{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,10,31]],"date-time":"2025-10-31T22:12:19Z","timestamp":1761948739200,"version":"build-2065373602"},"reference-count":51,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2021,7,11]],"date-time":"2021-07-11T00:00:00Z","timestamp":1625961600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100002848","name":"Comisi\u00f3n Nacional de Investigaci\u00f3n Cient\u00edfica y Tecnol\u00f3gica","doi-asserted-by":"publisher","award":["Grant number Fondecyt 1180082"],"award-info":[{"award-number":["Grant number Fondecyt 1180082"]}],"id":[{"id":"10.13039\/501100002848","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Antioxidants"],"abstract":"<jats:p>Salmon paste contains nutritious components such as essential fatty acids (EPA, DHA), vitamin E and astaxanthin, which can be protected with the addition of red algae extracts. Phenolic extracts were prepared with an ethanol: water mixture (1:1) from the red seaweeds Gracilaria chilensis, Gelidium chilense, Iridaea larga, Gigartina chamissoi, Gigartina skottsbergii and Gigartina radula, obtained from the Pacific Ocean. Most algae had a high content of protein (&gt;7.2%), fiber (&gt;55%) and \u03b2-glucans (&gt;4.9%), all expressed on a dry weight basis. Total polyphenols (TP), total flavonoids (TF), antioxidant (DPPH, FRAP) and antibacterial power of the extracts were measured. In addition, the nutritional components of the algae were determined. Results showed that the content of TP in the six algae varied between 2.6 and 11.3 mg EAG\/g dw and between 2.2 and 9.6 for TF. Also, the extracts of G. skottsbergii, G. chamissoi, G. radula and G. chilensis showed the highest antiradical activity (DPPH, FRAP). All samples exhibited a low production of primary oxidation products, and protection of the essential components and the endogenous antioxidants tocopherols and astaxanthin, particularly in the case of G. skottsbergii, G. chamissoi, G. radula and G. chilensis. Furthermore, all algae had inhibitory activity against the tested microorganisms, coincident with their antioxidant capacity. Results show that the extracts may have future applications in the development and preservation of essential dietary components of healthy foods.<\/jats:p>","DOI":"10.3390\/antiox10071108","type":"journal-article","created":{"date-parts":[[2021,7,12]],"date-time":"2021-07-12T00:23:36Z","timestamp":1626049416000},"page":"1108","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":23,"title":["Protective Effect of Red Algae (Rhodophyta) Extracts on Essential Dietary Components of Heat-Treated Salmon"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4176-9065","authenticated-orcid":false,"given":"Jaime","family":"Ortiz-Viedma","sequence":"first","affiliation":[{"name":"Departamento de Ciencia de los Alimentos y Tecnolog\u00eda Qu\u00edmica, Facultad de Ciencias Qu\u00edmicas y Farmac\u00e9uticas, Universidad de Chile, Santos Dumont 964, Santiago 8320000, Chile"}]},{"given":"Jos\u00e9 M.","family":"Aguilera","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda Qu\u00edmica y Bioprocesos, Facultad de Ingenier\u00eda, Pontificia Universidad Cat\u00f3lica de Chile, Vicu\u00f1a Mackenna 4860, Santiago 8940000, Chile"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2085-5706","authenticated-orcid":false,"given":"Marcos","family":"Flores","sequence":"additional","affiliation":[{"name":"Departamento de Ciencias B\u00e1sicas, Facultad de Ciencias, Universidad Santo Tom\u00e1s, Talca 3460000, Chile"}]},{"given":"Roberto","family":"Lemus-Mondaca","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia de los Alimentos y Tecnolog\u00eda Qu\u00edmica, Facultad de Ciencias Qu\u00edmicas y Farmac\u00e9uticas, Universidad de Chile, Santos Dumont 964, Santiago 8320000, Chile"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4997-4431","authenticated-orcid":false,"given":"Mar\u00eda Jos\u00e9","family":"Larrazabal","sequence":"additional","affiliation":[{"name":"Departamento de Ciencia de los Alimentos y Nutrici\u00f3n, Facultad de Ciencias de la Salud, Universidad de Antofagasta, Avenida Angamos 601, Antofagasta 1240000, Chile"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7992-1491","authenticated-orcid":false,"given":"Jos\u00e9 M.","family":"Miranda","sequence":"additional","affiliation":[{"name":"Departamento de Qu\u00edmica Anal\u00edtica, Nutrici\u00f3n y Bromatolog\u00eda, Facultad de Veterinaria, Universidad de Santiago de Compostela, 27002 Lugo, Spain"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3136-8137","authenticated-orcid":false,"given":"Santiago P.","family":"Aubourg","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Marine Research Institute (CSIC), Calle Eduardo Cabello, 6, 36208 Vigo, Spain"}]}],"member":"1968","published-online":{"date-parts":[[2021,7,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Figueroa, V., Farf\u00e1n, M., and Aguilera, J.M. (2021). Seaweeds as Novel Foods and Source of Culinary Flavors. Food Rev. Int.","DOI":"10.1080\/87559129.2021.1892749"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"320","DOI":"10.1002\/ejlt.200800140","article-title":"Functional and nutritional value of the Chilean seaweeds Codium fragile, Gracilaria chilensis and Macrocystis pyrifera","volume":"111","author":"Ortiz","year":"2009","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"535","DOI":"10.1111\/j.1753-4887.2007.tb00278.x","article-title":"Nutritional value of edible seaweeds","volume":"65","author":"MacArtain","year":"2007","journal-title":"Nutr. Rev."