Portuguese Kelps: Feedstock Assessment for the Food Industry

Seaweeds have been incorporated in the daily diet of several human cultures since ancient times, due to their nutritional characteristics and healthy properties. The brown seaweeds Undaria pinnatifida, Saccharina latissima, Sacchoriza polyschides</i&...

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Autores principales:	Diana Pacheco, Giuseppe Miranda, Carolina P. Rocha, Rosinda L. Pato, João Cotas, Ana M. M. Gonçalves, Sandra M. Dias Santos, Kiril Bahcevandziev, Leonel Pereira
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	brown seaweeds chemical composition nutritional value macro and micronutrients fatty acids phenolic compounds Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/97ca664b07f04c118af6c2cb61510c1a
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spelling	oai:doaj.org-article:97ca664b07f04c118af6c2cb61510c1a2021-11-25T16:35:05ZPortuguese Kelps: Feedstock Assessment for the Food Industry10.3390/app1122106812076-3417https://doaj.org/article/97ca664b07f04c118af6c2cb61510c1a2021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/22/10681https://doaj.org/toc/2076-3417Seaweeds have been incorporated in the daily diet of several human cultures since ancient times, due to their nutritional characteristics and healthy properties. The brown seaweeds <i>Undaria pinnatifida</i>, <i>Saccharina latissima</i>, <i>Sacchoriza polyschides</i>, and <i>Laminaria ochroleuca</i> were collected in the Viana do Castelo (Portugal) bay to assess their proximate composition analysis. As a result, the algal biomass was dried, and its moisture and ash content were determined. The dried biomass was then analyzed for total nitrogen/total protein (using the Kjeldahl method), total fiber content (through fiber analyzer digestion), total lipids (in a Soxhlet apparatus), and fatty acid characterization (by gas chromatography-mass spectrometry). Apart from phosphorus, which was analyzed by spectrophotometry, the ashes were employed for mineral and trace element characterization via dry mineralization and quantified using flame atomic absorption spectrometry. Moreover, the total phenolic content was assessed spectrophotometrically by the Folin-Ciocalteu method in the algal aqueous extracts. Analyses showed that their protein concentrations ranged from 12 to 24% dry weight (DW), while lipid concentrations varied between 0.51% and 1.52% DW. Regarding the carbohydrate concentration in these seaweeds, a concentration between 48% and 60% DW was observed. The <i>S. polyschides</i> had the highest overall total phenolic content (6.19 × 10<sup>−3</sup> g GAE/100 g of dried algae), while <i>L</i>. <i>ochroleuca</i> had the lowest amount (3.72 × 10<sup>−3</sup> g GAE/100 g of dried algae). <i>U</i>. <i>pinnatifida</i> had the highest total fatty acid content (35.13 mg/g DW), whereas <i>S</i>. <i>latissima</i> presented the lowest value (22.59 mg/g DW). Significant concentrations of highly unsaturated fatty acids (HUFA) were observed in both seaweeds, with <i>U</i>. <i>pinnatifida</i> having the highest value (10.20 mg/g DW) and <i>S</i>. <i>latissima</i> the lowest content (4.81 mg/g DW). It is also highlighted that these seaweeds have a nutritional relevance as a source of essential nutrients, including nitrogen, potassium, sodium, calcium, magnesium, and iron.Diana PachecoGiuseppe MirandaCarolina P. RochaRosinda L. PatoJoão CotasAna M. M. GonçalvesSandra M. Dias SantosKiril BahcevandzievLeonel PereiraMDPI AGarticlebrown seaweedschemical compositionnutritional valuemacro and micronutrientsfatty acidsphenolic compoundsTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10681, p 10681 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	brown seaweeds chemical composition nutritional value macro and micronutrients fatty acids phenolic compounds Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	brown seaweeds chemical composition nutritional value macro and micronutrients fatty acids phenolic compounds Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Diana Pacheco Giuseppe Miranda Carolina P. Rocha Rosinda L. Pato João Cotas Ana M. M. Gonçalves Sandra M. Dias Santos Kiril Bahcevandziev Leonel Pereira Portuguese Kelps: Feedstock Assessment for the Food Industry
description	Seaweeds have been incorporated in the daily diet of several human cultures since ancient times, due to their nutritional characteristics and healthy properties. The brown seaweeds <i>Undaria pinnatifida</i>, <i>Saccharina latissima</i>, <i>Sacchoriza polyschides</i>, and <i>Laminaria ochroleuca</i> were collected in the Viana do Castelo (Portugal) bay to assess their proximate composition analysis. As a result, the algal biomass was dried, and its moisture and ash content were determined. The dried biomass was then analyzed for total nitrogen/total protein (using the Kjeldahl method), total fiber content (through fiber analyzer digestion), total lipids (in a Soxhlet apparatus), and fatty acid characterization (by gas chromatography-mass spectrometry). Apart from phosphorus, which was analyzed by spectrophotometry, the ashes were employed for mineral and trace element characterization via dry mineralization and quantified using flame atomic absorption spectrometry. Moreover, the total phenolic content was assessed spectrophotometrically by the Folin-Ciocalteu method in the algal aqueous extracts. Analyses showed that their protein concentrations ranged from 12 to 24% dry weight (DW), while lipid concentrations varied between 0.51% and 1.52% DW. Regarding the carbohydrate concentration in these seaweeds, a concentration between 48% and 60% DW was observed. The <i>S. polyschides</i> had the highest overall total phenolic content (6.19 × 10<sup>−3</sup> g GAE/100 g of dried algae), while <i>L</i>. <i>ochroleuca</i> had the lowest amount (3.72 × 10<sup>−3</sup> g GAE/100 g of dried algae). <i>U</i>. <i>pinnatifida</i> had the highest total fatty acid content (35.13 mg/g DW), whereas <i>S</i>. <i>latissima</i> presented the lowest value (22.59 mg/g DW). Significant concentrations of highly unsaturated fatty acids (HUFA) were observed in both seaweeds, with <i>U</i>. <i>pinnatifida</i> having the highest value (10.20 mg/g DW) and <i>S</i>. <i>latissima</i> the lowest content (4.81 mg/g DW). It is also highlighted that these seaweeds have a nutritional relevance as a source of essential nutrients, including nitrogen, potassium, sodium, calcium, magnesium, and iron.
format	article
author	Diana Pacheco Giuseppe Miranda Carolina P. Rocha Rosinda L. Pato João Cotas Ana M. M. Gonçalves Sandra M. Dias Santos Kiril Bahcevandziev Leonel Pereira
author_facet	Diana Pacheco Giuseppe Miranda Carolina P. Rocha Rosinda L. Pato João Cotas Ana M. M. Gonçalves Sandra M. Dias Santos Kiril Bahcevandziev Leonel Pereira
author_sort	Diana Pacheco
title	Portuguese Kelps: Feedstock Assessment for the Food Industry
title_short	Portuguese Kelps: Feedstock Assessment for the Food Industry
title_full	Portuguese Kelps: Feedstock Assessment for the Food Industry
title_fullStr	Portuguese Kelps: Feedstock Assessment for the Food Industry
title_full_unstemmed	Portuguese Kelps: Feedstock Assessment for the Food Industry
title_sort	portuguese kelps: feedstock assessment for the food industry
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/97ca664b07f04c118af6c2cb61510c1a
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Portuguese Kelps: Feedstock Assessment for the Food Industry

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