. 2021 Jun 25;10(7):1481. doi: 10.3390/foods10071481

Table 2.

Influence of algae species (F. virsoides and C. barbata), extraction solvent (water, 0.1 M HCl, and 0.1 M H₂SO₄), time (10, 20, and 30 min), and temperature (60, 80, 100 °C) in microwave assisted extraction on the yield (%PS) and chemical composition of the extracted polysaccharides.

	N	% PS	Total Sugar (%)	Fucose (%)	Sulfate Group (%)
Algae		p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.01 ^†
F. virsoides	54	13.19 ± 0.02 ^b	15.40 ± 0.12 ^b	58.55 ± 0.44 ^b	25.60 ± 0.25 ^a
C. barbata	54	6.43 ± 0.02 ^a	6.37 ± 0.12 ^a	26.13 ± 0.44 ^a	34.80 ± 0.25 ^b
Solvent		p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.01 ^†
H₂O	36	5.87 ± 0.03 ^a	9.07 ± 0.14 ^a	33.49 ± 0.54 ^a	19.26 ± 0.31 ^a
0.1 M HCl	36	8.14 ± 0.03 ^b	13.20 ± 0.14 ^b	50.67 ± 0.54 ^c	25.11 ± 0.31 ^b
0.1 M H₂SO₄	36	15.43 ± 0.03 ^c	10.39 ± 0.14 ^a	42.86 ± 0.54 ^b	46.22 ± 0.31 ^c
Time (min)		p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.05 ^†
10	36	9.91 ± 0.03 ^b	10.35 ± 0.14 ^a	43.67 ± 0.53 ^b	30.02 ± 0.31 ^a,b
20	36	9.79 ± 0.03 ^a	10.58 ± 0.14 ^a	42.16 ± 0.53 ^a,b	30.89 ± 0.31 ^b
30	36	9.74 ± 0.03 ^a	11.72 ± 0.14 ^b	41.19 ± 0.53 ^a	29.68 ± 0.31 ^a
Temperature (°C)		p ≤ 0.01 ^†	p ≤ 0.01 ^†	p = 0.34 ^‡	p ≤ 0.05 ^†
60	36	8.54 ± 0.03 ^a	9.39 ± 0.14 ^a	42.43 ± 0.54 ^a	31.59 ± 0.31 ^b
80	36	10.30 ± 0.03 ^b	11.69 ± 0.14 ^b	42.85 ± 0.54 ^a	31.26 ± 0.31 ^b
100	36	10.60 ± 0.03 ^b	11.58 ± 0.14 ^b	41.74 ± 0.54 ^a	27.75 ± 0.31 ^a
Algae; solvent		p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.01 ^†
F. virsoides; H₂O	18	8.30 ± 0.04 ^b	14.22 ± 0.20 ^c	47.30 ± 0.76 ^c	18.77 ± 0.43 ^a
F. virsoides; 0.1 M HCl	18	12.93 ± 0.04 ^c	19.95 ± 0.20 ^d	72.60 ± 0.76 ^e	21.71 ± 0.43 ^a
F. virsoides; 0.1 M H₂SO₄	18	18.35 ± 0.04 ^d	12.04 ± 0.20 ^c	55.76 ± 0.76 ^d	36.30 ± 0.43 ^c
C. barbata; H₂O	18	3.43 ± 0.04 ^a	3.92 ± 0.20 ^a	19.69 ± 0.76 ^a	19.76 ± 0.43 ^a
C. barbata; 0.1 M HCl	18	3.35 ± 0.04 ^a	6.45 ± 0.20 ^b	28.73 ± 0.76 ^b	28.51 ± 0.43 ^b
C. barbata; 0.1 M H₂SO₄	18	12.51 ± 0.04 ^c	8.74 ± 0.20 ^b	29.96 ± 0.76 ^b	56.13 ± 0.43 ^d
Algae; time (min)		p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.01 ^†	p = 16 ^‡
F. virsoides; 10	18	13.85 ± 0.04 ^d	15.24 ± 0.20 ^c	62.23 ± 0.76 ^d	26.17 ± 0.43 ^a
F. virsoides; 20	18	12.67 ± 0.04 ^c	14.68 ± 0.20 ^c	55.86 ± 0.76 ^c	25.11 ± 0.43 ^a
F. virsoides; 30	18	13.06 ± 0.04 ^c,d	16.29 ± 0.20 ^d	57.57 ± 0.76 ^c	25.51 ± 0.43 ^a
C. barbata; 10	18	5.96 ± 0.04 ^a	5.48 ± 0.20 ^a	25.11 ± 0.76 ^a	33.88 ± 0.43 ^b
C. barbata; 20	18	6.91 ± 0.04 ^b	6.48 ± 0.20 ^b	28.45 ± 0.76 ^b	36.67 ± 0.43 ^c
C. barbata; 30	18	6.42 ± 0.04 ^a,b	7.16 ± 0.20 ^b	24.82 ± 0.76 ^a	33.85 ± 0.43 ^b
Algae; temperature (°C)		p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.01 ^†	p ≤ 0.01 ^†
F. virsoides; 60	18	11.72 ± 0.04 ^d	13.78 ± 0.20 ^d	61.51 ± 0.76 ^c	26.46 ± 0.43 ^b
F. virsoides; 80	18	14.36 ± 0.04 ^f	16.85 ± 0.20 ^f	60.51 ± 0.76 ^c	27.41 ± 0.43 ^b
F. virsoides; 100	18	13.50 ± 0.04 ^e	15.58 ± 0.20 ^e	53.64 ± 0.76 ^b	22.92 ± 0.43 ^a
C. barbata; 60	18	5.37 ± 0.04 ^a	5.00 ± 0.20 ^a	23.34 ± 0.76 ^a	36.72 ± 0.43 ^d
C. barbata; 80	18	6.24 ± 0.04 ^b	6.53 ± 0.20 ^b	25.20 ± 0.76 ^a	35.10 ± 0.43 ^d
C. barbata; 100	18	6.69 ± 0.04 ^c	7.59 ± 0.20 ^c	29.84 ± 0.76 ^a	32.58 ± 0.43 ^c

Values with different letters are statistically different at p ≤ 0.05. ^† Statistically significant variables at p ≤ 0.05. ^‡ Statistically insignificant variables at p ≤ 0.05.