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Characteristic and antioxidant activity of Cladophora glomerata ethanolic extract as affected by prior chlorophyll removal and drying methods.

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Title: Characteristic and antioxidant activity of Cladophora glomerata ethanolic extract as affected by prior chlorophyll removal and drying methods.
Authors: Yarnpakdee, Suthasinee1 (AUTHOR) suthasinee.y@cmu.ac.th, Senphan, Theeraphol2 (AUTHOR), Wangtueai, Sutee3 (AUTHOR), Jaisan, Chalalai3 (AUTHOR), Nalinanon, Sitthipong4 (AUTHOR)
Source: Journal of Food Processing & Preservation. Aug2022, Vol. 46 Issue 8, p1-14. 14p.
Subjects: Chlorophyll, Cladophora, Phenols, Antioxidants, Food quality
Abstract: Impact of prior chlorophyll removal (PCR) and drying methods (freeze‐ and oven‐drying) on characteristics and antioxidant activities of the ethanolic extracts (EEs) from Cladophora (C.) glomerata, freshwater macroalgae, were investigated. The extraction yields were found in the range of 7.18%–13.15% with total phenolic (TPC) and total chlorophyll (TCC) contents of 19.40–25.69 mg GAE/g dry extract and 3.58–7.94 mg/g dry extract, respectively. Yield, TPC and TCC decreased when dechlorophyllization was implemented before extraction, regardless of drying method (p ≤.05). Increase in L* value with coincidental decrease in ΔE* value was observed in the EE with PCR. Freeze‐dried EE with PCR (FEE‐PCR) showed greater antioxidant efficiencies (both in vitro and oxidation model systems) than that oven‐dried EE with PCR (p ≤.05). Liquid chromatography/mass spectrometry (LC/MS) analysis indicated that quercetin‐3‐O‐glucoside was the most abundant phenolic compounds identified in the FEE‐PCR. Therefore, freeze drying in combination with PCR was effective preparation method to maximize antioxidant activity and improve color of EE. Practical applications: Lipid oxidation is one of important reactions affected on the deterioration of food quality and safety. Many antioxidants have been widely used to retard lipid oxidation. Due to their health hazard of synthetic antioxidants, the search for safer ingredients with potent antioxidant activity resources is attracted interest. Phenolic compounds, the bioactive substances distributed in aquatic plants, have been known as antioxidant with health benefit. However, chlorophyll associated algal extract influenced on color and bioactivity of phenolic compound, which limits its utility. Moreover, drying technologies also have an impact on a stability of active components in algal sample. To maximize the utility of alga, the appropriate pretreatments by chlorophyll removal along with effective drying method could be a better choice for preservation of bioactive compounds. As a consequence, a wider application can be achieved. The corresponding extracts could therefore be used as an alternative natural antioxidant for food applications, instead of synthetics in a future. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: Characteristic and antioxidant activity of Cladophora glomerata ethanolic extract as affected by prior chlorophyll removal and drying methods.
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  Data: <searchLink fieldCode="AR" term="%22Yarnpakdee%2C+Suthasinee%22">Yarnpakdee, Suthasinee</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> suthasinee.y@cmu.ac.th</i><br /><searchLink fieldCode="AR" term="%22Senphan%2C+Theeraphol%22">Senphan, Theeraphol</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Wangtueai%2C+Sutee%22">Wangtueai, Sutee</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Jaisan%2C+Chalalai%22">Jaisan, Chalalai</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nalinanon%2C+Sitthipong%22">Nalinanon, Sitthipong</searchLink><relatesTo>4</relatesTo> (AUTHOR)
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. Aug2022, Vol. 46 Issue 8, p1-14. 14p.
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  Data: <searchLink fieldCode="DE" term="%22Chlorophyll%22">Chlorophyll</searchLink><br /><searchLink fieldCode="DE" term="%22Cladophora%22">Cladophora</searchLink><br /><searchLink fieldCode="DE" term="%22Phenols%22">Phenols</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Food+quality%22">Food quality</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Impact of prior chlorophyll removal (PCR) and drying methods (freeze‐ and oven‐drying) on characteristics and antioxidant activities of the ethanolic extracts (EEs) from Cladophora (C.) glomerata, freshwater macroalgae, were investigated. The extraction yields were found in the range of 7.18%–13.15% with total phenolic (TPC) and total chlorophyll (TCC) contents of 19.40–25.69 mg GAE/g dry extract and 3.58–7.94 mg/g dry extract, respectively. Yield, TPC and TCC decreased when dechlorophyllization was implemented before extraction, regardless of drying method (p ≤.05). Increase in L* value with coincidental decrease in ΔE* value was observed in the EE with PCR. Freeze‐dried EE with PCR (FEE‐PCR) showed greater antioxidant efficiencies (both in vitro and oxidation model systems) than that oven‐dried EE with PCR (p ≤.05). Liquid chromatography/mass spectrometry (LC/MS) analysis indicated that quercetin‐3‐O‐glucoside was the most abundant phenolic compounds identified in the FEE‐PCR. Therefore, freeze drying in combination with PCR was effective preparation method to maximize antioxidant activity and improve color of EE. Practical applications: Lipid oxidation is one of important reactions affected on the deterioration of food quality and safety. Many antioxidants have been widely used to retard lipid oxidation. Due to their health hazard of synthetic antioxidants, the search for safer ingredients with potent antioxidant activity resources is attracted interest. Phenolic compounds, the bioactive substances distributed in aquatic plants, have been known as antioxidant with health benefit. However, chlorophyll associated algal extract influenced on color and bioactivity of phenolic compound, which limits its utility. Moreover, drying technologies also have an impact on a stability of active components in algal sample. To maximize the utility of alga, the appropriate pretreatments by chlorophyll removal along with effective drying method could be a better choice for preservation of bioactive compounds. As a consequence, a wider application can be achieved. The corresponding extracts could therefore be used as an alternative natural antioxidant for food applications, instead of synthetics in a future. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1111/jfpp.15534
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      – Code: eng
        Text: English
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        PageCount: 14
        StartPage: 1
    Subjects:
      – SubjectFull: Chlorophyll
        Type: general
      – SubjectFull: Cladophora
        Type: general
      – SubjectFull: Phenols
        Type: general
      – SubjectFull: Antioxidants
        Type: general
      – SubjectFull: Food quality
        Type: general
    Titles:
      – TitleFull: Characteristic and antioxidant activity of Cladophora glomerata ethanolic extract as affected by prior chlorophyll removal and drying methods.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Yarnpakdee, Suthasinee
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            NameFull: Senphan, Theeraphol
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            NameFull: Wangtueai, Sutee
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            NameFull: Jaisan, Chalalai
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            NameFull: Nalinanon, Sitthipong
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            – D: 01
              M: 08
              Text: Aug2022
              Type: published
              Y: 2022
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              Value: 46
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