H. MOKRANE, N. GHALIAOUI, M. HAZZIT, M. HADJADJ, F-S OTMANI, S. TOUATI, H. SERIDI

Carpathian Journal of Food Science and Technology

Received:
5 January 2019
Accepted:
15 August 2020

ABSTRACT
Seaweeds are an excellent source of natural pigments such as chlorophylls
and carotenoids that exhibit several bioactive properties fully exploited in
food and health products. Due to the high sensitivity and the rapid
degradation of pigments, recent researches are now focusing on
development of efficient techniques for their extraction, while the sample
preprocessing as the main important step attracted less attention. The
objective of this study was the evaluation of the effect of freezing and drying
preprocessing on pigments quantity, quality and antioxidant activity of the
brown seaweed Phyllaria reniformis. Pigments were quantified using UVVisible spectrophotometry and fully characterized by reverse phase high
performance liquid chromatography (RP-HPLC). Phyllaria reniformis was
characterized by a high amount of pigments especially fucoxanthin. Based
on UV-visible spectrophotometry results, alga preprocessing before
extraction showed a high variability on pigments content. As shown by RPHPLC freezing preprocessing exhibited the most efficient pigment
extraction in term of quantity. While, drying preprocessing demonstrated
higher amount of β-carotene and pheophytin a. The highest and most
efficient antioxidant activities were obtained in the frozen samples. The
quality, quantity and antioxidant activities of Phyllaria reniformis pigments
extract was found to be deeply related to the preprocessing step

Keywords:
Preprocessing
Freezing
Drying
Phyllaria reniformis
Pigments


https://doi.org/10.34302/crpjfst/2020.12.3.6