Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon
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Título: | Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon |
Autor/a: | Ortiz Viedma, Jaime Aguilera, José M. Flores, Marcos Lemus-Mondaca, Roberto Larrazabal, María José Miranda López, José Manuel Aubourg Martínez, Santiago Pedro |
Centro/Departamento: | Universidade de Santiago de Compostela. Departamento de Química Analítica, Nutrición e Bromatoloxía |
Palabras chave: | Red algae | Antioxidant and antimicrobial ability | Lipoperoxidation | Salmon | |
Data: | 2021 |
Editor: | MDPI |
Cita bibliográfica: | Antioxidants 2021, 10(7), 1108; https://doi.org/10.3390/antiox10071108 |
Resumo: | Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ethanol: water mixture (1:1) from the red seaweeds Gracilaria chilensis, Gelidium chilense, Iridaea larga, Gigartina chamissoi, Gigartina skottsbergii and Gigartina radula, obtained from the Pacific Ocean. Most algae had a high content of protein (>7.2%), fiber (>55%) and β-glucans (>4.9%), all expressed on a dry weight basis. Total polyphenols (TP), total flavonoids (TF), antioxidant (DPPH, FRAP) and antibacterial power of the extracts were measured. In addition, the nutritional components of the algae were determined. Results showed that the content of TP in the six algae varied between 2.6 and 11.3 mg EAG/g dw and between 2.2 and 9.6 for TF. Also, the extracts of G. skottsbergii, G. chamissoi, G. radula and G. chilensis showed the highest antiradical activity (DPPH, FRAP). All samples exhibited a low production of primary oxidation products, and protection of the essential components and the endogenous antioxidants tocopherols and astaxanthin, particularly in the case of G. skottsbergii, G. chamissoi, G. radula and G. chilensis. Furthermore, all algae had inhibitory activity against the tested microorganisms, coincident with their antioxidant capacity. Results show that the extracts may have future applications in the development and preservation of essential dietary components of healthy foods |
Versión do editor: | https://doi.org/10.3390/antiox10071108 |
URI: | http://hdl.handle.net/10347/26665 |
DOI: | 10.3390/antiox10071108 |
E-ISSN: | 2076-3921 |
Dereitos: | © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Atribución 4.0 Internacional |
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