Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata

Tao Wang; Rósa Jónsdóttir; Hordur G. Kristinsson; Gudmundur Oli Hreggvidsson; Jón Óskar Jónsson; Gudjon Thorkelsson; Gudrún Ólafsdóttir

doi:10.1016/j.lwt.2010.05.010

Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata

Tao Wang^*, Rósa Jónsdóttir, Hordur G. Kristinsson, Gudmundur Oli Hreggvidsson, Jón Óskar Jónsson, Gudjon Thorkelsson, Gudrún Ólafsdóttir

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

109 Citations (Scopus)

Abstract

The effect of various protease and carbohydrase treatments on the extraction of polyphenols and other antioxidant ingredients from the red algae Palmaria palmata (dulse) was investigated. In addition, the relative contribution of different fractions to the overall antioxidant capacity of the hydrolysate was evaluated. Considerable differences were observed both in total phenolic content (TPC) and antioxidant activities of the hydrolysates evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, oxygen radical absorbance capacity (ORAC) and ferrous ion-chelating ability assays. All the proteases tested had significant enhancing effect on the extraction of polyphenols and other active components compared to carbohydrases and cold water extraction (control). The Umamizyme extract had the highest TPC and consequently exhibited the strongest scavenging capacity against DPPH and peroxyl radicals. Further fractionation of the Umamizyme extract revealed that the crude polyphenol fraction possessed the highest peroxyl radical scavenging activity, whereas the crude polysaccharide fraction was more effective for chelating ferrous ions. The data from this study suggest the potential of protease treatment to improve value-added utilization of dulse extracts as antioxidants in functional foods and nutraceuticals.

Original language	English
Pages (from-to)	1387-1393
Number of pages	7
Journal	LWT - Food Science and Technology
Volume	43
Issue number	9
DOIs	https://doi.org/10.1016/j.lwt.2010.05.010
Publication status	Published - Nov 2010

Bibliographical note

Funding Information:
This work was financed by AVS R&D Fund of Ministry of Fisheries in Iceland and Icelandic Research Fund and in collaboration with Hollusta úr hafinu ehf. The author Tao Wang would like to thank United Nations University-Fisheries Training Programme for a PhD scholarship granted.

Other keywords

Antioxidant activity
DPPH radical scavenging activity
Enzymatic hydrolysis
Ferrous ion-chelating ability
ORAC
Palmaria palmata
Total phenolic content (TPC)

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10.1016/j.lwt.2010.05.010

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title = "Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata",

abstract = "The effect of various protease and carbohydrase treatments on the extraction of polyphenols and other antioxidant ingredients from the red algae Palmaria palmata (dulse) was investigated. In addition, the relative contribution of different fractions to the overall antioxidant capacity of the hydrolysate was evaluated. Considerable differences were observed both in total phenolic content (TPC) and antioxidant activities of the hydrolysates evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, oxygen radical absorbance capacity (ORAC) and ferrous ion-chelating ability assays. All the proteases tested had significant enhancing effect on the extraction of polyphenols and other active components compared to carbohydrases and cold water extraction (control). The Umamizyme extract had the highest TPC and consequently exhibited the strongest scavenging capacity against DPPH and peroxyl radicals. Further fractionation of the Umamizyme extract revealed that the crude polyphenol fraction possessed the highest peroxyl radical scavenging activity, whereas the crude polysaccharide fraction was more effective for chelating ferrous ions. The data from this study suggest the potential of protease treatment to improve value-added utilization of dulse extracts as antioxidants in functional foods and nutraceuticals.",

keywords = "Antioxidant activity, DPPH radical scavenging activity, Enzymatic hydrolysis, Ferrous ion-chelating ability, ORAC, Palmaria palmata, Total phenolic content (TPC)",

author = "Tao Wang and R{\'o}sa J{\'o}nsd{\'o}ttir and Kristinsson, {Hordur G.} and Hreggvidsson, {Gudmundur Oli} and J{\'o}nsson, {J{\'o}n {\'O}skar} and Gudjon Thorkelsson and Gudr{\'u}n {\'O}lafsd{\'o}ttir",

note = "Funding Information: This work was financed by AVS R&D Fund of Ministry of Fisheries in Iceland and Icelandic Research Fund and in collaboration with Hollusta {\'u}r hafinu ehf. The author Tao Wang would like to thank United Nations University-Fisheries Training Programme for a PhD scholarship granted.",

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AU - Wang, Tao

AU - Jónsdóttir, Rósa

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AU - Jónsson, Jón Óskar

AU - Thorkelsson, Gudjon

AU - Ólafsdóttir, Gudrún

N1 - Funding Information: This work was financed by AVS R&D Fund of Ministry of Fisheries in Iceland and Icelandic Research Fund and in collaboration with Hollusta úr hafinu ehf. The author Tao Wang would like to thank United Nations University-Fisheries Training Programme for a PhD scholarship granted.

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N2 - The effect of various protease and carbohydrase treatments on the extraction of polyphenols and other antioxidant ingredients from the red algae Palmaria palmata (dulse) was investigated. In addition, the relative contribution of different fractions to the overall antioxidant capacity of the hydrolysate was evaluated. Considerable differences were observed both in total phenolic content (TPC) and antioxidant activities of the hydrolysates evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, oxygen radical absorbance capacity (ORAC) and ferrous ion-chelating ability assays. All the proteases tested had significant enhancing effect on the extraction of polyphenols and other active components compared to carbohydrases and cold water extraction (control). The Umamizyme extract had the highest TPC and consequently exhibited the strongest scavenging capacity against DPPH and peroxyl radicals. Further fractionation of the Umamizyme extract revealed that the crude polyphenol fraction possessed the highest peroxyl radical scavenging activity, whereas the crude polysaccharide fraction was more effective for chelating ferrous ions. The data from this study suggest the potential of protease treatment to improve value-added utilization of dulse extracts as antioxidants in functional foods and nutraceuticals.

AB - The effect of various protease and carbohydrase treatments on the extraction of polyphenols and other antioxidant ingredients from the red algae Palmaria palmata (dulse) was investigated. In addition, the relative contribution of different fractions to the overall antioxidant capacity of the hydrolysate was evaluated. Considerable differences were observed both in total phenolic content (TPC) and antioxidant activities of the hydrolysates evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, oxygen radical absorbance capacity (ORAC) and ferrous ion-chelating ability assays. All the proteases tested had significant enhancing effect on the extraction of polyphenols and other active components compared to carbohydrases and cold water extraction (control). The Umamizyme extract had the highest TPC and consequently exhibited the strongest scavenging capacity against DPPH and peroxyl radicals. Further fractionation of the Umamizyme extract revealed that the crude polyphenol fraction possessed the highest peroxyl radical scavenging activity, whereas the crude polysaccharide fraction was more effective for chelating ferrous ions. The data from this study suggest the potential of protease treatment to improve value-added utilization of dulse extracts as antioxidants in functional foods and nutraceuticals.

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KW - Enzymatic hydrolysis

KW - Ferrous ion-chelating ability

KW - ORAC

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JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

IS - 9

ER -

Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata

Abstract

Bibliographical note

Other keywords

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