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Advisor(s)
Abstract(s)
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.
Description
Keywords
Chemical composition Elements Fatty acids FTIR-ATR characterization Seaweeds
Citation
RODRIGUES, Dina; FREITAS, Ana C.; PEREIRA, Leonel; ROCHA-SANTOS, Teresa A.P.; VASCONCELOS, Marta; RORIZ, Mariana; RODRÍGUEZ-ALCALÁ, Luís M.; GOMES, Ana M.P.; DUARTE, Armando C. - Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal. Food Chemistry. ISSN 0308-8146. Vol.183 (2015), p. 197–207
Publisher
Elsevier