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Ascophyllum nodosum, a native brown seaweed of the Northern Atlantic Ocean…

- - - - analysis of fatty acid methyl esters
      - microbial analysis
      - colour parameters and pH values
      - determination of lipid oxidation : TBARS
      - determination of protein oxidation :
      - analysis of volatile compounds
      - chemical composition analysis
  - - - dried in a conventional oven at 40 °C and then
        grounded to obtain a particle size b500 μm
      - Extraction was performed in a magnetic stirrer at room temperature, using water as a solvent in a liquid/solid ratio of 30 g/g for 5 min to obtain a correct hydration.
      - Then an aliquot of 800mLfromthe seaweed/water suspension was sonicated for 10 min in an ultrasonic homogenizer equipped with a flow cell with a residence time of 30 s and 90 percentage of amplitude, with continuous recirculation.
      - The process was stopped if the temperature reached a value higher than 40 °C.
      - Finally the extract was centrifuged at 2000 ×g and filtered through a cellulose filter of 20–25 μm pore size
      - Extracts were produced in triplicate and used tomeasure the proximate composition, the TPC, and the antioxidant activity.
      - Analytical methods
        
        Proximate composition, protein content (Lowry method), total carbohydrate content by phenol-sulphuric method and total phenolic content (TPC)
        
        Antioxidant activity (DPPH free radical scavenging activity)
        
        Oxidation stability of seaweed extract under accelerated conditions
        
        PV, p-anisidine value (AV), TBARS
        
        Further prospects: to determine the correlation between antioxidant effect and chemical composition
- - - - polyunsaturated fatty acid (PUFA) were the predominant fatty acids as 43.47% for A. nodosum (the highest oleic acid - 27.83%)