ALGAE

J. MARHUENDA1, A. GIRONÉS-VILAPLANA2, M. GALVEZ1, J. MULERO1, G. CARAVAC1, P. ZAFRILLA1* *Corresponding author 1. Department of Food Technology and Nutrition, Catholic University of Murcia, Avda Los Jerónimos s/n, Murcia 30107, Spain 2. Post-harvest of fruit and vegetables. AgroFood Technology Department. Universidad Miguel Hernández de Elche. E-03312, Orihuela, Alicante, Spain

Zafrilla Pilar capacity and totals phenolics in different types of after three times of cooking

KEYWORDS: DPPH, ORAC, folin-Ciocalteu, seaweed, antioxidant capacity, cooking.

The aim of this study was to analyze the antioxidant activity measured by DPPH• and ORAC assays and Abstract total phenolic content (TPC) by the Folin-Ciocalteu method in the different species of algae (fresh and salted), and to evaluate the influence of cooking for 10, 20 and 30 minutes. The antioxidant activity and the total phenolic content revealed that Bifurcaria Bifurcata was the greatest seafood in these terms. The majority of the sea weeds showed higher antioxidant capacity previous to any cooking treatment, although salted Mastocarpus Stellatus and salted Ulva Lactuca reported some increases. The antioxidant activities were strongly correlated with TPC (R2= 0.999**, and R2= 0.996**, with p<0.01; for DPPH• and ORAC respectively), demonstrating that the phenolics of the different varieties of algae are directly involved in their bioactivity.

INTRODUCTION Its common names include “velvet horn” and “spongeweed” (8). It is well known that all the antioxidant properties and bioactive In recent years, the social interest in dietary and compounds from food vegetables, as well as algae, depend bioactive compounds, mainly found in vegetables, has an on the freezing, cooking, or preservation method (9, 10). increasing trend in population (1). In the search for feasible new Therefore, the aim of this study was to analyze the antioxidant sources of natural antioxidants that can be used in the food activity measured by DPPH• and ORAC assays and total industry, algae have been suggested as possible raw material. phenolic content by the Folin-Ciocalteu method in the different This organism is widely known and consumed in certain countries, species of algae before described (fresh and salted), and to and numerous health benefi ts have been associated with its use evaluate the changes that can happens with cooking for 10, (2). Over the past several decades, algae or their extracts have 20 and 30 minutes. been studied as novel sources and some of them have been reported to possess biological activity of potential medicinal value (3, 4). Recently, much attention has been paid on the MATERIAL AND METHODS antioxidant and antiproliferative effects, and other bioactivities of different varieties of algae (5). Antioxidant activity is intensively Samples focused due to the current interest of these compounds both The sea weeds analyzed in the present study were: Bifurcaria as preservatives and protectors against oxidation in food and Bifurcata, Mastocarpus Stellatus, Codium Tomentosum, cosmetics and also due to their health implications, mainly in Mastocarpus Stellatus Laminaria Ochroleuca and Ulva relation to their potential as functional ingredients. Lactuca. Each Sample was cooked separately in boiling Among all algae varieties, Laminaria ochroleuca, commonly water during 10 min, 20 min and 30 min respectively. Ultrapure named “Kombu”, is one of the brown algae most consumed Milli-Q® water was used to cook the seaweeds in order to avoid around the world, mainly in the oriental diet (6). Other high- contamination. After lyophilization, samples were homogenized consumed kind of algae, but in lesser degree that “Kombu”, with ultraturrax T-18 basic (24.000 rpm) along 1 min. Briefl y, is Ulva Lactuca, commonly known as “sea lettuce” (7). they were centrifuged in a centrifuge Hazareus Biofuge stratos Bifurcaria is another genus of brown algae seaweeds found during 10 min (5000 g). Finally, the supernatant was extracted on rocky North American and European shores and tidepools and used for the development of the study previous fi ltered by of the Atlantic Ocean (6). Mastocarpus stellatus, also called Millex-HV13 0,45 µm (Millipore, EE.UU.). “Clúimhín Cait” (cats’ puff), carragheen, or false Irish moss, is a species of collected especially in and Total phenolic compounds by Folin-Ciocalteu method , and in Spain too (6). Finally, other variety of algae A mixture of phosfowolframic acid and phosfomolibdinic acid that grows in Europe is Codium tomentosum, a species of in basic dissolution was employed for the quantifi cation of green seaweed in the family Codiaceae. total phenolic compounds by Folin-Ciocalteu method (11).

Agro FOOD Industry Hi Tech - vol. 27(2) - March/April 2016 57