Kinetic Extraction of Fucoxanthin from

Undaria pinnatifida biological properties extraction fucoxanthin kinetics

Journal

Marine drugs
ISSN: 1660-3397
Titre abrégé: Mar Drugs
Pays: Switzerland
ID NLM: 101213729

Informations de publication

Date de publication:
21 Jul 2023
Historique:
received: 14 06 2023
revised: 17 07 2023
accepted: 19 07 2023
medline: 31 7 2023
pubmed: 28 7 2023
entrez: 28 7 2023
Statut: epublish

Résumé

Fucoxanthin (Fx) has been proven to exert numerous biological properties, which makes it an interesting molecule with diverse industrial applications. In this study, the kinetic behavior of Fx was studied to optimize three variables: time (

Identifiants

pubmed: 37504945
pii: md21070414
doi: 10.3390/md21070414
pmc: PMC10381705
pii:
doi:

Substances chimiques

Solvents 0
Ethanol 3K9958V90M
fucoxanthin 06O0TC0VSM
Xanthophylls 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Déclaration de conflit d'intérêts

The authors declare no conflicts of interest.

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Auteurs

Catarina Lourenço-Lopes (C)

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain.

Aurora Silva (A)

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain.
REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal.

Paula Garcia-Oliveira (P)

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain.

Anton Soria-Lopez (A)

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain.

Javier Echave (J)

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain.

Clara Grosso (C)

REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal.

Lucia Cassani (L)

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain.

Maria Fatima Barroso (MF)

REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal.

Jesus Simal-Gandara (J)

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain.

Maria Fraga-Corral (M)

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain.

Miguel A Prieto (MA)

Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain.

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Classifications MeSH