Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds

Food Science and Technology International

Volumn 16, Issue 5, 2010, Pages 361-370

  Cofrades, S ^a   Lopez Lopez I ^a   Bravo, L ^a   Ruiz Capillas, C ^a   Bastida, S ^b   Larrea, M T ^c   Jimenez Colmenero F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^c DEPARTMENT OF PHYSICAL METALLURGY   (Spain)

Author keywords

antioxidant capacity; nutritional composition; polyphenols; seaweeds

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; MINERALS; NUTRITION; POLYUNSATURATED FATTY ACIDS; PROTEINS; TRACE ELEMENTS;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; ANTIOXIDANT PROPERTIES; ESSENTIAL AMINO ACIDS; NUTRITIONAL COMPOSITIONS; POLYPHENOLIC CONTENT; POLYPHENOLS; UNDARIA PINNATIFIDA;

SEAWEED;

HIMANTHALIA ELONGATA; PORPHYRA; PORPHYRA UMBILICALIS; UNDARIA; UNDARIA PINNATIFIDA;

AMINO ACID; ANTIOXIDANT; MINERAL;

ARTICLE; BROWN ALGA; CHEMISTRY; DIETARY FIBER; FOOD ANALYSIS; NUTRITIONAL VALUE; RED ALGA; SPAIN;

AMINO ACIDS; ANTIOXIDANTS; DIETARY FIBER; FOOD ANALYSIS; MINERALS; NUTRITIVE VALUE; PHAEOPHYTA; RHODOPHYTA; SPAIN;

EID: 78650095184     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210367049     Document Type: Article

References (57)

