Bioactive Compounds of Sea Mustard (Undaria pinnatifida) Waste Affected by Drying Methods
Rea Mae Templonuevo1,2, Kang-Hee Lee1, Seung-Min Oh1
1Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Jeonnam, Republic of Korea.
Foods (Basel, Switzerland)
|December 17, 2024
Summary
Sea mustard waste is rich in bioactive compounds like chlorophyll and antioxidants. Freeze-drying best preserves these compounds, highlighting its potential for functional ingredients.
Area of Science:
- Marine Biology
- Food Science
- Biochemistry
Background:
- Sea mustard (Undaria pinnatifida) cultivation generates significant waste.
- Waste parts like sporophyll, root, and stem contain valuable bioactive compounds.
Purpose of the Study:
- To assess bioactive compounds in different sea mustard waste parts.
- To evaluate the impact of drying methods (freeze, oven, microwave) on compound retention.
- To explore the potential of sea mustard waste as a source of functional ingredients.
Main Methods:
- Analysis of total chlorophyll, fucoxanthin, flavonoids, phytomenadione, and cobalamin.
- Measurement of antioxidant activities (DPPH, ABTS), total polyphenols, and phlorotannins.
- Comparison of compound retention across freeze, oven, and microwave drying.
Main Results:
- Sporophyll showed highest chlorophyll, fucoxanthin, flavonoids, phytomenadione, and cobalamin.
- Root had the highest antioxidant activities, total polyphenol, and phlorotannin content.
- Freeze drying generally yielded the best retention, except for fucoxanthin (highest in microwave-dried samples).
Conclusions:
- Sea mustard waste is a promising source of diverse bioactive compounds.
- Drying methods significantly influence the retention of specific compounds.
- Optimizing drying techniques can maximize the recovery of valuable functional ingredients from seaweed waste.
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