Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

Fernández-Segovia, Isabel; Lerma‐García, María Jesús; Fuentes, Alfonso; Baviera, José Manuel Barat

doi:10.1016/j.foodres.2018.05.037

Cited by 65 publications

(45 citation statements)

References 34 publications

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“…Significant differences were observed ( p < 0.05) between the Porphyra species and Gracilaria vermiculophylla , which presented the lowest values for the aforementioned compounds. These results are consistent with other studies [ 33 , 37 , 38 ]. The amino acid composition of proteins is frequently used to determine its nutritional quality [ 6 ].…”

Section: Resultssupporting

confidence: 94%

Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System

Machado

Pimentel

et al. 2020

Foods

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Seaweeds are a recognized source of bioactive compounds and techno-functional ingredients. However, its protein fraction is still underexplored. The aim of this study was to determine the total and free amino acid profile and protein content of four seaweeds species (Porphyra dioica, Porphyra umbilicalis,Gracilaria vermiculophylla, and Ulva rigida) produced in an integrated multi-trophic aquaculture system, while assessing their protein quality. Samples were submitted to acid and alkaline hydrolysis (total amino acids) and to an aqueous extraction (free amino acids) followed by an automated online derivatization procedure, and analyzed by reverse phase-high performance liquid chromatography. Protein-, non-protein and total-nitrogen were quantified by the Kjeldahl method. Crude and true protein contents were estimated based on the nitrogen and amino acid composition. Protein quality was assessed based on the amino acids profile. Porphyra species presented the highest protein content compared to the remaining three seaweed species tested. All samples presented a complete profile of essential amino acids and a high quality protein profile, according to World Health Organization and Food and Agriculture Organization standards. Methionine and tryptophan were the first limiting amino acids in all species. Red species (Porphyra and Gracilaria) presented high levels of free alanine, glutamic, and aspartic acids. The results highlight the potential of using seaweeds as an alternative and sustainable source of protein and amino acids for human nutrition and industrial food processing.

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Section: Resultssupporting

confidence: 94%

Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System

Machado

Pimentel

et al. 2020

Foods

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“…More recently, different phenolic antioxidant compounds have been identified by high-performance liquid chromatography (HPLC) in an extract obtained from the brown alga Himanthalia elongate , including four phenolic acids (gallic acid, chlorogenic acid, caffeic acid and ferulic acid), two flavonoids (quercetin and myricetin) and phloroglucinol, the most characteristic polyphenol in seaweeds [25]. Similarly, Fernandez Segovia et al (2018) [26] have determined the total phenolic compound content in four seaweeds, nori ( Phorphyra sp. ), kombu ( Laminaria sp.…”

Section: Oxidative Stressmentioning

confidence: 99%

Potential Role of Seaweed Polyphenols in Cardiovascular-Associated Disorders

et al. 2018

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The beneficial effects of various polyphenols with plant origins on different cardiovascular-associated disorders, such as hypertension, diabetes mellitus type 2 and metabolic syndrome are well known. Recently, marine crude-drugs are emerging as potential treatments in many noncommunicable conditions, including those involving the cardiovascular system. Among the active compounds responsible for these activities, seaweed polyphenols seem to play a key role. The aim of the present review is to summarise the current knowledge about the beneficial effects reported for edible seaweed polyphenols in the amelioration of these prevalent conditions, focusing on both preclinical and clinical studies. This review will help to establish the basis for future studies in this promising field.

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“…The concentrations of glutamic acid, leucine and aspartic were found to be large. According to the literature, aspartic and glutamic acid are responsible for the specific flavors of oilseeds 26 . Cysteine and methionine were present in only small amounts.…”

Section: Amino Acid Compositionmentioning

confidence: 99%

Oleochemical Properties for Different Fractions of Foxtail Millet Bran

Liu

et al. 2019

J. Oleo Sci.

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Introduction Cereal grains are an important component of the human diet worldwide and play a significant role in human nutrition and health. Millet is an ancient cereal grain asides the major wheat, rice, maize, and is the staple diet in some parts of countries, especially in arid and semiarid areas 1 3 , owning to its short growing season, excellent resistance to pests and diseases, productivity under drought conditions, strong tolerance to drought and barren soil compared to other major cereals 4. It has been reported that millet possesses effective medical and nutritional functions such as anti-oxidant, anti-cancer and anti-inflammatory 5, 6. Millet also has the ability to lower the level of serum cholesterol for its highest amount of sitostanol among cereal grains 7. Major varieties of millet include sorghum, pearl millet, finger millet, proso millet, foxtail millet, barnyard millet, kodo millet and little millet 1, 4, 8. Foxtail millet Setaria italica L., abbreviated as FM is a small kernel, thin and long stem crop, and originated in North China, and is currently mostly cultivated in Japan,

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Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

Cited by 65 publications

References 34 publications

Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System

Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System

Potential Role of Seaweed Polyphenols in Cardiovascular-Associated Disorders

Oleochemical Properties for Different Fractions of Foxtail Millet Bran

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