Pressurized Liquid Extraction of Antioxidant and α-Amylase-Inhibitory Compounds from Red Seaweed Using Water-Ethanol Mixtures.

Red seaweeds from the coastal shores of Ilo (Peru) are a natural source of high-value compounds beneficial to health due to their high antioxidant capacity. Thus, this work evaluated the effect of water-ethanol mixtures (0, 15, and 30%; /) at high temperatures (90, 120, and 150 °C) on the polyphenol content, antioxidant capacity, and polyphenols profile of red seaweed () during a pressurized liquid extraction process, whose parameters were set at 10 atm, with a single cycle of extraction and a volume of 150%. An increase in temperature and ethanol had a positive effect on antioxidant compounds.

Exploring a Sustainable Process for Polyphenol Extraction from Olive Leaves.

Olive leaves are residues from pruning and harvesting and are considered an environmental management problems. Interestingly, these residues contain high polyphenol concentrations, which can be used to treat chronic diseases. However, these compounds are a technological challenge due to their thermolability and reactivity during extraction.