TY - JOUR
T1 - Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal
AU - Rodrigues, Dina
AU - Freitas, Ana C.
AU - Pereira, Leonel
AU - Rocha-Santos, Teresa A. P.
AU - Vasconcelos, Marta W.
AU - Roriz, Mariana
AU - Rodríguez-Alcalá, Luís M.
AU - Gomes, Ana M. P.
AU - Duarte, Armando C.
PY - 2015/10/1
Y1 - 2015/10/1
N2 - Six representative edible seaweeds from the Central West Portuguese Coast, including the less studied Osmundea pinnatifida, were harvested from Buarcos bay, Portugal and their chemical characterization determined. Protein content, total sugar and fat contents ranged between 14.4% and 23.8%, 32.4% and 49.3% and 0.6-3.6%. Highest total phenolic content was observed in Codium tomentosum followed by Sargassum muticum and O. pinnatifida. Fatty acid (FA) composition covered the branched chain C13ai to C22:5 n3 with variable content in n6 and n3 FA; low n6:n3 ratios were observed in O. pinnatifida, Grateloupia turuturu and C. tomentosum. Some seaweed species may be seen as good sources of Ca, K, Mg and Fe, corroborating their good nutritional value. According to FTIR-ATR spectra, G. turuturu was associated with carrageenan seaweed producers whereas Gracilaria gracilis and O. pinnatifida were mostly agar producers. In the brown algae, S. muticum and Saccorhiza polyschides, alginates and fucoidans were the main polysaccharides found.
AB - Six representative edible seaweeds from the Central West Portuguese Coast, including the less studied Osmundea pinnatifida, were harvested from Buarcos bay, Portugal and their chemical characterization determined. Protein content, total sugar and fat contents ranged between 14.4% and 23.8%, 32.4% and 49.3% and 0.6-3.6%. Highest total phenolic content was observed in Codium tomentosum followed by Sargassum muticum and O. pinnatifida. Fatty acid (FA) composition covered the branched chain C13ai to C22:5 n3 with variable content in n6 and n3 FA; low n6:n3 ratios were observed in O. pinnatifida, Grateloupia turuturu and C. tomentosum. Some seaweed species may be seen as good sources of Ca, K, Mg and Fe, corroborating their good nutritional value. According to FTIR-ATR spectra, G. turuturu was associated with carrageenan seaweed producers whereas Gracilaria gracilis and O. pinnatifida were mostly agar producers. In the brown algae, S. muticum and Saccorhiza polyschides, alginates and fucoidans were the main polysaccharides found.
KW - Chemical composition
KW - Elements
KW - Fatty acids
KW - FTIR-ATR characterization
KW - Seaweeds
UR - http://www.scopus.com/inward/record.url?scp=84925799257&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2015.03.057
DO - 10.1016/j.foodchem.2015.03.057
M3 - Article
C2 - 25863629
AN - SCOPUS:84925799257
SN - 0308-8146
VL - 183
SP - 197
EP - 207
JO - Food Chemistry
JF - Food Chemistry
M1 - 17304
ER -