Yield optimization, physicochemical characterizations, and antioxidant properties of food grade agar from Gracilaria tenuistipitata of Cox's Bazar coast, Bangladesh
Abstract The present study was aimed at investigating the optimization of extraction variables for food grade quality agar from Gracilaria tenuistipitata, so far, the first study on Bangladeshi seaweed. Water (native)‐ and NaOH (alkali)‐pretreated agars were comparatively analyzed by several physico...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-06-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3265 |
| _version_ | 1797805683039535104 |
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| author | Md. Mohibbullah Md. Abu Talha Md. Abdul Baten Asif Wares Newaz Jae‐Suk Choi |
| author_facet | Md. Mohibbullah Md. Abu Talha Md. Abdul Baten Asif Wares Newaz Jae‐Suk Choi |
| author_sort | Md. Mohibbullah |
| collection | DOAJ |
| description | Abstract The present study was aimed at investigating the optimization of extraction variables for food grade quality agar from Gracilaria tenuistipitata, so far, the first study on Bangladeshi seaweed. Water (native)‐ and NaOH (alkali)‐pretreated agars were comparatively analyzed by several physicochemical parameters. All extraction variables significantly affected the agar yield in both extraction conditions. Alkali‐pretreated agar provided a better yield (12–13% w/w) and gel strength (201 g/cm2) in extraction conditions as followed by 2% NaOH pretreatment at 30°C for 3 h, seaweed to water ratio at 1:150, and extraction temperature at 100°C for 2 h. Gelling and melting temperatures, color, and pH values of both agars were found to be comparable with commercial agar. Significantly higher sulfate contents including organic and inorganic and total carotenoids were reported in native (3.14% and 1.29 μg/mL) than that in alkali‐pretreated agar (1.27% and 0.62 μg/mL). FTIR spectrum demonstrated the purity of the agar as characterized by the stronger relative intensity with higher degree of conversion of L‐galactose 6‐sulfate to 3,6‐anhydrogalactose in alkali pretreatment group than that of native ones. Moreover, antioxidant activity (% DPPH scavenging) was observed and confirmed by IC50 values of 5.42 and 9.02 mg/mL in water‐ and alkali‐pretreated agars, respectively. The results suggested that agar from G. tenuistipitata with optimized alkali extraction conditions could promote cost‐effective yield with improved physicochemical characteristics and biofunctional values upon consumption by the consumers as food materials. |
| first_indexed | 2024-03-13T05:55:45Z |
| format | Article |
| id | doaj.art-39ecf8f328304053a13b8fe489b63cc6 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-13T05:55:45Z |
| publishDate | 2023-06-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-39ecf8f328304053a13b8fe489b63cc62023-06-13T05:10:23ZengWileyFood Science & Nutrition2048-71772023-06-011162852286310.1002/fsn3.3265Yield optimization, physicochemical characterizations, and antioxidant properties of food grade agar from Gracilaria tenuistipitata of Cox's Bazar coast, BangladeshMd. Mohibbullah0Md. Abu Talha1Md. Abdul Baten2Asif Wares Newaz3Jae‐Suk Choi4Department of Fishing and Post Harvest Technology Sher‐e‐Bangla Agricultural University Dhaka BangladeshDepartment of Fishing and Post Harvest Technology Sher‐e‐Bangla Agricultural University Dhaka BangladeshDepartment of Fishing and Post Harvest Technology Sher‐e‐Bangla Agricultural University Dhaka BangladeshDepartment of Fishing and Post Harvest Technology Sher‐e‐Bangla Agricultural University Dhaka BangladeshSeafood Research Center Silla University Busan South KoreaAbstract The present study was aimed at investigating the optimization of extraction variables for food grade quality agar from Gracilaria tenuistipitata, so far, the first study on Bangladeshi seaweed. Water (native)‐ and NaOH (alkali)‐pretreated agars were comparatively analyzed by several physicochemical parameters. All extraction variables significantly affected the agar yield in both extraction conditions. Alkali‐pretreated agar provided a better yield (12–13% w/w) and gel strength (201 g/cm2) in extraction conditions as followed by 2% NaOH pretreatment at 30°C for 3 h, seaweed to water ratio at 1:150, and extraction temperature at 100°C for 2 h. Gelling and melting temperatures, color, and pH values of both agars were found to be comparable with commercial agar. Significantly higher sulfate contents including organic and inorganic and total carotenoids were reported in native (3.14% and 1.29 μg/mL) than that in alkali‐pretreated agar (1.27% and 0.62 μg/mL). FTIR spectrum demonstrated the purity of the agar as characterized by the stronger relative intensity with higher degree of conversion of L‐galactose 6‐sulfate to 3,6‐anhydrogalactose in alkali pretreatment group than that of native ones. Moreover, antioxidant activity (% DPPH scavenging) was observed and confirmed by IC50 values of 5.42 and 9.02 mg/mL in water‐ and alkali‐pretreated agars, respectively. The results suggested that agar from G. tenuistipitata with optimized alkali extraction conditions could promote cost‐effective yield with improved physicochemical characteristics and biofunctional values upon consumption by the consumers as food materials.https://doi.org/10.1002/fsn3.3265agarantioxidantextractionGracilaria tenuistipitataphysicochemical properties |
| spellingShingle | Md. Mohibbullah Md. Abu Talha Md. Abdul Baten Asif Wares Newaz Jae‐Suk Choi Yield optimization, physicochemical characterizations, and antioxidant properties of food grade agar from Gracilaria tenuistipitata of Cox's Bazar coast, Bangladesh Food Science & Nutrition agar antioxidant extraction Gracilaria tenuistipitata physicochemical properties |
| title | Yield optimization, physicochemical characterizations, and antioxidant properties of food grade agar from Gracilaria tenuistipitata of Cox's Bazar coast, Bangladesh |
| title_full | Yield optimization, physicochemical characterizations, and antioxidant properties of food grade agar from Gracilaria tenuistipitata of Cox's Bazar coast, Bangladesh |
| title_fullStr | Yield optimization, physicochemical characterizations, and antioxidant properties of food grade agar from Gracilaria tenuistipitata of Cox's Bazar coast, Bangladesh |
| title_full_unstemmed | Yield optimization, physicochemical characterizations, and antioxidant properties of food grade agar from Gracilaria tenuistipitata of Cox's Bazar coast, Bangladesh |
| title_short | Yield optimization, physicochemical characterizations, and antioxidant properties of food grade agar from Gracilaria tenuistipitata of Cox's Bazar coast, Bangladesh |
| title_sort | yield optimization physicochemical characterizations and antioxidant properties of food grade agar from gracilaria tenuistipitata of cox s bazar coast bangladesh |
| topic | agar antioxidant extraction Gracilaria tenuistipitata physicochemical properties |
| url | https://doi.org/10.1002/fsn3.3265 |
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