Cited by 127Seaweed-derived Bioactive CompoundsPhytochemicals and Antioxidant ActivitiesAgricultural and Biological Research

Influence of pressurised liquid extraction and solid–liquid extraction methods on the phenolic content and antioxidant activities of I rish macroalgae

Tierney, Michelle S., Smyth, Thomas J., Hayes, Maria, Soler‐Vila, Anna, Croft, Anna K., Brunton, Nigel·2013·International Journal of Food Science & Technology

Abstract

Summary The efficiencies of pressurised liquid extraction (PLE) and a traditional solid–liquid extraction (SLE) at extracting antioxidant polyphenols from Irish macroalgae Ascophyllum nodosum, Pelvetia canaliculata, Fucus spiralis and Ulva intestinalis were compared. PLE was more effective for extracting polyphenols with acetone/water (80:20); however, when food‐friendly solvents of ethanol/water (80:20) and water were employed, SLE resulted in higher phenolic content in brown macroalgal extracts. For example, the Fucus spiralis SLE water and ethanol/water extracts displayed total phenolic contents (TPCs) of 130.58 ± 2.78 and 142.81 ± 1.77 μg phloroglucinol equivalents (PGE) mg−1 sample, respectively, compared with TPCs of 90.79 ± 1.16 and 124 ± 6.54 μg PGE mg−1 sample for the corresponding PLE extracts. All SLE aqueous ethanolic macroalgal extracts possessed higher DPPH radical scavenging abilities (RSA) and ferric reducing antioxidant power (FRAP) than their PLE equivalents. This study indicates that the application of high extraction temperatures (50–200 °C) and pressures (500–3000 psi) used in PLE does not enhance the antioxidant activities of macroalgal extracts relative to SLE extraction. The ability to produce antioxidant food‐friendly macroalgal extracts using SLE could represent significant cost reductions on an industrial scale further enhancing the potential of macroalgal polyphenols to be used in functional food preparations.

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Crossref · 10.1111/ijfs.12038

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  • Tierney et al. showed extracts obtained with conventional method contained higher concentration of extracted polyphenols compared with SWE extracts, while Vo Dinh et al. obtained opposite results.

    “While Tierney et al. [66] in their research showed that the extracts obtained with conventional method contained higher concentration of extracted polyphenols compared with SWE extracts, Vo Dinh et al. [67] obtained the opposite results.”

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Authors
Tierney, M. S., Smyth, T. J., Hayes, M., Soler‐Vila, A., Croft, A. K., & Brunton, N.
Affiliations
  • Teagasc - The Irish Agriculture and Food Development Authority (IE)
  • Food Biosciences Department Teagasc Food Research Centre Ashtown Dublin 15 Ireland
  • Ollscoil na Gaillimhe – University of Galway (IE)
  • Bangor University (GB)
Corresponding author
Tierney, Michelle S.
Venue
International Journal of Food Science & Technology
Published
2012-12-03
Volume
48
Issue
4
Pages
860-869
ISSN
  • 0950-5423 (ISSN-L)
  • 1365-2621
OpenAlex
W1987997155
Cited by
127
References
56
Citations by year
2026: 4 · 2025: 14 · 2024: 13 · 2023: 9 · 2022: 10 · 2021: 12 · 2020: 12 · 2019: 12 · 2018: 13 · 2017: 4 · 2016: 8 · 2015: 10 · 2014: 5 · 2013: 1
FWCI
7.49
Type
journal article
Language
en
Open access
closed
Locations
International Journal of Food Science & Technology (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
  • Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
Keywords
accelerated solvent extraction, solid-liquid extraction, seaweed, polyphenols, antioxidant activity, Ascophyllum nodosum, Pelvetia canaliculata, Fucus spiralis, Ulva intestinalis, extraction solvents, extraction pressure and temperature, DPPH radical scavenging, ferric reducing antioxidant power, functional foods, brown algae

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