Protective Effect of Red Algae (Rhodophyta) 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 Gracilaria chilensis, Gelidium c...

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Bibliographic Details
Published in:Antioxidants 2021-07, Vol.10 (7), p.1108
Main Authors: Ortiz-Viedma, Jaime, Aguilera, José M., Flores, Marcos, Lemus-Mondaca, Roberto, Larrazabal, María José, Miranda, José M., Aubourg, Santiago P.
Format: Article
Language:English
Subjects:
Algae
antioxidant and antimicrobial ability
Antioxidants
Astaxanthin
Carbohydrates
Carotenoids
Dietary minerals
Ethanol
Fatty acids
Flavonoids
Food
Gigartina
Glucans
Lipids
lipoperoxidation
Oxidation
Phenolic compounds
Polyphenols
Proteins
red algae
Rhodophyta
salmon
Seaweeds
Tocopherols
Vitamin E
β-Glucan
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Summary: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.
ISSN:2076-3921
2076-3921
DOI:10.3390/antiox10071108