The brown seaweed Cystoseira schiffneri as a source of sodium alginate: Chemical and structural characterization, and antioxidant activities
| Autor: | Suming Li, Mourad Jridi, Moncef Nasri, Rim Nasri, Nacim Zouari, Marwa Hamdi, Abdelkarim Benslima, Didier Cot, Sabrine Sellimi |
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| Přispěvatelé: | École Nationale d'Ingénieurs de Sfax | National School of Engineers of Sfax (ENIS), Université de Jendouba (UJ), Institut Européen des membranes (IEM), Centre National de la Recherche Scientifique (CNRS)-Ecole Nationale Supérieure de Chimie de Montpellier (ENSCM)-Université Montpellier 2 - Sciences et Techniques (UM2)-Institut de Chimie du CNRS (INC)-Université de Montpellier (UM), Université de Gabès |
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
030309 nutrition & dietetics DPPH Sodium medicine.medical_treatment Size-exclusion chromatography chemistry.chemical_element Cystoseira schiffneri [CHIM.THER]Chemical Sciences/Medicinal Chemistry Biochemistry sodium alginate 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology antioxidant activities medicine brown seaweed Food science 0303 health sciences Molecular mass 04 agricultural and veterinary sciences 040401 food science Nitrogen Sulfur chemistry polyguluronate Food Science |
| Zdroj: | Food Bioscience Food Bioscience, Elsevier, 2021, 40, pp.100873. ⟨10.1016/j.fbio.2020.100873⟩ |
| ISSN: | 2212-4292 2212-4306 |
| Popis: | International audience; Sodium alginates were extracted from brown seaweeds (Cystoseira schiffneri) collected from a Tunisian island (Kerkennah, Sfax) in different seasons (December, April, July and September). The structural features and antioxidant properties of C. schiffneri sodium alginates (CSSA) were characterized. Micro-elementary analysis showed the absence of nitrogen and sulfur in alginate fractions. All alginate isolates were high in uronic acids (47.4-66.4%) and ash (24.3-39.4%). ATR-FTIR, NMR and circular dichroism data showed that all CSSA were of the polyguluronate-type. Weight-average molecular weight determined using high performance size exclusion chromatography showed variations ranging from 4.49 to 1230 kDa. Thermogravimetric analysis suggested that CSSA were stable until 400 • C except for that collected in September, which was observed to only be stable until 200 • C. Antioxidant activity of CSSA from different seasons was measured using DPPH• radical-scavenging, reducing power and Fe 2+ chelating ability assays. Antioxidant potential of CSSA varied significantly with respect to the season and the main factor controlling antioxidant properties was the molecular mass. |
| Databáze: | OpenAIRE |
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