Optimization of polyphenols process and their hypoglycemic and antioxidant activities of Porphyra haitanensis

Authors

CHEN Xiao-chen, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
DU Xi-ping, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen, Fujian 361021, ChinaFollow
ZHOU Li-juan, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China
WU Ling, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen, Fujian 361021, China
LI Zhi-peng, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen, Fujian 361021, China
YANG Yuan-fan, College of Ocean Food and Biological Engineering, Jimei University, Xiamen, Fujian 361021, China; Key Laboratory of Food Microbiology and Enzyme Engineering Technology of Fujian Province, Xiamen, Fujian 361021, China; Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021, China; Key Laboratory of Systemic Utilization and In-depth Processing of Economic Seaweed, Xiamen, Fujian 361021, China

Corresponding Author(s)

杜希萍（1978—），女，集美大学教授，博士。E-mail: xipingdu@jmu.edu.cn

Abstract

Objective: This study aimed to optimize the extraction process of Porphyra haitanensis polyphenols to develop natural hypoglycemic foods. Methods: The Box-Behnken response surface method was used to optimize the extraction process of P. haitanensis polyphenols. The α-glucosidase inhibition activity was applied to evaluate the hypoglycemic activity of P. haitanensis polyphenols at different harvest periods, and the antioxidant activities of them were evaluated based on DPPH, ABTS⁺ radical scavenging rate and ORAC value. Results: The optimal extraction process conditions were liquid-solid ratio (V_ethanol∶m_{P. haitanensis}) 51∶1, ethanol concentration 56% and ultrasonication time 51 min. Under the control of these conditions, the extracted content of polyphenols was 5.027 mg/g. The inhibition of α-glucosidase activity by P. haitanensis polyphenols was in a concentration-dependent manner, and the inhibition by the fourth-harvest-period polyphenols was significantly higher than other harvest periods polyphenols. P. haitanensis polyphenols at different harvest periods showed antioxidant activity, and the antioxidant activity of the fourth-harvest-period polyphenols was strongest. Conclusion: The high polyphenol contents, strong inhibition of α-glucosidase activity and strong antioxidant capacity of the fourth-harvest-period makes it an excellent food source for developing natural hypoglycemic foods and antioxidants.

Publication Date

4-25-2023

First Page

140

Last Page

146

DOI

10.13652/j.spjx.1003.5788.2022.80537

Recommended Citation

Xiao-chen, CHEN; Xi-ping, DU; Li-juan, ZHOU; Ling, WU; Zhi-peng, LI; and Yuan-fan, YANG (2023) "Optimization of polyphenols process and their hypoglycemic and antioxidant activities of Porphyra haitanensis," Food and Machinery: Vol. 39: Iss. 2, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2022.80537
Available at: https://www.ifoodmm.cn/journal/vol39/iss2/23

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