Journal of Supercritical Fluids, Vol.148, 130-136, 2019
Physiological activities and bioactive compound from laver (Pyropia yezoensis) hydrolysates by using subcritical water hydrolysis
This study aimed to create P. yezoensis hydrolysates, via subcritical water hydrolysis (SWH), which can enhance food functionality. P. yezoensis hydrolysates were produced at (120 to 230) degrees C and 30 bar. Extraction was performed using hot water and ethanol for comparison. The maximum radical-scavenging activity of DPPH and ABTS was (16.63 +/- 0.20) mg trolox/g dried mass and (19.45 +/- 0.07) mg trolox/g dried mass, respectively. The total phenolic, protein, and reducing sugar content was (14.29 +/- 0.33) mg gallic acid/g dried mass, (20.21 +/- 0.27) g BSA/100 g dried mass, and (158.40 +/- 2.12) mg glucose/g dried mass, respectively. The total sugar content did not significantly change from 120 degrees C to 180 degrees C but decreased at higher temperatures. Free amino acid contents decreased as temperature increased to > 120 degrees C. Results showed that both hot water extraction and ethanol extraction are not superior to SWH.