Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

Food Research International

Volumn 66, Issue , 2014, Pages 36-44

  Peinado, I ^a   Giron J ^b   Koutsidis, G ^a   Ames, J M ^c  

^a NORTHUMBRIA UNIVERSITY   (United Kingdom)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c UNIVERSITY OF THE WEST OF ENGLAND   (United Kingdom)

Author keywords

Amino acids; Antioxidant activity; Fatty acids; Nucleotides; Seaweeds; Sensory evaluation

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; NUCLEOTIDES; PALMITIC ACID; SEAWEED; SENSORY ANALYSIS;

ANTI-OXIDANT ACTIVITIES; CHEMICAL COMPOSITIONS; FATTY ACIDS PROFILES; FUCUS VESICULOSUS; SENSORY EVALUATION; SENSORY PROFILES; VOLATILE ANALYSIS; VOLATILE COMPOSITION;

FATTY ACIDS;

ASCOPHYLLUM NODOSUM; FUCUS SPIRALIS; FUCUS VESICULOSUS; LAMINARIA SP.; LYCOPERSICON ESCULENTUM; SOLANUM TUBEROSUM;

EID: 84930630824     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.035     Document Type: Article

References (51)

1. AOAC Association of official analytical chemists. Official methods of analysis 2000, (Washington, DC, USA).
2. Beluhan S., Ranogajec A. Chemical composition and non-volatile components of Croatian wild edible mushrooms. Food chemistry 2011, 124(3):1076-1082.
3. Benzie I.F., Szeto Y.T. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. Journal of Agricultural and Food Chemistry 1999, 47(2):633-636.
4. Brand-Williams W., Cuvelier M.E., Berset C. Use of a free radical method to evaluate antioxidant activity. LWT - food science and technology 1995, 28(1):25-30.
5. Bub A., Watzl B., Abrahamse L., Delince H., Adam S., Wever J., et al. Moderate intervention with carotenoid-rich vegetable products reduces lipid peroxidation in men 1. Human nutrition and metabolism 2000, 2200-2206.
6. Chakraborty K., Praveen N.K., Vijayan K.K., Rao G.S. Evaluation of phenolic contents and antioxidant activities of brown seaweeds belonging to Turbinaria spp. (Phaeophyta, Sargassaceae) collected from Gulf of Mannar. Asian Pacific Journal of Tropical Biomedicine 2013, 3(1):8-16.
7. Chandrasekar D., Madhusudhana K., Ramakrishna S., Diwan P.V. Determination of DPPH free radical scavenging activity by reversed-phase HPLC: a sensitive screening method for polyherbal formulations. Journal of Pharmaceutical and Biomedical Analysis 2006, 40(2):460-464.
8. Cho I.H., Choi H.K., Kim Y.S. Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades. Food Chemistry 2010, 118(3):804-807.
9. Cho M., Lee H.-S., Kang I.-J., Won M.-H., You S. Antioxidant properties of extract and fractions from Enteromorpha prolifera, a type of green seaweed. Food Chemistry 2011, 127(3):999-1006.
10. Clapperton J.F., Piggott J.R. Flavour characterization by trained and untrained assessors. Journal of the Institute of Brewing 1979, 85(5):275-277.
11. Costa P., Gonçalves S., Andrade P.B., Valentão P., Romano A. Inhibitory effect of Lavandula viridis on Fe2+-induced lipid peroxidation, antioxidant and anti-cholinesterase properties. Food Chemistry 2011, 126(4):1779-1786.
12. Coulier L., Bas R., Hekman M., Van der Werff B.J.C., Burgering M., Thissen U. Comprehensive analysis of umami compounds by ion-pair liquid chromatography coupled to mass spectrometry. Journal of Food Science 2011, 76(7):C1081-C1087.
13. Dawczynski C., Schubert R., Jahreis G. Amino acids, fatty acids, and dietary fibre in edible seaweed products. Food Chemistry 2007, 103(3):891-899.
14. Delahunty C., Mc Cord F., O'Neille E., Morissey P. Sensory characterization of cooked hams by untrained consumers using free-choice profiling. Food Quality and Preference 1997, 8:384-388.
15. Díaz-Rubio M.E., Pérez-Jiménez J., Saura-Calixto F. Dietary fiber and antioxidant capacity in Fucus vesiculosus products. International Journal of Food Sciences and Nutrition 2009, 60(s2):23-34.
16. Elmore J.S., Koutsidis G., Dodson A.T., Mottram D.S., Wedzicha B.L. Measurement of acrylamide and its precursors in potato, wheat, and rye model systems. Journal of Agricultural and Food Chemistry 2005, 53(4):1286-1293.
17. Fleurence J. Seaweed proteins: biochemical, nutritional aspects and potential uses. Trends in Food Science & Technology 1999, 10:25-28.
18. Fleurence J. Seaweed proteins. Proteins in food processing 2004, 197-213. Woodhead Publishing Limited, Cambridge. R.Y. Yada (Ed.).
19. Fleurence J., Gutbier G., Mabeau S., Leray C. Fatty acids from 11 marine macroalgae of the French Brittany coast. Journal of Applied Phycology 1994, 6:527-532.
20. Fleurence J., Morançais M., Dumay J., Decottignies P., Turpin V., Munier M., et al. What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture?. Trends in Food Science & Technology 2012, 27:57-61.
21. Ganeko N., Shoda M., Hirohara I., Bhadra A., Ishida T., Mathsuda H., et al. Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction. Journal of Food Science 2008, 73(1):S83-S88.
22. Giri A., Osako K., Ohshima T. Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing. Food Chemistry 2010, 120(2):621-631.
