Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing

Abstract

Wakame and Kombu seaweed, both fresh and reconstituted for consumption, were analyzed by HPLC for the determination of the content of ascorbic acid, vitamin E, β-carotene, lutein, fucoxanthin, chlorophyll a and pheophytin a; total polyphenol was done by Folin–Ciocalteau method and antioxidant activity by the DPPH test. Different behaviors have been observed on the contents of the bioactive compounds analyzed. Significant changes on ascorbic acid, β-carotene, lutein, fucoxanthin, chlorophyll a, pheophytin a, vitamin E, total polyphenols and antioxidant activity have been observed after the reconstitution of Wakame, whereas Kombu showed no significative variation of fucoxanthin, Vitamin E, total polyphenols and antioxidant activity. A high correlation between antioxidant activity and the above compounds was observedEn este trabajo se ha determinado ácido ascórbico, vitamina E, β-caroteno, luteína, fucoxantina, clorofila a y feofitina a mediante HPLC, polifenoles totales por el método Folin–Ciocalteau y actividad antioxidante mediante la prueba DPPH, en algas Wakame y Kombu, frescas y reconstituidas para el consumo. Se han observado cambios significativos en el contenido de ácido ascórbico, vitamina E, β-caroteno, luteína, fucoxantina, clorofila a y feofitina a, polifenoles totales y actividad antioxidante después de la reconstitución del Wakame, mientras que el Kombu no presenta variaciones significativas para la fucoxantina, vitamina E, polifenoles totales y actividad antioxidante. Se ha encontrado una alta correlación entre los compuestos bioactivos analizados y la actividad antioxidante