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The use of seaweed in daily diets as a source of nutrientes

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dc.contributor.authorGarcía-Oliveira, Paula
dc.contributor.authorCarreira Casais, Anxo
dc.contributor.authorPereira, Eliana
dc.contributor.authorCaleja, Cristina
dc.contributor.authorLourenço-Lopes, Catarina
dc.contributor.authorBarros, Lillian
dc.contributor.authorPérez-Juste, Jorge
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorSimal-Gandara, Jesus
dc.contributor.authorFerreira, Isabel C.F.R.
dc.date.accessioned2022-01-27T09:45:22Z
dc.date.available2022-01-27T09:45:22Z
dc.date.issued2019
dc.description.abstractSeaweed plays an important role in the biosphere being responsible for most of the production in aquatic ecosystems [1]. Although commonly consumed since ancient times in Asia, their consumption has been increasing in Europe and North America [2]. These species are known for their excellent nutritional value, especially as a protein sources and low lipid and caloric content. In addition, they are rich in several bioactive compounds, such as vitamins, essential fatty acids and phenolic compounds, providing important health benefits to consumers [3]. This work aims to determine ash, proteins, fat, carbohydrates and energy contents, as also the composition in free sugars, organic acids and fatty acids of some seaweeds species, namely Himanthalia elongate L., S.F. Gray; Laminaria ochroleuca Bach.Pyl.; Saccharina latissima L.; Porphyra sp. C.Agardh; Palmaria palmata (L.) Kuntze, and Undaria pinnatifida (Harvey) Suringar. The nutritional aspects were determined using official methodologies for food analysis, while free sugars were identified by HPLC-RI, organic acids by UPFLC-PDA and fatty acids by GC-FID. Proteins stood out as the main macronutrients present, with values that oscillated 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, as well as low carbohydrates’ content. 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, namely free sugars and organic acids, in this case being oxalic acid the only molecule present in all species. Saturated, unsaturated and polyunsaturated fatty acids were also determined, showing a clear heterogeneity of concentrations depending on the species. The present study demonstrates the high potential of these seaweed species as an alternative source of non-animal protein, as well as some molecules with bioactive properties. Thus, the incorporation of this food into the daily diet will contribute for the improvement of a number of functionalities.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 grantpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGarcía-Oliveira, Paula; Carrerira-Casais, Anxo; Pereira, Eliana; Caleja, Cristina; Lourenço-Lopes, Catarina; Barros, Lillian; Pérez-Juste, Jorge; Prieto Lage, Miguel A.; Simal, Jesus; Ferreira, Isabel C.F.R. (2019). The use of seaweed in daily diets as a source of nutrientes. In XXV Encontro Galego-Portugués de Química. Santiago de Compostela. ISBN 978-84-09-16320-5pt_PT
dc.identifier.isbn978-84-09-16320-5
dc.identifier.urihttp://hdl.handle.net/10198/24931
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relationMountain Research Centre
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSeaweedpt_PT
dc.subjectDaily dietspt_PT
dc.titleThe use of seaweed in daily diets as a source of nutrientespt_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.conferencePlaceSantiago de Compostela, Espanhãpt_PT
oaire.citation.titleXXV Encontro Galego-Portugués de Químicapt_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
person.identifier107688
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person.identifier.orcid0000-0002-5769-8484
person.identifier.orcid0000-0002-9050-5189
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
person.identifier.ridE-8500-2013
person.identifier.scopus-author-id55938912300
person.identifier.scopus-author-id36514202500
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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