Extraction and characterization of an alginate from the Iranian brown seaweed Nizimuddinia zanardini

Roya Abka Khajouei; Javad Keramat; Nasser Hamdami; Alina-Violeta Ursu; Cedric Delattre; Céline Laroche; Christine Gardarin; Didier Lecerf; Jacques Desbrières; Gholamreza Djelveh; Philippe Michaud

doi:10.1016/j.ijbiomac.2018.06.154

Extraction and characterization of an alginate from the Iranian brown seaweed Nizimuddinia zanardini

Int J Biol Macromol. 2018 Oct 15;118(Pt A):1073-1081. doi: 10.1016/j.ijbiomac.2018.06.154. Epub 2018 Jun 30.

Authors

Affiliations

¹ Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran; Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France.
² Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran. Electronic address: keramat@cc.iut.ac.ir.
³ Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
⁴ Université Clermont Auvergne, CNRS, SIGMA Clermont, Institut Pascal, F-63000 Clermont-Ferrand, France.
⁵ Laboratoire Polymères Biopolymères Surface, CNRS FRE 3101, Université de Rouen, Bd Maurice de Broglie, 76821 Mont Saint Aignan Cedex, France.
⁶ Université de Pau et des Pays de l'Adour, IPREM, Helioparc Pau Pyrénées, 2 Avenue P. Angot, 64053 Pau Cedex 9, France.

PMID: 29964113
DOI: 10.1016/j.ijbiomac.2018.06.154

Abstract

Sodium alginate from Nizimuddinia zanardini (an Iranian brown algae) was extracted with acid and alkaline solutions, partially and totally hydrolyzed and analyzed for its biochemical composition. ¹H NMR spectroscopy, SEC-MALLS, HPAEC and FT-IR were performed to determine its structure and its physico-chemical properties. This alginate has a M/G ratio of 1.1, a molecular weight of 103 kDa, a polydispersity index of 1.22, and an intrinsic viscosity of 342 mL/g. Its antioxidant activity was tested by DPPH radical scavenging showing its potential for food preservation. Rheological properties of solutions of this alginate with concentrations between 1 and 5% (w/v) in water and 0.5 M NaCl were investigated indicating a Newtonian fluid type behaviour in water and a shear thinning fluid type behaviour in NaCl solutions.

Keywords: Alginate; Antioxidant activity; Nizimuddinia zanardini; Polysaccharide.

MeSH terms

Alginates* / chemistry
Alginates* / isolation & purification
Free Radical Scavengers / chemistry*
Glucuronic Acid / chemistry
Glucuronic Acid / isolation & purification
Hexuronic Acids / chemistry
Hexuronic Acids / isolation & purification
Iran
Phaeophyceae / chemistry*
Seaweed / chemistry*

Substances

Alginates
Free Radical Scavengers
Hexuronic Acids
Glucuronic Acid