Optimization of Microwave-Assisted Extraction of Polysaccharides from Ulva pertusa and Evaluation of Their Antioxidant Activity
Abstract
:1. Introduction
2. Materials and Methods
2.1. Seaweeds and Chemicals
2.2. Microwave Extraction of Ulvan
2.3. Single-Factor MAE Experiments
2.4. Experimental Design
2.5. FT-IR Spectrometric Analysis
2.6. Determination of the Antioxidant Activity of Ulvan Extracts in Vitro
2.6.1. DPPH Radical-Scavenging Activity
2.6.2. ABTS Radical-Scavenging Activity
2.6.3. Determination of the Reducing Power
2.7. In Vitro Antioxidant Activity
2.8. Statistical Analysis
3. Results
3.1. Effect of Process Parameters on Microwave Extraction Efficiency
3.2. Optimization of the Procedure Using RSM
3.3. FT-IR Spectral Analysis
3.4. In Vitro Antioxidant Activities of Ulvan
3.5. Effect of Ulvan on RAW 264.7 Macrophage Cell Viability and SOD and CAT Activities
3.6. Effects of Ulvan on the Expression of Antioxidant Genes
4. Discussion
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Run | Variable Levels | Ulvan Yield (%) | ||||
---|---|---|---|---|---|---|
X1 (Time, min) | X2 (Power, W) | X3 (Water-To-Raw-Material, mL/g) | X4 (pH) | Predicted | Observed | |
1 | 45 | 500 | 70 | 6 | 32.72 | 32.22 |
2 | 45 | 700 | 55 | 5 | 31.61 | 31.26 |
3 | 45 | 600 | 70 | 7 | 32.30 | 31.38 |
4 | 30 | 600 | 70 | 6 | 32.18 | 32.48 |
5 | 30 | 600 | 40 | 6 | 29.93 | 29.46 |
6 | 45 | 600 | 55 | 6 | 40.84 | 40.84 |
7 | 45 | 500 | 55 | 5 | 35.22 | 35.47 |
8 | 60 | 600 | 70 | 6 | 27.36 | 28.46 |
9 | 60 | 600 | 40 | 6 | 30.45 | 30.78 |
10 | 45 | 500 | 55 | 7 | 34.78 | 35.75 |
11 | 60 | 600 | 55 | 5 | 25.88 | 25.71 |
12 | 30 | 600 | 55 | 5 | 30.51 | 29.79 |
13 | 45 | 500 | 40 | 6 | 36.29 | 35.89 |
14 | 60 | 600 | 55 | 7 | 32.92 | 33.11 |
15 | 45 | 600 | 40 | 5 | 28.15 | 28.97 |
16 | 45 | 700 | 70 | 6 | 37.27 | 37.14 |
17 | 30 | 600 | 55 | 7 | 32.60 | 32.24 |
18 | 30 | 500 | 55 | 6 | 32.94 | 33.45 |
19 | 45 | 700 | 55 | 7 | 41.18 | 41.56 |
20 | 60 | 500 | 55 | 6 | 32.46 | 31.63 |
21 | 45 | 600 | 70 | 5 | 31.85 | 32.01 |
22 | 30 | 700 | 55 | 6 | 36.01 | 36.74 |
23 | 45 | 600 | 55 | 6 | 40.84 | 40.84 |
24 | 45 | 600 | 55 | 6 | 40.84 | 40.83 |
25 | 45 | 700 | 40 | 6 | 34.53 | 34.51 |
26 | 45 | 600 | 40 | 7 | 36.83 | 36.56 |
27 | 60 | 700 | 55 | 6 | 32.18 | 31.56 |
Source | Sum of Squares | DF | Mean Square | F Value | p-Value | |
---|---|---|---|---|---|---|
Linear effects | Model | 433.962 | 14 | 30.997 | 49.48 | <0.0001 ** |
X1 | 13.889 | 1 | 13.889 | 22.17 | 0.001 * | |
X2 | 5.824 | 1 | 5.824 | 9.30 | 0.010 * | |
X3 | 0.513 | 1 | 0.513 | 0.82 | 0.384 | |
X4 | 62.518 | 1 | 62.518 | 99.79 | <0.0001 ** | |
Interaction effects | X1·X2 | 2.822 | 1 | 2.822 | 4.51 | 0.055 |
X1·X3 | 7.129 | 1 | 7.129 | 11.38 | 0.006 * | |
X1·X4 | 6.126 | 1 | 6.126 | 9.78 | 0.009 * | |
X2·X3 | 9.923 | 1 | 9.923 | 15.84 | 0.002 * | |
X2·X4 | 25.100 | 1 | 25.100 | 40.06 | <0.0001 ** | |
X3·X4 | 16.892 | 1 | 16.892 | 26.96 | <0.0001 ** | |
Quadratic effects | X12 | 128.979 | 1 | 213.870 | 341.38 | <0.0001 ** |
X22 | 6.76 | 1 | 6.586 | 10.51 | 0.007 * | |
X32 | 60.754 | 1 | 109.264 | 174.41 | <0.0001 ** | |
X42 | 86.726 | 1 | 86.726 | 138.43 | <0.0001 ** | |
Residual | 7.518 | 12 | 0.626 | |||
Lack of fit | 7.518 | 10 | 0.752 | |||
Pure error | 0.000 | 2 | 0.000 | |||
Cor. Total | 441.480 | 26 | ||||
R2 | 98.30 | |||||
Adj. R2 | 96.31 | |||||
Pred. R2 | 90.19 | |||||
C.V.% | 1.37 |
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Le, B.; Golokhvast, K.S.; Yang, S.H.; Sun, S. Optimization of Microwave-Assisted Extraction of Polysaccharides from Ulva pertusa and Evaluation of Their Antioxidant Activity. Antioxidants 2019, 8, 129. https://doi.org/10.3390/antiox8050129
Le B, Golokhvast KS, Yang SH, Sun S. Optimization of Microwave-Assisted Extraction of Polysaccharides from Ulva pertusa and Evaluation of Their Antioxidant Activity. Antioxidants. 2019; 8(5):129. https://doi.org/10.3390/antiox8050129
Chicago/Turabian StyleLe, Bao, Kirill S. Golokhvast, Seung Hwan Yang, and Sangmi Sun. 2019. "Optimization of Microwave-Assisted Extraction of Polysaccharides from Ulva pertusa and Evaluation of Their Antioxidant Activity" Antioxidants 8, no. 5: 129. https://doi.org/10.3390/antiox8050129