Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon
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 <i>Gracilaria chilensis<...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/10/7/1108 |
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| author | Jaime Ortiz-Viedma José M. Aguilera Marcos Flores Roberto Lemus-Mondaca María José Larrazabal José M. Miranda Santiago P. Aubourg |
| author_facet | Jaime Ortiz-Viedma José M. Aguilera Marcos Flores Roberto Lemus-Mondaca María José Larrazabal José M. Miranda Santiago P. Aubourg |
| author_sort | Jaime Ortiz-Viedma |
| collection | DOAJ |
| description | 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 <i>Gracilaria chilensis</i>, <i>Gelidium chilense</i>, <i>Iridaea larga</i>, <i>Gigartina chamissoi</i>, <i>Gigartina skottsbergii</i> and <i>Gigartina radula</i>, 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 <i>G. skottsbergii</i>, <i>G. chamissoi</i>, <i>G. radula</i> and <i>G. chilensis</i> 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 <i>G. skottsbergii</i>, <i>G. chamissoi</i>, <i>G. radula</i> and <i>G. chilensis</i>. 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. |
| first_indexed | 2024-03-10T09:47:28Z |
| format | Article |
| id | doaj.art-ec62eab3947140778240db5d2ffe08d6 |
| institution | Directory Open Access Journal |
| issn | 2076-3921 |
| language | English |
| last_indexed | 2024-03-10T09:47:28Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj.art-ec62eab3947140778240db5d2ffe08d62023-11-22T03:05:36ZengMDPI AGAntioxidants2076-39212021-07-01107110810.3390/antiox10071108Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated SalmonJaime Ortiz-Viedma0José M. Aguilera1Marcos Flores2Roberto Lemus-Mondaca3María José Larrazabal4José M. Miranda5Santiago P. Aubourg6Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago 8320000, ChileDepartamento de Ingeniería Química y Bioprocesos, Facultad de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Santiago 8940000, ChileDepartamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomás, Talca 3460000, ChileDepartamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago 8320000, ChileDepartamento de Ciencia de los Alimentos y Nutrición, Facultad de Ciencias de la Salud, Universidad de Antofagasta, Avenida Angamos 601, Antofagasta 1240000, ChileDepartamento de Química Analítica, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Santiago de Compostela, 27002 Lugo, SpainDepartment of Food Science and Technology, Marine Research Institute (CSIC), Calle Eduardo Cabello, 6, 36208 Vigo, SpainSalmon 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 <i>Gracilaria chilensis</i>, <i>Gelidium chilense</i>, <i>Iridaea larga</i>, <i>Gigartina chamissoi</i>, <i>Gigartina skottsbergii</i> and <i>Gigartina radula</i>, 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 <i>G. skottsbergii</i>, <i>G. chamissoi</i>, <i>G. radula</i> and <i>G. chilensis</i> 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 <i>G. skottsbergii</i>, <i>G. chamissoi</i>, <i>G. radula</i> and <i>G. chilensis</i>. 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.https://www.mdpi.com/2076-3921/10/7/1108red algaeantioxidant and antimicrobial abilitylipoperoxidationsalmon |
| spellingShingle | Jaime Ortiz-Viedma José M. Aguilera Marcos Flores Roberto Lemus-Mondaca María José Larrazabal José M. Miranda Santiago P. Aubourg Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon Antioxidants red algae antioxidant and antimicrobial ability lipoperoxidation salmon |
| title | Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon |
| title_full | Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon |
| title_fullStr | Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon |
| title_full_unstemmed | Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon |
| title_short | Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon |
| title_sort | protective effect of red algae i rhodophyta i extracts on essential dietary components of heat treated salmon |
| topic | red algae antioxidant and antimicrobial ability lipoperoxidation salmon |
| url | https://www.mdpi.com/2076-3921/10/7/1108 |
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