质响应及其组成. 南京师大学报(自然科学版). 2022(03): 35-45 .
9.	何袅袅，陈雅鑫，蔡树芸，陈伟珠，张怡评，洪专. 海藻多酚提取分离及生物活性研究进展. 食品工业. 2022(10): 190-194 .
10.	陶凤庭，潘创，戚勃，胡晓，赵永强，杨贤庆，杨莉莉. 坛紫菜分离蛋白的提取与结构解析. 大连海洋大学学报. 2022(05): 850-857 .
11.	龙晓珊，廖森泰，刘书成，刘凡，黎尔纳，庞道睿，穆利霞，王卫飞，邹宇晓. 肉桂多酚清除自由基及抑制α-葡萄糖苷酶活性的能力. 现代食品科技. 2021(08): 119-126 .
12.	林宝妹，邱珊莲，吴妙鸿，张帅，李海明，洪佳敏. 嘉宝果果皮多酚提取工艺优化及生物活性测定. 江苏农业科学. 2021(21): 191-196 .