1. Almela C., Clemente M., Velez D. and Montoro R. (2006). Total arsenic, inorganic arsenic, lead, and cadmium contents in edible seaweed sold in Spain. Food and Chemical Toxicology 44: 1901-1908.
2. Amano H., Kakinuma M., Coury D. A., Ohno H. and Hara T. (2005). Effect of a seaweed mixture on serum lipid level and platelet aggregation in rats. Fisheries Science 71: 1160-1166.
3. Aoac (2000). Official Methods of Analysis of AOAC International. 17 th edn. Maryland, USA: Association of Official Analytical Chemists.
4. Bravo L. (1998). Polyphenols: chemistry, dietary sources, metabolism, and nutritional significance. Nutrition Reviews 56: 317-333.
5. Bravo L. and Saura-Calixto F. (1998). Characterization of the dietary fibre and the in vitro indigestible fraction of grape pomace. American Journal of Enology and Viticulture 49: 135-141.
6. Chew Y.L., Lim Y.Y., Omar M. and Khoo K.S. (2008). Antioxidant activity of three edible seaweeds from two areas in South East Asia. Lebensmitten- Wissenschaftliche und Technologie 41: 1067-1072.
7. Chun S.S., Park J.R., Park J.C., Suh J.S. and Ahn C.B. (1999). Quality characteristics of hamburger patties added with seaweed powder. Journal of Korean Society Food Science and Nutrition 28: 140-144.
8. Cofrades S., López-López I., Solas M. T., Bravo L. and Jiménez-Colmenero F. (2008). Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Science 79: 767-776.
9. Connor W.E. (2000). Importance of n-3 fatty acids in health and disease. American Journal of Clinical Nutrition 71: 171S - 175S.
10. Dawczynski C., Schubert R. and Jarheis G. (2007). Amino acids, fatty acids and dietary fibre in edible seaweed products. Food Chemistry 103: 891-899.
11. Department of Health (1991). Dietary reference values for food energy and nutrients for the United Kingdom. Report on Health and Social Subjects, No. 41, London: Stationery Office.
12. FAO (1991). Protein quality evaluation. Report of the Joint FAO/ WHO Expert Consultation. Food and Nutrition Paper No. 51, Rome: FAO.
13. Fernández-Saa C. (2002). Las verduras del océano Atlántico. Algas de Galicia. Alimento y Salud: Propiedades, recetas, descripción. Pontevedra, Spain: Editorial.
14. Fleurence J. (1999). Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends in Food Science and Technology 10: 25-28.
15. Fleurence J., Gutbier G., Mabeau S. and Leray C. (1994). Fatty-acids from 11 marine macroalgae of the French Brittany coast. Journal of Applied Phycology 6: 527-532.
16. Gibney M. (2000). EURODIET: A Framework for Food-Based Dietary Guidelines in the European Union. Brussels: Health and Consumer Protection.
17. Hou X.L. and Yan X.J. (1998). Study on the concentration and seasonal variation of inorganic elements in 35 species of marine algae. Science of the Total Environment 222: 141-156.
18. Ichihara T., Wanibuchi H., Taniyama T., Okai Y., Yano Y., Otani S., Imaoka S., Funae Y. and Fukushima S. (1999). Inhibition of liver glutathione S-transferase placental form-positive foci development in the rat hepatocarcinogenesis by Porphyra tenera (asakusa-nori). Cancer Letters 141: 211-218. (Pubitemid 29261742)
19. Indegaard M. and Minsaas J. (1991). Animal and human nutrition. In: Guiy M.D. and Blunden G. (eds), Seaweeds Resources in Europe: Uses and Potential, Chichester: John Wiley and Sons Ltd, pp. 21-64.
20. IOM (1997). Dietary Reference Intakes for Calcium, Phosphorus, Magnesium, Vitamin D and Fluoride. Washington DC, USA: Academic Press, Food and Nutrition Board.
21. IOM (2001). Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. Washington DC, USA: National Academy of Science Press.
22. Jimenez-Escrig A., Jiménez-Jiménez I., Pulido R. and Saura-Calixto F. (2001). Antioxidant activity of fresh and processed edible seaweeds. Journal of the Science of Food and Technology 81: 530-534.
23. Jiménez-Escrig A. and Sánchez-Muniz F.J. (2000). Dietary fibre from edible seaweeds: chemical structure, physicochemical properties and effects on cholesterol metabolism. Nutrition Research 20: 585-598.
24. Kolb N., Vallorani L., Milanovic N. and Stocchi V. (2004). Evaluation of marine algae wakame (Undaria pinnatifida) and kombu (Laminaria digitata japonica) as food supplements. Food Technology and Biotechnology 42: 57-61.
25. Kris-Etherton P.M., Hecker K.D., Bonanome A., Coval S.M., Binkoski A.E., Hilpert K.F., Griel A.E. and Etherton T.D. (2002). Bioactive compounds in foods: their role in the prevention of cardiovascular disease and cancer. American Journal of Medicine 113: 71S - 88S.
26. Kuda T., Tsunekawwa M., Hishi T. and Araki Y. (2005). Antioxidants properties of dried "kayamo-nori", a brown alga Scytosiphon lomentaria. Food Chemistry 89: 617-622.
27. Lahaye M. and Kaeffer B. (1997). Seaweed dietary fibres: structure, physico-chemical and biological properties relevant to intestinal physiology. Sciences des Aliments 17: 563-584.
28. Lee S., Hernández P., Djordjevic D., Faraji H., Hollender R., Faustman C. and Decker E.A. (2006). Effect of antioxidants and cooking on stability of n-3 fatty acids in fortified meat products. Journal of Food Science 71: C233 - C238.
