Journal
FOOD CHEMISTRY
Volume 164, Issue -, Pages 128-135Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2014.04.119
Keywords
Edible macroalgae; Biochemical composition; Proteins; Amino acids; Lipids; Fatty acids; Vitamins; Carbohydrates; Minerals; Antioxidants
Funding
- Grant of CIRN
- European Regional Development Fund (ERDF) through the COMPETE Operational Competitiveness Programme and national funds through FCT - Foundation for Science and Technology [PEst-C/MAR/LA0015/2011]
- FRC (Fundo Regional da Ciencia) [M3.1.2/F/014/2011]
- European Social Fund
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Fucus spiralis, Porphyra sp. and Osmundea pinnatifida are macroalgae consumed as food in some of the Azorean Islands, but little information is available on their nutritional value. This paper presents information on the nutritional aspects in terms of proteins (9.71-24.82%), lipids (5.23-8.88%), soluble carbohydrates (17.59-25.37%), ash (22.31-38.55%), minerals (0.96-1.82 for Na/K ratios) and fat soluble vitamins A (1.20-1.41%) and E (4.86-51.14%) contents on dry weight basis. Fatty acid (SFA, MUFA, PUFA and n6/n3 and h/H ratios) and amino acid profiles, and antioxidant properties were also reported. All the three species contained measurable quantities of 9 of 10 essential amino acids (41.62-63.50% of the total amino acids). The regular consumption of these algae allied with the low level of seawater pollution around Azores Islands will improve human health conditions and will have a protective effect on the most common degenerative diseases. (C) 2014 Elsevier Ltd. All rights reserved.
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