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Comparison of flavonoids content of Gracilaria sp. and Fucus vesiculosus hydroethanolic extracts

Mariana A. Andrade1, 2*, João M. Reboleira3, Susana M. Bernardino3, Rui M. Ganhão3, 4, SUSANA L. MENDES3, 4, Fernanda Vilarinho1, Fernando Ramos2, 5 and Ana Sanches Silva6, 7
  • 1 Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), Portugal
  • 2 Faculdade de Farmácia, Universidade de Coimbra, Portugal
  • 3 Escola Superior de Turismo e Tecnologia do Mar, Politécnico de Leiria, MARE - Marine and Environmental Sciences Centre, Portugal
  • 4 Polytechnic Institute of Leiria, Portugal
  • 5 Rede de Química e Tecnologia (REQUIMTE), Portugal
  • 6 Instituto Nacional de Investigação Agrária e Veterinária, Portugal
  • 7 Centro de Estudos de Ciencia Animal, ICETA, Universidade do Porto, Portugal

With the increasing demand of consumers for fresh and less processed foods, the food industry has been driven to seek and create alternatives to the synthetic food additives. Food additives can be described as substances intentionally added to foods for a technological purpose, such as the extending food’ shelf-life and preventing foodborne diseases [1]. The food industry often resorts to the use of synthetic additives for their chemical stability, easy application and low cost, being generally applied directly into foods in order to maximize their action. However, in the last decades, the prolonged consumption of these additives are yet to be proven safe and have been linked to the incidence of metabolic and neurodegenerative diseases, such as cancer and Alzheimer’s and Parkinson’s diseases. Through the progression of technology, new concepts of food packaging have emerged. Active packaging intentionally interacts with foods, prolonging their shelf-life while assuring safety. One solution to the direct application of food additives is the incorporation of the food additive into a polymer matrix that will gradually release the active compounds into foods. An appealing alternative to synthetic additives are additives of natural origin, such as plant extracts or essential oils. The consumption of algae has been linked to human civilization since the beginning of time, being initially present in the Asian culture and nowadays in the worldwide gastronomy. They are a rich source of protein, minerals and fiber and present some interesting biological activities. Fucus vesiculosus L. and Gracilaria sp. are two seaweeds that present some application potential. The first one is a known brown (Phaeophyceae) algae for its iodine content and high phenolics content [2–4]. On the other hand, Gracilaria sp. is a known red (Rhodophyta) algae used on the production of agar-agar. It has proven anti-viral and antimicrobial activity [5,6]. Both of these algae are potential candidates to be used in active food packaging to extend food’ shelf-life and prevent foodborne diseases. In this line of thought, the aim of this study was to determine and compare the phenolics and flavonoids content of hydroethanolic extracts of these two algae.

Acknowledgements

This work was supported by the research project “i.FILM – Multifunctional Films for Intelligent and Active Applications” (nº 17921) cofounded by European Regional Development Fund (FEDER) through the Competitiveness and Internationalization Operational Program under the "Portugal 2020" Program, Call no. 33/SI/2015, Co-Promotion Projects). Mariana Andrade and João Reboleira are grateful for their research grant (2016/iFILM/BM) in the frame of iFILM project.

References

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Keywords: Gracilaria, Fucus vesiculosus, Extracts, Food Packaging, antioxidant activity

Conference: IMMR'18 | International Meeting on Marine Research 2018, Peniche, Portugal, 5 Jul - 6 Jul, 2018.

Presentation Type: Poster Presentation

Topic: Blue Biotech

Citation: Andrade MA, Reboleira JM, Bernardino SM, Ganhão RM, MENDES SL, Vilarinho F, Ramos F and Sanches Silva A (2019). Comparison of flavonoids content of Gracilaria sp. and Fucus vesiculosus hydroethanolic extracts. Front. Mar. Sci. Conference Abstract: IMMR'18 | International Meeting on Marine Research 2018. doi: 10.3389/conf.FMARS.2018.06.00113

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Received: 28 Apr 2018; Published Online: 07 Jan 2019.

* Correspondence: Miss. Mariana A Andrade, Instituto Nacional de Saúde Doutor Ricardo Jorge (INSA), Lisboa, Portugal, marianaaandrade92@gmail.com