Red and brown seaweeds extracts: A source of biologically active compounds
2022; Elsevier BV; Volume: 393; Linguagem: Inglês
10.1016/j.foodchem.2022.133453
ISSN1873-7072
AutoresMaria Sapatinha, Ademir Kleber Morbeck de Oliveira, Sebastião Felipe Ferreira Costa, Sónia Pedro, Amparo Gonçalves, Rogério Mendes, Narcisa M. Bandarra, Carla Pires,
Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoThe biological activities of Porphyra sp., Gracilaria gracilis, Alaria esculenta and Saccharina latissima extracts prepared by enzymatic and ball milling-assisted methods and hot water were evaluated. Enzyme-assisted methods allowed the highest extraction yields. Alcalase-assisted extraction (EAA) was the most effective in the recovery of polyphenolic compounds and Porphyra sp. had the highest content. The efficiency of flavonoids extraction was highly dependent on the used method. Globally, Porphyra sp. and EAA extracts exhibited the highest antioxidant and chelating activities. The highest α-amylase inhibitory activity was determined in HW Porphyra sp. extract while EAA A. esculenta extract had the highest α-glucosidase inhibitory activity. The highest ACE inhibitory activity was obtained in EAA from S. latissima. None of the extracts showed antimicrobial activity against the tested bacteria. The results showed that Porphyra sp. and S. latissima are potentially useful as ingredient in functional foods and nutraceuticals.
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