Advertisement

Enzyme-Enhanced Extraction of Antioxidant Ingredients from Algae

  • Björn V. Adalbjörnsson
  • Rósa Jónsdóttir
Part of the Methods in Molecular Biology book series (MIMB, volume 1308)

Abstract

Marine algae are not only a rich source of dietary fibre, proteins, vitamins, and minerals, but also contain a great variety of secondary metabolites with diverse biological activities. Marine macroalgae are a rich source of various natural antioxidants such as polyphenols, especially phlorotannins (made of polyphloroglucinol units) derived from brown algae, which play an important role in preventing lipid peroxidation. In recent years, a number of potent antioxidant compounds have been isolated and identified from different types of edible seaweeds. Extraction methods commonly used for the isolation of antioxidants are based on conventional water or organic solvent extractions. However, recent advances have shown that enzymatic hydrolysis can achieve higher yield of bioactive compounds from algae. Here we describe a method based on enzymatic hydrolysis which both increases yield and decreases cost associated with organic solvents. This method achieves cell wall disruption and breakdown of internal storage components for more effective release of intracellular bioactive compounds. In addition, hydrolysis of proteins produces peptides which may have antioxidant properties, thus enhancing the bioactivity of the algal extract. The method described can be used for production of extracts from red and brown macroalgal species.

Key words

Antioxidants Enzyme hydrolysis Extraction Glycosidases Macroalgae Proteases 

References

  1. 1.
    Li BB, Smith B, Hossain MM (2006) Extraction of phenolics from citrus peels: II. Enzyme-assisted extraction method. Sep Purif Technol 48:189–196CrossRefGoogle Scholar
  2. 2.
    Heo SJ, Park EJ, Lee KW et al (2005) Antioxidant activities of enzymatic extracts from brown seaweeds. Bioresour Technol 96:1613–1623PubMedCrossRefGoogle Scholar
  3. 3.
    Siriwardhana N, Kim KN, Lee KW et al (2008) Optimisation of hydrophilic antioxidant extraction from Hizikia fusiformis by integrating treatments of enzymes, heat and pH control. Int J Food Sci Technol 43:587–596CrossRefGoogle Scholar
  4. 4.
    Athukorala Y, Kim KN, Jeon YJ (2006) Antiproliferative and antioxidant properties of an enzymatic hydrolysate from brown alga Ecklonia cava. Food Chem Toxicol 44:1065–1074PubMedCrossRefGoogle Scholar
  5. 5.
    Shahidi F, Naczk M (2004) Antioxidant properties of food phenolics. In: Shahidi F, Naczk M (eds) Phenolics in food and nutraceuticals. CRC, Boca Raton, FL, pp 403–437Google Scholar
  6. 6.
    Wang T, Jónsdóttir R, Kristinsson HG et al (2010) Enzyme-enhanced extraction of antioxidant ingredients from red algae Palmaria palmata. LWT Food Sci Technol 43:1387–1393CrossRefGoogle Scholar
  7. 7.
    Koivikko R, Loponen J, Honkanen T (2005) Contents of soluble, cell-wall-bound and exuded phlorotannins in the brown alga Fucus vesiculosus, with implications on their ecological functions. J Chem Ecol 31:195–212PubMedCrossRefGoogle Scholar
  8. 8.
    Wang T, Jónsdóttir R, Ólafsdóttir G (2009) Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds. Food Chem 116:240–248CrossRefGoogle Scholar
  9. 9.
    Sato M, Oba T, Yamaguchi T et al (2002) Antihypertensive effects of hydrolysates of wakame (Undaria pinnatifida) and their angiotensin-I-converting enzyme inhibitory activity. Ann Nutr Metab 46:259–267PubMedCrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, New York 2015

Authors and Affiliations

  1. 1.Biotechnology and Biomolecules/Faculty of Food Science and NutritionMatis Ltd. Icelandic Food and Biotech R&D/University of IcelandReykjavíkIceland
  2. 2.Biotechnology and BiomoleculesMatis Ltd. Icelandic Food and Biotech R&DReykjavíkIceland

Personalised recommendations