Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds

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dc.contributor.authorFigueroa, Valentina
dc.contributor.authorHoldt, Susan Lovstad
dc.contributor.authorJacobsen, Charlotte
dc.contributor.authorAguilera, Jose Miguel
dc.date.accessioned2025-01-20T17:28:11Z
dc.date.available2025-01-20T17:28:11Z
dc.date.issued2023
dc.description.abstractSeaweed consumption is increasing around the world due to consumer demands for sustainable food sources, health benefits derived from bioactive compounds, and a source of novel flavors. Despite all the benefits that come with eating seaweed, consumers still resent of their sensorial properties. Seaweed is traditionally consumed raw or cooked, but there is still not enough information on how the sensory descriptors and bioactive compounds change when cooked. The aim of this study was to determine the change in total polyphenol content (TPC), antioxidant capacity (e.g., DPPH and ORAC values) and changes in volatile compounds of three Chilean seaweeds: Durvillaea antarctica, Pyropia spp. and Ulva lactuca when subjected to traditional cooking for 15 min at 100 degrees C. In all three seaweeds, TPC decreased with cooking and so did the measured antioxidant capacity. Altogether, 46 volatile cpmpounds were identified in D. antarctica, 49 in Pyropia spp. and 47 in U. lactuca. The concentration of these volatile compounds was correlated with aroma sensory descriptors of the same samples. Consumer preferences may be attracted by the herbal notes of U. lactuca or the sweet, caramel, and umami flavors of D. antarctica and Pyropia.
dc.fuente.origenWOS
dc.identifier.doi10.1007/s10811-023-03099-5
dc.identifier.eissn1573-5176
dc.identifier.issn0921-8971
dc.identifier.urihttps://doi.org/10.1007/s10811-023-03099-5
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/91583
dc.identifier.wosidWOS:001077985400002
dc.issue.numero6
dc.language.isoen
dc.pagina.final3068
dc.pagina.inicio3057
dc.revistaJournal of applied phycology
dc.rightsacceso restringido
dc.subjectSeaweeds
dc.subjectCooking
dc.subjectVolatile compounds
dc.subjectAntioxidants
dc.subjectAroma descriptors
dc.subject.ods13 Climate Action
dc.subject.ods14 Life Below Water
dc.subject.ods15 Life on Land
dc.subject.odspa13 Acción por el clima
dc.subject.odspa14 Vida submarina
dc.subject.odspa15 Vida de ecosistemas terrestres
dc.titleEffects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds
dc.typeartículo
dc.volumen35
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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