Bifurcaria bifurcata: a key macro‐alga as a source of bioactive compounds and functional ingredients

Abstract

Summary The aim of this work was to study the proximate composition and the bioactive profile of Bifurcaria bifurcata. It contains 73.31 ± 0.69% of moisture, 8.57 ± 0.11 g per 100 g dry weight (d.w.) of protein, 5.81 ± 0.14 g per 100 g d.w. of lipid content and 30.15 ± 0.00 g per 100 g d.w. of ash. The polyunsaturated fatty acids were the most abundant fatty acid (FA), accounting for 2426.56 mg per 100 g which represents 41.77% of the total FA. The methanolic fraction showed high quantity of polyphenols (220.01 ± 0.010 phloroglucinol equivalents g−1 extract), DPPH radical reduction capacity (EC50:58.82 μg mL−1) and oxygen radical absorbent capacity (3151.35 ± 119.33 μmol Trolox equivalents g−1 extract). The highest antimicrobial effect was observed against Pseudomonas aeruginosa (11.3 ± 1.5 mm) and Saccharomyces cerevisiae (IC50:17.07 μg mL−1) induced by methanolic and dichloromethane fractions, respectively. Dichloromethane fraction revealed the highest antitumor activity on Caco‐2 and HepG‐2 cells. Bifurcaria bifurcata can be a promising source of bioactive compounds and functional ingredients.

Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

“…These results are in agreement with the data reported by Fleurence [ 18 ], who also noticed low protein content (<15 g/100 DW) in most of the brown seaweeds industrially exploited ( F. vesiculosus , A. nodosum , Laminaria digitata and Himanthalia elongata ). Similar values were found by Gómez-Ordoñez et al [ 14 ] and Alves et al [ 19 ] in B. bifurcata (10.92 g/100 DW and 8.57 g/100 g DW, respectively) and by Chan & Matanjun [ 17 ] in G. changii (12.57 g/100 DW). However, these values were lower than those obtained by Rodrigues et al [ 16 ] for brown (14.4–16.9 g/100 DW), red (20.2–23.8 g/100 DW) and green (18.8 g/100 DW) seaweed species.…”

High pressure extraction of bioactive diterpenes from the macroalgae Bifurcaria bifurcata: an efficient and environmentally friendly approach

“…1 Bifurcaria bifurcata is a brown macroalga that thrives, year-round, in the intertidal areas (the lower shore, rockpools and mid-shore) along the coast of the Northern Atlantic, from Morocco (southern limit) to north-western Ireland (northern limit). [2][3][4] The chemical composition of this brown macroalga has gained particular attention, due to the abundance of a variety of acyclic diterpenes. [5][6][7][8][9][10][11][12] Compared to their cyclic counterparts, these linear diterpenes are relatively quite rare in nature, 2 yet quite interesting since a vast range of promising bioactivities have been recognized for them.…”

“…[5][6][7][8][9][10][11][12] Compared to their cyclic counterparts, these linear diterpenes are relatively quite rare in nature, 2 yet quite interesting since a vast range of promising bioactivities have been recognized for them. 2,3,7,8,[13][14][15] Recently, Santos et al 5 demonstrated the antioxidant, anti-inammatory and antibacterial activities of B. bifurcata lipophilic extracts, mainly composed of linear diterpenes. In addition, a promising synergism was observed when these extracts were used together with antibiotic families of major clinical importance.…”

“…5 In general, this species could be a promising source of bioactive molecules useful for pharmaceutical, biomedical or even cosmetic industries. 3,5 Nonetheless, the commonly used conventional extraction methodologies involve the use of large amounts of organic solvents, oen toxic to humans and harmful to environment, such as dichloromethane 5 or chloroform 16 which represents a major limitation to the industrial exploitation of B. bifurcata diterpenes rich extracts. In addition, these extraction methods have demonstrated poor selectivity as at the same time require long operation times frequently at high temperatures, which can induce the degradation of thermolabile compounds.…”

The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies

“…Recent research into functional food ingredients has shown an interest in the development of foods containing seaweed or algal materials [ 14 , 15 ]. These materials have been part of the human diet since 600 BC [ 16 ] and they have a role of diet in sustaining human due to their diverse range of nutrients and bioactive compounds; such as polysaccharides, proteins, polyunsaturated fatty acids, minerals and significant amounts of antioxidants [ 17 , 18 ].…”