Optimization of Extraction of Antioxidant and Phenolic Compounds of Caulerpa sertularioides by Microwave-Assisted Extraction Process

Subject Areas : Microbiology

Y. Fayaz ¹ (M.Sc. Graduated of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
M. Honarvar ² (Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran)
N. Mooraki ³ (Associate Professor of the Department of Fisheries Science, college of Marine Science and Technology, Tehran North Branch, Islamic Azad University, Tehran, Iran)

Received: 2021-02-23 Accepted : 2021-02-23 Published : 2021-03-21

Keywords: antioxidant compounds, Caulerpa sertularioides, Extraction, microwave,

Abstract :

Introduction: Plants have been always considered as one of the main raw materials to be used in food, pharmaceutical and cosmetic industries. Marine algae is a rich sources of bioactive compounds with antioxidant activity. Materials and Methods: In this study optimization of extraction of antioxidant compounds including chlorophyll a and b, carotenoids and total phenolic contents of Caulerpa sertularioides has been carried out by microwave-assisted extraction, based on extraction time, microwave power, solvent type and solvent to sample ratio. Experimental design was performed by Design Expert with 25 runs and the amounts of antioxidant compounds were evaluated. Results: The results of chlorophyll a and b evaluation showed that among 4 studied factors only solvent type had significant effect (p < 0.05). According to the results the optimum conditions of chlorophyll a and b extraction included methanol as solvent, microwave power of 180 watt, extraction time of 20 minutes and solvent to sample ratio of 12.5. Regarding carotenoid solvent was the only significant factor (p < 0.05) and its optimum extraction conditions included methanol as solvent, microwave power of 90 watt, extraction time of 10 minutes and solvent to sample ratio of 5. Concerning total phenolic content none of the 4 parameters of extraction process had significant effect on its extraction (P>0.05). Conclusion: According to the results of this study Caulerpa sertularioides is an important source of antioxidant compounds and by studying the effect of extraction factors on its antioxidant and phenolic compounds and determination of the optimum extraction conditions for each compound, this algae could be employed appropriately.

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