TY - JOUR
T1 - Seaweeds from the Portuguese coast as a source of proteinaceous material
T2 - total and free amino acid composition profile
AU - Vieira, Elsa Ferreira
AU - Soares, Cristina
AU - Machado, Susana
AU - Correia, Manuela
AU - Ramalhosa, Maria João
AU - Oliva-Teles, Maria Teresa
AU - Paula Carvalho, Ana
AU - Domingues, Valentina Fernandes
AU - Antunes, Filipa
AU - Morais, Simone
AU - Delerue-Matos, Cristina
N1 - Funding Information:
This work received financial support from project iCanSea - Conservas com macroalgas para diferenciação nutricional e sensorial, by the consortium La Gondola, Instituto Superior de Engenharia do Instituto Politécnico do Porto (ISEP) and WEDOTECH, sponsored by Portugal 2020 under the Programa Operacional Competitividade e Internacionalização (Ref.3171/Portugal 2020). The Fundação para a Ciência e a Tecnologia (FCT) and the FEDER, under Programme PT2020 (Project UID/QUI/50006/ 2013) and the project Qualidade e Segurança Alimentar – uma abordagem (nano)tecnológica (NORTE-01-0145-FEDER-000011) are also acknowledged for the financial funding.
Publisher Copyright:
© 2018 Elsevier Ltd
PY - 2018/12/15
Y1 - 2018/12/15
N2 - The total protein content and the (total and free) amino acid composition of nine edible species of red, brown and green seaweeds collected in the Portuguese North-Central coast were quantified to assess their potential contribution to the recommended dietary intake. Whenever possible, the protein and amino acid composition was compared with that of commercial European seaweeds. The protein content was the highest (P < 0.05) in red species (19.1–28.2 g/100 g dw), followed by the green seaweed Ulva spp. (20.5–23.3 g/100 g dw), with the lowest content found in brown seaweeds (6.90–19.5 g/100 g dw). Brown seaweeds presented the lowest mean contents of essential amino acids (EAAs) (41.0% protein) but significantly (P < 0.05) higher concentrations of non-essential amino acids (36.1% protein) and free amino acids (6.47–24.0% protein). Tryptophan, methionine and leucine were the limiting EAAs in all species. In contrast, lysine was found in high concentrations, especially in red (2.71–3.85% protein) and green (2.84–4.24% protein) seaweeds.
AB - The total protein content and the (total and free) amino acid composition of nine edible species of red, brown and green seaweeds collected in the Portuguese North-Central coast were quantified to assess their potential contribution to the recommended dietary intake. Whenever possible, the protein and amino acid composition was compared with that of commercial European seaweeds. The protein content was the highest (P < 0.05) in red species (19.1–28.2 g/100 g dw), followed by the green seaweed Ulva spp. (20.5–23.3 g/100 g dw), with the lowest content found in brown seaweeds (6.90–19.5 g/100 g dw). Brown seaweeds presented the lowest mean contents of essential amino acids (EAAs) (41.0% protein) but significantly (P < 0.05) higher concentrations of non-essential amino acids (36.1% protein) and free amino acids (6.47–24.0% protein). Tryptophan, methionine and leucine were the limiting EAAs in all species. In contrast, lysine was found in high concentrations, especially in red (2.71–3.85% protein) and green (2.84–4.24% protein) seaweeds.
KW - North-Central coast of Portugal
KW - Protein quality
KW - RP-HPLC
KW - Seaweeds
KW - Total and free amino acids
UR - http://www.scopus.com/inward/record.url?scp=85049421273&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2018.06.145
DO - 10.1016/j.foodchem.2018.06.145
M3 - Article
C2 - 30100434
AN - SCOPUS:85049421273
SN - 0308-8146
VL - 269
SP - 264
EP - 275
JO - Food Chemistry
JF - Food Chemistry
ER -
