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Facts about the formation of new antioxidants in natural samples after subcritical water extraction
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Subcritical water extraction (SWE) is a very promising technique for obtaining bioactives (mainly antioxidants) from natural sources; even if sometimes the high operation temperatures have been suggested as responsible for thermal degradation of bioactives, the fact is that this type of extraction processes may generate new bioactive (antioxidant) compounds. The present study involved the analysis of antioxidants either naturally found in raw samples and/or those formed during extraction via Maillard reaction and other chemical events. Samples of different nature like microalgae (Chlorella vulgaris), algae (Sargassum vulgare, Porphyra spp., Cystoseira abies-marina, Sargassum muticum, Undaria pinnatifida, and Halopitys incurvus) and plants (rosemary, thyme and verbena) were studied. Amino acid availability, sugar content, fluorescence and absorbance at different wavelengths were determined to follow chemical changes due to reactions such as Maillard, caramelization and thermoxidation. Folin reaction also provided information related to total phenol content of the samples. ABTS+, peroxyl as well as superoxide radical scavenging assays were used to measure the antioxidant capacity of the extracts. Results obtained from this study suggest that neoformed compounds derived from Maillard, caramelization and thermoxidation reactions affect the overall antioxidant capacity of water subcritical extracts depending on the nature of the sample. The brown algae U. pinnatifida was the sample in which these chemical events contributed to a higher extent to improve the antioxidant capacity (from 0.047 to 1.512 mmol/g and from 45.356 to 1522.692 μmol/g for the TEAC and ORACFL methods, respectively) when the extraction temperature was raised from 100 to 200 °C. To the best of our knowledge, this is the first work supporting the formation of neoantioxidants in natural complex matrices during subcritical water extraction.
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“Plaza et al. [69] used six different species of macroalgae and all of them were extracted with the same conditions. In all cases, samples that were obtained at higher temperature exhibited higher antioxidant capacity than those that were obtained at lower temperature. This phenomenon can be explained by the formation of neoantioxidants which are products of several chemical reactions including Ma”
From Overview on the Application of Modern Methods for the Extraction of Bioactive Compounds from Marine Macroalgae (2018) · cites this paper as [69]
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“…(Chidambara et al. 2005; Müller et al. 2011; Goiris et al. 2012), polysaccharides (Spitz et al. 2005), chlorophylls (Chen et al. 2005; Choochote et al. 2014), polyunsaturated fatty acids (Plaza et al. 2010), and proteins and peptides (Sheih et al. 2009) that can buffer antioxidant capacity.”
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Algae and cyanobacteria as a source of novel bioactive compounds for biomedical applications
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“Several researches had shown the efficient extraction of anti-oxidant molecules from different microalgae strains ( Synech-ocystis sp., Himanthalia elongata , Haematococcus pluvialis , Chlorella vulgaris ) using the SWE process [23, 27, 91].”
Pressurized fluid systems: Phytochemical production from biomass
Saldaña, M. D. A., & Valdivieso-Ramírez, C. S. (2014) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2014.09.037 · Cited by 57
Bordoloi, A., & Goosen, N. J. (2020) · Journal of Applied Phycology · doi:10.1007/s10811-020-02043-1 · Cited by 52
“However, neoformation of compounds in this temperature range for subcritical extraction has been previously reported often possessing increased antioxidant activity (Plaza et al. 2010).”
BackgroundGan, A., & Baroutian, S. (2022) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2022.105732 · Cited by 53
Antioxidant Properties of Seaweed-Derived Substances
Hermund, D. B. (2018) · Elsevier eBooks · doi:10.1016/b978-0-12-813312-5.00010-8 · Cited by 53
Seaweed Flora of the European North Atlantic and Mediterranean
Pereira, L. (2015) · Springer eBooks · doi:10.1007/978-3-642-53971-8_6 · Cited by 53
Subcritical water extraction of bioactive components from algae
Castro‐Puyana, M., Herrero, M., Mendiola, J. A., & Ibáñez, E. (2013) · Elsevier eBooks · doi:10.1533/9780857098689.3.534 · Cited by 50
Vladić, J., Canlı, O., Pavlić, B., Zeković, Z. P., Vidović, S. S., & Kaplan, M. (2016) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2016.10.016 · Cited by 50
Gereniu, C. R. N., Saravana, P. S., Getachew, A. T., & Chun, B. (2017) · Journal of Applied Phycology · doi:10.1007/s10811-017-1052-3 · Cited by 49
“reported by Plaza et al. (2010) and Saravana et al. (2016). MRPs occur in a wide range of compounds including some which have health benefits and others which are toxic and”
BackgroundResultWater as the First Choice Green Solvent
Hartonen, K. M., & Riekkola, M. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-805297-6.00002-4 · Cited by 48
Gan, A., & Baroutian, S. (2022) · Journal of Chemical Technology & Biotechnology · doi:10.1002/jctb.7063 · Cited by 49
Veličković, V., Đurović, S. D., Radojković, M., Cvetanović, A. D., Švarc‐Gajić, J., Vujic, J. M., Trifunović, S. R., & Mašković, P. (2017) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2017.03.023 · Cited by 49
Seçmeler, Ö., Üstündağ, Ö. G., Fernández‐Bolaños, J., & Rodríguez‐Gutiérrez, G. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.05.088 · Cited by 46
“25 could be formed by Maillard and/or caramelization reactions depending on amino acid and a reducing sugar content such as glucose and fructose of pomace (Plaza et al., 2010; Nie et al., 2013).”
