Impact of Extraction Techniques and Solvent Systems on the Antioxidant Activity and Fatty Acid Composition of Scenedesmus parvus Extracts

IF 3 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Iqbal Iman Ruzi, Siti Nurfatimah Mohd Shahpudin, Sharlina Mohamad, Mohd Asyraf Kassim
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引用次数: 0

Abstract

Scenedesmus parvus, a Malaysian freshwater microalga, has emerged as a promising source of secondary metabolites with potential applications in nutraceutical, pharmaceutical, food, and cosmetic industries. This study aimed to assess the extraction yield, total phenolic and flavonoid content, and antioxidant potential of S. parvus extracts obtained using different extraction methods, including sonication, maceration, and Soxhlet extraction methods. Additionally, the fatty acid profile and key chemical constituents of S. parvus were analyzed using gas chromatography-flame ionization detection (GC-FID). To date, this study represents one of the first comprehensive investigations into the synergistic interaction between sonication and solvent systems on the S. parvus, concurrently evaluating effects on both antioxidant activity and lipid profile. The results indicate that the sonication method with methanol as the extraction solvent yielded the highest extraction efficiency (14.65 ± 0.503%), whereas the maceration method with hexane resulted in the lowest yield (1.34 ± 0.371%). Furthermore, the sonicated ethanol extract exhibited the highest total phenolic content (66.32 ± 0.818 mg GAE g−1 DW) and total flavonoid content (684.45 ± 28.928 mg QE g−1 DW). Soxhlet extraction with methanol as solvent demonstrated the highest antioxidant activity, as evidenced by its superior performance in both DPPH (IC50, 0.48 ± 0.035 mg mL−1) and ABTS⁺ (IC50, 0.13 ± 0.003 mg mL−1) radical scavenging assays. These findings highlight the impact of extraction methods on the yield of bioactive compounds and the antioxidant properties of S. parvus. In particular, methanol-based extraction demonstrated significant potential for obtaining high antioxidant activity and an optimal fatty acid profile, underscoring its suitability for applications in nutraceutical, pharmaceutical, food, and cosmetic formulations.

提取工艺及溶剂体系对小檗提取物抗氧化活性及脂肪酸组成的影响
小场景藻(Scenedesmus parvus)是一种马来西亚淡水微藻,已成为次生代谢物的潜在来源,在营养保健、制药、食品和化妆品行业具有潜在的应用前景。研究了超声波法、浸渍法和索氏提取法对小檗碱提取物提取率、总酚和总黄酮含量及抗氧化能力的影响。此外,采用气相色谱-火焰离子化检测(GC-FID)分析了小弧菌的脂肪酸谱和关键化学成分。迄今为止,这项研究是第一次全面研究超声波和溶剂系统对小葡萄球菌的协同作用,同时评估对抗氧化活性和脂质谱的影响。结果表明,以甲醇为提取溶剂的超声波法提取率最高(14.65±0.503%),以己烷浸渍法提取率最低(1.34±0.371%)。超声乙醇提取物的总酚含量(66.32±0.818 mg QE g−1 DW)和总黄酮含量(684.45±28.928 mg QE g−1 DW)最高。以甲醇为溶剂的索氏提取法显示出最高的抗氧化活性,其在DPPH (IC50, 0.48±0.035 mg mL - 1)和ABTS⁺(IC50, 0.13±0.003 mg mL - 1)自由基清除实验中都表现出优异的性能。这些发现强调了提取方法对小葡萄球菌生物活性化合物的产率和抗氧化性能的影响。特别是,甲醇提取显示了获得高抗氧化活性和最佳脂肪酸谱的显著潜力,强调了其在营养保健品、制药、食品和化妆品配方中的适用性。
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来源期刊
Food Analytical Methods
Food Analytical Methods 农林科学-食品科技
CiteScore
6.00
自引率
3.40%
发文量
244
审稿时长
3.1 months
期刊介绍: Food Analytical Methods publishes original articles, review articles, and notes on novel and/or state-of-the-art analytical methods or issues to be solved, as well as significant improvements or interesting applications to existing methods. These include analytical technology and methodology for food microbial contaminants, food chemistry and toxicology, food quality, food authenticity and food traceability. The journal covers fundamental and specific aspects of the development, optimization, and practical implementation in routine laboratories, and validation of food analytical methods for the monitoring of food safety and quality.
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