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Open AccessArticle

Bioaccessibility of Antioxidants and Fatty Acids from Fucus Spiralis

1
MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Portugal; CETEMARES—Centro de I and D, Formação e Divulgação do Conhecimento, Avenida do Porto de Pesca, 2520-630 Peniche, Portugal
2
Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere, IPMA, Avenida Alfredo Magalhães Ramalho, 6, 1495-165 Algés, Portugal
3
Interdisciplinary Centre of Marine and Environmental Research (CIIMAR/CIMAR), University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(4), 440; https://doi.org/10.3390/foods9040440
Received: 20 February 2020 / Revised: 31 March 2020 / Accepted: 3 April 2020 / Published: 6 April 2020
(This article belongs to the Special Issue Antioxidant Natural Products in Foods)
Fucus spiralis is an edible brown seaweed (SW) found in the Portuguese Coast. It has been reported to have high antioxidant activity, which may elicit a potential use for the food industry. However, little information is available on how the SW behaves during the digestive process and how the freeze-drying process might affect the bioaccessibility of the different compounds. Therefore, antioxidant activity, total polyphenols, lipid, and fatty acid contents were measured before and after in vitro simulation of the human digestive process, both in fresh and freeze-dry SW. F. spiralis had a lipid content of 3.49 ± 0.3% of dry weight (DW), which is a usual amount described for this SW genus. The total lipid bioaccessibility was 12.1 ± 0.1%. The major omega-3 fatty acid detected was eicosapentaenoic acid, 7.5 ± 0.1%, with a bioaccessibility percentage of 13.0 ± 1.0%. Four different methods—total phenolic content (TPC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH)—were used to assess the antioxidant activity of F. spiralis. The bioaccessibility of the antioxidants studied, ranged between 42.7% and 59.5%, except the bioaccessibility of polyphenols in freeze-dried SW (23.0% ± 1.0%), suggesting that the freeze-drying process reduces the bioaccessibility of these compounds. View Full-Text
Keywords: seaweed; Fucus spiralis; bioaccessibility; antioxidants; fatty acids seaweed; Fucus spiralis; bioaccessibility; antioxidants; fatty acids
MDPI and ACS Style

Francisco, J.; Horta, A.; Pedrosa, R.; Afonso, C.; Cardoso, C.; Bandarra, N.M.; Gil, M.M. Bioaccessibility of Antioxidants and Fatty Acids from Fucus Spiralis. Foods 2020, 9, 440. https://doi.org/10.3390/foods9040440

AMA Style

Francisco J, Horta A, Pedrosa R, Afonso C, Cardoso C, Bandarra NM, Gil MM. Bioaccessibility of Antioxidants and Fatty Acids from Fucus Spiralis. Foods. 2020; 9(4):440. https://doi.org/10.3390/foods9040440

Chicago/Turabian Style

Francisco, João; Horta, André; Pedrosa, Rui; Afonso, Cláudia; Cardoso, Carlos; Bandarra, Narcisa M.; Gil, Maria M. 2020. "Bioaccessibility of Antioxidants and Fatty Acids from Fucus Spiralis" Foods 9, no. 4: 440. https://doi.org/10.3390/foods9040440

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