Please use this identifier to cite or link to this item:
Title: Chemical composition of red, brown and green macroalgae from Buarcos bay in Central West Coast of Portugal
Author: Rodrigues, Dina
Freitas, Ana C.
Pereira, Leonel
Rocha-Santos, Teresa A. P.
Vasconcelos, Marta W.
Roriz, Mariana
Rodriguez-Alcalá, Luís M.
Gomes, Ana M. P.
Duarte, Armando C.
Keywords: Chemical composition
Fatty acids
FTIR-ATR characterization
Issue Date: 2015
Publisher: Elsevier
Abstract: 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.
Peer review: yes
DOI: 10.1016/j.foodchem.2015.03.057
ISSN: 0308-8146
Appears in Collections:CESAM - Artigos
DQ - Artigos

Files in This Item:
File Description SizeFormat 
Rodrigues et al. - 2015 - Chemical composition of red, brown and green macro.pdf1.03 MBAdobe PDFrestrictedAccess

Formato BibTex MendeleyEndnote Degois 

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.