Optimizing extraction methods by a comprehensive experimental approach and characterizing polyphenol compositions of Ecklonia radiata.

Food Chem

School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia; Centre for Sustainable Bioproducts, School of Life and Environmental Sciences, Deakin University, Waurn Ponds, VIC 3217, Australia. Electronic address:

Published: October 2024

AI Article Synopsis

  • - Brown seaweed Ecklonia radiata contains valuable health-benefitting polyphenols, especially phlorotannins, and this study focused on improving their extraction methods using both conventional and ultrasound-assisted techniques with varying ethanol concentrations.
  • - By employing advanced experimental designs, researchers identified key variables and refined extraction conditions, resulting in significantly higher yields of phlorotannins and polyphenols, along with robust antioxidant activity measured using different assays.
  • - Analytical methods like LC-MS and HPLC demonstrated enriched antioxidant compounds in the extracts, highlighting E. radiata's potential as a source of polyphenols and offering optimized processes that could benefit multiple industries.

Article Abstract

Brown seaweed Ecklonia radiata harbors valuable polyphenols, notably phlorotannins, prized for their health benefits. This study optimized phlorotannin extraction via conventional solvent extraction and ultrasound-assisted extraction methods, utilizing variable concentrations of ethanol. Employing fractional factorial designs, key variables were identified. Steepest ascent/descent method and central composite rotatable designs refined optimal conditions, enhancing phlorotannin and polyphenol yields, and antioxidant capacities. Under optimized conditions, phlorotannin contents reached 2.366 ± 0.01 and 2.596 ± 0.04 PGE mg/g, total polyphenol contents peaked at 10.223 ± 0.03 and 10.836 ± 0.02 GAE mg/g. Robust antioxidant activity was observed: DPPH and OH radical scavenging capacities measured 27.891 ± 0.06 and 17.441 ± 0.08 TE mg/g, and 37.498 ± 1.12 and 49.391 ± 0.82 TE mg/g, respectively. Reducing power capacities surged to 9.016 ± 0.02 and 28.110 ± 0.10 TE mg/g. Liquid chromatography-mass spectrometry (LC-MS) and high-performance liquid chromatography (HPLC) analyses revealed enriched antioxidant compounds. Variations in polyphenol profiles were noted, potentially influencing antioxidant capacity nuances. This study illuminated the potential of E. radiata potential as a polyphenol source and offers optimized extraction methods poised to benefit various industries.

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http://dx.doi.org/10.1016/j.foodchem.2024.139926DOI Listing

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