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Influence of pressurised liquid extraction and solid–liquid extraction methods on the phenolic content and antioxidant activities of I rish macroalgae
Author(s) -
Tierney Michelle S.,
Smyth Thomas J.,
Hayes Maria,
SolerVila Anna,
Croft Anna K.,
Brunton Nigel
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12038
Subject(s) - extraction (chemistry) , polyphenol , antioxidant , dpph , acetone , chemistry , water extraction , chromatography , food science , ethanol , organic chemistry
Summary The efficiencies of pressurised liquid extraction ( PLE ) and a traditional solid–liquid extraction ( SLE ) at extracting antioxidant polyphenols from I rish macroalgae A scophyllum nodosum , P elvetia canaliculata , F ucus spiralis and U lva 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 F ucus spiralis SLE water and ethanol/water extracts displayed total phenolic contents ( TPC s) of 130.58 ± 2.78 and 142.81 ± 1.77 μg phloroglucinol equivalents ( PGE ) mg −1 sample, respectively, compared with TPC s 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.