Variation of bioactive compounds in dried seaweed<i>Himanthalia elongata</i>subjected to different culinary processes

Carrilho, Kamila Amorim; Yusty, María Asunción Lage; López-Hernández, J.

doi:10.1080/19476337.2013.877082

Cited by 21 publications

(18 citation statements)

References 31 publications

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“…The reviewed studies can be divided into three categories. Spectrophotometric methods by reducing cupric ions [ 4 , 26 ], titration with 2,6-dichlorophenolindophenol (Titration) [ 18 , 24 , 36 , 40 , 43 , 45 , 47 , 48 , 51 ], and chromatography such as High Performance Liquid Chromatography (HPLC) [ 25 , 29 , 30 , 31 , 32 , 33 , 35 , 38 , 39 , 41 , 42 , 44 , 46 , 49 , 50 , 52 , 53 ]. Five papers did not mention the analytical method used [ 27 , 28 , 34 , 37 , 54 ].…”

Section: Resultsmentioning

confidence: 99%

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

Nielsen

Rustad

2021

Foods

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Seaweeds are indiscriminately said to contain significant amounts of vitamin C, but seaweeds are a diverse group, which may limit the ability to generalize. Several studies have been performed on vitamin C in seaweed, and this review covers these findings, and concludes on how much vitamin C is found in seaweeds. A systematic review of vitamin C in 92 seaweed species was conducted followed by analyzing the 132 data entries. The average vitamin C content was 0.773 mg g−1 seaweed in dry weight with a 90th percentile of 2.06 mg g−1 dry weight. The vitamin C content was evaluated based on taxonomical categories of green, brown and red seaweeds (Chlorophyta (phylum), Phaeophyceae (class), and Rhodophyta (phylum)), and no significant differences were found between them. The vitamin C content was compared to other food sources, and this showed that seaweeds can contribute to the daily vitamin C intake, but are not a rich source. Moreover, seasonal variations, analytical methods, and processing impacts were also evaluated.

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Section: Resultsmentioning

confidence: 99%

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

Nielsen

Rustad

2021

Foods

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“…wakame (Undaria pinnatifida) and thongweed (Himanthalia elongata), as a mean to improve product palatability, including colour and texture (Cox et al 2011). However, blanching also reduces the seaweed polyphenol content and radical scavenging activity (Cox et al 2011) as well as vitamin levels (Amorim-Carrilho et al 2014). Despite substantial DW losses, FW treatments of S. latissima only affected the samples' surface colour moderately.…”

Section: Biomass Soaking Treatments To Remove Potentially Toxic Elementsmentioning

confidence: 99%

Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption

Stévant

Marfaing

Duinker³

et al. 2017

J Appl Phycol

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Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption-Manuscript Draft-Manuscript Number: Full Title: Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption Article Type: Original Research

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“…Nevertheless, there is a very limited number of studies describing the impact of cooking on seaweeds 4,22–26 . A particular previous study 27 found a clear variation, depending on the cooking method, regarding amino acids, minerals and trace metal contents in laver, red algae of the genus Porphyra .…”

Section: Introductionmentioning

confidence: 99%

“…A particular previous study 27 found a clear variation, depending on the cooking method, regarding amino acids, minerals and trace metal contents in laver, red algae of the genus Porphyra . Other authors have determined the effects of cooking on the bioavailability of metals (As, Co, Cr, Cu, Fe, Ni, Se and Zn), 28 bioactive compounds, 26 phytochemical constituents, 29 chlorophyll profile, 27 phycobiliproteins, carotenoids ( β ‐carotene and lutein), volatile compounds and antioxidant activity 23 and umami taste 22,30 in edible seaweeds.…”

Section: Introductionmentioning

confidence: 99%

Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

et al. 2020

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BACKGROUNDThe effect of different cooking methods (boiling, vacuum and steamed cooking) on the volatile compound content and sensory properties of sea lettuce (Ulva rigida) seaweed was assessed. Sea lettuce was cooked at three different temperatures (50, 70 and 100 °C) for three different lengths of time (5, 10 and 15 min). Various statistical techniques were employed in order to establish any possible changes.RESULTSThe different cooking methods modified significantly both the volatile compound content and the sensory properties of sea lettuce seaweed. In general, the cooked samples had lower concentrations of several volatile compounds than the control sample, mainly aldehydes. Regarding sensory analysis, the cooked samples exhibited lower values for various aroma descriptors such as seaside and seaweed, whereas descriptor scores such as cooked fish, salty dry fish and crustacean increased. No clear statistical differences were found between different cooking lengths of time and temperature levels with regard to both volatile compounds and sensory properties.CONCLUSIONSIn the cooking of sea lettuce seaweeds, the main sensory changes and modifications in their volatile content took place during the first minutes of cooking and at medium cooking temperatures. © 2020 Society of Chemical Industry

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Variation of bioactive compounds in dried seaweedHimanthalia elongatasubjected to different culinary processes

Cited by 21 publications

References 31 publications

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

Vitamin C from Seaweed: A Review Assessing Seaweed as Contributor to Daily Intake

Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption

Effect of different cooking methods on sea lettuce (Ulva rigida) volatile compounds and sensory properties

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