2021
DOI: 10.1002/aocs.12463
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Effect of Enzymatic Hydrolysis on the Antioxidant Activity of Red and Green Seaweeds and Characterization of the Active Extracts

Abstract: In the present study, the effect of enzymatic hydrolysis on the antioxidant activity of three red seaweeds (Chondria cornuta, Chondria dasyphylla, and Murrayella periclados) and two green seaweeds (Cladophora sp. and Ulva lactuca) from the Kuwait coast were evaluated. The seaweeds were hydrolyzed with five carbohydrases and three proteases, and the resulting extracts were tested for antioxidant activity. The total phenolic content and yield of the extracts varied greatly depending upon the species and enzyme u… Show more

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Cited by 8 publications
(2 citation statements)
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“…Chemical hydrolysis caused some disadvantages, such as chemical reagent residues and the formation of harmful components 13 . Enzymatic hydrolysis was often limited by high cost and produced an undesirable taste 14 . Most of the fermented functional foods needed external sucrose to ensure the growth of microorganisms, which limited their application 15 .…”
Section: Introductionmentioning
confidence: 99%
See 1 more Smart Citation
“…Chemical hydrolysis caused some disadvantages, such as chemical reagent residues and the formation of harmful components 13 . Enzymatic hydrolysis was often limited by high cost and produced an undesirable taste 14 . Most of the fermented functional foods needed external sucrose to ensure the growth of microorganisms, which limited their application 15 .…”
Section: Introductionmentioning
confidence: 99%
“…13 Enzymatic hydrolysis was often limited by high cost and produced an undesirable taste. 14 Most of the fermented functional foods needed external sucrose to ensure the growth of microorganisms, which limited their application. 15 Thus researchers paid attention to improving the efficacy of polyphenols by thermal processing.…”
Section: Introductionmentioning
confidence: 99%