Overview on the Application of Modern Methods for the Extraction of Bioactive Compounds from Marine Macroalgae

Abstract

Marine macroalgae represent a rich source of bioactive compounds that can be implemented in various food, cosmetic, and pharmaceutical products for health improvement. It has been proven that these bioactive compounds, such as polyphenols, polysaccharides, carotenoids, and ω-3 fatty acids possess bioactivity. For the extraction of these compounds, modern methods (Supercritical Fluid Extraction (SFE), Subcritical Water Extraction (SWE), Ultrasound-Assisted Extraction (UAE), and Microwave-Assisted Extraction (MAE)) have been used due to their advantages over the conventional methods. The process parameters of each method must be optimized for obtaining the extracts with the targeted bioactive compounds. In distinction from the existing reviews, the present review provides novelty with respect to: (a) presenting systematically the selected process parameters of SFE (temperature, time, pressure, use of co-solvents), SWE (temperature, time, pressure, solid-solvent ratio), UAE (temperature, time, frequency, power, solid-solvent ratio), and MAE (temperature, time, frequency, power, solvent type) applied for the extractions of marine macroalgae; (b) reporting the major groups or individual compounds extracted with their biological activities (if determined); and, (c) updating available references.

Application of Box-Behnken Design and Desirability Function for Green Prospection of Bioactive Compounds from Isochrysis galbana

“…It is also a solvent selective for neutral lipids such as triglycerides but does not solubilize phospholipids [51]. Our results corroborate with several reports about the extraction of polar compounds, which could be enhanced by adding of polar co-solvents, such as ethanol [52,53]. Table 3.…”

Antidiabetic Potential of Marine Brown Algae—a Mini Review

“…Depending on the pigment they contain, macroalgae are classified as red algae (Rhodophyta), green algae (Chlorophyta), and brown algae (Phaeophyta) [23] Among the marine seaweeds, around 1500-2000 species of marine brown algae are available and most of the brown algal species are subjected to research purposes due to their commercial significance in drug leads and nutraceuticals. In particular, most important secondary bioactive metabolites such as phlorotannins, fucosterols, fucoidans, alginic acids, fucoxanthin, and phycocolloids have been extensively found in brown algae, which exhibit significant biological properties including antidiabetic, anti-inflammatory, cytotoxic, and antioxidant activities [24]. Here, we focus on the researches conducted worldwide to determine the antidiabetic activities of marine brown algae.…”

“…Phlorotannins are made up of repeating subunits of phloroglucinol linked in several ways. The antioxidant activity exhibited by phlorotannins is mainly linked with molecular skeleton which is consist of phenol rings [24]. As the oxidative stress is tightly linked with the pathophysiological process of diabetes mellitus, phlorotannins present in marine brown algae can be used to combat oxidative stress and diabetes mellitus [25].…”

“…As the oxidative stress is tightly linked with the pathophysiological process of diabetes mellitus, phlorotannins present in marine brown algae can be used to combat oxidative stress and diabetes mellitus [25]. Several types of phlorotannins are present in different algal species, and they can be classified into six subgroups such as phlorethols, fuhalols, fucols, fucophlorethols, eckols, and carmalols based on the type of linkage between phloroglucinol units and hydroxyl groups present on the phenol rings [24]. The chemical structure of phloroglucinol and six subgroups is shown in Figure 2.…”

Valuing Bioactive Lipids from Green, Red and Brown Macroalgae from Aquaculture, to Foster Functionality and Biotechnological Applications

“…Macroalgae’s lipids and biomass have been more frequently applied as ingredients for functional food, cosmeceutical, nutraceutical and feed enrichment purposes [ 31 ]. The possibility to include macroalgae in meat (e.g., sausages and burgers), plant-based food products (e.g., bread, pasta, etc.)…”