{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,24]],"date-time":"2026-01-24T08:51:01Z","timestamp":1769244661638,"version":"3.49.0"},"reference-count":40,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2021,8,18]],"date-time":"2021-08-18T00:00:00Z","timestamp":1629244800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Algae are an underexploited source of natural bioactive compounds in Western countries, so an increasing interest in the valorization of these marine organisms has emerged in recent years. In this work, the effect of extracting solvent on the extraction yield, phenolic content, antioxidant capacity, and antimicrobial activity of nine brown macroalgae species (Ascophyllum nodosum, Himanthalia elongata, Undaria pinnatifida, Pelvetia canaliculata, Saccharina latissima, Bifurcaria bifurcata, Laminaria ochroleuca, Sargassum muticum, and Fucus spiralis) was assessed. Total phenolic content (TPC) and the antioxidant properties of extracts by different assays: radical scavenging activity (DPPH-RSA) and ferric reducing antioxidant power (FRAP) were performed. The antimicrobial activity of extracts was studied against six different foodborne microorganisms: Staphylococcus aureus, Staphylococcus epidermidis, Bacillus cereus, Escherichia coli, Salmonella enteritidis, and Pseudomonas aeruginosa. The highest extraction yield was achieved in ethanolic extracts. However, the highest TPC and FRAP values were obtained on the ethyl acetate extracts, especially from A. nodosum. Concerning algal species, the highest TPC and FRAP values were found in A. nodosum, while the highest DPPH-RSA values were achieved in the hexane extracts of B. bifurcata. The antimicrobial activity of algal extracts varied according to the solvent and alga selected, suggesting the species- and solvent-dependent behavior of this property, with B. bifurcata extracts showing the highest results for a wide range of bacteria. Our results provide insight on the characterization of widespread brown algae in the coasts of the North-Western region of the Iberian Peninsula, reflecting multiple health-enhancing properties which may lead to their exploitation in food, pharmacological, and cosmetic industries.<\/jats:p>","DOI":"10.3390\/foods10081915","type":"journal-article","created":{"date-parts":[[2021,8,18]],"date-time":"2021-08-18T10:54:35Z","timestamp":1629284075000},"page":"1915","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":54,"title":["Screening of Bioactive Properties in Brown Algae from the Northwest Iberian Peninsula"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8066-360X","authenticated-orcid":false,"given":"Aurora","family":"Silva","sequence":"first","affiliation":[{"name":"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain"},{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Instituto Polit\u00e9cnico do Porto, Rua Dr Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"}]},{"given":"Carla","family":"Rodrigues","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Instituto Polit\u00e9cnico do Porto, Rua Dr Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4058-3709","authenticated-orcid":false,"given":"Paula","family":"Garcia-Oliveira","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9307-9867","authenticated-orcid":false,"given":"Catarina","family":"Louren\u00e7o-Lopes","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5661-5328","authenticated-orcid":false,"given":"Sofia A.","family":"Silva","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica, Universidade de Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1798-6235","authenticated-orcid":false,"given":"Pascual","family":"Garcia-Perez","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5967-4200","authenticated-orcid":false,"given":"Ana P.","family":"Carvalho","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica, Universidade de Aveiro, 3810-193 Aveiro, Portugal"},{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3472-849X","authenticated-orcid":false,"given":"Valentina F.","family":"Domingues","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Instituto Polit\u00e9cnico do Porto, Rua Dr Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"}]},{"given":"M. F\u00e1tima","family":"Barroso","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Instituto Polit\u00e9cnico do Porto, Rua Dr Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3924-776X","authenticated-orcid":false,"given":"Cristina","family":"Delerue-Matos","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Instituto Polit\u00e9cnico do Porto, Rua Dr Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9215-9737","authenticated-orcid":false,"given":"Jesus","family":"Simal-Gandara","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3513-0054","authenticated-orcid":false,"given":"Miguel A.","family":"Prieto","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2021,8,18]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"The European Food Safety Authority and European Centre for Disease Prevention and Control (EFSA and ECDC) (2018). 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