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

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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Bibliographic Details
Main Authors:	Suhyeon Baek, Lei Cao, Hyeju Lee, Yoonmi Lee, Sanggil Lee
Format:	Article
Language:	English
Published:	MDPI AG 2021-08-01
Series:	Applied Sciences
Subjects:	<i>Saccharina japonica</i> fucoxanthin antioxidant phlorotannin compounds UVA high temperature
Online Access:	https://www.mdpi.com/2076-3417/11/17/7831

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