2026-04-23T03:07:26Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/95842024-10-03T00:05:22Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

00925njm 22002777a 4500 dc Trigueros Andrés, Ester author Oliveira, Andreia P. author Andrade, Paula B. author Videira, Romeu A. author Guedes de Pinho, Paula author Sanz Díez, Mª Teresa author Beltrán Calvo, Sagrario author 2024-11 Gelidium sesquipedale is valued in the Spanish agar industry, but its production generates substantial waste, often discarded despite its nutritional and bioactive content. Subcritical water extraction (SWE) at 175 °C and 50 bar for 130 min was performed on this waste after agar extraction, comparing it to conventional ethanol extraction. The SWE extract exhibited superior nutritional profile, including proteins (170.6 ± 1.0 mg/gfreeze-dried-extract), essential amino acids (18.1%), carbohydrates (148.1 ± 0.3 mg/gfreeze-dried-extract), total phenolic content (57 ± 7 mg-EqGA/gfreeze-dried-extract), and also containing Maillard reaction compounds, such as 5-hydroxymethylfurfural, furfural, 2-furanmethanol, 1-(2-furanyl)-ethanone, and 5-methyl-2-furfural, influencing color, aroma and flavor. This extract showed better antioxidant and anti-inflammatory properties than the conventional extract, and higher xanthine oxidase, tyrosinase, and acetylcholinesterase inhibition activities. Toxicological assessment on human cells indicated the safety of the SWE extract. Therefore, SWE technology offers a promising method to valorize G. sesquipedale residue, yielding a bioactive and nutrient-rich extract suitable for food and nutraceutical applications. 0308-8146 http://hdl.handle.net/10259/9584 10.1016/j.foodchem.2024.140310 Macroalga residue Subcritical water Valorization Bioactivity Maillard reaction products Antioxidant activity Exploring the bioactive potential of algae residue extract via subcritical water extraction: Insights into chemical composition and biological activity