Seaweeds from the Portuguese coast as a source of proteinaceous material: total and free amino acid composition profile

Elsa Ferreira Vieira, Cristina Soares, Susana Machado, Manuela Correia, Maria João Ramalhosa, Maria Teresa Oliva-Teles, Ana Paula Carvalho, Valentina Fernandes Domingues, Filipa Antunes, Simone Morais*, Cristina Delerue-Matos

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

42 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)264-275
Number of pages12
JournalFood Chemistry
Volume269
DOIs
Publication statusPublished - 15 Dec 2018
Externally publishedYes

Keywords

  • North-Central coast of Portugal
  • Protein quality
  • RP-HPLC
  • Seaweeds
  • Total and free amino acids

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