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"1939","DOI":"10.1007\/s10811-014-0304-8","article-title":"Seaweeds: An opportunity for wealth and sustainable livelihood for coastal communities","volume":"26","author":"Rebours","year":"2014","journal-title":"J Appl. Phycol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/j.fshw.2015.08.001","article-title":"Dietary seaweeds and obesity","volume":"4","author":"Lange","year":"2015","journal-title":"Food Sci. Hum. Wellness"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/j.carbpol.2012.09.071","article-title":"Soluble -1,3\/1,6-glucan in seaweed from the southern hemisphere and it immunomodulatory effect","volume":"92","author":"Bobadilla","year":"2013","journal-title":"Carbohyd. Polym."},{"key":"ref_7","doi-asserted-by":"crossref","unstructured":"Dovale-Rosabal, G., Rodr\u00edguez, A., Contreras, E., Ortiz-Viedma, J., Mu\u00f1oz, M., Trigo, M., Aubourg, S.P., and Espinosa, A. (2019). Concentration of EPA and DHA from Refined Salmon Oil by Optimizing the Urea\u2013Fatty Acid Adduction Reaction Conditions Using Response Surface Methodology. Molecules, 24.","DOI":"10.3390\/molecules24091642"},{"key":"ref_8","first-page":"536","article-title":"Maximization of the docosahexaenoic and eicosapentaenoic acids content in concentrates obtained from a by-product of rainbow trout (Oncorhynchus mykiss) processing","volume":"144","author":"Pando","year":"2020","journal-title":"Eur. Food Res. Technol."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"4211","DOI":"10.1007\/s10811-020-02259-1","article-title":"Effect of processing on the texture and microstructure of the algae Durvillaea antarctica","volume":"32","author":"Mateluna","year":"2020","journal-title":"J. Appl. Phycology"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"683","DOI":"10.1016\/j.foodchem.2011.03.087","article-title":"The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum) fillets during chilled storage","volume":"128","author":"Alcicek","year":"2011","journal-title":"Food Chem."},{"key":"ref_11","first-page":"216","article-title":"Enhancement of sensory acceptance of frozen mackerel by alga-extract glazing","volume":"51","author":"Trigo","year":"2019","journal-title":"Bulg. Chem. Commun."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"290","DOI":"10.1016\/j.foodcont.2015.05.034","article-title":"Effect of icing medium containing the alga focus spiralis on the microbiological activity and lipid oxidation in chilled megrim (Lepidorhombus whiffiagonis)","volume":"59","author":"Miranda","year":"2016","journal-title":"Food Cont."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/j.ejar.2015.11.006","article-title":"Antimicrobial activity of some seaweeds species from Red sea, against multidrug resistant bacteria","volume":"42","author":"Ali","year":"2016","journal-title":"Egypt. J. Aquat. Res."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"596","DOI":"10.1002\/ejlt.201300239","article-title":"Lipid and Sensory quality of canned Atlantic salmon (Salmo salar): Effect of the use of different seaweed extracts as covering liquids","volume":"116","author":"Ortiz","year":"2014","journal-title":"European J. Lipid Sci. and Technol."},{"key":"ref_15","doi-asserted-by":"crossref","unstructured":"Arulkumar, A., Satheeshkumar, K., Paramasivam, S., Rameshthangam, P., and Miranda, J.M. (2020). Chemical Biopreservative Effects of Red Seaweed on the Shelf Life of Black Tiger Shrimp (Penaeus monodon). Foods, 9.","DOI":"10.3390\/foods9050634"},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"162","DOI":"10.1016\/j.foodchem.2013.01.037","article-title":"Influence of air-drying temperature on drying kinetics, colour, firmness and biochemical characteristics of Atlantic salmon (Salmo salar L.) fillets","volume":"4","author":"Ortiz","year":"2013","journal-title":"Food Chem."},{"key":"ref_17","first-page":"3","article-title":"Effect of the antioxidant profile in the diet of farmed coho salmon (Oncorhynchus kisutch) on the nutritional value retention during frozen storage","volume":"64","author":"Ortiz","year":"2013","journal-title":"Grasas Aceites"},{"key":"ref_18","unstructured":"AOAC (1995). Official Methods of Analysis of Association of Official Analytical Chemists International, AOAC. [16th ed.]