IMIS | Flanders Marine Institute
 

Flanders Marine Institute

Platform for marine research

IMIS

Publications | Institutes | Persons | Datasets | Projects | Maps
[ report an error in this record ]basket (0): add | show Print this page

Effect of extraction procedures on structural, thermal and antioxidant properties of ulvan from Ulva lactuca collected in Monastir coast
Yaich, H.; Ben Amira, A.; Abbes, F.; Bouaziz, M.; Richel, A.; Blecker, C.; Attia, H.; Garna, H. (2017). Effect of extraction procedures on structural, thermal and antioxidant properties of ulvan from Ulva lactuca collected in Monastir coast. International Journal of Biological Macromolecules 105(Part 2): 1430-1439. https://hdl.handle.net/10.1016/j.ijbiomac.2017.07.141
In: International Journal of Biological Macromolecules. ELSEVIER SCIENCE BV: Amsterdam. ISSN 0141-8130; e-ISSN 1879-0003, more
Peer reviewed article  

Available in  Authors 

Keywords
    Ulva lactuca Linnaeus, 1753 [WoRMS]
    Marine
Author keywords
    Ulva lactuca; Ulvan; Extraction procedures; NMR spectroscopy; FTIRanalysis; Thermal properties; Antioxidant activity

Authors  Top 
  • Yaich, H.
  • Ben Amira, A.
  • Abbes, F.
  • Bouaziz, M.
  • Richel, A., more
  • Blecker, C.
  • Attia, H.
  • Garna, H.

Abstract
    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 = 13.56 μg/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.

All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Authors