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Thermal stabilities of polyphenols and fatty acids in Laminaria japonica hydrolysates produced using subcritical water

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Abstract

We investigated the thermal stability of polyphenols and fatty acids from Laminaria japonica powder by subcritical water hydrolysis among the range of the experimental conditions. The experiment was carried out at temperatures and pressures ranging from 200 to 280 °C and 13 to 60 bar, respectively for 28 to 42 min. Polyphenol and fatty acids in hydrolysates obtained from different conditions were analyzed by GC and UV-spectrophotometer. The results were compared with those obtained from Laminaria japonica oils extracted by supercritical CO2. Polyphenol and several fatty acids in hydrolysates produced by subcritical water showed high thermal stability.

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Authors and Affiliations

  1. Department of Food Science and Technology, Pukyong National University, Yongso-ro 45, Nam-gu, Busan, 608-737, Korea

    Jung-Nam Park, Abdelkader Ali-Nehari & Byung-Soo Chun

  2. Department of Chemical Engineering, Pukyong National University, Yongso-ro 45, Nam-gu, Busan, 608-737, Korea

    Hee-Chul Woo

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  1. Jung-Nam Park
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  2. Abdelkader Ali-Nehari
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  3. Hee-Chul Woo
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  4. Byung-Soo Chun
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Correspondence to Byung-Soo Chun.

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Park, JN., Ali-Nehari, A., Woo, HC. et al. Thermal stabilities of polyphenols and fatty acids in Laminaria japonica hydrolysates produced using subcritical water. Korean J. Chem. Eng. 29, 1604–1609 (2012). https://doi.org/10.1007/s11814-012-0051-y

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  • DOI: https://doi.org/10.1007/s11814-012-0051-y

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