29. López-López I., Cofrades S. and Jiménez-Colmenero F. (2009 a). Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Science 83: 148-154.
30. López-López I., Cofrades S., Ruiz-Capillas C. and Jimenez-Colmenero F. (2009 b). Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Science 83: 255-262.
31. Mabeau S. and Fleurence J. (1993). Seaweed in food-products - biochemical and nutritional aspects. Trends in Food Science and Technology 4: 103-107.
32. Maruyama H., Tamauchi H., Hashimoto M. and Nakano T. (2003). Antitumor activity and immune response of Mekabu fucoidan extracted from sporophyll of Undaria pinnatifida. In Vivo 17: 245-249.
33. Montreau F.R. (1972). Sur le dosage des composes phénoliques totaux dans les vins par la methode Folin-Ciocalteau. Connais Vigne Vin 24: 397-404.
34. Moreiras O., Carvajal A., Cabrera L. and Cuadrado C. (2003). Tablas de composición de alimentos. 7 th edn, Madrid, Spain: Ediciones Pirámide.
35. Munóz O., Devesa V., Suññer M.A., Veélez D., Montoro R., Urieta I., Macho M. L. and Jalón M. (2000). Total and inorganic arsenic in fresh and processed fish products. Journal of Agricultural and Food Chemistry 48: 4369-4376.
36. Neumann C., Harris D.M. and Rogers L.M. (2002). Contribution of animal source foods in improving and function in children in the developing world. Nutrition Research 22: 193-220.
37. Norziah M.H. and Ching C.Y. (2000). Nutritional composition of edible seaweed Gracilaria changgi. Food Chemistry 68: 69-76.
38. Okuyama H. and Ikemoto A. (1999). Needs to modify the fatty acid composition of meats for human health. In: Proceedings of the 45th International Congress of Meat Science and Technology, Yokohama, Japan, pp. 638-640.
39. Preuss H.G. (2003). Sodio, cloruro y potasio. In: Bowman B.A. and Russel R.M. (eds), Conocimientos Actuales sobre Nutrición. ILSI Publicación Científico Técnica No. 592, 8 th edn. Washington DC: Organización Panamericana para la Salud, pp. 330-339.
40. Pulido R., Bravo L. and Saura-Calixto F. (2000). Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry 48: 3396-3402.
41. Re R., Pellegrini N., Proteggente A., Pannala A., Yang M. and Rice-Evans C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radicals in Biology and Medicine 26: 1231-1237.
42. Rupérez P. (2002). Mineral content of edible marine seaweeds. Food Chemistry 79: 23-26.
43. Rupérez P. and Saura-Calixto F. (2001). Dietary fibre and physicochemical properties of edible Spanish seaweeds. European Food Research and Technology 212: 349-354.
44. Sanchez-Machado D.I., López-Cervantes J., López-Hernandez J. and Paseiro-Losada P. (2004). Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food Chemistry 85: 439-444.
45. Saura-Calixto F., García-Alonso A., Goñi I. and Bravo L. (2000). In vitro determination of the indigestible fraction in foods: an alternative to dietary fibre analysis. Journal of Agricultural and Food Chemistry 48: 3342-3347.
46. Scott R.W. (1979). Colorimetric determination of hexuronic acids in plant materials. Analytical Chemistry 51: 936-941.
47. Serrano A., Cofrades S., Ruíz-Capillas C., Olmedilla-Alonso B., Herrero-Barbudo C. and Jiménez-Colmenero F. (2005). Nutritional profile of restructured beef steak with added walnuts. Meat Science 70: 647-654.
48. Sikka K.C., Duggal S.K., Singh R., Gupta D.P. and Joshi M.G. (1978). Comparative nutritive value and amino acid content of triticale, wheat and rye. Journal of Agriculture and Food Chemistry 26: 788-791.
49. Southgate D.A.T. (1981). Use of the Southgate method for unavailable carbohydrates in the measurement of dietary fibre. In: James W.P.T. and Theander O. (eds), The Analysis of Dietary Fibre in Food, New York: Marcel Dekker Inc., pp. 1-19.
50. Suetsuna K., Maekawa K. and Chen J.R. (2004). Antihypertensive effects of Undaria pinnatifida (wakame) peptide on blood pressure in spontaneously hypertensive rats. Journal of Nutrition and Biochemistry 15: 267-272.
51. Suzuki N., Fujimura A., Nagai T., Mizumoto I., Itami T., Hatate H., Nozawa T., Kato N., Nomoto T. and Yoda B. (2004). Antioxidative activity of animal and vegetable dietary fibers. BioFactors 21: 329-333.
52. Torres A. and Cannata J.B. (2003). Metabolismo calcio-fósforo y sus alteraciones. In: Hernando L., Aljama P., Arias M., Caramelo C., Egido J. and Lamas S. (eds), Nefrología Clínica, Madrid, Spain: Editorial Médica Panamericana, pp. 91-101.
53. Trento F., Cattaneo F., Pescador R., Porta R. and Ferro L. (2001). Antithrombin activity of an algal polysaccharide. Thrombosis Research 102: 457-465.
54. Usda (2001). Agricultural research service. Nutrient Database for Standard Reference, Release 14.
55. WHO (1989). Evaluation of certain food additives and contaminants. 33rd Report of the Joint FAO/WHO Expert Committee on Food Additives. WHO Technical Report Series, No. 759, Geneva: WHO.
56. Wong K.H. and Cheung C.K. (2000). Nutritional evaluation of some subtropical red and green seaweeds. Part I - Proximate composition, amino acids profile and some physico-chemical properties. Food Chemistry 71: 475-782.
57. Wood J.D., Richardson R.I., Nute G.R., Fisher A.V., Campo M.M., Kasapidou E., Sheard P.R. and Enser M. (2003). Effects of fatty acids on meat quality: a review. Meat Science 66: 21-32.