Maximizing the Antioxidant Capacity of Padina pavonica by Choosing the Right Drying and Extraction Methods

Marine algae are becoming an interesting source of biologically active compounds with a promising application as nutraceuticals, functional food ingredients, and therapeutic agents. The effect drying (freeze-drying, oven-drying, shade-drying) extraction methods (shaking at room temperature, shaking in incubator 60 °C, ultrasound-assisted (UAE), microwave-assisted (MAE)) on the total phenolics content (TPC), flavonoids (TFC), tannins (TTC), well antioxidant capacity water/ethanol extracts from Padina pavonica were investigated. TPC, TFC, TTC values P. range 0.44 ± 0.03 to 4.32 0.15 gallic acid equivalents mg/g (mg GAE/g) dry algae, 0.31 0.01 2.87 mg QE/g 0.32 0.02 10.41 0.62 CE/g respectively. highest TPC was found freeze-dried sample 50% ethanol, extracted by MAE (200 W, 5 min). In all cases, samples ethanol (both 70%) had higher activity, while green option reduces time without loss activity pavonica.