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Bioaccessibility of antioxidants and fatty acids from Fucus spiralis

2020Journal article Open access
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dc.contributor.authorFrancisco, João
dc.contributor.authorHorta, André
dc.contributor.authorPedrosa, Rui
dc.contributor.authorAfonso, Cláudia
dc.contributor.authorCardoso, Carlos
dc.contributor.authorBandarra, Narcisa M.
dc.contributor.authorGil, Maria M
dc.date.accessioned2020-08-17T11:31:04Z
dc.date.available2020-08-17T11:31:04Z
dc.date.issued2020
dc.descriptionAcknowledgments: This work was supported by the project AQUAMAX “Innovative aquaculture feeds on the basis of algae bioactives’ prospection and extraction” (16-02-01-FMP-0047) and by the Integrated Program of SR and TD“Smart Valorization of Endogenous Marine Biological Resources Under a Changing Climate” (reference Centro-01-0145-FEDER- 000018), co-funded by Centro 2020 program, Portugal 2020, European Union, through the European Regional Development Fund and the support of Fundação para a Ciência e Tecnologia (FCT), through the strategic project UID/MAR/04292/2019 granted to MARE. This work was also supported by the following Post Doctoral Grants: Ref.: SFRH/BPD/102689/2014 (“Fundação para a Ciência e a Tecnologia”, FCT) for the author Carlos Cardoso; Ref.: SFRH/BPD/64951/2009 (FCT) and DIVERSIAQUA(MAR2020)forthe author Cláudia Afonso.pt_PT
dc.description.abstractFucus 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 di erent 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationFrancisco, J., Horta, A., Pedrosa, R., Afonso, C., Cardoso, C., Bandarra, N. M., & Gil, M. M. (2020). Bioaccessibility of Antioxidants and Fatty Acids from Fucus Spiralis. Foods (Basel, Switzerland), 9(4), 440. https://doi.org/10.3390/foods9040440pt_PT
dc.identifier.doi10.3390/foods9040440pt_PT
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.8/5089
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relation16-02-01-FMP-0047pt_PT
dc.relationMARE - Marine and Environmental Sciences Centre
dc.relationSEAFOOD LIPIDS BIOACCESSIBILITY AND A MORE ACCURATE ASSESSMENT OF THE RISK-BENEFIT BINOMIAL FOR SEAFOOD CONSUMPTION
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSeaweedpt_PT
dc.subjectFucus spiralispt_PT
dc.subjectBioaccessibilitypt_PT
dc.subjectAntioxidantspt_PT
dc.subjectFatty acidspt_PT
dc.titleBioaccessibility of antioxidants and fatty acids from Fucus spiralispt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMARE - Marine and Environmental Sciences Centre
oaire.awardTitleSEAFOOD LIPIDS BIOACCESSIBILITY AND A MORE ACCURATE ASSESSMENT OF THE RISK-BENEFIT BINOMIAL FOR SEAFOOD CONSUMPTION
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMAR%2F04292%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/SFRH%2FBPD%2F102689%2F2014/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F64951%2F2009/PT
oaire.citation.issue4pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume9pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamOE
oaire.fundingStreamSFRH
person.familyNameFrancisco
person.familyNameHorta
person.familyNamePedrosa
person.familyNameBandarra
person.familyNameGil
person.givenNameJoão
person.givenNameAndré
person.givenNameRui
person.givenNameNarcisa
person.givenNameMaria M
person.identifier349272
person.identifier.ciencia-id571A-4096-7A0A
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person.identifier.ciencia-id6316-47CA-37ED
person.identifier.ciencia-id7313-A289-DF48
person.identifier.orcid0000-0003-1275-5091
person.identifier.orcid0000-0003-2178-1849
person.identifier.orcid0000-0003-0970-0575
person.identifier.orcid0000-0002-7563-9226
person.identifier.orcid0000-0002-8008-9839
person.identifier.ridB-2980-2015
person.identifier.ridB-4815-2015
person.identifier.ridC-4780-2013
person.identifier.ridO-4858-2015
person.identifier.scopus-author-id57203569809
person.identifier.scopus-author-id55655320600
person.identifier.scopus-author-id7005010300
person.identifier.scopus-author-id6602160562
person.identifier.scopus-author-id12785024700
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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