TY - JOUR
T1 - Bioactive lipids of seaweeds from the Portuguese north coast
T2 - health benefits versus potential contamination
AU - Soares, Cristina
AU - Sousa, Sara
AU - Machado, Susana
AU - Vieira, Elsa
AU - Carvalho, Ana P.
AU - Ramalhosa, Maria João
AU - Morais, Simone
AU - Correia, Manuela
AU - Oliva-Teles, Teresa
AU - Domingues, Valentina F.
AU - Delerue-Matos, Cristina
N1 - Funding Information:
Funding: This work received financial support from PT national funds (FCT/MCTES, Fundação para a Ciência e Tecnologia and Ministério da Ciência, Tecnologia e Ensino Superior) through the projects UIDB/50006/2020 and UIDP/50006/2020 and from iCanSea-Conservas com macroalgas para diferenciação nutricional e sensorial, by the consortium La Gondola, ISEP, and WEDOTECH, sponsored by ANI through Sistema de Incentivos à Investigação e Desenvolvimento Tecnológico, Portugal 2020 (Ref./3171/Portugal 2020). The authors also thank the project SYSTEMIC, “An integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition”. The Knowledge hub on Nutrition and Food Security received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS, and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (n◦ 696295). Elsa F. Vieira (Ref CEECIND/03988/2018) thanks FCT (Fundação para a Ciência e Tecnologia) for funding through the Individual Call to Scientific Employment Stimulus, and to REQUIMTE/LAQV.
Funding Information:
This work received financial support from PT national funds (FCT/MCTES, Funda??o para a Ci?ncia e Tecnologia and Minist?rio da Ci?ncia, Tecnologia e Ensino Superior) through the projects UIDB/50006/2020 and UIDP/50006/2020 and from iCanSea-Conservas com macroalgas para diferencia??o nutricional e sensorial, by the consortium La Gondola, ISEP, and WEDOTECH, sponsored by ANI through Sistema de Incentivos ? Investiga??o e Desenvolvimento Tecnol?gico, Portugal 2020 (Ref./3171/Portugal 2020). The authors also thank the project SYSTEMIC, ?An integrated approach to the challenge of sustainable food systems: adaptive and mitigatory strategies to address climate change and malnutrition?. The Knowledge hub on Nutrition and Food Security received funding from national research funding parties in Belgium (FWO), France (INRA), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI) in a joint action of JPI HDHL, JPI-OCEANS, and FACCE-JPI launched in 2019 under the ERA-NET ERA-HDHL (n? 696295). Elsa F. Vieira (Ref CEECIND/03988/2018) thanks FCT (Funda??o para a Ci?ncia e Tecnologia) for funding through the Individual Call to Scientific Employment Stimulus, and to REQUIMTE/LAQV.
Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021/6
Y1 - 2021/6
N2 - The total lipid content and lipidic profile of seaweeds harvested in the North Coast and purchased in Portugal were determined in this paper. The amount of total lipids in the different species of seaweeds varied between 0.7 ± 0.1% (Chondrus crispus) and 3.8 ± 0.6% (Ulva spp.). Regarding the fatty acid content, polyunsaturated fatty acids (PUFA) ranged between 0–35%, with Ulva spp. presenting the highest amount; monounsaturated fatty acids (MUFA) varied between 19 and 67%; and saturated fatty acids (SFA) were predominant in C. crispus (45–78%) and Gracilaria spp. (36–79%). Concerning the nutritional indices, the atherogenicity index (AI) was between 0.4–3.2, the thrombogenicity index (TI) ranged from 0.04 to 1.95, except for Gracilaria spp., which had a TI of 7.6, and the hypocholesterolemic/hypercholesterolemic ratio (HH) values ranged between 0.88–4.21, except for Gracilaria spp., which exhibited values between 0.22–9.26. The n6/n3 ratio was below 1 for most of the species evaluated, except for Ascophyllum nodosum, which presented a higher value, although below 2. Considering the PUFA/SFA ratio, seaweeds presented values between 0.11–1.02. The polycyclic aromatic hydrocarbons (PAHs) and aliphatic hydrocarbons (AHCs) contamination of seaweeds under study was also quantified, the values found being much lower than the maximum levels recommended for foodstuff.
AB - The total lipid content and lipidic profile of seaweeds harvested in the North Coast and purchased in Portugal were determined in this paper. The amount of total lipids in the different species of seaweeds varied between 0.7 ± 0.1% (Chondrus crispus) and 3.8 ± 0.6% (Ulva spp.). Regarding the fatty acid content, polyunsaturated fatty acids (PUFA) ranged between 0–35%, with Ulva spp. presenting the highest amount; monounsaturated fatty acids (MUFA) varied between 19 and 67%; and saturated fatty acids (SFA) were predominant in C. crispus (45–78%) and Gracilaria spp. (36–79%). Concerning the nutritional indices, the atherogenicity index (AI) was between 0.4–3.2, the thrombogenicity index (TI) ranged from 0.04 to 1.95, except for Gracilaria spp., which had a TI of 7.6, and the hypocholesterolemic/hypercholesterolemic ratio (HH) values ranged between 0.88–4.21, except for Gracilaria spp., which exhibited values between 0.22–9.26. The n6/n3 ratio was below 1 for most of the species evaluated, except for Ascophyllum nodosum, which presented a higher value, although below 2. Considering the PUFA/SFA ratio, seaweeds presented values between 0.11–1.02. The polycyclic aromatic hydrocarbons (PAHs) and aliphatic hydrocarbons (AHCs) contamination of seaweeds under study was also quantified, the values found being much lower than the maximum levels recommended for foodstuff.
KW - Aliphatic hydrocarbons
KW - Fatty acids
KW - Lipid profile
KW - Nutritional indices
KW - Polycyclic aromatic hydrocarbons
KW - Seaweeds nutrition
UR - http://www.scopus.com/inward/record.url?scp=85108644376&partnerID=8YFLogxK
U2 - 10.3390/foods10061366
DO - 10.3390/foods10061366
M3 - Article
C2 - 34204677
AN - SCOPUS:85108644376
SN - 2304-8158
VL - 10
JO - Foods
JF - Foods
IS - 6
M1 - 1366
ER -
