{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,13]],"date-time":"2026-04-13T05:17:36Z","timestamp":1776057456374,"version":"3.50.1"},"reference-count":59,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2020,4,6]],"date-time":"2020-04-06T00:00:00Z","timestamp":1586131200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Fucus spiralis is an edible brown seaweed (SW) found in the Portuguese Coast. It has been reported to have high antioxidant activity, which may elicit a potential use for the food industry. However, little information is available on how the SW behaves during the digestive process and how the freeze-drying process might affect the bioaccessibility of the different compounds. Therefore, antioxidant activity, total polyphenols, lipid, and fatty acid contents were measured before and after in vitro simulation of the human digestive process, both in fresh and freeze-dry SW. F. spiralis had a lipid content of 3.49 \u00b1 0.3% of dry weight (DW), which is a usual amount described for this SW genus. The total lipid bioaccessibility was 12.1 \u00b1 0.1%. The major omega-3 fatty acid detected was eicosapentaenoic acid, 7.5 \u00b1 0.1%, with a bioaccessibility percentage of 13.0 \u00b1 1.0%. Four different methods\u2014total phenolic content (TPC), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC), and 1,1-diphenyl-2-picryl-hydrazyl (DPPH)\u2014were used to assess the antioxidant activity of F. spiralis. The bioaccessibility of the antioxidants studied, ranged between 42.7% and 59.5%, except the bioaccessibility of polyphenols in freeze-dried SW (23.0% \u00b1 1.0%), suggesting that the freeze-drying process reduces the bioaccessibility of these compounds.<\/jats:p>","DOI":"10.3390\/foods9040440","type":"journal-article","created":{"date-parts":[[2020,4,7]],"date-time":"2020-04-07T03:58:39Z","timestamp":1586231919000},"page":"440","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":35,"title":["Bioaccessibility of Antioxidants and Fatty Acids from Fucus Spiralis"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1275-5091","authenticated-orcid":false,"given":"Jo\u00e3o","family":"Francisco","sequence":"first","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Portugal; CETEMARES\u2014Centro de I and D, Forma\u00e7\u00e3o e Divulga\u00e7\u00e3o do Conhecimento, Avenida do Porto de Pesca, 2520-630 Peniche, Portugal"},{"name":"Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere, IPMA, Avenida Alfredo Magalh\u00e3es Ramalho, 6, 1495-165 Alg\u00e9s, Portugal"}]},{"given":"Andr\u00e9","family":"Horta","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Portugal; CETEMARES\u2014Centro de I and D, Forma\u00e7\u00e3o e Divulga\u00e7\u00e3o do Conhecimento, Avenida do Porto de Pesca, 2520-630 Peniche, Portugal"}]},{"given":"Rui","family":"Pedrosa","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Portugal; CETEMARES\u2014Centro de I and D, Forma\u00e7\u00e3o e Divulga\u00e7\u00e3o do Conhecimento, Avenida do Porto de Pesca, 2520-630 Peniche, Portugal"}]},{"given":"Cl\u00e1udia","family":"Afonso","sequence":"additional","affiliation":[{"name":"Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere, IPMA, Avenida Alfredo Magalh\u00e3es Ramalho, 6, 1495-165 Alg\u00e9s, Portugal"},{"name":"Interdisciplinary Centre of Marine and Environmental Research (CIIMAR\/CIMAR), University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal"}]},{"given":"Carlos","family":"Cardoso","sequence":"additional","affiliation":[{"name":"Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere, IPMA, Avenida Alfredo Magalh\u00e3es Ramalho, 6, 1495-165 Alg\u00e9s, Portugal"},{"name":"Interdisciplinary Centre of Marine and Environmental Research (CIIMAR\/CIMAR), University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal"}]},{"given":"Narcisa M.","family":"Bandarra","sequence":"additional","affiliation":[{"name":"Division of Aquaculture, Upgrading and Bioprospection, Portuguese Institute for the Sea and Atmosphere, IPMA, Avenida Alfredo Magalh\u00e3es Ramalho, 6, 1495-165 Alg\u00e9s, Portugal"},{"name":"Interdisciplinary Centre of Marine and Environmental Research (CIIMAR\/CIMAR), University of Porto, Rua dos Bragas 289, 4050-123 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8008-9839","authenticated-orcid":false,"given":"Maria M.","family":"Gil","sequence":"additional","affiliation":[{"name":"MARE\u2014Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Portugal; CETEMARES\u2014Centro de I and D, Forma\u00e7\u00e3o e Divulga\u00e7\u00e3o do Conhecimento, Avenida do Porto de Pesca, 2520-630 Peniche, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,4,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.microc.2012.10.003","article-title":"Study of cooking on the bioavailability of As, Co, Cr, Cu, Fe, Ni, Se and Zn from edible seaweed","volume":"108","author":"del","year":"2013","journal-title":"Microchem. 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