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Comparative study of biological activities of macroalgae after decoction and infusion
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Authors
Abstract(s)
Nas últimas décadas, as macroalgas têm vindo a despertar o interesse na
comunidade científica devido à sua riqueza em termos nutricionais bem como ao seu
elevado teor em compostos bioativos com potencial de aplicação na área alimentar.
O presente trabalho teve como objetivo avaliar o efeito do processo de infusão e
decocção em duas espécies de macroalgas, verde e castanha, Ulva sp. e Fucus vesiculosus,
respetivamente. Para tal, foram testadas duas proporções de macroalga e água (1:16 e
1:50 g/mL), e tempos de tratamento de 5 e 15 minutos no caso da infusão, e de 15 e 30
minutos na decocção. Posteriormente, atributos de qualidade como o teor de sólidos
solúveis (TSS, % ºBrix), o pH e a cor (CIE L*a*b*), bem como o teor de fenólicos totais
(TPC) e a capacidade antioxidante expressa por diferentes metodologias como captura do
radical livre DPPH e capacidade de redução do Fe (III) foram avaliados nos extratos sem
tratamento (CTR) e após infusão (INF) e decocção (DEC).
A qualidade dos extratos das macroalgas verde e castanha manteve-se em termos
maioritários de forma similar nos atributos avaliados. No entanto, a decocção aplicada na
proporção de macroalga Fucus vesiculosus e água de 1:50 (g/mL) durante 30 minutos
conduziu a alterações significativas de cor, nomeadamente no parâmetro de cor b*, que
reflete a coloração amarela.
De uma forma geral, também se verificou que a decocção conduziu a uma maior
extração de compostos fenólicos, bem como ao aumento da capacidade antioxidante,
quando comparado com os resultados obtidos nas respetivas amostras controlo. Neste
sentido, conclui-se que processos como a infusão e a decocção permitem a extração de
compostos de interesse presentes nas macroalgas estudadas e, em particular, na Fucus
vesiculosus. Este fato, combinado com a composição nutricional das macroalgas,
potenciam a sua inclusão quer na sua forma natural quer como ingrediente natural a ser
adicionado a formulações de alimentos da Dieta Mediterrânea.
In the last decades, macroalgae have been attracting a great interest in the scientific community, due to their richness in nutritional terms and their high content of bioactive compounds with potential applications in the food sector. The aim of this study was to evaluate the effect of the infusion and decoction processes on two species of macroalgae, green and brown, Ulva sp. and Fucus vesiculosus, respectively. For this purpose, two proportions of macroalgae and water were tested (1:16 and 1:50, g/mL), with treatment times of 5 and 15 minutes for the infusion and 15 and 30 minutes for the decoction. After these processes, the quality attributes, such as soluble solids content (TSS, % ºBrix), pH and color (CIE L*a*b*), as well as the total phenolic content (TPC) and antioxidant capacity expressed by different methodologies such as DPPH free radical scavenging activity and Fe (III) reduction capacity, were evaluated in the extracts without treatment (CTR) and after infusion (INF) and decoction (DEC). The quality of the green and brown macroalgae extracts remained similar in most of the attributes evaluated. However, the decoction applied in the ratio of macroalgae Fucus vesiculosus:water of 1:50 (g/mL) for 30 minutes led to significant color changes, particularly in the color parameter b*, which reflects yellow coloration. In general, it was also found that the decoction led to a greater extraction of phenolic compounds and higher antioxidant capacity when compared to the results obtained with the respective control samples. In this sense, it can be concluded that processes such as infusion and decoction allow the extraction of compounds of interest present in the macroalgae studied, in particular in Fucus vesiculosus. This fact, combined with the nutritional composition of macroalgae, makes them ideal for inclusion both in their natural form and as a natural ingredient to be added to food formulations for the Mediterranean Diet.
In the last decades, macroalgae have been attracting a great interest in the scientific community, due to their richness in nutritional terms and their high content of bioactive compounds with potential applications in the food sector. The aim of this study was to evaluate the effect of the infusion and decoction processes on two species of macroalgae, green and brown, Ulva sp. and Fucus vesiculosus, respectively. For this purpose, two proportions of macroalgae and water were tested (1:16 and 1:50, g/mL), with treatment times of 5 and 15 minutes for the infusion and 15 and 30 minutes for the decoction. After these processes, the quality attributes, such as soluble solids content (TSS, % ºBrix), pH and color (CIE L*a*b*), as well as the total phenolic content (TPC) and antioxidant capacity expressed by different methodologies such as DPPH free radical scavenging activity and Fe (III) reduction capacity, were evaluated in the extracts without treatment (CTR) and after infusion (INF) and decoction (DEC). The quality of the green and brown macroalgae extracts remained similar in most of the attributes evaluated. However, the decoction applied in the ratio of macroalgae Fucus vesiculosus:water of 1:50 (g/mL) for 30 minutes led to significant color changes, particularly in the color parameter b*, which reflects yellow coloration. In general, it was also found that the decoction led to a greater extraction of phenolic compounds and higher antioxidant capacity when compared to the results obtained with the respective control samples. In this sense, it can be concluded that processes such as infusion and decoction allow the extraction of compounds of interest present in the macroalgae studied, in particular in Fucus vesiculosus. This fact, combined with the nutritional composition of macroalgae, makes them ideal for inclusion both in their natural form and as a natural ingredient to be added to food formulations for the Mediterranean Diet.
Description
Keywords
Antioxidantes Decocção Infusão Indústria alimentar, Macroalgas Antioxidants Decoction Infusion Food Industry Macroalgae