Extraction and characterization of an alginate from the Iranian brown seaweed Nizimuddinia zanardini

• Published in: International journal of biological macromolecules Vol. 118; no. Pt A; pp. 1073 - 1081
• Main Authors: Khajouei, Roya Abka, Keramat, Javad, Hamdami, Nasser, Ursu, Alina-Violeta, Delattre, Cedric, Laroche, Céline, Gardarin, Christine, Lecerf, Didier, Desbrières, Jacques, Djelveh, Gholamreza, Michaud, Philippe
• Format: Journal Article
• Language: English
• Published: Netherlands Elsevier B.V 15.10.2018; Elsevier
• Subjects: Alginate; Alginates - chemistry; Alginates - isolation & purification; Analytical chemistry; Antioxidant activity; Chemical Sciences; Free Radical Scavengers - chemistry; Glucuronic Acid - chemistry; Glucuronic Acid - isolation & purification; Hexuronic Acids - chemistry; Hexuronic Acids - isolation & purification; Iran; Material chemistry; Nizimuddinia zanardini; or physical chemistry; Phaeophyceae - chemistry; Polymers; Polysaccharide; Seaweed - chemistry; Theoretical and; Alginate; Nizimuddinia zanardini; Polysaccharide; Antioxidant activity
• ISSN: 0141-8130; 1879-0003
• DOI: 10.1016/j.ijbiomac.2018.06.154

Sodium alginate from Nizimuddinia zanardini (an Iranian brown algae) was extracted with acid and alkaline solutions, partially and totally hydrolyzed and analyzed for its biochemical composition. 1H NMR spectroscopy, SEC-MALLS, HPAEC and FT-IR were performed to determine its structure and its physico-chemical properties. This alginate has a M/G ratio of 1.1, a molecular weight of 103 kDa, a polydispersity index of 1.22, and an intrinsic viscosity of 342 mL/g. Its antioxidant activity was tested by DPPH radical scavenging showing its potential for food preservation. Rheological properties of solutions of this alginate with concentrations between 1 and 5% (w/v) in water and 0.5 M NaCl were investigated indicating a Newtonian fluid type behaviour in water and a shear thinning fluid type behaviour in NaCl solutions.