Boosting the antioxidant power of Palmaria palmata using hydrogen peroxide

Abstract

Abstract Palmaria palmata is a highly nutritious seaweed and a prime candidate for developing sustainable aquaculture of human foodstuff in the North Atlantic, but it faces challenges due to high prices and quality inconsistencies. The present study evaluated the use of hydrogen peroxide (H2O2) treatment to consistently enhance the antioxidant capacity of this species. Medium-term (3–7 days), moderate (0.1-1 mM) treatment led to increased phenolic content and antioxidant activity, up to 2.2- and 5.4-fold baseline values, respectively. Proteomics analyses were performed to compare in vitro results to abundances of specific proteins. Increases in antioxidant power were tied to a decrease in growth-related proteins; but were not positively correlated to any specific protein group. These results suggest a medium-term, phenolic-driven response. Additional benefits of H2O2 treatment, including its potential for biofouling mitigation, may make this approach highly valuable for improving the quality and consistency of P. palmata and enhancing its valorisation as a functional food and commercial viability.