Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds
Seaweed consumption is increasing around the world due to consumer demands for sustainable food sources, health benefits derived from bioactive compounds, and a source of novel flavors. Despite all the benefits that come with eating seaweed, consumers still resent of their sensorial properties. Seaw...
Published in: | Journal of Applied Phycology |
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ftdtupubl:oai:pure.atira.dk:publications/012f7165-fef4-4b2f-bb7b-20f9c18f93fc 2024-01-14T10:00:01+01:00 Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds Figueroa, Valentina Holdt, Susan Løvstad Jacobsen, Charlotte Aguilera, José Miguel 2023 application/pdf https://orbit.dtu.dk/en/publications/012f7165-fef4-4b2f-bb7b-20f9c18f93fc https://doi.org/10.1007/s10811-023-03099-5 https://backend.orbit.dtu.dk/ws/files/346092724/s10811-023-03099-5_1_.pdf eng eng https://orbit.dtu.dk/en/publications/012f7165-fef4-4b2f-bb7b-20f9c18f93fc info:eu-repo/semantics/openAccess Figueroa , V , Holdt , S L , Jacobsen , C & Aguilera , J M 2023 , ' Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds ' , Journal of Applied Phycology , vol. 35 , pp. 3057-3068 . https://doi.org/10.1007/s10811-023-03099-5 Seaweeds Cooking Volatile compounds Antioxidants Aroma descriptors article 2023 ftdtupubl https://doi.org/10.1007/s10811-023-03099-5 2023-12-21T00:06:10Z Seaweed consumption is increasing around the world due to consumer demands for sustainable food sources, health benefits derived from bioactive compounds, and a source of novel flavors. Despite all the benefits that come with eating seaweed, consumers still resent of their sensorial properties. Seaweed is traditionally consumed raw or cooked, but there is still not enough information on how the sensory descriptors and bioactive compounds change when cooked. The aim of this study was to determine the change in total polyphenol content (TPC), antioxidant capacity (e.g., DPPH and ORAC values) and changes in volatile compounds of three Chilean seaweeds: Durvillaea antarctica , Pyropia spp. and Ulva lactuca when subjected to traditional cooking for 15 min at 100°C. In all three seaweeds, TPC decreased with cooking and so did the measured antioxidant capacity. Altogether, 46 volatile cpmpounds were identified in D. antarctica , 49 in Pyropia spp. and 47 in U. lactuca . The concentration of these volatile compounds was correlated with aroma sensory descriptors of the same samples. Consumer preferences may be attracted by the herbal notes of U. lactuca or the sweet, caramel, and umami flavors of D. antarctica and Pyropia . Article in Journal/Newspaper Antarc* Antarctica Technical University of Denmark: DTU Orbit Journal of Applied Phycology 35 6 3057 3068 |
institution |
Open Polar |
collection |
Technical University of Denmark: DTU Orbit |
op_collection_id |
ftdtupubl |
language |
English |
topic |
Seaweeds Cooking Volatile compounds Antioxidants Aroma descriptors |
spellingShingle |
Seaweeds Cooking Volatile compounds Antioxidants Aroma descriptors Figueroa, Valentina Holdt, Susan Løvstad Jacobsen, Charlotte Aguilera, José Miguel Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds |
topic_facet |
Seaweeds Cooking Volatile compounds Antioxidants Aroma descriptors |
description |
Seaweed consumption is increasing around the world due to consumer demands for sustainable food sources, health benefits derived from bioactive compounds, and a source of novel flavors. Despite all the benefits that come with eating seaweed, consumers still resent of their sensorial properties. Seaweed is traditionally consumed raw or cooked, but there is still not enough information on how the sensory descriptors and bioactive compounds change when cooked. The aim of this study was to determine the change in total polyphenol content (TPC), antioxidant capacity (e.g., DPPH and ORAC values) and changes in volatile compounds of three Chilean seaweeds: Durvillaea antarctica , Pyropia spp. and Ulva lactuca when subjected to traditional cooking for 15 min at 100°C. In all three seaweeds, TPC decreased with cooking and so did the measured antioxidant capacity. Altogether, 46 volatile cpmpounds were identified in D. antarctica , 49 in Pyropia spp. and 47 in U. lactuca . The concentration of these volatile compounds was correlated with aroma sensory descriptors of the same samples. Consumer preferences may be attracted by the herbal notes of U. lactuca or the sweet, caramel, and umami flavors of D. antarctica and Pyropia . |
format |
Article in Journal/Newspaper |
author |
Figueroa, Valentina Holdt, Susan Løvstad Jacobsen, Charlotte Aguilera, José Miguel |
author_facet |
Figueroa, Valentina Holdt, Susan Løvstad Jacobsen, Charlotte Aguilera, José Miguel |
author_sort |
Figueroa, Valentina |
title |
Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds |
title_short |
Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds |
title_full |
Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds |
title_fullStr |
Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds |
title_full_unstemmed |
Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds |
title_sort |
effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three chilean seaweeds |
publishDate |
2023 |
url |
https://orbit.dtu.dk/en/publications/012f7165-fef4-4b2f-bb7b-20f9c18f93fc https://doi.org/10.1007/s10811-023-03099-5 https://backend.orbit.dtu.dk/ws/files/346092724/s10811-023-03099-5_1_.pdf |
genre |
Antarc* Antarctica |
genre_facet |
Antarc* Antarctica |
op_source |
Figueroa , V , Holdt , S L , Jacobsen , C & Aguilera , J M 2023 , ' Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds ' , Journal of Applied Phycology , vol. 35 , pp. 3057-3068 . https://doi.org/10.1007/s10811-023-03099-5 |
op_relation |
https://orbit.dtu.dk/en/publications/012f7165-fef4-4b2f-bb7b-20f9c18f93fc |
op_rights |
info:eu-repo/semantics/openAccess |
op_doi |
https://doi.org/10.1007/s10811-023-03099-5 |
container_title |
Journal of Applied Phycology |
container_volume |
35 |
container_issue |
6 |
container_start_page |
3057 |
op_container_end_page |
3068 |
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1788062890723377152 |