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Hokkaido University Collection of Scholarly and Academic Papers >
Graduate School of Health Sciences / Faculty of Health Sciences >
Peer-reviewed Journal Articles, etc >
Extraction and Quantitation of Phytosterols from Edible Brown Seaweeds : Optimization, Validation, and Application
| Title: | Extraction and Quantitation of Phytosterols from Edible Brown Seaweeds : Optimization, Validation, and Application |
| Authors: | Chen, Zhen Browse this author →KAKEN DB | | Shen, Nianqiu Browse this author | | Wu, Xunzhi Browse this author | | Jia, Jiaping Browse this author | | Wu, Yue Browse this author | | Chiba, Hitoshi Browse this author →KAKEN DB | | Hui, Shuping Browse this author →KAKEN DB |
| Keywords: | hijiki (Sargassum fusiforme) | | wakame (Undaria pinnatifida) | | kombu (Saccharina japonica) | | fucosterol | | saringosterol | | ostreasterol | | ultrasound-assisted extraction | | design of experiments |
| Issue Date: | 5-Jan-2023 |
| Publisher: | MDPI |
| Journal Title: | Foods |
| Volume: | 12 |
| Issue: | 2 |
| Start Page: | 244 |
| Publisher DOI: | 10.3390/foods12020244 |
| PMID: | 36673338 |
| Abstract: | Brown seaweeds are known as important marine food sources, from which phytosterols have been recognized as functional food components with multiple health-beneficial effects. However, studies on phytosterol extraction and quantitation from edible brown seaweeds are limited. In the present work, extraction methods for seaweed phytosterols were compared and optimized by one-factor-at-one-time method and response surface methodology. Moreover, the quantitation method of total sterols and major sterol components, including fucosterol, saringosterol, and ostreasterol, was established and validated using H-1 NMR. Furthermore, the developed extraction and determination methods were applied to investigate three common edible seaweeds from Japan (Hijiki, Wakame, and Kombu). As a result, the finally optimized conditions were ultrasound-assisted extraction with CHCl3-MeOH 2:3 for 15 min followed by saponification with 1.65 mL of 1.85 M KOH for 14.5 h. Based on the developed methods, phytosterols in three seaweeds were compared, and Hijiki showed an abundant total sterol amount (2.601 +/- 0.171 mg/g DW), significantly higher than Wakame (1.845 +/- 0.137 mg/g DW) and Kombu (1.171 +/- 0.243 mg/g DW). Notably, the composition of the sterol components varied in different seaweeds. These findings might help the nutritional investigation and functional food development concerning phytosterols from seaweeds. |
| Type: | article |
| URI: | http://hdl.handle.net/2115/88335 |
| Appears in Collections: | 保健科学院・保健科学研究院 (Graduate School of Health Sciences / Faculty of Health Sciences) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)
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