Evaluation of the chemical composition of brown seaweed (Saccharina japonica) hydrolysate by pressurized hot water extraction

In this study, Saccharina japonica was treated with pressurized hot water extraction (PHWE) at a temperature of 180 degrees C-420 degrees C and pressure between 13 bar and 520 bar. The obtained hydrolysate was investigated for their yield, total organic carbon (TOC), pH, Maillard reaction products, viscosity, color, and amino acid, mineral, and monosaccharide contents. The extraction yield increased with an increase in temperature and varied from 72.21% to 98.91%. TOC, pH, and potassium and sodium content increased, whereas viscosity decreased, with an increase in temperature. Essential amino acids such as valine and lysine and non-essential amino acids such as aspartic acid, glutamic acid, glycine, and tyrosine recovered well at low temperature. The content of heavy metals such as arsenic, cadmium, mercury, and lead was very low in the obtained hydrolysate. The maximum amount of total amino acids was recovered at 180 degrees C/13 bar (761.95 +/- 14.54 mg/g). The level of main monosaccharides such as glucose (6.70 g/L), fructose (8.40 g/L), and mannitol (17.50 g/L) was found to be very high at 180 degrees C/13 bar. The results indicated that the pressurized hot water extract of S. japonica has good potential for use in the fermentation industry and can be used as human food. (C) 2015 Elsevier B.V. All rights reserved.