Publicação

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

Detalhes bibliográficos
Resumo:	Seaweed 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.
Autores principais:	García-Oliveira, Paula
Outros Autores:	Carreira Casais, Anxo; Pereira, Eliana; Caleja, Cristina; Lourenço-Lopes, Catarina; Barros, Lillian; Pérez-Juste, Jorge; Prieto Lage, Miguel A.; Simal-Gandara, Jesus; Ferreira, Isabel C.F.R.
Assunto:	Seaweed Daily diets
Ano:	2019
País:	Portugal
Tipo de documento:	documento de conferência
Tipo de acesso:	acesso aberto
Instituição associada:	Instituto Politécnico de Bragança
Idioma:	inglês
Origem:	Biblioteca Digital do IPB

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author	García-Oliveira, Paula
author2	Carreira Casais, Anxo Pereira, Eliana Caleja, Cristina Lourenço-Lopes, Catarina Barros, Lillian Pérez-Juste, Jorge Prieto Lage, Miguel A. Simal-Gandara, Jesus Ferreira, Isabel C.F.R.
author2_role	author author author author author author author author author
author_facet	García-Oliveira, Paula Carreira Casais, Anxo Pereira, Eliana Caleja, Cristina Lourenço-Lopes, Catarina Barros, Lillian Pérez-Juste, Jorge Prieto Lage, Miguel A. Simal-Gandara, Jesus Ferreira, Isabel C.F.R.
author_role	author
contributor_name_str_mv	Biblioteca Digital do IPB
country_str	PT
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datacite.contributors.contributor.contributorName.fl_str_mv	Biblioteca Digital do IPB
datacite.creators.creator.creatorName.fl_str_mv	García-Oliveira, Paula Carreira Casais, Anxo Pereira, Eliana Caleja, Cristina Lourenço-Lopes, Catarina Barros, Lillian Pérez-Juste, Jorge Prieto Lage, Miguel A. Simal-Gandara, Jesus Ferreira, Isabel C.F.R.
datacite.date.Accepted.fl_str_mv	2019-01-01T00:00:00Z
datacite.date.available.fl_str_mv	2022-01-27T09:45:22Z
datacite.date.embargoed.fl_str_mv	2022-01-27T09:45:22Z
datacite.rights.fl_str_mv	http://purl.org/coar/access_right/c_abf2
datacite.subjects.subject.fl_str_mv	Seaweed Daily diets
datacite.titles.title.fl_str_mv	The use of seaweed in daily diets as a source of nutrientes
dc.contributor.none.fl_str_mv	Biblioteca Digital do IPB
dc.creator.none.fl_str_mv	García-Oliveira, Paula Carreira Casais, Anxo Pereira, Eliana Caleja, Cristina Lourenço-Lopes, Catarina Barros, Lillian Pérez-Juste, Jorge Prieto Lage, Miguel A. Simal-Gandara, Jesus Ferreira, Isabel C.F.R.
dc.date.Accepted.fl_str_mv	2019-01-01T00:00:00Z
dc.date.available.fl_str_mv	2022-01-27T09:45:22Z
dc.date.embargoed.fl_str_mv	2022-01-27T09:45:22Z
dc.format.none.fl_str_mv	application/pdf
dc.identifier.none.fl_str_mv	http://hdl.handle.net/10198/24931
dc.language.none.fl_str_mv	eng
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dc.rights.none.fl_str_mv	http://purl.org/coar/access_right/c_abf2
dc.subject.none.fl_str_mv	Seaweed Daily diets
dc.title.fl_str_mv	The use of seaweed in daily diets as a source of nutrientes
dc.type.none.fl_str_mv	http://purl.org/coar/resource_type/c_c94f
description	Seaweed 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.
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funding.funder.identifier_str_mv	http://doi.org/10.13039/501100001871
funding.funder.name_str_mv	Fundação para a Ciência e a Tecnologia
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person_str_mv	García-Oliveira, Paula García-Oliveira, Paula https://www.ciencia-id.pt/781F-C144-9DBD 781F-C144-9DBD http://orcid.org/0000-0003-4058-3709 0000-0003-4058-3709 Carreira Casais, Anxo Pereira, Eliana Pereira, Eliana https://www.ciencia-id.pt/BE17-462D-9A75 BE17-462D-9A75 http://orcid.org/0000-0003-2854-6745 0000-0003-2854-6745 Caleja, Cristina Caleja, Cristina https://www.ciencia-id.pt/E218-8DD3-4959 E218-8DD3-4959 http://orcid.org/0000-0002-5769-8484 0000-0002-5769-8484 Lourenço-Lopes, Catarina Barros, Lillian Barros, Lillian https://www.ciencia-id.pt/9616-35CB-D001 9616-35CB-D001 http://orcid.org/0000-0002-9050-5189 0000-0002-9050-5189 Pérez-Juste, Jorge Prieto Lage, Miguel A. Prieto Lage, Miguel A. https://www.ciencia-id.pt/221E-1E00-AB74 221E-1E00-AB74 http://orcid.org/0000-0002-3513-0054 0000-0002-3513-0054 Simal-Gandara, Jesus Ferreira, Isabel C.F.R. Ferreira, Isabel C.F.R. https://www.ciencia-id.pt/9418-CF95-9919 9418-CF95-9919 http://orcid.org/0000-0003-4910-4882 0000-0003-4910-4882
