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Cystoseira baccata extracts obtained by Accelerated Solvent Extraction as candidate for the functional food industry
1  Department of Production and Characterization of Novel Foods (Food Technology Area), Institute of Food Science Research (CIAL), Campus International Excellence UAM+CSIC,28049, Madrid, Spain.
2  Nutrition and Bromatology Group, CITACA, Faculty of Food Science and Technology, Ourense Campus, University of Vigo, 32004, Ourense, Spain.
Academic Editor: Diego Moreno-Fernandez (registering DOI)

In recent years, the interest in food products containing natural additives that claim health benefits has increased exponentially. Algae have long been traditionally used for food in certain Asian regions and today the demand for edible seaweed and new culinary trends concerning algae (new production models and products) are emerging. In this work, the fatty acid profile and the antioxidant and antibacterial activities of Ulva intestinalis, Ulva lactuca, Cystoseira baccata and Himanthalia elongata extracts obtained by accelerated solvent extraction (ASE) (ethanol 100% / 120 ºC) were investigated. Lipids were determined by gas chromatography coupled to mass spectrometry (GC-MS). C. baccata ethanolic extracts showed considerably higher capacity of inhibiting 50% of DPPH (1,1-diphenyl-2-picryl hydrazyl) and higher potential antimicrobial activity on Escherichia coli and Staphylococcus aureus in comparison with the other species studied, showing ASE is an efficient alternative technique for obtaining high-quality extracts from the nutritional point of view.

Keywords: Seaweeds; Cystoseira baccata; Accelerated Solvent Extraction (ASE); fatty acids; antioxidant activity; antimicrobial activity.