The Dietary Fiber Profile, Total Polyphenol Content, Functionality of Silvetia compressa and Ecklonia arborea, and Modifications Induced by High Hydrostatic Pressure Treatments

Tapia‐Salazar, Mireya; Arévalo-Rivera, Idalia Guadalupe; Maldonado-Muñiz, Maribel; García-Amezquita, Luis Eduardo; Nieto-López, Martha; Ricque‐Marie, Denis; Cruz‐Suárez, Lucía Elizabeth; Welti‐Chanes, Jorge

doi:10.1007/s11947-018-2229-8

Cited by 23 publications

(11 citation statements)

References 63 publications

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“…ese results coincide with previously reported values for E. arborea (27.2 ash and 55.30% NFE +5.04% fibre) [45], S. compressa (15.9% ash and 50.6% NFE +6.47% fibre), and E. menziessi (28.9% ash and 40 NFE +7.2% fibre) [47]. ey are also in accordance with the high total dietary fibre content recently reported by Tapia-Salazar et al [46] for S. compressa and E. arborea (59 and 55% DM, respectively).…”

Section: Proximal Composition and Total Polyphenol Content In Seaweedssupporting

confidence: 93%

“…Although proximal composition, polyphenol content, and DPPH antioxidant activity have been previously reported for Ecklonia arborea (formerly Eisenia arborea) [15,[44][45][46], this information is incomplete or unavailable for S. compressa [46][47][48], E. menziesii [47], C. osmundacea, and P. californica from the Baja California coast. Neither the antidiabetic potential of these five seaweeds (α-amylase and α-glucosidase inhibition activities) nor the chemical composition of their hydroethanolic extracts has been previously reported.…”

Section: Introductionmentioning

confidence: 99%

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Nutraceutical Potential of Five Mexican Brown Seaweeds

Garza

Tapia‐Salazar

Maldonado-Muñiz

et al. 2019

BioMed Research International

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In search of pharmaceutically active products to control type 2 diabetes, five brown seaweeds (Silvetia compressa, Cystoseira osmundacea, Ecklonia arborea, Pterygophora californica, and Egregia menziesii) from the Northwest Mexican Pacific coast were investigated. Proximate composition and total polyphenol content (TPC) as phloroglucinol equivalents (PGE) were determined for the five seaweed powders and their respective hydroethanolic (1 : 1) extracts. Extracts were screened for their radical scavenging activity (DPPH and ORAC) and glycosidase inhibitory activity. HPLC-DAD, HPLC-MS-TOF, and ATR-FT-IR methodologies were used to identify the most abundant phlorotannins and sulfated polysaccharides in the extracts. Hydroethanolic extracts contained minerals (17 to 59% of the dry matter), proteins (4 to 9%), ethanol-insoluble polysaccharides (5.4 to 53%), nitrogen-free extract (NFE) (24.4 to 70.1%), lipids (5 to 12%), and TPC (2.6 to 47.7 g PGE per 100 g dry extract). S. compressa and E. arborea dry extracts presented the lowest ash content (26 and 17%, respectively) and had some of the highest phenolic (47.7 and 15.2 g PGE per 100 g extract), NFE (57.3 and 70.1%), and soluble polysaccharide (19.7 and 53%) contents. S. compressa and E. arborea extracts had the highest antioxidant activity (IC50 DPPH 1.7 and 3.7 mg mL−1; ORAC 0.817 and 0.801 mmol Trolox equivalent/g extract) and the highest α-amylase and α-glucosidase inhibitory capacities (IC50 940 and 1152 μg mL−1 against α-amylase and 194 and 647 μg mL−1 against α-glucosidase). The most abundant phlorotannins identified in the extracts were phloretol, fucophloroethol, and two- and three-phloroglucinol unit (PGU) phlorotannins. Laminarin, fucoidan, and alginate were among the sulfated polysaccharides identified in the extracts. The bioactivities of S. compressa and E. arborea extracts were mainly related with their contents of three PGU phlorotannins and sulfated polysaccharides (e.g., fucoidan, laminarin, and alginate). These results suggest S. compressa and E. arborea are potential candidates for food products and nutraceutical and pharmaceutical preparations, and as additives for diabetes management.

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Section: Proximal Composition and Total Polyphenol Content In Seaweedssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Nutraceutical Potential of Five Mexican Brown Seaweeds

Garza

Tapia‐Salazar

Maldonado-Muñiz

et al. 2019

BioMed Research International

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“…TPC was measured by the Folin–Ciocalteu (F‐C) colorimetric method with gallic acid as the standard (Tapia‐Salazar et al., 2019). The 0.5 mL of methanolic extract was added into the test tube and then 5 mL of 10% (v/v) F‐C reagent was added.…”

Section: Methodsmentioning

confidence: 99%

“…The ability of the mixture to scavenge DPPH free radicals was assessed (Tapia‐Salazar et al., 2019). The extract (1 mL) was mixed with tris buffer (1 mL) in a test tube.…”

Section: Methodsmentioning

confidence: 99%

Red bell pepper (Capsicum annuum L.): Optimization of drying conditions and preparation of functional bread

Kaur

Wagh

et al. 2020

Journal of Food Science

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The aim of this study was to optimize the drying conditions (pretreatments and drying temperatures) of red bell pepper to obtain red bell pepper powder (RBP) with maximum bioactive retention and assess its potential use as a functional ingredient in bread. The RBP pretreated (blanching + dipping in ascorbic and citric acid solution) and dried at 60 °C retained the highest bioactive compounds. Wheat flour blends were prepared with RBP at 0%, 2%, 4%, 6%, 8%, and 10% level of incorporation and among hydration properties, water absorption increased with increasing levels. The prepared breads were assayed for physical, nutritional, bioactive, and sensory characteristics. Bread supplementation with RBP improves its color, mineral, fiber, and bioactive properties. However, the texture of bread becomes hard with the increased level of RBP due to a decrease in specific volume. The significant increment was recorded for bioactive compounds, such as total phenols, antioxidant activity, flavonoids, and carotenoids as the level of powder increased. Bread enriched with 6% RBP showed highest sensory scores (8.45) and index of acceptability (87.83%) as compared to other breads. Thus, RBP acts as a valuable supplement for developing bread with improved nutritional and bioactive constituents. Practical Application This study describes the effect of different pretreatments and drying temperatures for processing of RBP as a functional ingredient in bread, being a staple food around the world. RBP powder is a novel ingredient that improved the nutritional, bioactive, and appearance of bread. Hence, it will be helpful in the utilization of perishable crops like bell pepper and will demonstrate its commercial viability to improve the nutritive value of bakery products.

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“…The total phenolic content (TPC) was determined by extracting the phenolic compounds with 50 ml of 80% v/v aqueous ethanol for 3 hours by refluxing at 40°C. The content of total phenolic compounds in this extract was then determined using the Folin Ciocalteu's colorimetric method where the absorbance was read at 765 nm after 30 minutes and results were expressed as gallic acid equivalents (mg GAE/100 g) (Tapia-Salazar et al, 2019).…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 99%