Nowadays, one of the main areas of the research in Food Science and Technology is the extraction as well as the characterization of new natural ingredients with bio- logical activity (e.g. antioxidant) that can contribute to consumer wellbeing as a part of new functional foods [14]. Marine algae has served as an important source of natural bioactive substances. Moreover, many metabo- lites isolated from marine algae have been shown to pos- sess biological activities and potential health benefits [15]. In fact, some algae lives in complex habitats that are subject to extreme conditions (for example, changes in salinity, temperature, nutrients and UV irradiation); therefore, they must adapt rapidly to new environmental conditions to survive. To do so, they produce a great va- riety of secondary (biologically active) metabolites that cannot be found in other organisms. Furthermore, consi- dering their great taxonomic diversity, the search for new biologically active compounds in algae is an almost un- limited field [16,17].