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Evaluation of macroalgae as a source of nutrients for nutraceutical foods

2021Conference object Open access
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dc.contributor.authorGarcía-Oliveira, Paula
dc.contributor.authorCarreira Casais, Anxo
dc.contributor.authorPereira, Eliana
dc.contributor.authorCaleja, Cristina
dc.contributor.authorBarral Martínez, Marta
dc.contributor.authorGarcia Perez, Pascual
dc.contributor.authorBarros, Lillian
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2022-02-04T16:14:24Z
dc.date.available2022-02-04T16:14:24Z
dc.date.issued2021
dc.description.abstractMacroalgae are responsible for most of the production in aquatic ecosystems, playing an important role in the biosphere [1]. Although the consumption of macroalgae as foods is typical of Asian countries, these products are gaining popularity in Europe and North America [2]. Macroalgae are known for their excellent nutritional value, specially due to their high levels of protein and low lipid and caloric content. Furthermore, they are rich in numerous bioactive compounds, such as vitamins, essential fatty acids and phenolic compounds, which have been demonstrated to provide important health benefits to consumers [3]. This work aims to determine proteins, fat ash, carbohydrates and energy contents, and also the composition in organic acids and fatty acids of some seaweeds species, namely Himanthalia elongata L., S.F. Gray; Laminaria ochroleuca Bach.Pyl.; Saccharina latissima L.; Porphyra sp. C.Agardh; and Palmaria palmata (L.) Kuntze. The nutritional aspects were determined using official methodologies for food analysis, while organic acids by UPFLC-PDA and fatty acids by GC-FID. Proteins where the main macronutrients present with values ranging between 6 and 30 g/100 g of dry weight (dw) for S. latissima and Porphyra sp., respectively. On the other hand, a low lipid content was evident in all the studied seaweed species with values below 1 g/100 g dw. The energy values ranged from 218 and 370 kcal/100 g dw for L. ochrouleuca and Porphyra sp, respectively. Furthermore, several compounds of interest were identified. Among organic acids, oxalic acid was the only molecule present in all species. Regarding fatty acid content, saturated, unsaturated and polyunsaturated fatty acids were also determined, showing a clear heterogeneity of concentrations depending on the species. To conclude, the present study demonstrates the great potential of the selected macroalgae as source of non-animal protein and also some molecules with interesting properties. Thus, the incorporation of this macroalgae in the daily diet will have several benefits for consumers.pt_PT
dc.description.sponsorshipThe authors are grateful to the Foundation for Science and Technology (FCT, Portugal) and FEDER under Programme PT2020 for financial support to CIMO (UID/AGR/00690/2019). L. Barros thanks FCT, P.I., through the institutional scientific employment program-contract for her contract; research contract of C. Caleja (Project AllNatt, POCI- 01-0145-FEDER-030463). The authors are also grateful to Ministerio de Ciencia, Innovación y Universidades for Anxo Carreira-Casais FPU grant; and to Xunta de Galicia for Paula García-Oliveira predoctoral grant.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGarcía-Oliveira, Paula; Carreira Casais, Anxo; Pereira, Eliana; Caleja, Cristina; Barral Martínez, Marta; Garcia Perez, Pascual; Barros, Lillian; Prieto Lage, Miguel A.; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R. (2021). Evaluation of macroalgae as a source of nutrients for nutraceutical foods. In Livro de Resumos do 7th Portuguese Young Chemists Meeting. Bragança. ISBN 978-989-8124-31-9
dc.identifier.urihttp://hdl.handle.net/10198/25018
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectMacroalgaept_PT
dc.subjectNutritional valuept_PT
dc.titleEvaluation of macroalgae as a source of nutrients for nutraceutical foodspt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.awardTitleMountain Research Centre
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FAGR%2F00690%2F2019/PT
oaire.citation.title7º PYCheM - Portuguese Young Chemists Meetingpt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGarcía-Oliveira
person.familyNamePereira
person.familyNameCaleja
person.familyNameBarros
person.familyNamePrieto Lage
person.familyNameFerreira
person.givenNamePaula
person.givenNameEliana
person.givenNameCristina
person.givenNameLillian
person.givenNameMiguel A.
person.givenNameIsabel C.F.R.
person.identifier469085
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person.identifier.orcid0000-0002-3513-0054
person.identifier.orcid0000-0003-4910-4882
person.identifier.ridQ-8017-2018
person.identifier.ridJ-3600-2013
person.identifier.ridG-4516-2011
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person.identifier.scopus-author-id55938912300
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person.identifier.scopus-author-id35236343600
person.identifier.scopus-author-id35937495700
person.identifier.scopus-author-id36868826600
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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