Effects of UV and Heating on the Stability of Fucoxanthin, Total Phlorotannin and Total Antioxidant Capacities in <i>Saccharina japonica</i> Ethanol Extract and Solvent Fractions
The brown alga <i>Saccharina japonica</i> is widely consumed in Asian countries, and post-harvest drying methods such as sun drying and oven drying are commonly used to extend the shelf life of <i>S. japonica</i>. Thus, the present study analyzed the ethanol extract and organ...
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MDPI AG
2021-08-01
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| author | Suhyeon Baek Lei Cao Hyeju Lee Yoonmi Lee Sanggil Lee |
| author_facet | Suhyeon Baek Lei Cao Hyeju Lee Yoonmi Lee Sanggil Lee |
| author_sort | Suhyeon Baek |
| collection | DOAJ |
| description | The brown alga <i>Saccharina japonica</i> is widely consumed in Asian countries, and post-harvest drying methods such as sun drying and oven drying are commonly used to extend the shelf life of <i>S. japonica</i>. Thus, the present study analyzed the ethanol extract and organic solvent fractions of <i>S. japonica</i> to examine the effects of UVA and heating on certain bioactive compounds (fucoxanthin, phlorotannin compounds, and total antioxidants) during the drying process. The fucoxanthin contents in the ethanol extract and different solvent fractions significantly decreased in response to UVA. However, fucoxanthin in the ethanol extract and other fractions showed resistance to thermal treatment. It is noteworthy that the total phlorotannin content (TPC) in the ethanol extract and all fractions showed an approximately 2.5-fold increase upon UVA radiation. The TPC also increased in all samples exposed to high temperatures, except for those in the chloroform fraction. The total antioxidant capacity (TAC) also exhibited significant increases in a pattern similar to the TPC. The findings demonstrate that UVA exposure and heating stimulated the degradation of fucoxanthin while it increased the TPC and TAC in the extract and fractions of <i>S. japonica</i>. |
| first_indexed | 2024-03-10T08:16:52Z |
| format | Article |
| id | doaj.art-fb49211cd21f4092ba6d6cf59d975c1d |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T08:16:52Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
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| spelling | doaj.art-fb49211cd21f4092ba6d6cf59d975c1d2023-11-22T10:17:06ZengMDPI AGApplied Sciences2076-34172021-08-011117783110.3390/app11177831Effects of UV and Heating on the Stability of Fucoxanthin, Total Phlorotannin and Total Antioxidant Capacities in <i>Saccharina japonica</i> Ethanol Extract and Solvent FractionsSuhyeon Baek0Lei Cao1Hyeju Lee2Yoonmi Lee3Sanggil Lee4Test & Analytical Laboratory, Busan Regional Food & Drug Administration, Yeonje-gu, Busan 48750, KoreaInstitute of Marine Life Sciences, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, KoreaDepartment of Smart Green Technology Engineering, Pukyong National University, 45 Yongso-ro, Nam-gu, Busan 48513, KoreaFood Safety and Processing Research Division, National Institute Fisheries Science, Busan 46083, KoreaTest & Analytical Laboratory, Busan Regional Food & Drug Administration, Yeonje-gu, Busan 48750, KoreaThe brown alga <i>Saccharina japonica</i> is widely consumed in Asian countries, and post-harvest drying methods such as sun drying and oven drying are commonly used to extend the shelf life of <i>S. japonica</i>. Thus, the present study analyzed the ethanol extract and organic solvent fractions of <i>S. japonica</i> to examine the effects of UVA and heating on certain bioactive compounds (fucoxanthin, phlorotannin compounds, and total antioxidants) during the drying process. The fucoxanthin contents in the ethanol extract and different solvent fractions significantly decreased in response to UVA. However, fucoxanthin in the ethanol extract and other fractions showed resistance to thermal treatment. It is noteworthy that the total phlorotannin content (TPC) in the ethanol extract and all fractions showed an approximately 2.5-fold increase upon UVA radiation. The TPC also increased in all samples exposed to high temperatures, except for those in the chloroform fraction. The total antioxidant capacity (TAC) also exhibited significant increases in a pattern similar to the TPC. The findings demonstrate that UVA exposure and heating stimulated the degradation of fucoxanthin while it increased the TPC and TAC in the extract and fractions of <i>S. japonica</i>.https://www.mdpi.com/2076-3417/11/17/7831<i>Saccharina japonica</i>fucoxanthinantioxidantphlorotannin compoundsUVAhigh temperature |
| spellingShingle | Suhyeon Baek Lei Cao Hyeju Lee Yoonmi Lee Sanggil Lee Effects of UV and Heating on the Stability of Fucoxanthin, Total Phlorotannin and Total Antioxidant Capacities in <i>Saccharina japonica</i> Ethanol Extract and Solvent Fractions Applied Sciences <i>Saccharina japonica</i> fucoxanthin antioxidant phlorotannin compounds UVA high temperature |
| title | Effects of UV and Heating on the Stability of Fucoxanthin, Total Phlorotannin and Total Antioxidant Capacities in <i>Saccharina japonica</i> Ethanol Extract and Solvent Fractions |
| title_full | Effects of UV and Heating on the Stability of Fucoxanthin, Total Phlorotannin and Total Antioxidant Capacities in <i>Saccharina japonica</i> Ethanol Extract and Solvent Fractions |
| title_fullStr | Effects of UV and Heating on the Stability of Fucoxanthin, Total Phlorotannin and Total Antioxidant Capacities in <i>Saccharina japonica</i> Ethanol Extract and Solvent Fractions |
| title_full_unstemmed | Effects of UV and Heating on the Stability of Fucoxanthin, Total Phlorotannin and Total Antioxidant Capacities in <i>Saccharina japonica</i> Ethanol Extract and Solvent Fractions |
| title_short | Effects of UV and Heating on the Stability of Fucoxanthin, Total Phlorotannin and Total Antioxidant Capacities in <i>Saccharina japonica</i> Ethanol Extract and Solvent Fractions |
| title_sort | effects of uv and heating on the stability of fucoxanthin total phlorotannin and total antioxidant capacities in i saccharina japonica i ethanol extract and solvent fractions |
| topic | <i>Saccharina japonica</i> fucoxanthin antioxidant phlorotannin compounds UVA high temperature |
| url | https://www.mdpi.com/2076-3417/11/17/7831 |
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