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Subcritical Water Extracts of Japanese Kelp as a Potential Base for Functional Nutrition

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Abstract

The efficiency of extracting iodine and alginic acids from dry thalli of Japanese kelp (Saccharina japonica) with subcritical water at 130, 150, and 170°C in the dynamic extraction mode is determined. It is found that, during extraction, iodine is completely extracted from Japanese kelp thalli; however, in the dynamic extraction mode, as little as about 45% of iodine-containing compounds pass into the extract; the rest remains in the slime formed around the kelp particles during extraction. The Japanese kelp extracts obtained contain fatty and phenolic acids, alcohols, and carbohydrates. Marmalade based on a subcritical water extract of kelp with a weight of about 6 g contains about 20 daily doses of iodine and can be used as a functional nutrition product.

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Funding

This work was supported by the funds of the Samara University Development Program for 2021–2030 within the framework of the Priority 2030 program.

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Authors and Affiliations

  1. Samara National Research University, 443086, Samara, Russia

    L. V. Pavlova, I. A. Platonov & G. A. Pushkarev

Authors
  1. L. V. Pavlova
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  2. I. A. Platonov
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  3. G. A. Pushkarev
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Correspondence to L. V. Pavlova.

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The authors declare that they have no conflicts of interest.

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Translated by M. Timoshinina

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Pavlova, L.V., Platonov, I.A. & Pushkarev, G.A. Subcritical Water Extracts of Japanese Kelp as a Potential Base for Functional Nutrition. Russ. J. Phys. Chem. B 17, 1640–1645 (2023). https://doi.org/10.1134/S1990793123080080

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  • DOI: https://doi.org/10.1134/S1990793123080080

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