The Effect of Ohmic, High-Pressure Carbon Dioxide (HPCD), and Maceration Extraction methods on Bioactive Compounds of Iranian Brown Algae (Nizimuddinia zanardini)

Document Type : Research Article

Authors

1 Department of Food Engineering and Sciences, Qazvin Branch, Islamic Azad University

2 Université de Technologie de Compiègne, ESCOM, TIMR (Integrated Transformations of Renewable Matter), Centre de Recherche Royallieu-CS 60319, 60203 Compiègne CEDEX, France

Abstract

Marine algae are a rich source of bioactive compounds with promising applications as nutrients, functional food ingredients, and therapeutic agents. This study aimed to investigate the effects of temperature and time variables in ohmic, HPCD, and maceration extraction methods on extraction yield, total phenolic content, total phlorotannin content, total flavonoid content, and antioxidant activity (DPPH radical scavenging) of the Iranian brown seaweed Nizimuddinia zanardini. The results showed that the highest and lowest total phenolic and phlorotannin contents were obtained using ohmic (45°C for 120 min: 960.7 mg GAE/g, 1016.17 mg PGE/g) and maceration (45 °C for 24 h: 307.96 mg GAE/g, 281.83 mg PGE/g) methods, respectively. Moreover, the maceration method at 45 °C for 24 h yielded the highest total flavonoid content (242.67 mg QE/g). The HPCD method at 30 °C for 60 min exhibited the highest antioxidant activity (DPPH scavenging: 83.08%). In terms of extraction yield, the ohmic method at 45 °C for 120 min achieved the highest value (33.21%). The findings of this study indicate that among the three extraction methods, the ohmic method demonstrated the highest efficiency in extracting bioactive compounds from Nizimuddinia zanardini.

Graphical Abstract

The Effect of Ohmic, High-Pressure Carbon Dioxide (HPCD), and Maceration Extraction methods on Bioactive Compounds of Iranian Brown Algae (Nizimuddinia zanardini)

Highlights

  • Comparison the effectiveness of two novel extraction methods (ohmic and HPCD) for Iranian brown algae (Nizimuddinia zanardini)
  • Introducing microwave assisted extraction as an effective extraction method for Iranian brown algae (Nizimuddinia zanardini)
  • Comparison of the effect of temperature and time on bioactive compounds of Iranian brown algae (Nizimuddinia zanardini) using three different methods

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 12, Issue 1
November 2024
Pages 80-95

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History

  • Receive Date: 02 February 2025
  • Revise Date: 15 March 2025
  • Accept Date: 17 March 2025

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