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Facts about the formation of new antioxidants in natural samples after subcritical water extraction
Open accessAbstract
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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BackgroundSubcritical Water Treatment for Producing Seasoning From Semidried Isada Krill
Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2014) · Journal of Food Process Engineering · doi:10.1111/jfpe.12110 · Cited by 12
“The dark brown color obtained with higher treatment temperatures results from the products of browning reactions such as the Maillard reaction or caramelization of sugars (Plaza et al. 2010).”
Role of Bioprocess Parameters to Improve Cellulase Production: Part II
Sarsan, S., & Merugu, R. (2019) · Elsevier eBooks · doi:10.1016/b978-0-444-64223-3.00006-0 · Cited by 12
Algae Extract Production Methods and Process Optimization
Rój, E., Dobrzyńska‐Inger, A., Dębczak, A., Kostrzewa, D., & Stępnik, K. E. (2015) · doi:10.1002/9783527679577.ch6 · Cited by 12
Active Polylactic Acid (PLA) Films Incorporating Almond Peel Extracts for Food Preservation
Martin-Perez, L., Contreras, C., Chiralt, A., & Gonzalez-Martinez, C. (2025) · Molecules · doi:10.3390/molecules30091988 · Cited by 11
Šeremet, D., Jokić, S., Aladić, K., Butorac, A., Lovrić, M., Tušek, A. J., Obranović, M., Mandura, A., Cebin, A. V., Carović‐Stanko, K., et al. (2022) · Foods · doi:10.3390/foods11050658 · Cited by 11
“The second possibility could be that the “unknown” peak originated from Maillard reactions and caramelization—processes that occurred during SWE—and also possesses high antioxidant capacity [40].”
BackgroundDu, L., & Kruse, A. (2021) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2021.105193 · Cited by 12
Krishnan, S. A. G., Arthanareeswaran, G., Gnanasekaran, G., László, Z., Veréb, G., Kertész, S., & Taweepreda, W. (2022) · Biomass Conversion and Biorefinery · doi:10.1007/s13399-022-02648-1 · Cited by 11
“Subcritical extraction, generally, may result in the release of attached components by disruption of large molecules, and it is formed through de novo synthesis [49, 50].”
Fradinho, P., Flórez-Fernández, N., de Sousa, I. M. N., Raymundo, A., Domı́nguez, H., & Torres, M. D. (2020) · Journal of Applied Phycology · doi:10.1007/s10811-019-01958-8 · Cited by 11
Environment-Friendly Techniques for Extraction of Bioactive Compounds From Fruits
Moreira, M. M., Morais, S., & Delerue-Matos, C. M. (2017) · Elsevier eBooks · doi:10.1016/b978-0-12-811412-4.00002-3 · Cited by 10
Jimenez, M. E. C., Rodríguez-Ruiz, A. C., Velez, A., Agudelo-Laverde, L. M., Bodoira, R. M., & Santagapita, P. R. (2025) · Food and Bioproducts Processing · doi:10.1016/j.fbp.2025.03.005 · Cited by 10
Biocomposites Based on PHBV and the Lignocellulosic Residue from Horchata Production
Patrón-Espá, A., Martín-Esparza, M. E., Chiralt, A., & González‐Martínez, C. (2025) · Polymers · doi:10.3390/polym17070974 · Cited by 10
(2022) · Asian Journal of Agriculture and Biology · doi:10.35495/ajab.2021.05.209 · Cited by 10
“…Sargassum binderi (0.267 mg GAE/g), Sargassum fusiforme (26.9 mg GAE/g), Sargassum muticum (10.73 mg GAE/g), and Sargassum plagiophyllum (7.48 mg GAE/g) (Chew et al., 2008; Plaza et al., 2010; Machu et al., 2015; Júnior et al., 2015; Del Pilar Sánchez-Camargo et al., 2016; Fellah et al., 2017).”
BackgroundInfluentialSubcritical water extraction for recovering cellulose fibres from Posidonia oceanica waste
Camarena-Bononad, P., Freitas, P. A. V., Chiralt, A., & Vargas, M. (2024) · Carbohydrate Polymer Technologies and Applications · doi:10.1016/j.carpta.2024.100550 · Cited by 10
Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2015) · International Journal of Food Science & Technology · doi:10.1111/ijfs.12799 · Cited by 10
“Plaza et al .”
