Comprehensive Extraction and Biological Activities of Mycosporine-like Amino Acids and Glyceroglycolipids Extracts from Two Macroalgae <i>Ecklonia kurome</i> and <i>Ulva lactuca</i>
Mycosporine-like amino acids (MAAs) and glyceroglycolipids have promising applications in various fields, but limited research exists on their simultaneous extraction from macroalgae. This study optimized the key parameters (liquid–solid ratio, extraction temperature and extraction time) in the extr...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/3/440 |
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| Summary: | Mycosporine-like amino acids (MAAs) and glyceroglycolipids have promising applications in various fields, but limited research exists on their simultaneous extraction from macroalgae. This study optimized the key parameters (liquid–solid ratio, extraction temperature and extraction time) in the extraction of MAAs and glyceroglycolipids from <i>Ecklonia kurome</i> and <i>Ulva lactuca</i> using single factor and response surface experiments. The yields of MAAs from <i>E. kurome</i> and <i>U. lactuca</i> were 169.71 mg/g and 177.33 mg/g, respectively, while glyceroglycolipids were extracted from the residue with yields of 163.51 mg/g and 213.45 mg/g, respectively. Both extracts showed concentration-dependent antioxidant activities, with the MAAs extracted from <i>U. lactuca</i> demonstrating the strongest effect. The addition of MAA extract to flaxseed oil significantly reduced oxidation rancidity, highlighting its potential as a natural antioxidant for oils. The glyceroglycolipid extract from <i>E. kurome</i> exhibited significant moisture absorption, and a water-retaining agent prepared from this extract showed excellent moisture retention and resistance to high temperatures, freezing, and pressure. A silica gel column chromatography method confirmed the presence of MGDG in the purified glyceroglycolipid extract. These findings suggested that <i>E. kurome</i> and <i>U. lactuca</i> can be converted into high-value-added compounds with potential applications in food, cosmetics, and pharmaceuticals. |
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| ISSN: | 2304-8158 |