Browsing by Author "Carreira Casais, Anxo"
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- Benefits and drawbacks of ultrasound-assisted extraction for the recovery of bioactive compounds from marine algaePublication . Carreira Casais, Anxo; Otero, Paz; Garcia-Perez, Pascual; García-Oliveira, Paula; González Pereira, Antía; Carpena Rodríguez, María; Soria-Lopez, Anton; Simal-Gandara, Jesus; Prieto Lage, Miguel A.The increase in life expectancy has led to the appearance of chronic diseases and interest in healthy aging, in turn promoting a growing interest in bioactive compounds (BCs) and functional ingredients. There are certain foods or products rich in functional ingredients, and algae are one of them. Algae consumption has been nominal in Europe until now. However, in recent years, it has grown significantly, partly due to globalization and the adoption of new food trends. With the aim of obtaining BCs from foods, multiple methods have been proposed, ranging from conventional ones, such as maceration or Soxhlet extraction, to more innovative methods, e.g., ultrasound-assisted extraction (UAE). UAE constitutes a novel method, belonging to so-called green chemistry, that enables the extraction of BCs requiring lower amounts of solvent and energy costs, preserving the integrity of such molecules. In recent years, this method has been often used for the extraction of different BCs from a wide range of algae, especially polysaccharides, such as carrageenans and alginate; pigments, including fucoxanthin, chlorophylls, or -carotene; and phenolic compounds, among others. In this way, the application of UAE to marine algae is an efficient and sustainable strategy to pursue their deep characterization as a new source of BCs, especially suitable for vegetarian and vegan diets.
- Evaluación del perfil fenólico individual de Calluna vulgaris (L.) y de su potencial bioactivoPublication . Carreira Casais, Anxo; García-Oliveira, Paula; Caleja, Cristina; Pereira, Eliana; Prieto Lage, Miguel A.; Simal-Gandara, Jesus; Perez-Juste, Jorge; Barros, Lillian; Ferreira, Isabel C.F.R.En la actualidad, existe una tendencia en el consumo de alimentos más nutritivos y que aporten beneficios para la salud [1]. En este contexto, el consumo de plantas ha demostrado ser beneficioso, debido a la presencia de diversos nutrientes y moléculas bioactivas con propiedades funcionales. Los polifenoles son un grupo de compuestos que, según diversos estudios, han demostrado propiedades antioxidantes, anti-inflamatorias, antimicrobianas y antitumorales, entre otros, ejerciendo efectos terapéuticos sobre diversas enfermedades [1,2]. Así en el presente trabajo se determinó el perfil individual de compuestos fenólicos en los extractos hidroetanólicos e infusiones obtenidas a partir de las flores de Calluna vulgaris (L.); así como las propiedades bioactivas a través de ensayos in vitro de actividad antioxidante y antimicrobiana. Los compuestos fenólicos individuales se analizaron mediante HPLC-DAD-ESI/MS. La actividad antioxidante se evaluó a través de las metodologías de TBARS y OxHLIA; la actividad antimicrobiana se determinó usando el método de microdilución en bacterias Gram-positivas y Gram-negativas, y en hongos; y finalmente, la hepatotoxicidad se estimó usando un cultivo de células primarias no tumorales (PLP2) y aplicando el ensayo de sulforhodamina B. En la evaluación del perfil fenólico individual, en ambos extractos evaluados (hidroetanólico e infusión) fue evidente la presencia de 20 compuestos fenólicos, de los cuales siete fueron identificados como ácidos fenólicos y trece como flavonoides. La quercetina-3-O-ramnosida se destacó como el compuesto principal. Con respecto a la actividad antioxidante, ambos ensayos testados mostraron valores promisorios de EC50, que tradujeron el excelente potencial antioxidante de la especie. Lo mismo sucedió con la actividad antimicrobiana, donde se demostró el potencial bacteriostático, bactericida y fungicida contra las cepas de bacterias y hongos analizados. También fue probado la ausencia de toxicidad del estrato hidroetanólico y la infusión de C. vulgaris. Este estudio concluyó que C. vulgaris es una flor rica en moléculas bioactivas, especialmente flavonoides y ácidos fenólicos, que pueden generar un gran interés en la industria alimentaria y farmacéutica.