."},{"key":"ref_19","unstructured":"AOCS (1993). Official Methods and Recommended Practices of the American Oil Chemists Society, AOCS Press. [4th ed.]."},{"key":"ref_20","unstructured":"AOAC (2005). Official Methods of Analysis of Association of Official Analytical Chemists International, Official Method 995.16; AOAC Press."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"496","DOI":"10.1080\/10942910903256949","article-title":"Determination of the Phenolic Compounds and Antioxidative Capacity in Red Algae Gracilaria bursa-pastoris","volume":"14","author":"Yildiz","year":"2011","journal-title":"Int. J. Food Prop."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"555","DOI":"10.1016\/S0308-8146(98)00102-2","article-title":"The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals","volume":"64","author":"Zhishen","year":"1999","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","article-title":"Use of a free radical method to evaluate antioxidant activity","volume":"28","author":"Cuvelier","year":"1995","journal-title":"LWT Food Sci. Technol."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1006\/abio.1996.0292","article-title":"The Ferric Reducing Ability of Plasma (FRAP) as a Measure of Antioxidant Power China","volume":"239","author":"Benzie","year":"1996","journal-title":"Anal. Biochem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"35","DOI":"10.1007\/s101230100006","article-title":"Screening of antimicrobial activities in red, green and Brown macroalga from Gran Canaria (Canary Islands, Spain)","volume":"4","author":"Platas","year":"2001","journal-title":"Int. J. Microbiol."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"911","DOI":"10.1139\/y59-099","article-title":"A rapid method of extraction and purification of total lipids","volume":"37","author":"Bligh","year":"1959","journal-title":"Can. J. Biochem Physiol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.foodchem.2005.07.027","article-title":"Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea Antarctica","volume":"99","author":"Ortiz","year":"2006","journal-title":"Food Chem."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/S0021-9673(02)00934-2","article-title":"High performance liquid chromatographic determination of alfa-tocopherol in macroalgae","volume":"976","year":"2002","journal-title":"J. Chromatogr. A"},{"key":"ref_29","first-page":"114","article-title":"Nutritional evaluation and physiological effects of edible marine macroalgae","volume":"49","year":"1999","journal-title":"Arch. Latinoam Nutr."},{"key":"ref_30","unstructured":"Schmidt-Hebbel, H., Pennacchiotti, I., Masson, L., and Mella, M.A. (1992). Tabla de Composici\u00f3n Qu\u00edmica de los Alimentos, Universidad de Chile. [8th ed.]."},{"key":"ref_31","first-page":"1","article-title":"Seaweeds as a source of nutritionally beneficial compounds\u2014A review","volume":"45","author":"Chandini","year":"2008","journal-title":"J Food Sci Tech."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1093\/nutrit\/nuy066","article-title":"Risks and benefits of consuming edible seaweeds","volume":"77","author":"Cherry","year":"2019","journal-title":"Nutr. Rev."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"774","DOI":"10.1007\/s13197-010-0220-0","article-title":"Evaluation of the proximate, fatty acid and mineral composition of representative green, brown and red seaweeds from the Persian Gulf of Iran as potential food and feed resources","volume":"49","author":"Abdulalian","year":"2012","journal-title":"J Food Sci Tech."},{"key":"ref_34","first-page":"60","article-title":"Seaweed: Promising plant of the millennium","volume":"71","author":"Dhargalkar","year":"2005","journal-title":"Sci. Cult."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"891","DOI":"10.1046\/j.1529-8817.2000.00056.x","article-title":"Structure and distribution of glucomannan and sulfated glucan in the cell walls of the red alga Kappaphycus alvarezii (Gigartinales, Rhodophyta)","volume":"36","author":"Lechat","year":"2001","journal-title":"J. Phycol."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"255","DOI":"10.1016\/j.carbpol.2018.03.019","article-title":"A \u03b2-glucan from Durvillaea Antarctica has immunomodulatory effects on RAW264.7 macrophages via Toll-like receptor 4","volume":"191","author":"Yang","year":"2018","journal-title":"Carbohyd. Polym."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"S2608","DOI":"10.1016\/j.arabjc.2013.09.039","article-title":"Antioxidant properties of phlorotannins from brown seaweed Cystoseira trinodis (Forssk\u00e5l) C. Agardh","volume":"10","author":"Sathya","year":"2017","journal-title":"Arab. J. Chem."