Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal

Dina Rodrigues*, Ana C. Freitas, Leonel Pereira, Teresa A. P. Rocha-Santos, Marta W. Vasconcelos, Mariana Roriz, Luís M. Rodríguez-Alcalá, Ana M. P. Gomes, Armando C. Duarte

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

156 Citations (Scopus)

Abstract

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.
Original languageEnglish
Article number17304
Pages (from-to)197-207
Number of pages11
JournalFood Chemistry
Volume183
DOIs
Publication statusPublished - 1 Oct 2015

Keywords

  • Chemical composition
  • Elements
  • Fatty acids
  • FTIR-ATR characterization
  • Seaweeds

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