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Effects of acid extraction and enzyme chemistry on antioxidant activity of ulvanes extracted from green seaweed
Effects of acid extraction and enzyme chemistry on antioxidant activity of ulvanes extracted from green seaweed
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机译：酸提取和酶化学作用对绿藻提取物的抗氧化活性的影响
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摘要
The invention relates to the discovery of new renewable natural resource antioxidants. The purpose of this patent is to extract a bioactive polysaccharide called "ulvane" from the abundant algae in Tunisia. The alga is an underutilized and unused green marine alga, Ulva lactuca, for which two methods of extracting ulvanes ("acid and enzyme chemistry") are used. The obtained ulvanes were tested in vitro.Their antioxidant effects This patent demonstrates that uvane, extracted at 90 ° C and pH 1.5, exhibits maximum antioxidant capacity (14.95 mg ascorbic acid / g extract) and highest anti fat activity (CI lt sub gt 50 lt/ Advantageously, ulvanes have a significant ability to capture DPPH. However, a negative linear correlation (R lt sup gt 2 lt/The chelating power and sulfuric acid content of different ulvanes have been demonstrated between the chelating power and the sulfuric acid content. According to the results, the antioxidant activity of ulvanes depends on the extraction process and the sulfuric acid content. According to this patent, the acid extraction process at 90 ° C and pH 1.5 is most suitable for the interesting antioxidant activity of uvane. Therefore, it has become a new antioxidant in food and pharmaceutical industry.
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