BackgroundThitiratsakul, B., & Anprung, P. (2014) · Journal of Food Science and Technology · doi:10.1007/s13197-014-1263-4 · Cited by 45
Sánchez‐Camargo, A. D. P., Montero, L., Cifuentes, A., Herrero, M., & Ibáñez, E. (2016) · RSC Advances · doi:10.1039/c6ra16862k · Cited by 45
Nastić, N. M., Borrás‐Linares, I., Lozano‐Sánchez, J., Švarc‐Gajić, J., & Segura‐Carretero, A. (2020) · Molecules · doi:10.3390/molecules25040837 · Cited by 45
“On the other hand, at higher extraction temperatures, new bioactive compounds with significant antioxidant, antibacterial, and antihypertensive properties can be generated through thermo-oxidation, caramelization, and Maillard reactions [44,45].”
BackgroundTorres, T. M. S., Álvarez‐Rivera, G., Mazzutti, S., Sánchez-Martínez, J. D., Cifuentes, A., Ibáñez, E., & Ferreira, S. R. S. (2021) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2021.105390 · Cited by 44
Barroso, T. L. C. T., Sganzerla, W. G., da Rosa, R. G., Castro, L. E. N., Maciel-Silva, F. W., Rostagno, M. A., & Forster‐Carneiro, T. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111547 · Cited by 44
Magalhães, L. M., Barreiros, L., Reis, S., & Segundo, M. A. (2014) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2014.01.003 · Cited by 44
Souza, O. A., Ramalhão, V. G. D. S., Trentin, L. D. M., Funari, C. S., Carneiro, R. L., Bolzani, V. D. S., & Rinaldo, D. (2022) · Sustainable Chemistry and Pharmacy · doi:10.1016/j.scp.2022.100618 · Cited by 44
Herrero, M., Castro‐Puyana, M., Rocamora‐Reverte, L., Ferragut, J. A., Cifuentes, A., & Ibáñez, E. (2012) · Food Research International · doi:10.1016/j.foodres.2012.01.008 · Cited by 42
“These results are in agreement with previous work 307 carried out in our laboratory, which indicated the occurrence of Maillard reaction during 308 SWE processes at high extraction temperatures (Plaza et al., 2010a; Plaza et al., 2010b).”
ResultBordoloi, A., & Goosen, N. J. (2019) · Advances in botanical research · doi:10.1016/bs.abr.2019.11.011 · Cited by 43
Soares, C. M. D., Paíga, P., Marques, M., Neto, T., CARVALHO, A. P. F. D., Paiva, A., Simões, P. C., Costa, L., Bernardo, A., Fernández, N., et al. (2021) · Processes · doi:10.3390/pr9050893 · Cited by 43
“The formation of fluorescent advanced glycation end-products (AGEs) was estimated by measuring the fluorescence at an excitation wavelength of 360 ± 40 nm and an emission wavelength of 460 ± 40 nm in a SynergyTM HT microplate reader, after appropriate dilution of samples [30].”
BackgroundMethodResultInfluentialIntegrated valorization of Sargassum muticum in biorefineries
Flórez-Fernández, N., Illera-Vives, M., Sánchez, M., Lodeiro, P., Torres, M. D., Mosquera, M. E. L., Soto, M., de Vicente, M. E. S., & Domı́nguez, H. (2020) · Chemical Engineering Journal · doi:10.1016/j.cej.2020.125635 · Cited by 39
Fan, R., & Gao, Y. (2022) · Molecules · doi:10.3390/molecules27206851 · Cited by 38
“Advanced glycation end products were analyzed according to the method reported by Plaza et al. (2010) with a minor modification [34].”
MethodResultFreitas, P. A. V., González‐Martínez, C., & Chiralt, A. (2023) · Carbohydrate Polymers · doi:10.1016/j.carbpol.2023.120805 · Cited by 38
Nkurunziza, D., Pendleton, P., Saravana, P. S., Park, J., & Chun, B. (2019) · Journal of Industrial and Engineering Chemistry · doi:10.1016/j.jiec.2019.08.044 · Cited by 36
Jeong, Y.-R., Park, J., Nkurunziza, D., Cho, Y., & Chun, B. (2020) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2020.105135 · Cited by 36
Metadata
- Authors
- Plaza, M., Amigo-Benavent, M., del Castillo, M. D., Ibáñez, E., & Herrero, M.
- Affiliations
- Consejo Superior de Investigaciones Científicas (ES)
- Corresponding author
- Herrero, Miguel
- Venue
- Food Research International
- Publisher
- Elsevier BV
- Published
- 2010-12
- Volume
- 43
- Issue
- 10
- Pages
- 2341-2348
- ISSN
- 0963-9969 (ISSN-L)
- OpenAlex
- W2077084290
- Cited by
- 281
- References
- 50
- Citations by year
- 2026: 14 · 2025: 27 · 2024: 19 · 2023: 19 · 2022: 29 · 2021: 18 · 2020: 20 · 2019: 23 · 2018: 20 · 2017: 20 · 2016: 12 · 2015: 16 · 2014: 12 · 2013: 13 · 2012: 9
- FWCI
- 6.65
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Licence
- Locations
- Food Research International (publishedVersion)
- DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion, other-oa)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Physical Sciences › Chemical Engineering › Process Chemistry and Technology › Subcritical and Supercritical Water Processes
- Keywords
- subcritical water extraction, Maillard reaction, caramelization, antioxidant capacity, Undaria pinnatifida, brown algae, microalgae, Chlorella vulgaris, Sargassum muticum, Sargassum vulgare, Porphyra, Rosmarinus officinalis, thyme, Verbena, total phenolic content, extraction temperature
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