Antioxidant content and activity of the seaweed Saccharina latissima: a seasonal perspective

Marinho, Gonçalo Silva; Sørensen, Ann‐Dorit Moltke; Safafar, Hamed; Pedersen, Anja H.

doi:10.1007/s10811-018-1650-8

Cited by 48 publications

(42 citation statements)

References 52 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This might indicate that HPP does not influence the seaweed extract TPC. In general, it should be noted that the TPC of all of these seaweed extracts was quite low, in line with the literature [22,40,41]. A high variability in the TPC of seaweeds, in particular that of H. elongata, has been previously reported, due to multiple factors such as collection season and geographical region [9,40].…”

Section: Total Phenolic Contentsupporting

confidence: 86%

Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications

et al. 2020

View full text Add to dashboard Cite

Himanthalia elongata is a brown oceanic seaweed rich in bioactive compounds. It could play an important role in food production because of its antimicrobial and antioxidant properties. Three strains belonging to the Lactobacillus casei group (Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus) and a Bacillus subtilis strain were used for the solid-state fermentation of commercial seaweeds, and bacterial growth was monitored using the plate count method. High-pressure processing (HPP) was also employed (6000 bar, 5 min, 5 °C) before extraction. The antimicrobial activity of the extracts was tested in terms of the main food pathogenic bacteria (Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus), and the phenolic content was estimated using the Folin–Ciocalteau method. In addition, targeted UHPLC-MS2 methods were used to unravel the profile of phlorotannins. H. elongata allowed the growth of the L. casei group strains and B. subtilis, showing the fermentability of this substrate. Significant antimicrobial activity toward L. monocytogenes was observed in the extracts obtained from unfermented samples, but neither fermentation nor HPP enhanced the natural antimicrobial activity of this seaweed species. The content in the phenolic compounds decreased because of the fermentation process, and the amount of phenolics in both the unfermented and fermented H. elongata extracts was very low. Despite phlorotannins being related to the natural antimicrobial activity of this brown seaweed, these results did not support this association. Even if fermentation and HPP were not proven to be effective tools for enhancing the useful compounds of H. elongata, the seaweed was shown to be a suitable substrate for L. casei group strains as well as for B. subtilis growth, and its extracts exhibited antimicrobial activity toward foodborne pathogens.

show abstract

Section: Total Phenolic Contentsupporting

confidence: 86%

Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications

et al. 2020

View full text Add to dashboard Cite

show abstract

“…The consumption of seaweed as an antioxidant rich food increased due to their protective effects against reactive oxygen species (ROS) which induced oxidative damage in human cells leading to various chronic diseases. The presence of natural antioxidants such as phenolics and flavonoids that bear hydroxyls functional groups in seaweed, which, among other nutritional properties, makes it an important functional food to inhibit oxidative stress donating hydrogen to stabilize and prevent the generation of free radicals [ 7 , 16 , 65 ], enabling it to reduce disease risk and health promotion [ 66 ]. The TPC and TFC content in the analysed seaweed samples were quantified as 17.88 ± 0.78 mg GAE g −1 and 59.43 ± 2.45 mg QE g −1 , respectively.…”

Section: Resultsmentioning

confidence: 99%

“…Abiotic factors such as levels of irradiance levels, temperature, nutrient availability, precipitation, salinity [ 47 ] and biotic factors such as grazing pressure, reproductive state and stage of life cycle affect polyphenols content in seaweed. As the seaweed analysed were collected from earthen fish ponds which is high in nutrients, this factor could contribute to levels of phenolic and flavonoid in the seaweed, affecting its antioxidant capacity [ 66 ].…”

Section: Resultsmentioning

confidence: 99%

Bioprospecting Cultivated Tropical Green Algae, Caulerpa racemosa (Forsskal) J. Agardh: A Perspective on Nutritional Properties, Antioxidative Capacity and Anti-Diabetic Potential

