Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 30127
Microwave-Assisted Alginate Extraction from Portuguese Saccorhiza polyschides – Influence of Acid Pretreatment

Authors: Mário Silva, Filipa Gomes, Filipa Oliveira, Simone Morais, Cristina Delerue-Matos

Abstract:

Brown seaweeds are abundant in Portuguese coastline and represent an almost unexploited marine economic resource. One of the most common species, easily available for harvesting in the northwest coast, is Saccorhiza polyschides grows in the lowest shore and costal rocky reefs. It is almost exclusively used by local farmers as natural fertilizer, but contains a substantial amount of valuable compounds, particularly alginates, natural biopolymers of high interest for many industrial applications. Alginates are natural polysaccharides present in cell walls of brown seaweed, highly biocompatible, with particular properties that make them of high interest for the food, biotechnology, cosmetics and pharmaceutical industries. Conventional extraction processes are based on thermal treatment. They are lengthy and consume high amounts of energy and solvents. In recent years, microwave-assisted extraction (MAE) has shown enormous potential to overcome major drawbacks that outcome from conventional plant material extraction (thermal and/or solvent based) techniques, being also successfully applied to the extraction of agar, fucoidans and alginates. In the present study, acid pretreatment of brown seaweed Saccorhiza polyschides for subsequent microwave-assisted extraction (MAE) of alginate was optimized. Seaweeds were collected in Northwest Portuguese coastal waters of the Atlantic Ocean between May and August, 2014. Experimental design was used to assess the effect of temperature and acid pretreatment time in alginate extraction. Response surface methodology allowed the determination of the optimum MAE conditions: 40 mL of HCl 0.1 M per g of dried seaweed with constant stirring at 20ºC during 14h. Optimal acid pretreatment conditions have enhanced significantly MAE of alginates from Saccorhiza polyschides, thus contributing for the development of a viable, more environmental friendly alternative to conventional processes.

Keywords: Acid pretreatment, Alginate, Brown seaweed, Microwave-assisted extraction, Response surface methodology.

Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1337809

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 2746

References:


[1] I. Sousa-Pinto, The seaweed resources of Portugal, A.T. Critchley, M. Ohno (Eds.), Seaweed resources of the world, Japan International Cooperation Agency, Yokosuka (1998), pp. 176–184.
[2] Marcia R. Torres, Alessandra P. A. Sousa, Eduardo A. T. Silva Filho, Dirce F. Melo, Judith P. A. Feitosa, Regina C. M. de Paulab, Maria G. S. Lima, Extraction and physicochemical characterization of Sargassum vulgare alginate from Brazil, Carbohydrate Research, 342 (2007) 2067– 2074.
[3] Norton, T.A. & Burrows, E.M. (1969). Studies on marine algae of the British Isles, chapter 7, Saccorhiza polyschides (Lightf.) Batt. Br. Phycol. J., 4: 19–53.
[4] V. García-Ríos, E. Ríos-Leal, D. Robledo, Y. Freile-Pelegrin, “Polysaccharides composition from tropical brown seaweeds”, Phycological Research, 60 (2012) 305-315.
[5] DJ McHugh; Production, properties and uses of alginates. DJ McHugh (Ed.), FAO Fisheries Technical Paper No. 288, Food and Agriculture Organization of the United Nations, Rome (1987), pp. 58–115.
[6] Caroline Bertagnolli, Ana Paula D.M. Espindolab, Sirlei Jaiana Kleinübinga, Ljubica Tasicb, Meuris Gurgel Carlos da Silva, “Sargassum filipendula alginate from Brazil: Seasonal influence and characteristics”, Carbohydrate Polymers, 111 (2014), 619–623.
[7] P. Vauchel, K. Le Roux, R. Kaas, A. Arhaliass, R. Baron, J. Legrand, “Kinetics modeling of alginate alkaline extraction from Laminaria digitata”, Bioresource Technology, 100 (2009), 1291-1296.
[8] Ian J. Miller, “Alginate composition of some New Zealand brown seaweeds”, Phytochemistry, 41 (1996), 1315–1317.
[9] Marie Pascaline Rahelivao, Hanta Andriamanantoanina, Alain Heyraudb, Marguerite Rinaudob, “Structure and properties of three alginates from Madagascar seacoast alge”, Food Hydrocolloids, 32 (2013), 143–146.
[10] Hanta Andriamanantoanina, Marguerite Rinaudob, “Characterization of the alginates from five madagascan brown algae”, Carbohydrate Polymers, 82 (2010), 555–560.
[11] University of Oslo, department of Chemistry (online). http://www.mn.uio.no/kjemi/english/people/aca/bony/research/alginate.h tml (Accessed 12 November, 2014).
[12] Vivekananda Mandal, Yogesh Mohan, S. Hemalatha, “Microwave Assisted Extraction – An Innovative and Promising Extraction Tool for Medicinal Plant Research”, Pharmacognosy Reviews, Vol 1, Issue 1, Jan-May, 2007.
[13] A.M.M. Sousa, V.D. Alves, S. Morais, C. Delerue-Matos, M.P. Gonçalves, “Agar extraction from integrated multitrophic aquacultured Gracilaria vermiculophylla: Evaluation of a microwave-assisted process using response surface methodology”, Bioresource Technology, 101 (2010), 3258–3267.
[14] R.M. Rodriguez-Jasso, S.I. Mussatto, L. Pastrana, C.N. Aguilar, J.A. Teixeira, “Microwave-assisted extraction of sulfated polysaccharides (fucoidan) from brown seaweed”, Carbohydrate Polymers, 86 (2011) 1137-1144.
[15] Filipa Gomes, Filipa Oliveira, Manuela Correia, Simone Morais, Cristina Delerue-Matos, “Microwave-Assisted Extraction of Alginate from Portuguese Brown Algae”, in Proc. ChemPor 2014 - XII Chemical and Biological Engineering Conference, Porto, September 2014.
[16] Perez, R., Kaas, R., Campello, F., Arbault, S.--, Barbaroux, O., 1992. La culture des algues marines dans le monde. IFREMER, Plouzané, - France.
[17] Montgomery, Douglas C. “Design and Analysis of Experiments (7th edition)”, John Wiley & Sons, 2009.
[18] Paula Paíga, Simone Morais, Teresa Oliva-Teles, Manuela Correia, Cristina Delerue-Matos, et al., Determination of Ochratoxin A in Bread: Evaluation of Microwave-Assisted Extraction Using an Orthogonal Composite Design Coupled with Response Surface Methodology, Food Bioprocess Technology 6 (2013) 2466–2477.