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Effect of extraction procedures on structural, thermal and antioxidant properties of ulvan from Ulva lactuca collected in Monastir coast
- Yaich, Hela, Amira, Amal Ben, Abbes, Fatma, Bouaziz, Mohamed, Besbes, Souhail, Richel, Aurore, Blecker, Christophe, Attia, Hamadi, Garna, Haikel
- International journal of biological macromolecules 2017
- 2,2-diphenyl-1-picrylhydrazyl, Fourier transform infrared spectroscopy, Ulva lactuca, antioxidant activity, antioxidants, chemical structure, coasts, drugs, glucose, ingredients, macroalgae, nuclear magnetic resonance spectroscopy, pH, polysaccharides, rhamnose, sulfates, thermal properties, uronic acids, xylose
- The present work aims to evaluate the effect of an acid extraction as well as a combined enzymatic-chemical extraction on structural, thermal and antioxidant properties of the sulphated polysaccharide ‘ulvan’ from the green seaweed Ulva lactuca. Structural characterization by FTIR and NMR spectroscopies showed the typical peaks of ulvan, namely, uronic acids, rhamnose and sulphate. FTIR analysis revealed that the extraction procedures were able to maintain ulvan structure. Despite differences in the extraction procedures, 13C NMR spectra were globally similar, proving a comparable chemical structure of ulvans. A major difference has been observed in signal intensity which reflected the resonance of glucose or xylose. Thermal characterization proved that ulvans were thermally stable until approximately 180°C. Antioxidant properties of ulvans were evaluated in vitro through different antioxidant assays. Ulvan, which is extracted at pH 1.5 and 90°C, exhibited the greatest scavenging activity (IC50=13.56μg/ml) towards DPPH radical. Result indicated that Mw has influenced inhibitory effect on DPPH radical of ulvan. The current study revealed also a high correlation between sulphate contents of ulvans and their reducing power (R2=−0.89) and their metal scavenging activity (R2=0.97). Overall, ulvans have peculiar structural, thermal and antioxidant properties which promote their use in food or pharmaceutical products as natural ingredient.