Enzymatic extraction of fucoxanthin from brown seaweeds,International Journal of Food Science & Technology

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Enzymatic extraction of fucoxanthin from brown seaweeds
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2018-04-29 , DOI: 10.1111/ijfs.13808
Emer Shannon ₁ , Nissreen Abu-Ghannam ₁

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Brown seaweeds contain a number of bioactive compounds. The xanthophyll, fucoxanthin, has in vivo efficacy against disorders such as type 2 diabetes, obesity and cancer. Organic solvents are traditionally employed to extract fucoxanthin, but carry a toxic chemical and environmental burden. The aim of this study was to optimise a fucoxanthin extraction method using enzymes, water, low‐temperature dehydration and mechanical blending, to produce yields comparable to those achieved with an organic solvent (acetone). Response surface methodology was applied, using Fucus vesiculosus as a model species. A fucoxanthin yield of 0.657 mg g⁻¹ (dry mass) was obtained from F. vesiculosus blade using the enzymatic method, equivalent to 94% of the acetone‐extracted yield. Optimum extraction parameters were determined to be enzyme‐to‐water ratio 0.52%, seaweed‐to‐water ratio 5.37% and enzyme incubation time 3.05 h. These findings may be applied to the development of value‐added nutraceutical products from seaweed.

中文翻译：

酶法从褐藻中提取岩藻黄质

褐藻含有许多生物活性化合物。叶黄素，岩藻黄质具有体内抗2型糖尿病，肥胖症和癌症等疾病的功效。传统上，有机溶剂用于提取岩藻黄质，但会带来有毒的化学和环境负担。这项研究的目的是优化使用酶，水，低温脱水和机械混合的岩藻黄质提取方法，以产生与有机溶剂（丙酮）可比的产量。应用响应面方法，使用墨角藻作为模型物种。从维氏镰刀菌中获得了0.657 mg g ^-1（干重）的岩藻黄质产量。使用酶法的刀片，相当于丙酮提取产率的94％。确定最佳提取参数为酶与水的比例为0.52％，海藻与水的比例为5.37％和酶温育时间为3.05 h。这些发现可能适用于海藻增值营养产品的开发。

更新日期：2018-04-29

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