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Structural, antioxidant, and emulsifying activities of fucoidan from Saccharina japonica using pressurized liquid extraction

Saravana, Periaswamy Sivagnanam, Cho, Yeon-Jin, Park, Yong-Beom, Woo, Hee-Chul, Chun, Byung-Soo
Carbohydrate polymers 2016 v.153 pp. 518-525
2,2-diphenyl-1-picrylhydrazyl, Fourier transform infrared spectroscopy, Saccharina japonica, X-ray diffraction, antioxidant activity, antioxidants, emulsifiers, emulsifying properties, ethanol, formic acid, fucoidan, fucose, molecular weight, sodium hydroxide, solvents, temperature, vegetable oil
Pressurized liquid extraction (PLE) was utilized to extract sulfated polysaccharides (fucoidan) from brown seaweed Saccharina japonica. Various conditions of temperature (80–200°C), pressure (5–100bar), and solvents (water, 0.1% sodium hydroxide, 0.1% formic acid, 70% ethanol, 50% ethanol, and 25% ethanol) were assessed; the best crude fucoidan (CF) yield was 8.23%, obtained from 140°C and 50bar (sodium hydroxide). Compositional analysis, FT-IR, molecular weight, monosaccharides, TGA, UV–vis, XRD, and elemental analysis confirm that extracted polysaccharides revealed the features of fucoidan. Fucose was the main monosaccharide present in CF obtained by various solvent systems. All CF showed antioxidant activities as measured by DPPH radical and ABTS+ radical scavenging. CF demonstrates good emulsion-stabilizing capacities, especially with vegetable oils. This study demonstrates that PLE is an efficacious method for enhancing the yield of polysaccharides from S. japonica and that it could be a potential source of natural antioxidants and emulsifiers.