Research & Development Divisions for Marine Bio Industry (BBIL), National Research and Innovation Agency (BRIN), North Lombok 83352, Indonesia.
Department of Fisheries & Marine Bioscience, Jashore University of Science & Technology, Jashore 7408, Bangladesh.
Mar Drugs. 2021 Oct 15;19(10):578. doi: 10.3390/md19100578.
(sea grapes) and (sea lettuces) are edible green seaweeds and good sources of bioactive compounds for future foods, nutraceuticals and cosmeceutical industries. In the present study, we determined nutritional values and investigated the recovery of bioactive compounds from and using hot water extraction (HWE) and subcritical water extraction (SWE) at different extraction temperatures (110 to 230 °C). Besides significantly higher extraction yield, SWE processes also give higher protein, sugar, total phenolic (TPC), saponin (TSC), flavonoid contents (TFC) and antioxidant activities as compared to the conventional HWE process. When SWE process was applied, the highest TPC, TSC and TFC values were obtained from hydrolyzed at reaction temperature 230 °C with the value of 39.82 ± 0.32 GAE mg/g, 13.22 ± 0.33 DE mg/g and 6.5 ± 0.47 QE mg/g, respectively. In addition, it also showed the highest antioxidant activity with values of 5.45 ± 0.11 ascorbic acid equivalents (AAE) mg/g and 8.03 ± 0.06 trolox equivalents (TE) mg/g for ABTS and total antioxidant, respectively. The highest phenolic acids in were gallic acid and vanillic acid. Cytotoxic assays demonstrated that and hydrolysates obtained by HWE and SWE did not show any toxic effect on RAW 264.7 cells at tested concentrations after 24 h and 48 h of treatment ( < 0.05), suggesting that both hydrolysates were safe and non-toxic for application in foods, cosmeceuticals and nutraceuticals products. In addition, the results of this study demonstrated the potential of SWE for the production of high-quality seaweed hydrolysates. Collectively, this study shows the potential of under-exploited tropical green seaweed resources as potential antioxidants in nutraceutical and cosmeceutical products.
（海葡萄）和（海莴苣）是可食用的绿色海藻，是未来食品、营养保健品和化妆品行业生物活性化合物的良好来源。在本研究中，我们测定了营养价值，并通过热水提取（HWE）和亚临界水提取（SWE）在不同的提取温度（110 至 230°C）下研究了从和中回收生物活性化合物的情况。与传统的 HWE 工艺相比，SWE 工艺不仅显著提高了提取率，而且还提高了蛋白质、糖、总酚（TPC）、皂苷（TSC）、类黄酮含量（TFC）和抗氧化活性。当应用 SWE 工艺时，从在反应温度 230°C 下水解的中获得了最高的 TPC、TSC 和 TFC 值，分别为 39.82±0.32 GAE mg/g、13.22±0.33 DE mg/g 和 6.5±0.47 QE mg/g。此外，它还表现出最高的抗氧化活性，ABTS 和总抗氧化能力的价值分别为 5.45±0.11 抗坏血酸当量（AAE）mg/g 和 8.03±0.06 生育酚当量（TE）mg/g。中含量最高的酚酸是没食子酸和香草酸。细胞毒性试验表明，在测试浓度下，HWE 和 SWE 获得的和水解产物在 24 h 和 48 h 处理后对 RAW 264.7 细胞均无任何毒性作用（<0.05），这表明两种水解产物均安全无毒，可应用于食品、化妆品和营养保健品。此外，本研究结果表明，SWE 具有生产高质量海藻水解产物的潜力。总的来说，本研究表明了被低估的热带绿藻资源作为营养保健品和化妆品中潜在抗氧化剂的潜力。
