Belhadj Radia N A, Mellinas Cristina, Jiménez Alfonso, Bordehore César, Garrigós Maria Carmen
Department of Analytical Chemistry, Nutrition & Food Sciences, University of Alicante, San Vicente del Raspeig, 03690 Alicante, Spain.
Department of Ecology, University of Alicante, 03690 Alicante, Spain.
Antioxidants (Basel). 2024 Oct 25;13(11):1298. doi: 10.3390/antiox13111298.
(RO) is a species of brown seaweed that has invaded several shorelines worldwide, including the Spanish Mediterranean and the Strait of Gibraltar coasts, causing serious environmental and economic problems. This work aimed to characterize the bioactive composition of RO. A high content of carbohydrates (58.7 ± 2.6 wt%), fats (17.1 ± 0.4 wt%), and ashes (14.3 ± 0.2 wt%) were found, together with lower protein content (5.5 ± 1.8 wt%). Holocellulose was the most abundant polysaccharide fraction (49.2 ± 1.3 wt%), showing 43.4 ± 2.0 wt% of cellulose and 5.8 ± 0.7 wt% of hemicellulose, followed by lignin (18.9 ± 2.5 wt%). The monosaccharides composition showed a high level of glucose (13.2 ± 1 wt%) and glucuronic acid (9.3 ± 0.5 wt%). RO contained high levels of essential nutrients (Ca, K, Na, S, Mg), trace minerals (Mn, Mo, Se, and Cu), and some toxic heavy metals (Ni, Cd, As). The main fatty acid present in RO was palmitic acid (C16:0, 30.8 ± 3.0 mg/100 g), followed by myristic acid (C14:0, 19.3 ± 2.4 mg/100 g) and eicosatetraenoic acid (C20:4, 19.2 ± 1.3 mg/100 g). The extract obtained by microwave-assisted extraction (MAE) presented significant contents of polyphenols (2.7 ± 0.2 mg GAE/g) and antioxidant activity (3.0 ± 0.4 mg TE/g DPPH, 4.5 ± 0.3 mg TE/g ABTS, 4.7 ± 0.3 mg TE/g FRAP). Six main polyphenols were identified by HPLC-MS/MS, showing higher contents of gallic acid (20.7 ± 1.5 mg/g) and chlorogenic acid (9.7 ± 0.5 mg/g). These results highlight the possibilities offered in the valorization of RO to obtain bioactive compounds with antioxidant performance in several applications.
红藻（RO）是一种褐藻，已入侵全球多个海岸线，包括西班牙地中海地区和直布罗陀海峡沿岸，造成了严重的环境和经济问题。这项工作旨在表征红藻的生物活性成分。研究发现其碳水化合物含量较高（58.7±2.6 wt%）、脂肪含量为（17.1±0.4 wt%）、灰分含量为（14.3±0.2 wt%），而蛋白质含量较低（5.5±1.8 wt%）。全纤维素是最丰富的多糖组分（49.2±1.3 wt%），其中纤维素含量为43.4±2.0 wt%，半纤维素含量为5.8±0.7 wt%，其次是木质素（18.9±2.5 wt%）。单糖组成显示葡萄糖（13.2±1 wt%）和葡萄糖醛酸（9.3±0.5 wt%）含量较高。红藻含有大量必需营养素（钙、钾、钠、硫、镁）、微量矿物质（锰、钼、硒和铜）以及一些有毒重金属（镍、镉、砷）。红藻中主要的脂肪酸是棕榈酸（C16:0，30.8±3.0 mg/100 g），其次是肉豆蔻酸（C14:0，19.3±2.4 mg/100 g）和二十碳四烯酸（C20:4，19.2±1.3 mg/100 g）。通过微波辅助萃取（MAE）得到的提取物含有大量多酚（2.7±0.2 mg GAE/g）和抗氧化活性（3.0±0.4 mg TE/g DPPH、4.5±0.3 mg TE/g ABTS、4.7±0.3 mg TE/g FRAP）。通过HPLC-MS/MS鉴定出六种主要多酚，其中没食子酸（20.7±1.5 mg/g）和绿原酸（9.7±0.5 mg/g）含量较高。这些结果突出了红藻在多种应用中获取具有抗氧化性能的生物活性化合物方面的价值潜力。
