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Volume 14
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10.3390/foods14173055
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Process Optimization for Polyphenol Extraction from Macroalgae Residues and Assessment of Their Compositions, Antioxidant Activities, and Glycosidase Inhibition

by
Xianxian Luo
,
Hao Chen
,
Jiayi Mi
,
Xinyan Li
,
Ziheng Wu
,
Yan Jiang
and
Xiufang Dong
*
College of Public Health, Dali University, Dali 671000, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(17), 3055; https://doi.org/10.3390/foods14173055
Submission received: 30 July 2025 / Revised: 22 August 2025 / Accepted: 28 August 2025 / Published: 29 August 2025
(This article belongs to the Special Issue Nutrition, Safety and Storage of Seafoods)
Versions Notes

Abstract

Macroalgae are often used to produce sodium alginate, but their by-products have not been fully utilized. This study aimed to optimize the extraction of bound polyphenols (BPs) from Macrocystis pyrifera (L.) residues, analyze the composition of free polyphenols (FPs) and BPs, and evaluate their antioxidant activities and ability to inhibit glycosidase activity. The optimal conditions for extracting BPs achieved by the response surface method were as follows: 50 °C, a solid–liquid ratio of 1:50, an alkaline hydrolysis time of 2.38 h, and a NaOH concentration of 8 mol/L. Polyphenol content determination results indicated that FPs had significantly higher total polyphenols (13.02 ± 0.05 μg GAE/mg) and phlorotannin (3.44 ± 0.04 μg PE/mg) than BPs (6.57 ± 0.07 μg GAE/mg and 1.32 ± 0.20 μg PE/mg). HPLC/ESI-QTOF-MS showed distinct profiles: FPs had one polyhydroxy phenol, nine flavonoids, and four additional compounds, whereas BPs had five flavonoids and four other compounds. Antioxidant activity was found to be higher in FPs than in BPs (DPPH: 3.03 vs. 1.79 μg TE/mg; FRAP: 19.40 vs. 7.43 μg TE/mg). Furthermore, FPs exhibited 4.59- and 11-fold higher inhibition capacity toward α-amylase and α-glucosidase, respectively, compared to BPs‌. The results provide valuable basic data for the application of macroalgae residues in the marine biological industry and reveal their potential hypoglycemic ability.
Keywords: macroalgae residue; bioactive compounds; antioxidant activity; enzymatic activity; bound polyphenols macroalgae residue; bioactive compounds; antioxidant activity; enzymatic activity; bound polyphenols

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MDPI and ACS Style

Luo, X.; Chen, H.; Mi, J.; Li, X.; Wu, Z.; Jiang, Y.; Dong, X. Process Optimization for Polyphenol Extraction from Macroalgae Residues and Assessment of Their Compositions, Antioxidant Activities, and Glycosidase Inhibition. Foods 2025, 14, 3055. https://doi.org/10.3390/foods14173055

AMA Style

Luo X, Chen H, Mi J, Li X, Wu Z, Jiang Y, Dong X. Process Optimization for Polyphenol Extraction from Macroalgae Residues and Assessment of Their Compositions, Antioxidant Activities, and Glycosidase Inhibition. Foods. 2025; 14(17):3055. https://doi.org/10.3390/foods14173055

Chicago/Turabian Style

Luo, Xianxian, Hao Chen, Jiayi Mi, Xinyan Li, Ziheng Wu, Yan Jiang, and Xiufang Dong. 2025. "Process Optimization for Polyphenol Extraction from Macroalgae Residues and Assessment of Their Compositions, Antioxidant Activities, and Glycosidase Inhibition" Foods 14, no. 17: 3055. https://doi.org/10.3390/foods14173055

APA Style

Luo, X., Chen, H., Mi, J., Li, X., Wu, Z., Jiang, Y., & Dong, X. (2025). Process Optimization for Polyphenol Extraction from Macroalgae Residues and Assessment of Their Compositions, Antioxidant Activities, and Glycosidase Inhibition. Foods, 14(17), 3055. https://doi.org/10.3390/foods14173055

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