Ortiz-Viedma Jaime, Aguilera José M, Flores Marcos, Lemus-Mondaca Roberto, Larrazabal María José, Miranda José M, Aubourg Santiago P
Departamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago 8320000, Chile.
Departamento de Ingeniería Química y Bioprocesos, Facultad de Ingeniería, Pontificia Universidad Católica de Chile, Vicuña Mackenna 4860, Santiago 8940000, Chile.
Antioxidants (Basel). 2021 Jul 11;10(7):1108. doi: 10.3390/antiox10071108.
Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ethanol: water mixture (1:1) from the red seaweeds , , , , and , obtained from the Pacific Ocean. Most algae had a high content of protein (>7.2%), fiber (>55%) and β-glucans (>4.9%), all expressed on a dry weight basis. Total polyphenols (TP), total flavonoids (TF), antioxidant (DPPH, FRAP) and antibacterial power of the extracts were measured. In addition, the nutritional components of the algae were determined. Results showed that the content of TP in the six algae varied between 2.6 and 11.3 mg EAG/g dw and between 2.2 and 9.6 for TF. Also, the extracts of , , and showed the highest antiradical activity (DPPH, FRAP). All samples exhibited a low production of primary oxidation products, and protection of the essential components and the endogenous antioxidants tocopherols and astaxanthin, particularly in the case of , , and . Furthermore, all algae had inhibitory activity against the tested microorganisms, coincident with their antioxidant capacity. Results show that the extracts may have future applications in the development and preservation of essential dietary components of healthy foods.
三文鱼酱含有营养成分，如必需脂肪酸（EPA、DHA）、维生素E和虾青素，添加红藻提取物可以对这些成分起到保护作用。酚类提取物是用乙醇与水的混合物（1:1）从采自太平洋的红海藻、、、、和中制备的。大多数藻类的蛋白质含量较高（>7.2%）、纤维含量较高（>55%）以及β-葡聚糖含量较高（>4.9%），所有含量均以干重计。对提取物的总多酚（TP）、总黄酮（TF）、抗氧化能力（DPPH、FRAP）和抗菌能力进行了测定。此外，还测定了藻类的营养成分。结果表明，六种藻类中TP的含量在2.6至11.3毫克没食子酸当量/克干重之间，TF的含量在2.2至9.6之间。而且，、、和的提取物表现出最高的抗自由基活性（DPPH、FRAP）。所有样品的初级氧化产物生成量较低，并且对必需成分以及内源性抗氧化剂生育酚和虾青素起到了保护作用，特别是在、、和的情况下。此外，所有藻类对受试微生物均具有抑制活性，这与其抗氧化能力相符。结果表明，这些提取物在健康食品必需膳食成分的开发和保存方面可能具有未来应用价值。
