Table 1.
Chemical and bioactive features of the carrageenan-free liquid phase extracted using hot water extraction at different temperatures.
| T (°C) |
pH (-) |
Dry Content (%) |
TEAC Value (%) |
Phenolic Content (%) |
Sulfate Content (%) |
Protein Content (%) |
Oligosaccharide Content (%) |
|---|---|---|---|---|---|---|---|
| 70 | 7.35 ± 0.04 | 0.32 ± 0.02 f | 3.21 ± 0.15 b | 0.25 ± 0.01 a | 23.92 ± 0.37 g | 0.95 ± 0.13 a | 27.05 ± 0.17 |
| 80 | 7.49 ± 0.02 | 0.36 ± 0.01 f | 3.33 ± 0.12 b | 0.24 ± 0.01 a | 44.29 ± 0.26 c | 0.98 ± 0.12 a | 34.87 ± 0.12 |
| 90 | 7.50 ± 0.01 | 0.34 ± 0.01 f | 3.76 ± 0.13 a | 0.24 ± 0.01 a | 45.67 ± 0.35 b | 1.15 ± 0.12 a | 43.00 ± 0.15 |
| 100 | 6.85 ± 0.04 | 0.67 ± 0.01 e | 2.37 ± 0.36 c | 0.16 ± 0.01 b | 39.09 ± 0.35 e | 1.27 ± 0.08 a | 47.30 ± 0.07 |
| 130 | 7.04 ± 0.01 | 1.76 ± 0.05 d | 1.26 ± 0.10 e | 0.04 ± 0.01 d | 36.48 ± 0.53 f | 0.79 ± 0.10 b | 57.88 ± 0.18 |
| 150 | 6.98 ± 0.02 | 2.32 ± 0.01 c | 1.87 ± 0.04 d | 0.05 ± 0.01 d | 41.31 ± 0.21 d | 0.71 ± 0.04 b | 60.41 ± 0.09 |
| 170 | 6.73 ± 0.01 | 2.64 ± 0.03 a | 1.53 ± 0.13 e | 0.08 ± 0.01 c,d | 47.80 ± 0.82 a | 0.75 ± 0.03 b | 61.59 ± 0.15 |
| 190 | 6.17 ± 0.01 | 2.55 ± 0.01 b | 3.64 ± 0.17 a | 0.13 ± 0.01 c | 11.44 ± 0.59 h | 0.84 ± 0.03 b | 44.33 ± 0.23 |
Data are presented as mean ± standard deviation. Data values in a column with different superscript letters are significantly different at the p ≤ 0.05 level.