Characterization of ‘novel fucoidan’ extracted from brown seaweed ( <i>Sargassum echinocarpum</i> J. Ag.) using Ultrasound-Assisted Extraction (UAE) and its potential antioxidant activity
Rosalina Ariesta Laeliocattleya, Yunianta Yunianta, Yenny Risjani, Siti Narsito Wulan
Abstract
Fucoidan of Sargassum echinocarpum was extracted using the UAE method. This method produced a fucoidan extract with a yield of 2.82-3.93% and antioxidant activity of 44.57-98.77 ppm at different temperatures and extraction times. The total sulphate, fucose, phenolic, protein, and uronic acid contents were 5.50-6.24%, 17.22-63.22%, 14.66-78.20 mgGAE/g, 0-14.42 mg/g, and 191.43-353.76 mg/g, respectively. Furthermore, extraction treatment with UAE also affected the topology and morphology of the fucoidan extract. The analysis results showed the presence of monosaccharides such as galactose 1.37%, mannose 0.642%, and xylose 2.86%, while glucose and rhamnose were not detected. The extract also had the same absorption band as the fucose and fucoidan standard (F. vesiculosus) as well as a similar basic skeletal structure. Based on the experimental results, the fucoidan extract had excellent antioxidant properties.