- Evaluation of macroalgae as a source of nutrients for nutraceutical foodsPublication . García-Oliveira, Paula; Carreira Casais, Anxo; Pereira, Eliana; Caleja, Cristina; Barral Martínez, Marta; Garcia Perez, Pascual; Barros, Lillian; Prieto Lage, Miguel A.; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R.Macroalgae are responsible for most of the production in aquatic ecosystems, playing an important role in the biosphere [1]. Although the consumption of macroalgae as foods is typical of Asian countries, these products are gaining popularity in Europe and North America [2]. Macroalgae are known for their excellent nutritional value, specially due to their high levels of protein and low lipid and caloric content. Furthermore, they are rich in numerous bioactive compounds, such as vitamins, essential fatty acids and phenolic compounds, which have been demonstrated to provide important health benefits to consumers [3]. This work aims to determine proteins, fat ash, carbohydrates and energy contents, and also the composition in organic acids and fatty acids of some seaweeds species, namely Himanthalia elongata L., S.F. Gray; Laminaria ochroleuca Bach.Pyl.; Saccharina latissima L.; Porphyra sp. C.Agardh; and Palmaria palmata (L.) Kuntze. The nutritional aspects were determined using official methodologies for food analysis, while organic acids by UPFLC-PDA and fatty acids by GC-FID. Proteins where the main macronutrients present with values ranging between 6 and 30 g/100 g of dry weight (dw) for S. latissima and Porphyra sp., respectively. On the other hand, a low lipid content was evident in all the studied seaweed species with values below 1 g/100 g dw. The energy values ranged from 218 and 370 kcal/100 g dw for L. ochrouleuca and Porphyra sp, respectively. Furthermore, several compounds of interest were identified. Among organic acids, oxalic acid was the only molecule present in all species. Regarding fatty acid content, saturated, unsaturated and polyunsaturated fatty acids were also determined, showing a clear heterogeneity of concentrations depending on the species. To conclude, the present study demonstrates the great potential of the selected macroalgae as source of non-animal protein and also some molecules with interesting properties. Thus, the incorporation of this macroalgae in the daily diet will have several benefits for consumers.
- Evolution of flavors in extra virgin olive oil shelf-lifePublication . García-Oliveira, Paula; Jiménez López, Cecília; Lourenço-Lopes, Catarina; Chamorro Rivo, Franklin Noel; González Pereira, Antía; Carreira Casais, Anxo; Fraga-Corral, Maria; Carpena Rodríguez, María; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Extra virgin olive oil (EVOO) is one of the most distinctive ingredients of the Mediterranean diet. There are many properties related to this golden ingredient, from supreme organoleptic characteristics to benefits for human health. EVOO contains in its composition molecules capable of exerting bioactivities such as cardio protection, antioxidant, anti-inflammatory, antidiabetic, and anticancer activity, among others, mainly caused by unsaturated fatty acids and certain minor compounds such as tocopherols or phenolic compounds. EVOO is considered the highest quality vegetable oil, which also implies a high sensory quality. The organoleptic properties related to the flavor of this valued product are also due to the presence of a series of compounds in its composition, mainly some carbonyl compounds found in the volatile fraction, although some minor compounds such as phenolic compounds also contribute. However, these properties are greatly affected by the incidence of certain factors, both intrinsic, such as the olive variety, and extrinsic, such as the growing conditions, so that each EVOO has a particular flavor. Furthermore, these flavors are susceptible to change under the influence of other factors throughout the oil's shelf-life, such as oxidation or temperature. This work offers a description of some of the most remarkable compounds responsible for EVOO’s unique flavor and aroma, the factors affecting them, the mechanism that lead to the degradation of EVOO, and how flavors can be altered during the shelf-life of the oil, as well as several strategies suggested for the preservation of this flavor, on which the quality of the product also depends.
- In vitro bioactive potential of several macroalgae speciesPublication . García-Oliveira, Paula; Carreira Casais, Anxo; Pereira, Eliana; Caleja, Cristina; Pereira, Carla; Calhelha, Ricardo C.; Ivanov, Marija; Soković, Marina; Barros, Lillian; Prieto Lage, Miguel A.; Perez-Juste, Jorge; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R.Algae are described as a source of bioactive compounds, with nutritional and therapeutic benefits for the human health [1]. In general, dried macroalgae are foods with a low-caloric content, being rich in non-digestible polysaccharides, proteins and essential aminoacids, vitamins, interesting minerals and phenolic compounds. Although the lipid content is low, this matrix is rich in polyunsaturated fatty acids, essential for the correct functioning of the organism [2]. This study aimed to evaluate the bioactive potential of the hydroethanolic extract of several macroalgae species, namely Laminaria ochroleuca Bachelot de la Pylaie, Saccharina latissila Linnaeus, Ulva lactuca Linnaeus, Palmaria palmata L., Porphyra sp., Codium tomentosum Stackhouse, Undaria pinnafitida (Harvey) Suringar and Himantalia elongate (Linnaeus) SF Grey. The antioxidant activity was evaluated through the OxHLIA method; the antimicrobial activity was determined using the microdilution method using Gram-positive and Gram-negative bacteria, and fungi; and the toxicity was evaluated in a non-tumour primary cell culture (PLP2), by applying the sulforhodamine B assay. The results showed bioactive activity in all the in vitro assays performed. In the antioxidant activity, L. ochroleuca was the species that stood out with an EC50 value of 1.7±0.3 mg/mL. Otherwise, for the antibacterial activity all macroalgae revealed inhibitory capacity against the studied strains, especially S. latissila and H. elongata with MIC values of 0.5 mg/mL for the Salmonella Typhimurium and Bacillus cereus strains, respectively. H. elongata also presented the most promising values for the bactericidal capacity (MBC=1 mg/mL) for Bacillus cereus. Regarding the antifungal activity, inhibitory and fungicidal capacity was also verified in all the studied species, particularly in S. latissila with MIC values of 0.5 mg/mL and MFC values of 1 mg/mL for Aspergillus fumigatus, Aspergillus niger and Aspergillus versicolor strains. Moreover, all the studied macroalgae samples did not present toxicity in the non-tumour primary cell culture evaluated. This work allowed to verify the in vitro bioactive effects of several macroalgae species, namely regarding its antioxidant, antibacterial and antifungal potential.