Aroyehun

Razak

Palaniveloo

et al. 2020

Foods

View full text Add to dashboard Cite

Caulerpa racemosa (Forsskal) J. Agardh is a green seaweed used as food and folk medicine since ancient times in the Indo-Pacific region, particularly in southeast Asia. In this study, the proximate nutrient composition, phytochemical, anti-oxidant and anti-diabetic properties of sea grape C. racemosa collected from culture fishponds in Johor, Malaysia were analysed. The contents (dry weight basis) of carbohydrate, crude protein, crude lipids, ash and caloric value obtained were 33.42 ± 1.34%, 20.27 ± 0.14%, 4.20 ± 0.32%, 28.25 ± 0.27% and 2544.67 ± 7.04 cal g−1, respectively. The amino acid score (AAs) and biological protein value (213.43 mg g−1) indicated that C. racemosa presented a better protein quality. The most abundant fatty acids were C16:0 (palmitic acid: 63.27%), followed by C18:1 (oleic acid: 5.80%), and C18:2 ῳ6 (linoleic acid: 5.33%). The analysis of the ash content indicated that essential minerals and trace elements, such as Ca, Fe, and Mn, were present in the seaweed. The total phenolic content (TPC) and total flavonoid content (TFC) observed in the ethyl acetate extract were 17.88 ± 0.78 mg GAE g−1 and 59.43 ± 2.45 mg QE g−1, respectively. The ethyl acetate extract of C. racemosa demonstrated notable anti-diabetic activity in diabetic induced rats. The low (100 mg kg−1) and high (200 mg kg−1) doses of cultivated C. racemosa extract exhibited a significant decrease (p < 0.05) in blood glucose levels while preventing weight loss, reducing plasma AST, ALT levels as a sign of hepatoprotective effect and recording albumin levels similar to positive control in diabetic induced rats. The results support the usefulness of cultivated C. racemosa as a potential functional food.

show abstract

“…In addition, it has to be taken into account that the concentration of phenols may present a wide range of variability in these kind of matrices. It was indeed demonstrated that total phenolic amount was strongly influenced by several factors such as seasonality, temperature, light intensity, and water salinity [ 78 ]. This may explain why H. elongata extracts I and II showed a significant different phenolic content ( Table 1 ).…”

Section: Discussionmentioning

confidence: 99%

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Martelli

Cirlini

Neviani

et al. 2020

Foods

View full text Add to dashboard Cite

Research is more and more focused on studying and selecting food preservatives of natural origin. In this scenario, algae are an excellent source of bioactive compounds, among which are antimicrobials, whose presence is variable depending on the algal species and environmental conditions. The aim of the present study was to obtain, by a food grade approach, antimicrobial extracts from five species already approved as foods and to test their efficacy in vitro (agar well diffusion assay) and in situ (microbial challenge test) towards foodborne pathogenic bacteria. Moreover, the total phenolic compounds of the extracts were determined in order to evaluate possible correlations with the antimicrobial activity. Strains belonging to Salmonella spp., Listeria monocytogenes, Escherichia coli, Staphylococcus aureus, and Bacillus cereus were considered. Overall, the extracts showed a good antimicrobial activity in vitro towards all the tested microorganisms, especially L. monocytogenes (15 mm of inhibition diameter). The effect of inhibition was monitored during 24, 48 and 120 h showing a good persistence in time. Arthrospira platensis exerted the highest efficacy, further revealed towards L. monocytogenes on salmon tartare as bacteriostatic using 0.45% of the extract and bactericidal using 0.90%. The presence of phenolic compounds could be related to the antimicrobial activity but was not revealed as the main component of this activity. The extract with the highest phenolic content (18.79 ± 1.90 mg GAE/g) was obtained from Himanthalia elongata. The efficacy, confirmed also in a food matrix, might open perspectives for their application as food preservative.

show abstract

Antioxidant content and activity of the seaweed Saccharina latissima: a seasonal perspective

Cited by 48 publications

References 52 publications

Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications

Antimicrobial and Fermentation Potential of Himanthalia elongata in Food Applications

Bioprospecting Cultivated Tropical Green Algae, Caulerpa racemosa (Forsskal) J. Agardh: A Perspective on Nutritional Properties, Antioxidative Capacity and Anti-Diabetic Potential

Edible Seaweeds and Spirulina Extracts for Food Application: In Vitro and In Situ Evaluation of Antimicrobial Activity towards Foodborne Pathogenic Bacteria

Contact Info

Product

Resources

About