Sooch, B. S., Mann, M. K., Sharma, P., & Ray, R. C. (2022) · Springer eBooks · doi:10.1007/978-981-16-9527-8_4 · Cited by 9
Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods
Navajas-Porras, B., Pérez-Burillo, S., Hinojosa-Nogueira, D., Pastoriza, S., & Rufián‐Henares, J. Á. (2022) · Antioxidants · doi:10.3390/antiox11122324 · Cited by 9
“It is remarkable that water-soluble compounds generated during MR have shown the ability to neutralize free radicals [17].”
BackgroundSpice Antioxidants as Objects of Analytical Chemistry
Ziyatdinova, G. K., & Budnikov, H. C. (2018) · Journal of Analytical Chemistry · doi:10.1134/s106193481810012x · Cited by 9
Kamiński, P., Tyśkiewicz, K., Fekner, Z., Gruba, M., & Kobus, Z. (2022) · Applied Sciences · doi:10.3390/app122312490 · Cited by 9
Breniaux, M., Poulain, B., Mariño-Cortegoso, S., Barbosa‐Pereira, L., Nioi, C., & Ghidossi, R. (2025) · Processes · doi:10.3390/pr13061788 · Cited by 9
Zhang, Y., Sun, X., Yang, B., Li, F., Yu, G., Zhao, J., & Li, Q. (2024) · Foods · doi:10.3390/foods13081211 · Cited by 8
“In addition, with the increase in temperature, the maximum wavelength increased fi rst and then decreased, while with the increase in extraction time, the maximum wavelength decreased gradually.”
BackgroundPutri, D. N., Santoso, A., Laksana, R. P. B., Akbar, F., Kusumah, S. S., Wibowo, E. S., Sutiawan, J., & Lubis, M. A. R. (2024) · International Journal of Adhesion and Adhesives · doi:10.1016/j.ijadhadh.2024.103727 · Cited by 8
Maté, I., Vargas, M., Atarés, L., & Chiralt, A. (2024) · Foods · doi:10.3390/foods13223566 · Cited by 8
“This could be attributed to the release of lignin-derived polyphenol antioxidants, as has been previously observed by other authors [31] or to the formation of Maillard and caramelisation compounds at high temperatures, as reported by different authors due to the reaction of free sugars [28].”
اثر روشهای استخراج بر ترکیبات فنولی استخراجشده از پوست و پالپ انجیر
مقصودلو, ا., کناری, ر. ا. ز., & رفتنی, ز. ا. (2016) · DOAJ (DOAJ: Directory of Open Access Journals) · doi:10.22067/ifstrj.v1394i6.51760 · Cited by 8
“A logic behind this observation is the reaction between released chemicals in solvent leading to formation of new compounds and interference in identification of target compounds in higher concentration (Plaza et al., 2010).”
BackgroundRecent Trends in Extraction Techniques for High Value Compounds from Algae as Food Additives
Akyıl, S., İlter, I., Koç, M., & Kaymak‐Ertekin, F. (2018) · Turkish Journal of Agriculture - Food Science and Technology · doi:10.24925/turjaf.v6i8.1008-1014.1895 · Cited by 8
“In another study by Plaza et al. (2010), increasing the extraction temperature enhanced the antioxidant capacity of natural extracts in SWE method.”
BackgroundSynergistic Role of Green‐Synthesized Zinc Oxide Nanomaterials in Biomedicine Applications
Ajmal, H. M. S., Muneer, R., Saeed, A., Tanveer, M. U., & Saeed, M. A. (2024) · ChemistrySelect · doi:10.1002/slct.202402517 · Cited by 7
de Carvalho, M. C., Freitas, P. A. V., Jagus, R. J., Agüero, M. V., & Chiralt, A. (2025) · Molecules · doi:10.3390/molecules30091928 · Cited by 7
“…as the reaction intermediates, also exhibit bioactive properties, such as antioxidant and antimicrobial activities [34,35]; thus, they can contribute to the bioactive properties of the extracts. antimicrobial activities [34,35]; thus, they can contribute to the bioactive properties of the extracts.”
Plangklang, T., Khuwijitjaru, P., Klinchongkon, K., & Adachi, S. (2022) · Food and Bioprocess Technology · doi:10.1007/s11947-022-02954-6 · Cited by 7
Marine phenolics: Extractions at low pressure
Cotas, J., Pacheco, D., Monteiro, P., Gonçalves, A. M. M., & Pereira, L. (2023) · Elsevier eBooks · doi:10.1016/b978-0-12-823589-8.00015-7 · Cited by 8
Bāliņa, K., Ivanovs, K., Romagnoli, F., & Blumberga, D. (2020) · Environmental and Climate Technologies · doi:10.2478/rtuect-2020-0065 · Cited by 7
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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