Protective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon

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dc.contributor.authorOrtiz-Viedma, Jaime
dc.contributor.authorAguilera, Jose M.
dc.contributor.authorFlores, Marcos
dc.contributor.authorLemus-Mondaca, Roberto
dc.contributor.authorJose Larrazabal, Maria
dc.contributor.authorMiranda, Jose M.
dc.contributor.authorAubourg, Santiago P.
dc.date.accessioned2025-01-20T22:13:41Z
dc.date.available2025-01-20T22:13:41Z
dc.date.issued2021
dc.description.abstractSalmon 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 beta-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.
dc.description.funderFondo Nacional de Desarrollo Cientifico y Tecnologico
dc.fuente.origenWOS
dc.identifier.doi10.3390/antiox10071108
dc.identifier.eissn2076-3921
dc.identifier.urihttps://doi.org/10.3390/antiox10071108
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/94455
dc.identifier.wosidWOS:000675973500001
dc.issue.numero7
dc.language.isoen
dc.revistaAntioxidants
dc.rightsacceso restringido
dc.subjectred algae
dc.subjectantioxidant and antimicrobial ability
dc.subjectlipoperoxidation
dc.subjectsalmon
dc.subject.ods15 Life on Land
dc.subject.ods13 Climate Action
dc.subject.ods14 Life Below Water
dc.subject.odspa15 Vida de ecosistemas terrestres
dc.subject.odspa13 Acción por el clima
dc.subject.odspa14 Vida submarina
dc.titleProtective Effect of Red Algae (<i>Rhodophyta</i>) Extracts on Essential Dietary Components of Heat-Treated Salmon
dc.typeartículo
dc.volumen10
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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