Antioxidant capacity and totals phenolics in different types of edible seaweed after three times of cooking
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
KEYWORDS: DPPH, ORAC, folin-Ciocalteu, seaweed, antioxidant capacity, cooking.
ABSTRACT: The aim of this study was to analyze the antioxidant activity measured by DPPH• and ORAC assays and 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
In recent years, the social interest in dietary antioxidants and b ...
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