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Due to their high anti-oxidant activity, phlorotannins represent potential natural alternatives to synthetic preservatives currently used within the food industry. However, their successful integration into food products requires research into their chemical integrity, particularly when selecting appropriate storage conditions. Subsequently, this study aims to investigate the stability of low molecular weight phlorotannin fractions from Fucus vesiculosus (L.). Powder and aqueous fractions were stored under five different conditions for 10weeks. Phlorotannin stability was determined using Q-ToF-MS and UPLC-TQD-MS/MS and a DPPH assay. After 10weeks of storage, fractions suspended in an aqueous matrix underwent oxidation when exposed to continuous atmospheric oxygen and thermal degradation when exposed to a constant temperature of 50°C, resulting in decreases in radical scavenging activity (p

Phlorotannins are a group of highly bioactive marine polyphenols found exclusively in brown algae (Phaeophyceae) where they play an integral role in chemical defence. Owing to their high degree of reactivity, phlorotannins have attracted recent commercial interest with potential for application in areas such as pharma-, nutra- and cosmeceuticals. However, to date, little is known regarding their biosynthesis and the factors that drive their natural variability, particularly in relation to their chemical properties such as polymerisation and isomerisation - two factors which directly influence their degree of activity. Low molecular weight (LMW