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Influence of pressurised liquid extraction and solid–liquid extraction methods on the phenolic content and antioxidant activities of Irish macroalgae
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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“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.”
From Overview on the Application of Modern Methods for the Extraction of Bioactive Compounds from Marine Macroalgae (2018) · cites this paper as [66]
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Metadata
- 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
- Publisher
- Oxford University Press (OUP)
- 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 (medical) › 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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