Extraction, Enrichment, Characterization, and Antioxidant Activities of Sargassum fusiforme Polyphenols

作者：Hui Wang, M. Zhang, Weiqin Yang, Linwu Zhuang, Lei Guo · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14193317 · 被引用次数：5 · 研究领域：Seaweed-derived Bioactive Compounds、Microbial Metabolites in Food Biotechnology、Phytochemicals and Antioxidant Activities

polyphenols (SFPs). The optimal extraction process conditions of SFPs are as follows: an ethanol volume fraction of 28%, a liquid-solid ratio of 29 mL/g, an extraction temperature of 80 °C, and an extraction time of 3.2 h. After enrichment by D101 macroporous resin, the purity of SFPs increased from 1.20 ± 0.08% to 10.78 ± 0.25%, increasing by approximately 8 times. SFPs were mainly composed of polyphenols, flavonoids, and polysaccharides. Furthermore, after identification by HPLC-QQK-ESI-MS/MS, they were found to contain 11 phlorotannins (mainly of the fuhalol type), 2 flavonoids, etc. In three antioxidant evaluation systems (DPPH free radical scavenging ability, reducing power, and total antioxidant capacity), the enriched SFPs all exhibited superior activities compared to tea polyphenols. The research results provide a theoretical basis and experimental evidence for the development of a new type of food preservative based on SFPs.