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What is Antioxidant Potential of Brown Seaweeds about?

This study evaluates the antioxidant potential of brown seaweeds by extracting phenolic compounds (PCs) using various solvents and characterizing them through LC–ESI-QTOF–MS/MS. The results show that ethanol extracts of Sargassum sp. had the highest total phenolic content and antioxidant activity, while Ecklonia sp. exhibited the most diverse phenolic composition. These findings highlight the importance of solvent selection for maximizing the extraction of beneficial compounds from seaweeds for applications

Author

Sakita Rapria

Language

EN