Source, Extraction, Characterization, and Applications of Novel Antioxidants from Seaweed

Charlotte Jacobsen*, Ann-Dorit Moltke Sørensen, Susan Løvstad Holdt, Casimir C. Akoh, Ditte Baun Hermund

*Corresponding author for this work

Research output: Contribution to journalReviewpeer-review


Driven by a general demand for clean labels on food and cosmetic products, these industries are currently searching for efficient natural antioxidants to replace synthetic antioxidants. Seaweed contains several compounds with antioxidative properties (phlorotannins, pigments, tocopherols, and polysaccharides). It is possible to extract these compounds via different extraction techniques, which are discussed in this review. Among the abovementioned compounds, phlorotannins are probably the most important in terms of the antioxidative potential of seaweed extracts. We review how the different antioxidative compounds can be characterized. We discuss the current knowledge of the relationship between phlorotannin's structure and antioxidant properties in in vitro studies as well as in food systems. Concerning food systems, most studies on the antioxidative effect of seaweed extracts have been performed with extracts prepared from Fucus vesiculosus, despite the fact that this species is less available than other species, such as Ascophyllum nodosum, which also has high phlorotannin content.

Original languageEnglish
JournalAnnual Review of Food Science and Technology
Pages (from-to)541-568
Number of pages31
Publication statusPublished - 2019


  • Macroalgae
  • Phlorotannins
  • Polysaccharides
  • Pigments
  • Metal chelation
  • Free radical scavenger
  • Lipid oxidation


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