An edible red seaweed (Pyropia orbicularis): influence of vacuum drying on physicochemical composition, bioactive compounds, antioxidant capacity, and pigments

ELSA URIBE; ANTONIO VEGA-GÁLVEZ; VALENTINA HEREDIA; ALEX PASTEN; KARINA DI SCALA

JOURNAL OF APPLIED PHYCOLOGY

SPRINGER

Lugar: Berlin; Año: 2018 p. 673 - 683

0921-8971

Drying kinetics, proximate composition, dietary fiber, total phenolic compounds, pigments,18 amino acid profile, antioxidant capacity (DPPH and ORAC) of a red edible seaweed (Pyropia19 orbicularis) subjected to vacuum drying at five temperatures (40-80 °C) were evaluated. The20 experimental drying curves were satisfactorily fitted to the Weibull model. The TDF of thisseaweed presented a value of 64.37 g 100 g-121 d.m. The ratio IDF:TDF was 81.1%. The values forprotein ranged between 22.34 and 24.92 g 100 g-122 d.m in dried seaweed, and His, Thr and Pro23 were the most abundant amino acids. The chlorophyll a content was higher than for chlorophyll24 b. Total phenolic content (TPC), phycoerythrin and phycocyanin contents, carotenoids as well asManuscript R1 Click here to download Manuscript JAPH-D-17-00179R1_final.docxClick here to view linked References225 antioxidant capacity showed an increase at 70 °C. Moreover, at 70 °C E presented a value of15.66. Correlations between the TPC and DPPH values (r226 = 0.899) as well as lightness and hueangle (r227 = 0.776) were found during food drying. This work provides important information28 about the chemical composition and nutraceutical properties of the Chilean edible red seaweed,29 Pyropia orbicularis.