Ảnh hưởng của nhiệt độ và thời gian chần tiền sấy đến hàm lượng, hoạt tính sinh học của dịch chiết từ rong mơ <i>Sargassum polycystum</i> Ninh Thuận

Abstract

     This paper presented the effect of blanching temperature and time on the content of fuocoidan, alginate, chlorophyll and bioactivities of extract from brown algae Sargassum polycystum. The species were collected on 12/2016 and 4/2017 in the sea area of Ninh Thuan province. These bioactivities were evaluated in the study, for example the activity of total antioxidant, reducing power, scavenging free radicals DPPH and anti-lipoxygenase. The blanching temperature was surveyed from 80ºC to 100ºC, and δ 10ºC, blanching time run from 5 seconds to 15 seconds, and δ 5 seconds. The results showed that blanching temperature and time effected on active substances content and bioactivities of extract from brown algae Sargassum polycystum. The content of active substances and bioactivities got the highest value when the blanching condition was in 100ºC for 15 seconds. Chlorophyll content was the highest when the blanching condition was in 100ºC for 10 seconds. Active substances content and bioactivities were changed according to linear model, and they tended to increase over time.

Keywords: bioactivity, blanching, chlorophyll, fucoidan, laminarin, alginate, Sargassum polycystum