{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,2,28]],"date-time":"2026-02-28T19:20:22Z","timestamp":1772306422174,"version":"3.50.1"},"reference-count":52,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,7,21]],"date-time":"2023-07-21T00:00:00Z","timestamp":1689897600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Marine Drugs"],"abstract":"<jats:p>Fucoxanthin (Fx) has been proven to exert numerous biological properties, which makes it an interesting molecule with diverse industrial applications. In this study, the kinetic behavior of Fx was studied to optimize three variables: time (t\u20143 min to 7 days), temperature (T\u20145 to 85 \u00b0C), and concentration of ethanol in water (S\u201450 to 100%, v\/v), in order to obtain the best Fx yield from Undaria pinnatifida using conventional heat extraction. The Fx content (Y1) was found through HPLC-DAD and expressed in \u00b5g Fx\/g of algae sample dry weight (AS dw). Furthermore, extraction yield (Y2) was also found through dry weight analysis and was expressed in mg extract (E)\/g AS dw. The purity of the extracts (Y3) was found and expressed in mg Fx\/g E dw. The optimal conditions selected for Y1 were T = 45 \u00b0C, S = 70%, and t = 66 min, obtaining ~5.24 mg Fx\/g AS; for Y2 were T = 65 \u00b0C, S = 60%, and t = ~10 min, obtaining ~450 mg E\/g AS; and for Y3 were T = 45 \u00b0C, S = 70%, and t = 45 min, obtaining ~12.3 mg Fx\/g E. In addition, for the selected optimums, a full screening of pigments was performed by HPLC-DAD, while phenolics and flavonoids were quantified by spectrophotometric techniques and several biological properties were evaluated (namely, antioxidant, antimicrobial, and cholinesterase inhibitory activity). These results could be of interest for future applications in the food, cosmetic, or pharmaceutical industries, as they show the Fx kinetic behavior and could help reduce costs associated with energy and solvent consumption while maximizing the extraction yields.<\/jats:p>","DOI":"10.3390\/md21070414","type":"journal-article","created":{"date-parts":[[2023,7,24]],"date-time":"2023-07-24T01:15:45Z","timestamp":1690161345000},"page":"414","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":11,"title":["Kinetic Extraction of Fucoxanthin from Undaria pinnatifida Using Ethanol as a Solvent"],"prefix":"10.3390","volume":"21","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9307-9867","authenticated-orcid":false,"given":"Catarina","family":"Louren\u00e7o-Lopes","sequence":"first","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8066-360X","authenticated-orcid":false,"given":"Aurora","family":"Silva","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain"},{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Porto, 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, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain"}]},{"given":"Anton","family":"Soria-Lopez","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1994-0436","authenticated-orcid":false,"given":"Javier","family":"Echave","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain"}]},{"given":"Clara","family":"Grosso","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Porto, Instituto Polit\u00e9cnico do Porto, Rua Dr Ant\u00f3nio Bernardino de Almeida 431, 4200-072 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6597-9334","authenticated-orcid":false,"given":"Lucia","family":"Cassani","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain"}]},{"given":"Maria Fatima","family":"Barroso","sequence":"additional","affiliation":[{"name":"REQUIMTE\/LAQV, Instituto Superior de Engenharia do Porto, 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, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5663-9239","authenticated-orcid":false,"given":"Maria","family":"Fraga-Corral","sequence":"additional","affiliation":[{"name":"Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 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, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E-32004 Ourense, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2023,7,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"102291","DOI":"10.1016\/j.algal.2021.102291","article-title":"The Effect of Solvent and Extraction Method on the Recovery of Lipid Fraction from Adriatic Sea 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