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Phytochemical components and amino acid profile of brown seaweed Durvillaea antarctica as affected by air drying temperature

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Abstract

The effects of different drying temperatures between 40 and 80 °C on bioactive constituents and antioxidant activity of edible sub Antarctic brown seaweed, Durvillaea antarctica were studied. Dietary fibre, amino acids profile, pigments (chlorophyll and carotenoids), vitamin E, total phenolics and total flavonoids as well as antioxidant activity were determined, beside a measurement of the chromatic coordinates. The brown seaweed D. antarctica had a high content of dietary fibre and was rich in essential amino acids and drying between 40 and 80 °C did not influence significantly dietary fibre content nor the level of essential amino acids that remained around 44%. However, a significant degradation of the chlorophyll pigments was observed with the lowest level of the initial chlorophyll content occurring at 60 °C (59%). Total carotenoids content was stable during drying between 50 and 70 °C. Vitamin E showed no significant loss during drying at any of the assayed temperatures, which could be due to its occurrence within the lipid fraction. Drying at 40 °C imparted a darker brown colour to the seaweed, while a lighter brown colour was acquired as drying temperature increased. The greatest loss in total phenolics content occurred at 60 °C, while total flavonoids content showed a significant reduction, which declined as drying temperature increased. According to the experimental results, phenolics and flavonoids could be considered as an important source of bioactive compounds with relatively high antioxidant activity. Thus D. antarctica may satisfy the requirements for development of functional foods.

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Acknowledgments

The authors gratefully acknowledge financial support of the Research Department of Universidad de la Serena (DIULS Project No PR16332) and CONICYT-Chile, Fondecyt Project No 1160597 for publication of this research.

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Authors and Affiliations

  1. Food Engineering Department, Faculty of Engineering, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile

    Elsa Uribe, Antonio Vega-Gálvez, Natalia Vargas, Alexis Pasten & Katia Rodríguez

  2. Faculty of Agricultural Science, Institute of Food Science and Technology, Universidad Austral de Chile, Av. Julio Sarrazín s/n, Campus Isla Teja, Valdivia, Chile

    Kong Shun Ah-Hen

  3. Institute of Multidisciplinary Investigation in Science and Technology, Universidad de La Serena, Av. Raúl Bitrán 1305, La Serena, Chile

    Elsa Uribe

Authors
  1. Elsa Uribe
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  2. Antonio Vega-Gálvez
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  3. Natalia Vargas
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  4. Alexis Pasten
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  5. Katia Rodríguez
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  6. Kong Shun Ah-Hen
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Correspondence to Kong Shun Ah-Hen.

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Uribe, E., Vega-Gálvez, A., Vargas, N. et al. Phytochemical components and amino acid profile of brown seaweed Durvillaea antarctica as affected by air drying temperature. J Food Sci Technol 55, 4792–4801 (2018). https://doi.org/10.1007/s13197-018-3412-7

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  • DOI: https://doi.org/10.1007/s13197-018-3412-7

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