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Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction

Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Nutrition and Bromatology Group, Ourense Campus, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, E-32004 Ourense, Spain
Institute for Biological Research “Siniša Stanković”, National Institute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
Authors to whom correspondence should be addressed.
Academic Editor: Michele Del Carlo
Chemosensors 2021, 9(6), 132;
Received: 13 April 2021 / Revised: 28 May 2021 / Accepted: 3 June 2021 / Published: 8 June 2021
The present work aimed to determine the nutritional composition (ash, protein, fat, carbohydrate content and energy value), phenolic compounds, pigments and organic acids content of three typical red algae from the Northwest of Spain: Chondrus crispus, Mastocarpus stellatus, and Gigartina pistillata; as well as their antioxidant and antimicrobial activities. Furthermore, the present work compared two extraction techniques: conventional heat assisted extraction (HAE) and high pressure assisted extraction (HPAE) to maximize the yield and the concentration of target compounds. Different independent variables were considered for the response study. Time (t) and percentage of ethanol of the solvent (S) were chosen for both techniques and temperature (T) and pressure (P) were used for HAE and HPAE, respectively. The experiments were designed following a response surface methodology (RSM) approach. The obtained results showed a similar nutritional composition between algae samples: low-fat content and high content of proteins, carbohydrates and energy. All tested algae showed good antioxidant and antimicrobial properties. Finally, HEA demonstrated to be the most efficient extraction technique. This study confirms the potential of red algae to be part of the human diet as a source of non-animal protein, due to its nutritional content, phenolic profile, pigments concentration and bioactive properties, which proves that HAE is the optimum technique for the extraction maximization. View Full-Text
Keywords: red algae; nutritional value; chemical characterization; bioactivities red algae; nutritional value; chemical characterization; bioactivities
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MDPI and ACS Style

Carpena, M.; Caleja, C.; Pereira, E.; Pereira, C.; Ćirić, A.; Soković, M.; Soria-Lopez, A.; Fraga-Corral, M.; Simal-Gandara, J.; Ferreira, I.C.F.R.; Barros, L.; Prieto, M.A. Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction. Chemosensors 2021, 9, 132.

AMA Style

Carpena M, Caleja C, Pereira E, Pereira C, Ćirić A, Soković M, Soria-Lopez A, Fraga-Corral M, Simal-Gandara J, Ferreira ICFR, Barros L, Prieto MA. Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction. Chemosensors. 2021; 9(6):132.

Chicago/Turabian Style

Carpena, Maria, Cristina Caleja, Eliana Pereira, Carla Pereira, Ana Ćirić, Marina Soković, Anton Soria-Lopez, Maria Fraga-Corral, Jesus Simal-Gandara, Isabel C. F. R. Ferreira, Lillian Barros, and Miguel A. Prieto. 2021. "Red Seaweeds as a Source of Nutrients and Bioactive Compounds: Optimization of the Extraction" Chemosensors 9, no. 6: 132.

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