An evaluation of edible red seaweed (Chondrus crispus) components and their modification during the cooking process

In this study, phycobiliproteins, carotenoids (β-carotene and lutein), volatile compounds and antioxidant activity were determined in dried, hydrated, boiled and steamed Chondrus crispus seaweed. Significant changes in phycoerythrin, phycocyanin, β-carotene, lutein, volatile compounds and antioxidant activity have been observed after different culinary treatments (hydration, boiling and steaming). The results show a significantly higher level of β-carotene in seaweed after the culinary treatments. The dried and hydrated samples did not show significant differences in the content of the most abundant phycobiliprotein (phycoerythrin), whereas boiled and steamed samples have significantly lower values. The three principal classes of volatile compounds identified are aldehydes, hydrocarbons and alcohols. Aldehydes have a similar distribution in all sample types. A greater number of compounds were identified in the dried and steamed samples. •The components in edible red seaweed (Chondrus crispus) were determined.•Significant changes were observed in compounds analyzed after culinary treatments.•After cooking, the total antioxidant activity is significantly increased.•The levels of β-carotene and lutein increase with heated culinary treatments.•The principal volatile compounds identified are aldehydes, hydrocarbons and alcohols.