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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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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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