ArticleJournal of food science2022
Effects of different extraction methods on contents, profiles, and antioxidant abilities of free and bound phenolics of Sargassum polycystum from the South China Sea.
Article in Journal of food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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24 citing papers in PubMed, 61 citations in OpenAlex.
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- A Narrative Review on the Neuroprotective Potential of Brown Macroalgae in Alzheimer's Disease.Nutrients · 2024Review
- Recent Advances in Nanozyme-Based Sensing Technology for Antioxidant Detection.Sensors (Basel, Switzerland) · 2024Review
- Cognitive-Enhancing Effect of Marine Brown Algae-Derived Phenolics through S100B Inhibition and Antioxidant Activity in the Rat Model of Ischemic Stroke.Marine drugs · 2024Article
- Exploring the Transformative Potential of Functionalized Mesoporous Silica in Enhancing Antioxidant Activity: A Comprehensive Review.Antioxidants (Basel, Switzerland) · 2024Review
- Improvement of Alginate Extraction from Brown Seaweed (Marine drugs · 2024Article
- Optimization of Ultrasonic Extraction Parameters for the Recovery of Phenolic Compounds in Brown Seaweed: Comparison with Conventional Techniques.Antioxidants (Basel, Switzerland) · 2024Article
- The Role of Sargahydroquinoic Acid and Sargachromenol in the Anti-Inflammatory Effect ofMarine drugs · 2024Article
- Antioxidant and anti-hepatitis A virus activities ofHeliyon · 2024Article
- Identification of mulberry leaf flavonoids and evaluating their protective effects on HFrontiers in molecular biosciences · 2024Article
- Free and bound phenolic profiles and antioxidant ability of eleven marine macroalgae from the South China Sea.Frontiers in nutrition · 2024Article
- Free and Bound Phenolic Profiles and Antioxidant Activities in Melon (Foods (Basel, Switzerland) · 2023Article
- Fermentation ofFoods (Basel, Switzerland) · 2023Article
- Applications of Antioxidant Secondary Metabolites ofMarine drugs · 2023Review
- Importance of Insoluble-Bound Phenolics to the Antioxidant Potential Is Dictated by Source Material.Antioxidants (Basel, Switzerland) · 2023Review
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11 authors at 3 institutions in 1 country.
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Abstract
Total phenolic content (TPC), phenolic profiles, and antioxidant activity of free and bound extracts of Sargassum polycystum, obtained by different extraction solvents and hydrolysis methods, were investigated. Aqueous acetone afforded the highest free TPC and antioxidant ability, followed by aqueous ethanol and aqueous methanol. Twelve free phenolic compounds were identified by ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS), including two hydroxycinnamic acids, seven flavonoids, one stilbene, and two phlorotannins. Three to nine different free phenolic compounds were extracted by these solvents with different compositions, including nine by 70% acetone and eight by 70% methanol, 70% ethanol, and 50% ethanol. The highest total content of free phenolic compounds determined by high-performance liquid chromatography-diode array detection was obtained from 70% ethanol. Alkaline hydrolysis afforded higher bound TPC (274.27 mg GAE/100 g DW) and antioxidant ability than acid hydrolysis. Five bound phenolic compounds were characterized by UHPLC-MS and five were released from alkaline hydrolysis, whereas two were released from acid hydrolysis. Total content of bound phenolic compounds released by alkaline hydrolysis was 14.68-fold higher than that by acid hydrolysis. The free and bound TPC, phenolic profiles, and antioxidant activities depended on the extraction solvent used. These results indicate that S. polycystum is a potentially useful antioxidant source and contribute to the development of seaweed-based functional foods. PRACTICAL APPLICATION: Phenolics are usually divided into free and bound forms based on their extractability and interaction with cell wall components. The nutritional effects of bound phenolics in algae have long been neglected. These topics contribute to the development of seaweed-based functional foods.
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