Changes in bioactive compounds content and antioxidant activity of seaweed after cooking processing.

摘要

Wakame and kombu seaweed, both fresh and reconstituted for consumption, were analyzed by HPLC for the determination of the content of ascorbic acid, vitamin E, beta-carotene, lutein, fucoxanthin, chlorophyll a and pheophytin a; total polyphenol was done by Folin-Ciocalteau method and antioxidant activity by the DPPH test. Different behaviors have been observed on the contents of the bioactive compounds analyzed. Significant changes on ascorbic acid, beta-carotene, lutein, fucoxanthin, chlorophyll a, pheophytin a, vitamin E, total polyphenols and antioxidant activity have been observed after the reconstitution of wakame, whereas kombu showed no significative variation of fucoxanthin, Vitamin E, total polyphenols and antioxidant activity. A high correlation between antioxidant activity and the above compounds was observed