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Phytochemical compounds with promising biological activities from Ascophyllum nodosum extracts using microwave-assisted extraction.
Cassani, Lucía; Silva, Aurora; Carpena, Maria; Pellegrini, María Celeste; García-Pérez, Pascual; Grosso, Clara; Barroso, Maria Fátima; Simal-Gandara, Jesus; Gómez-Zavaglia, Andrea; Prieto, Miguel A.
Affiliation
  • Cassani L; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain. Electronic address: luciavictoria.cassani@uvigo.es.
  • Silva A; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino
  • Carpena M; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain.
  • Pellegrini MC; Grupo de Investigación en Ingeniería en Alimentos (GIIA), Instituto de Ciencia y Tecnología de alimentos y ambiente (INCITAA, CIC-UNMDP), Facultad de Ingeniería, Universidad Nacional de Mar del Plata, B7600 Mar del Plata, Argentina.
  • García-Pérez P; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacen
  • Grosso C; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal.
  • Barroso MF; REQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr António Bernardino de Almeida 431, 4200-072 Porto, Portugal.
  • Simal-Gandara J; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain.
  • Gómez-Zavaglia A; Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
  • Prieto MA; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain.
Food Chem ; 438: 138037, 2024 Apr 16.
Article in En | MEDLINE | ID: mdl-38011789
ABSTRACT
Phytochemical-rich antioxidant extracts were obtained from Ascophyllum nodosum (AN) using microwave-assisted extraction (MAE). Critical extraction factors such as time, pressure, and ethanol concentration were optimized by response surface methodology with a circumscribed central composite design. Under the optimal MAE conditions (3 min, 10.4 bar, 46.8 % ethanol), the maximum recovery of phytochemical compounds (polyphenols and fucoxanthin) with improved antioxidant activity from AN was obtained. In addition, the optimized AN extract showed significant biological activities as it was able to scavenge reactive oxygen and nitrogen species, inhibit central nervous system-related enzymes, and exhibit cytotoxic activity against different cancer cell lines. In addition, the optimized AN extract showed antimicrobial, and anti-quorum sensing activities, indicating that this extract could offer direct and indirect protection against infection by pathogenic microorganisms. This work demonstrated that the sustainably obtained AN extract could be an emerging, non-toxic, and natural ingredient with potential to be included in different applications.
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Full text: 1 Database: MEDLINE Main subject: Ascophyllum Language: En Journal: Food Chem Year: 2024 Type: Article

Full text: 1 Database: MEDLINE Main subject: Ascophyllum Language: En Journal: Food Chem Year: 2024 Type: Article