Red and brown seaweeds extracts: A source of biologically active compounds

• Published in: Food chemistry 2022-11, Vol.393, p.133453-133453, Article 133453
• Main Authors: Sapatinha, M., Oliveira, A., Costa, S., Pedro, S., Gonçalves, A., Mendes, R., Bandarra, N.M., Pires, C.
• Format: Article
• Language: English
• Subjects: Enzymatic and ball milling-assisted extraction; Hot water biological activities; Nutraceutical and food ingredients; Red and brown seaweeds
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133453

[Display omitted] •Bioactivities of enzymatic/mechanical-assisted seaweed extracts were evaluated.•Enzymes had a significant enhancing effect on the extraction yield.•Porphyra sp. has higher TPC and S. latissima higher TFC.•Porphyra sp. and Saccharina latissima showed the highest bioactivities.•These seaweeds are potential ingredients for functional foods and nutraceuticals. The biological activities of Porphyra sp., Gracilaria gracilis, Alaria esculenta and Saccharina latissima extracts prepared by enzymatic and ball milling-assisted methods and hot water were evaluated. Enzyme-assisted methods allowed the highest extraction yields. Alcalase-assisted extraction (EAA) was the most effective in the recovery of polyphenolic compounds and Porphyra sp. had the highest content. The efficiency of flavonoids extraction was highly dependent on the used method. Globally, Porphyra sp. and EAA extracts exhibited the highest antioxidant and chelating activities. The highest α-amylase inhibitory activity was determined in HW Porphyra sp. extract while EAA A. esculenta extract had the highest α-glucosidase inhibitory activity. The highest ACE inhibitory activity was obtained in EAA from S. latissima. None of the extracts showed antimicrobial activity against the tested bacteria. The results showed that Porphyra sp. and S. latissima are potentially useful as ingredient in functional foods and nutraceuticals.