23. Gómez-Ordóñez E., Jiménez-Escrig A., Rupérez P. Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast. Food Research International 2010, 43(9):2289-2294.
24. Gupta S., Abu-Ghannam N. Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods. Innovative Food Science and Emerging Technologies 2011, 12:600-609.
25. Gupta S., Abu-Ghannam N. Bioactive potential and possible health effects of edible brown seaweeds. Trends in Food Science & Technology 2011, 22(6):315-326.
26. (Accessed 20.07.2013). http://www.pherobase.com.
27. Husson F., Le Dien S., Pagés J. Which value can be granted to sensory profiles given by consumers. Food Quality and Preference 2001, 12:291-296.
28. Husson' F., Pagés J. Compartion of sensory profiles done by trained and untrained juries: methodology and results. Journal of Sensory Studies 2003, 18:453-464.
29. Ito K., Kanji H. Seaweed chemical composition and potential food uses. Food reviews international 1989, 5(1):101-144.
30. IUPAC (Accessed 20.07.2012). http://lipidlibrary.aocs.org/topics/ester_93/file.pdf.
31. Jaime I., Pulido R., Saura-Calixto F. Antioxidant activity of fresh and processed edible seaweeds 2001, 534:530-534.
32. Kuda T., Tsunekawa M., Goto H., Araki Y. Antioxidant properties of four edible algae harvested in the Noto Peninsula, Japan. Journal of Food Composition and Analysis 2005, 18(7):625-633.
33. Langley-Evans S. Antioxidant potential of green and black tea determined using the ferric reducing power (FRAP) assay. International Journal of Food Sciences and Nutrition 2000, 51(3):181-188.
34. Magalhães L.M., Santos F., Segundo M.A., Reis S., Lima J.L.F.C. Rapid microplate high-throughput methodology for assessment of Folin-Ciocalteu reducing capacity. Talanta 2010, 83(2):441-447.
35. Meenakshi S., Umayaparvathi S., Arumugam M., Balasubramanian T. In vitro antioxidant properties and FTIR analysis of two seaweeds of Gulf of Mannar. Asian Pacific Journal of Tropical Biomedicine 2011, 1(1):S66-S70.
36. Mišurcová L. Chemical composition of seaweeds. Handbook of Marine Macroalgae: Biotechnology and Applied Phycology 2011, 173-192. John Wiley & Sons Ltd., Chichester. S.K. Kim (Ed.).
37. Mišurcová L., Ambrožová J., Samek D. Seaweed lipids as nutraceuticals. Advances in food and nutrition research 2011, Vol. 64:339-355. Academic Press, Elsevier Inc., Burlington. S.K. Kim (Ed.).
38. Mišurcová L., Machů L., Orsavová J. Seaweed minerals as nutraceuticals. Advances in food and nutrition research 2011, Vol. 64:371-390. Academic Press, Elsevier Inc., Burlington. S.K. Kim (Ed.).
39. Morris W.L., Ross H., Ducreux L., Bradshaw J., Bryan G., Taylor M. Umami compounds are a determinant of the flavor of potato (Solanum tuberosum L.). Journal of Agricultural and Food Chemistry 2007, 55:9627-9633.
40. Ortiz J., Bozzo C., Navarrete E., Osorio A., Rios A. Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica. Food Chemistry 2006, 99:98-104.
41. Oruña-Concha M.J., Methven L., Blumenthal H., Young C., Mottram D. Differences in glutamic acid and 5'-ribonucleotide contents between flesh and pulp of tomatoes and the relationship with Umami Taste. Journal of Agricultural and Food Chemistry 2007, 55:5776-5780.
42. Rajauria G., Jaiswal A.K., Abu-Ghannam N., Gupta S. Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds. International Journal of Food Science & Technology 2010, 45(12):2485-2493.
43. Rioux L.-E., Turgeon S.L., Beaulieu M. Effect of season on the composition of bioactive polysaccharides from the brown seaweed Saccharina longicruris. Phytochemistry 2009, 70(8):1069-1075.
44. Sanchez-Machado D.I., Lopez-Cervantes J., Lopez-Hernandez P.L. Fatty acids, total lipid, protein and ash contents of processed edible seaweeds. Food chemistry 2004, 85:439-444.
45. Solms J., Wyler R. Taste components of potatoes. Food taste chemistry 1979, 175-184. ACS Symposium, Washington, DC. J.C. Boudreau (Ed.).
46. Wang T., Jónsdóttir R., Ólafsdóttir G. Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds. Food chemistry 2009, 116(1):240-248.
47. Xu X.L., Fan X., Song F.H., Zhao J.L., Han L.J., Yang Y.C., et al. Bromophenols from the brown alga Leathesia nana. Journal of Asian Natural Products Research 2004, 6:217-221.
48. Xu X., Song F., Wang S., Li S., Xiao F., Zhao J., et al. Dibenzyl bromophenols with diverse dimerization patterns from the brown alga Leathesia nana. Journal of Natural Products 2004, 67:1661-1666.
49. Yaich H., Garna H., Besbes S., Paquot M., Blecker C., Attia H. Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia. Food Chemistry 2011, 128(4):895-901.
50. Yamaguchi S., Yoshikawa T., Ikeda S., Ninomiya T. Measurement of the relative taste intensity of some L-α-amino acids and 5'-nucleotides. Journal of Food Science 1971, 36:846-849.
51. Yang J.H., Lin H.C., Mau J.L. Non-volatile taste components of several commercial mushrooms. Food Chemistry 2001, 72(4):465-471.