First comprehensive phenolic profiling and antioxidant assessment of red seaweed (Mazzaella japonica) using cold plasma-treated water

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-29 DOI:10.1016/j.foodchem.2025.146582

Abul Hossain, Muhammad Yasir, Yigong Guo, Anika Singh, David D. Kitts, Anubhav Pratap-Singh

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Abstract

Red seaweeds are emerging sources of phenolics with potential health benefits. This study presents the first detailed phenolic and antioxidant analysis of Mazzaella japonica using cold plasma-treated water (CPTW) as a green extraction medium. Free, esterified, and insoluble-bound phenolics were extracted following CPTW exposure (10, 20, and 30 min), and individual compounds were identified using HPLC-QTOF-MS/MS. CPTW treatment significantly enhanced phenolic extraction up to 20 min, particularly in the free fraction, while esterified and insoluble-bound fractions declined, suggesting cell wall disruption and hydrolysis promoted phenolic release into the free form. A total of 27 phenolic compounds, mainly phenolic acids, flavonoids, and several phlorotannins, were identified for the first time in M. japonica. Extracts exhibited strong antioxidant activity, especially in the 20-min free fraction, in both chemical assays and Caco-2 cell models. CPTW is a promising, eco-friendly technique to recover functional phenolics from seaweeds for nutraceuticals or other value-added applications.

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首次使用冷等离子体处理水对红海藻（Mazzaella japonica）进行全面的酚类分析和抗氧化评估

红海藻是具有潜在健康益处的酚类物质的新兴来源。本研究首次采用冷等离子体处理水（CPTW）作为绿色提取介质，对Mazzaella japonica进行了详细的酚类和抗氧化分析。CPTW暴露（10、20和30 min）后，提取游离、酯化和不溶性结合的酚类物质，并使用HPLC-QTOF-MS/MS鉴定单个化合物。CPTW处理显著提高了酚类物质的提取，萃取速度可达20 min，尤其是游离部分，而酯化和不溶性结合部分则下降，这表明细胞壁破坏和水解促进了酚类物质以游离形式释放。在粳稻中首次鉴定出27种酚类化合物，主要为酚酸、黄酮类化合物和几种褐皮单宁。在化学实验和Caco-2细胞模型中，提取物显示出较强的抗氧化活性，特别是在游离20分钟的部位。CPTW是一种很有前途的环保技术，可以从海藻中回收功能性酚类物质，用于营养品或其他增值应用。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.