Identification and characterization of phenolic antioxidant compounds from brown Irish seaweed Himanthalia elongata using LC-DAD–ESI-MS/MS

Summary

This study characterised the phenolic antioxidant profile of brown Irish seaweed Himanthalia elongata through sequential extraction, purification and mass spectrometry analysis. Eight phenolic compounds were identified in the most bioactive fraction, six of which were newly reported in this species; the purified extract demonstrated superior antioxidant capacity compared to ascorbic acid, suggesting potential applications as a natural ingredient in food, pharmaceutical and cosmetic formulations.

Regional applicability

This work is directly applicable to United Kingdom and Ireland contexts, as it examines a native brown seaweed species with significant bioactive potential. The findings support the regulatory framework (CE 258/97) permitting seaweed incorporation into food products and functional food development, relevant to both UK and Irish food industry innovation and sustainable harvesting of marine resources.

Key measures

DPPH scavenging (EC50, mg/g); lipid peroxidation scavenging capacity (percentage); phenolic compound identification by LC-DAD–ESI-MS/MS; comparison with ascorbic acid antioxidant capacity

Outcomes reported

The study identified eight phenolic compounds from Himanthalia elongata seaweed extract, including hydroxybenzaldehyde, phloroglucinol, kaempferol, and gallic acid, and demonstrated that the ethyl acetate sub-fraction exhibited higher antioxidant capacity than ascorbic acid reference standard. Six of the identified compounds had not been previously reported in this seaweed species.

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