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"205","DOI":"10.1016\/S1995-7645(11)60070-9","article-title":"In vitro antioxidant activities of selected seaweeds from Southeast coast of India","volume":"4","author":"Devi","year":"2011","journal-title":"Asian Pac. J. Trop. Med."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1924","DOI":"10.1007\/s13197-013-1189-2","article-title":"Antioxidant activities and phenolic contents of three red seaweeds (Division: Rhodophyta) harvested from the Gulf of Mannar of Peninsular India","volume":"52","author":"Kajal","year":"2015","journal-title":"J Food Sci Tech."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"8","DOI":"10.1016\/S2221-1691(13)60016-7","article-title":"Evaluation of phenolic contents and antioxidant activities of brown seaweeds belonging to Turbinaria spp. (Phaeophyta, Sargassaceae) collected from Gulf of Mannar. Asian Pac","volume":"3","author":"Chakraborty","year":"2013","journal-title":"J. Trop. Biomed."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"240","DOI":"10.1016\/j.foodchem.2009.02.041","article-title":"Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds","volume":"116","author":"Wang","year":"2009","journal-title":"Food Chem."},{"key":"ref_42","first-page":"1","article-title":"Distribution of flavonoids and related compounds from seaweeds in Japan","volume":"89","author":"Hsieh","year":"2003","journal-title":"J. Tokyo Univ. Fish."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"162","DOI":"10.1016\/j.sjbs.2016.05.018","article-title":"Antimicrobial, antioxidant properties and chemical composition of seaweeds collected from Saudi Arabia (Red Sea and Arabian Gulf)","volume":"24","author":"Moubayed","year":"2017","journal-title":"Saudi J. Biol. Sci."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1016\/j.apjtm.2016.03.015","article-title":"Bioactive extracts of red seaweeds Pterocladiella capillacea and Osmundaria obtusiloba (Floridophyceae: Rhodophyta) with antioxidant and bacterial agglutination potential","volume":"9","author":"Baracho","year":"2016","journal-title":"Asian Pac. J. Trop. Med."},{"key":"ref_45","unstructured":"Oucif, H., Miranda, J.M., Trigo, M., Iglesias, R., Toro, J., Al-Mehidi, S., Barros-Vel\u00e1zquez, J., and Aubourg, S.P. (2017, January 9\u201312). Antimicrobial and antioxidant effects of alga Cystoseira compressa extract during the chilled storage of horse mackerel (Trachurus trachurus). Proceedings of the 47th West European Fish Technologists Association Conference, Dublin, Ireland."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"387","DOI":"10.1007\/s11947-015-1626-5","article-title":"Quality Enhancement of Chilled Fish by Including Alga Bifurcaria bifurcata Extract in the Icing Medium","volume":"9","author":"Miranda","year":"2016","journal-title":"Food Bioprocess Technol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1002\/jsfa.2740690407","article-title":"A 13C-NMR study of lipid alterations during fish canning: Effect of filling medium","volume":"69","author":"Medina","year":"1995","journal-title":"J. Sci. Food Agric."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"2602","DOI":"10.1007\/s11947-011-0588-5","article-title":"Effect of a polyphenol-vacuum packaging on lipid deterioration during an 18-month frozen storage of coho salmon (Oncorhynchus kisutch)","volume":"5","author":"Cruz","year":"2012","journal-title":"Food Bioprocess Technol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1600467","DOI":"10.1002\/ejlt.201600467","article-title":"Antioxidant and antimicrobial effects of stevia (Stevia rebaudiana Bert.) extracts during preservation of refrigerated salmon paste","volume":"119","author":"Romero","year":"2017","journal-title":"Eur. J. Lipid Sci. Technol."},{"key":"ref_50","first-page":"98","article-title":"Caffeic Acid as Antioxidant in Fish Muscle: Mechanism of Synergism with Endogenous Ascorbic Acid and \u03b1-Tocopherol","volume":"99","author":"Iglesias","year":"2006","journal-title":"Food Chem."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"5684","DOI":"10.1021\/jf200295c","article-title":"Galloylated Polyphenols as Inhibitors of Hemoglobin-Catalyzed Lipid Oxidation in Fish Muscle","volume":"59","author":"Pazos","year":"2011","journal-title":"J. Agric. Food Chem."}],"container-title":["Antioxidants"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2076-3921\/10\/7\/1108\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T06:28:59Z","timestamp":1760164139000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2076-3921\/10\/7\/1108"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,7,11]]},"references-count":51,"journal-issue":{"issue":"7","published-online":{"date-parts":[[2021,7]]}},"alternative-id":["antiox10071108"],"URL":"https:\/\/doi.org\/10.3390\/antiox10071108","relation":{},"ISSN":["2076-3921"],"issn-type":[{"type":"electronic","value":"2076-3921"}],"subject":[],"published":{"date-parts":[[2021,7,11]]}}}