20.500.12556/RUL-136012 Optimization of ultrasound-assisted extraction of bioactive compounds from Pelvetia canaliculata to sunflower oil In this study, Pelvetia canaliculata L. macroalga, collected from the Atlantic Portuguese coast, was used as a source of bioactive compounds, mostly antioxidants, to incorporate them in sunflower oil with the aim of increasing its biological value and oxidative stability. The lyophilized alga was added to the oil, and ultrasound-assisted extraction (UAE) was performed. Algae concentration and UAE time varied following a central composite rotatable design (CCRD) to optimize extraction conditions. The following parameters were analyzed in the oils: oxidation products, acidity, color, chlorophyll pigments, carotenoids, flavonoids, total phenolic content, antioxidant activity by DPPH (2,2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) assays, and sensory analysis. Extraction conditions did not affect the acidity and the amount of oxidation products in the oil. Chlorophylls and carotenoid contents increased with algae concentration, while flavonoid extraction did not depend on algae content or UAE time. Total phenolics in the oil were highly related only to FRAP antioxidant activity. Storage experiments of supplemented oil (12.5% algae; 20 min UAE) were carried out under accelerated oxidation conditions at 60 °C/12 days. Antioxidant activity (FRAP) of supplemented oil was 6-fold higher than the value of non-supplemented oil. Final samples retained 40% of their initial antioxidant activity. The presence of algae extracts contributed to the increased oxidative stability of sunflower oil. algae antioxidants bioactive compounds oxidative stability Pelvetia canaliculata response surface methodology sunflower oil ultrasound-assisted extraction alge Pelvetia canaliculata bioaktivne spojine antioksidanti sončnično olje oksidativna stabilnost true false true Angleški jezik Slovenski jezik Članek v reviji 2022-04-06 13:45:25 2022-04-06 13:45:26 2022-09-15 04:13:12 0000-00-00 00:00:00 2021 0 0 20 str. iss. 8, art. 1732 Vol. 10 2021 0000-00-00 Zaloznikova Objavljeno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.3.094.3.097.8:582.27 2304-8158 10.3390/foods10081732 72211971 RAZ_Sousa_Gabriela_2021.pdf RAZ_Sousa_Gabriela_2021.pdf 1 0A6E97A3046A06B29DFDF37B7DBBC9D9 e9d410b0b6e31ca03a18592879ac7d16b2003f0f9ca3002ff064c2211dcc323e 148115ba-b5a0-11ec-8aca-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=155426 https://www.mdpi.com/2304-8158/10/8/1732 1 036c114b-b59f-11ec-8aca-00155dcfd717 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=155425 Biotehniška fakulteta 0 0 0