Variation of bioactive compounds in dried seaweed Himanthalia elongata subjected to different culinary processes

Amorim-Carrilho, Kamila; Lage-Yusty, Maria Asunción; López-Hernández, Julia

Variation of bioactive compounds in dried seaweed Himanthalia elongata subjected to different culinary processes

2014

Amorim-Carrilho, Kamila | Lage-Yusty, Maria Asunción | López-Hernández, Julia

Different studies have already demonstrated a direct relationship between seaweed consumption and the prevention and/or improvement in the treatment of diseases related to oxidative stress. Algae have been used, therefore, in the investigation of bioactive compounds, with the aim of developing new medicines and healthy foods. This article presents the results of the analysis of vitamin C, vitamin E, fucoxanthin, chlorophyll a , pheophytin a , lutein, β-carotene, total polyphenol content, and antioxidant activity in Himanthalia elongata dehydrated, hydrated by immersion, boiled, and steamed. These results contribute to a better understanding of the bioactive compounds’ behavior when subjected to different culinary methods and reaffirms the potential of H. elongata as interesting food in our diet.

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