publishDate	2019
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spelling	engpt_PTSeaweed 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.application/pdfpt_PTThe use of seaweed in daily diets as a source of nutrientesPersonalGarcía-Oliveira, PaulaDSpacehttp://dspace.org/items/2317d016-9037-42de-81b9-fe1cd505b8c5DSpacehttp://dspace.org/items/2317d016-9037-42de-81b9-fe1cd505b8c5García-OliveiraPaulaCiência IDhttps://www.ciencia-id.pt781F-C144-9DBDORCIDhttp://orcid.org0000-0003-4058-3709Carreira Casais, AnxoPersonalPereira, ElianaDSpacehttp://dspace.org/items/dda60cdc-0a2a-4c10-863e-eaef1e6f1fb9DSpacehttp://dspace.org/items/dda60cdc-0a2a-4c10-863e-eaef1e6f1fb9PereiraElianaCiência IDhttps://www.ciencia-id.ptBE17-462D-9A75ORCIDhttp://orcid.org0000-0003-2854-6745Researcher IDhttps://www.researcherid.comQ-8017-2018Scopus Author IDhttps://www.scopus.com55938912300PersonalCaleja, CristinaDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cDSpacehttp://dspace.org/items/5ef2706d-073c-4c23-9e45-498ac244118cCalejaCristinaCiência IDhttps://www.ciencia-id.ptE218-8DD3-4959ORCIDhttp://orcid.org0000-0002-5769-8484Scopus Author IDhttps://www.scopus.com36514202500Lourenço-Lopes, CatarinaPersonalBarros, LillianDSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01DSpacehttp://dspace.org/items/3af07ffe-f914-48ba-a5d5-efcf70fdce01BarrosLillianCiência IDhttps://www.ciencia-id.pt9616-35CB-D001ORCIDhttp://orcid.org0000-0002-9050-5189Researcher IDhttps://www.researcherid.comJ-3600-2013Researcher IDhttps://www.researcherid.comJ-3600-2013Scopus Author IDhttps://www.scopus.com35236343600Scopus Author IDhttps://www.scopus.com57194900801Pérez-Juste, JorgePersonalPrieto Lage, Miguel A.DSpacehttp://dspace.org/items/13260615-fd28-4b8b-9dd4-8a8466007579DSpacehttp://dspace.org/items/13260615-fd28-4b8b-9dd4-8a8466007579PrietoMiguel A.Ciência IDhttps://www.ciencia-id.pt221E-1E00-AB74ORCIDhttp://orcid.org0000-0002-3513-0054Researcher IDhttps://www.researcherid.comG-4516-2011Scopus Author IDhttps://www.scopus.com35937495700Scopus Author IDhttps://www.scopus.com57207755963Simal-Gandara, JesusPersonalFerreira, Isabel C.F.R.DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8DSpacehttp://dspace.org/items/bd0d1537-2e03-41fb-b27a-140af9c35db8FerreiraIsabel C.F.R.Ciência IDhttps://www.ciencia-id.pt9418-CF95-9919ORCIDhttp://orcid.org0000-0003-4910-4882Researcher IDhttps://www.researcherid.comE-8500-2013Scopus Author IDhttps://www.scopus.com36868826600HostingInstitutionOrganizationalBiblioteca Digital do IPBe-mailmailto:dspace@ipb.ptdspace@ipb.ptISBNIsPartOf978-84-09-16320-52022-01-27T09:45:22Z20192019-01-01T00:00:00ZHandlehttp://hdl.handle.net/10198/24931http://purl.org/coar/access_right/c_abf2open accessSeaweedDaily diets938415 bytesFundação para a Ciência e a TecnologiaMountain Research Centre6817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871other research producthttp://purl.org/coar/resource_type/c_c94fconference object2019http://creativecommons.org/licenses/by/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://bibliotecadigital.ipb.pt/bitstreams/73473ac3-9527-471c-b186-f35452986e32/downloadXXV Encontro Galego-Portugués de QuímicaSantiago de Compostela, Espanhã
spellingShingle	The use of seaweed in daily diets as a source of nutrientes García-Oliveira, Paula Seaweed Daily diets
status	SINGLETON
subject.fl_str_mv	Seaweed Daily diets
title	The use of seaweed in daily diets as a source of nutrientes
title_full	The use of seaweed in daily diets as a source of nutrientes
title_fullStr	The use of seaweed in daily diets as a source of nutrientes
title_full_unstemmed	The use of seaweed in daily diets as a source of nutrientes
title_short	The use of seaweed in daily diets as a source of nutrientes
title_sort	The use of seaweed in daily diets as a source of nutrientes
topic	Seaweed Daily diets
topic_facet	Seaweed Daily diets
url	http://hdl.handle.net/10198/24931
visible	1

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

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