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Received Jan 11, 2017; Accepted Mar 16, 2017
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1. Introduction
In living systems under stress conditions, the excessive generation of hydroxyl radical (OH∙) and other highly reactive oxygen species (ROS) produces oxidative damage through the reaction of these species with many biomolecules including DNA [1]. Several studies on pharmacological research have evidenced that oxidative stress and increased amounts of free radicals are features of chronic diseases including cancer [2], aging, and neurodegenerative diseases such as Alzheimer’s and Parkinson’s [3, 4] and cardiovascular diseases such as atherosclerosis [5]. Phenolic compounds are secondary metabolites widely distributed in plants with well-known health benefits [6, 7]. These compounds are described as radical scavengers because they are donors of hydrogen atoms or electrons, producing stable radical intermediates. They can also inhibit iron-mediated oxyradical formation to prevent various processes of oxidative stress considering the origin of the above cited diseases [8]. Epidemiological studies have confirmed that consumption of diets rich in phenolic compounds may prevent the onset of many degenerative diseases [1, 9].
On the other hand, lipid oxidation is the greater cause of food quality deterioration [10]. Several reports have been focused on the enrichment of food products with seaweed extracts to evaluate their preservative properties and/or nutritional benefits [11, 12]. Extruded maize product enriched with red seaweed Porphyra columbina showed higher total phenolic content and antioxidant capacity than the extruded maize without seaweed [13]. Addition of edible seaweeds, Sea Spaghetti (Himanthalia elongata), Wakame (Undaria pinnatifida), and Nori (Porphyra umbilicalis) to low-salt meat emulsion model systems, enriched the meat samples with soluble polyphenolic compounds thereby enhancing the antioxidant capacity of the systems [14]. Incorporation of four different seaweed extracts (cochayuyo, sea lettuce, ulte, and red luche) as part of the covering liquids of canned Atlantic salmon (Salmo salar) provided advantages in the preservation of the fish samples [15]. Rodríguez De Marco et al. [16] studied the effect of the incorporation of spirulina on nutritional quality of dried pasta concluding that these samples of pasta exhibited higher phenolic content and antioxidant capacity compared to control sample.
Despite...