Production and characterization of oligosaccharides of Macrocystis pyrifera with potential application in food


Facultad de Ciencias Químicas

Ana Gabriela Victorino Jasso

Abstract: The present work evaluated the process of assisted microwave extraction (by hydrothermal processes) of sulfated fucans oligosaccharides from Mexican algae Macrocystis pyrifera varying time (1, 5.5 and 10 minutes), temperature (160 °C, 180 °C and 200 °C) and power (800, 1200 and 1600 W), where the optimum extraction conditions were obtained in terms of their yield, with the following conditions: 3 minutes, 171 °C and 1313 W. The hydrolyzate obtained after extraction was evaluated: total sugars, phenols, sulfates, proteins, reducing sugars and antioxidant activity. Following a precipitation process with CaCl2 and 98% ethanol, sulfated fucans oligosaccharides were obtained and evaluated for total sugars, phenols, sulfates, proteins, reducing sugars, antioxidant activity, molecular weights, monosaccharide composition. Purification, FT-IR, prebiotic potential was evaluated only in sulfated fucans oligosaccharides at high yields (10 mg / 100 mg).

Thesis Ana Victorino Jasso