- The use of seaweed in daily diets as a source of nutrientesPublication . García-Oliveira, Paula; Carreira Casais, Anxo; Pereira, Eliana; Caleja, Cristina; Lourenço-Lopes, Catarina; Barros, Lillian; Pérez-Juste, Jorge; Prieto Lage, Miguel A.; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R.Seaweed plays an important role in the biosphere being responsible for most of the production in aquatic ecosystems [1]. Although commonly consumed since ancient times in Asia, their consumption has been increasing in Europe and North America [2]. These species are known for their excellent nutritional value, especially as a protein sources and low lipid and caloric content. In addition, they are rich in several bioactive compounds, such as vitamins, essential fatty acids and phenolic compounds, providing important health benefits to consumers [3]. This work aims to determine ash, proteins, fat, carbohydrates and energy contents, as also the composition in free sugars, organic acids and fatty acids of some seaweeds species, namely Himanthalia elongate L., S.F. Gray; Laminaria ochroleuca Bach.Pyl.; Saccharina latissima L.; Porphyra sp. C.Agardh; Palmaria palmata (L.) Kuntze, and Undaria pinnatifida (Harvey) Suringar. The nutritional aspects were determined using official methodologies for food analysis, while free sugars were identified by HPLC-RI, organic acids by UPFLC-PDA and fatty acids by GC-FID. Proteins stood out as the main macronutrients present, with values that oscillated between 6 and 30 g/100 g of dry weight (dw) for S. latissima and Porphyra sp., respectively. On the other hand, a low lipid content was evident in all the studied seaweed species with values below 1 g/100 g dw, as well as low carbohydrates’ content. The energy values ranged from 218 and 370 kcal/100 g dw for L. ochrouleuca and Porphyra sp, respectively. Furthermore, several compounds of interest were identified, namely free sugars and organic acids, in this case being oxalic acid the only molecule present in all species. Saturated, unsaturated and polyunsaturated fatty acids were also determined, showing a clear heterogeneity of concentrations depending on the species. The present study demonstrates the high potential of these seaweed species as an alternative source of non-animal protein, as well as some molecules with bioactive properties. Thus, the incorporation of this food into the daily diet will contribute for the improvement of a number of functionalities.
- Xanthophylls from the sea: Algae as source of bioactive carotenoidsPublication . González Pereira, Antía; Otero, Paz; Echave Álvarez, Javier; Carreira Casais, Anxo; Chamorro Rivo, Franklin Noel; Collazo, Nicolas; Jaboui, Amira; Lourenço-Lopes, Catarina; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Algae are considered pigment-producing organisms. The function of these compounds in algae is to carry out photosynthesis. They have a great variety of pigments, which can be classified into three large groups: chlorophylls, carotenoids, and phycobilins. Within the carotenoids are xanthophylls. Xanthophylls (fucoxanthin, astaxanthin, lutein, zeaxanthin, and β-cryptoxanthin) are a type of carotenoids with anti-tumor and anti-inflammatory activities, due to their chemical structure rich in double bonds that provides them with antioxidant properties. In this context, xanthophylls can protect other molecules from oxidative stress by turning off singlet oxygen damage through various mechanisms. Based on clinical studies, this review shows the available information concerning the bioactivity and biological effects of the main xanthophylls present in algae. In addition, the algae with the highest production rate of the different compounds of interest were studied. It was observed that fucoxanthin is obtained mainly from the brown seaweeds Laminaria japonica, Undaria pinnatifida, Hizikia fusiformis, Sargassum spp., and Fucus spp. The main sources of astaxanthin are the microalgae Haematococcus pluvialis, Chlorella zofingiensis, and Chlorococcum sp. Lutein and zeaxanthin are mainly found in algal species such as Scenedesmus spp., Chlorella spp., Rhodophyta spp., or Spirulina spp. However, the extraction and purification processes of xanthophylls from algae need to be standardized to facilitate their commercialization. Finally, we assessed factors that determine the bioavailability and bioaccesibility of these molecules. We also suggested techniques that increase xanthophyll's bioavailability.