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    Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10259/9584

    Título
    Exploring the bioactive potential of algae residue extract via subcritical water extraction: Insights into chemical composition and biological activity
    Autor
    Trigueros Andrés, EsterAutoridad UBU Orcid
    Oliveira, Andreia P.
    Andrade, Paula B.
    Videira, Romeu A.
    Guedes de Pinho, Paula
    Sanz Díez, Mª TeresaAutoridad UBU Orcid
    Beltrán Calvo, SagrarioAutoridad UBU Orcid
    Publicado en
    Food Chemistry. 2024, V. 458, 140310
    Editorial
    Elsevier
    Fecha de publicación
    2024-11
    ISSN
    0308-8146
    DOI
    10.1016/j.foodchem.2024.140310
    Abstract
    Gelidium sesquipedale is valued in the Spanish agar industry, but its production generates substantial waste, often discarded despite its nutritional and bioactive content. Subcritical water extraction (SWE) at 175 °C and 50 bar for 130 min was performed on this waste after agar extraction, comparing it to conventional ethanol extraction. The SWE extract exhibited superior nutritional profile, including proteins (170.6 ± 1.0 mg/gfreeze-dried-extract), essential amino acids (18.1%), carbohydrates (148.1 ± 0.3 mg/gfreeze-dried-extract), total phenolic content (57 ± 7 mg-EqGA/gfreeze-dried-extract), and also containing Maillard reaction compounds, such as 5-hydroxymethylfurfural, furfural, 2-furanmethanol, 1-(2-furanyl)-ethanone, and 5-methyl-2-furfural, influencing color, aroma and flavor. This extract showed better antioxidant and anti-inflammatory properties than the conventional extract, and higher xanthine oxidase, tyrosinase, and acetylcholinesterase inhibition activities. Toxicological assessment on human cells indicated the safety of the SWE extract. Therefore, SWE technology offers a promising method to valorize G. sesquipedale residue, yielding a bioactive and nutrient-rich extract suitable for food and nutraceutical applications.
    Palabras clave
    Macroalga residue
    Subcritical water
    Valorization
    Bioactivity
    Maillard reaction products
    Antioxidant activity
    Materia
    Ingeniería química
    Chemical engineering
    Bioquímica
    Biochemistry
    Alimentos
    Food
    Biotecnología
    Biotechnology
    URI
    http://hdl.handle.net/10259/9584
    Versión del editor
    https://doi.org/10.1016/j.foodchem.2024.140310
    Aparece en las colecciones
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    Atribución-NoComercial 4.0 Internacional
    Documento(s) sujeto(s) a una licencia Creative Commons Atribución-NoComercial 4.0 Internacional
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