Influence of pressurised liquid extraction and solid-liquid extraction methods on the phenolic content and antioxidant activities of Irish macroalgae

Summary The efficiencies of pressurised liquid extraction (PLE) and a traditional solid–liquid extraction (SLE) at extracting antioxidant polyphenols from Irish macroalgae Ascophyllum nodosum, Pelvetia canaliculata, Fucus spiralis and Ulva intestinalis were compared. PLE was more effective for extra...

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Veröffentlicht in:	International journal of food science & technology 2013-04, Vol.48 (4), p.860-869
Hauptverfasser:	Tierney, Michelle S., Smyth, Thomas J., Hayes, Maria, Soler-Vila, Anna, Croft, Anna K., Brunton, Nigel
Format:	Artikel
Sprache:	eng
Schlagworte:	Algae Antioxidant activity Antioxidants Biological and medical sciences brown macroalgae Food engineering Food industries Food science Fundamental and applied biological sciences. Psychology General aspects green macroalga Phenology phlorotannin Polyphenols pressurised liquid extraction solid-liquid extraction total phenolic content
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