Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorization

Detalhes bibliográficos
Autor(a) principal: Moreira, Ana S. P.
Data de Publicação: 2021
Outros Autores: da Costa, Elisabete, Melo, Tânia, Lopes, Diana, Pais, Adriana C. S., Santos, Sónia A. O., Pitarma, Bárbara, Mendes, Madalena, Abreu, Maria H., Collén, Pi Nyvall, Domingues, Pedro, Domingues, M. Rosário
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.1/16327
Resumo: Macroalgae of the genus Ulva have long been used as human food. Local environmental conditions, among other factors, can have an impact on their nutrient and phytochemical composition, as well as on the value of the seaweed for food and non-food applications. This study is the first to initiate a comparison between commercial Ulva spp. from different European origins, France (FR, wild-harvested Ulva spp.), and Portugal (PT, farm-raised Ulva rigida), in terms of proximate composition, esterified fatty acids (FA), and polar lipids. The ash content was higher in PT samples, while FR samples had higher levels of proteins, lipids, and carbohydrates and other compounds. The profile of esterified FA, as well as FA-containing polar lipids at the class and species levels were also significantly different. The FR samples showed about three-fold higher amount of n-3 polyunsaturated FA, while PT samples showed two-fold higher content of monounsaturated FA. Quantification of glycolipids and phospholipids revealed, respectively, two-fold and three-fold higher levels in PT samples. Despite the differences found, the polar lipids identified in both batches included some lipid species with recognized bioactivity, valuing Ulva biomass with functional properties, increasing their added value, and promoting new applications, namely in nutraceutical and food markets.
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spelling Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorizationAlgaeSea lettuceGlycolipidsPhospholipidsBetaine lipidsIMTAWildMacroalgae of the genus Ulva have long been used as human food. Local environmental conditions, among other factors, can have an impact on their nutrient and phytochemical composition, as well as on the value of the seaweed for food and non-food applications. This study is the first to initiate a comparison between commercial Ulva spp. from different European origins, France (FR, wild-harvested Ulva spp.), and Portugal (PT, farm-raised Ulva rigida), in terms of proximate composition, esterified fatty acids (FA), and polar lipids. The ash content was higher in PT samples, while FR samples had higher levels of proteins, lipids, and carbohydrates and other compounds. The profile of esterified FA, as well as FA-containing polar lipids at the class and species levels were also significantly different. The FR samples showed about three-fold higher amount of n-3 polyunsaturated FA, while PT samples showed two-fold higher content of monounsaturated FA. Quantification of glycolipids and phospholipids revealed, respectively, two-fold and three-fold higher levels in PT samples. Despite the differences found, the polar lipids identified in both batches included some lipid species with recognized bioactivity, valuing Ulva biomass with functional properties, increasing their added value, and promoting new applications, namely in nutraceutical and food markets.MDPISapientiaMoreira, Ana S. P.da Costa, ElisabeteMelo, TâniaLopes, DianaPais, Adriana C. S.Santos, Sónia A. O.Pitarma, BárbaraMendes, MadalenaAbreu, Maria H.Collén, Pi NyvallDomingues, PedroDomingues, M. Rosário2021-06-21T15:14:33Z2021-052021-05-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.1/16327eng10.3390/foods10050914info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-11-29T10:27:23Zoai:sapientia.ualg.pt:10400.1/16327Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-11-29T10:27:23Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorization
title Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorization
spellingShingle Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorization
Moreira, Ana S. P.
Algae
Sea lettuce
Glycolipids
Phospholipids
Betaine lipids
IMTA
Wild
title_short Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorization
title_full Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorization
title_fullStr Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorization
title_full_unstemmed Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorization
title_sort Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorization
author Moreira, Ana S. P.
author_facet Moreira, Ana S. P.
da Costa, Elisabete
Melo, Tânia
Lopes, Diana
Pais, Adriana C. S.
Santos, Sónia A. O.
Pitarma, Bárbara
Mendes, Madalena
Abreu, Maria H.
Collén, Pi Nyvall
Domingues, Pedro
Domingues, M. Rosário
author_role author
author2 da Costa, Elisabete
Melo, Tânia
Lopes, Diana
Pais, Adriana C. S.
Santos, Sónia A. O.
Pitarma, Bárbara
Mendes, Madalena
Abreu, Maria H.
Collén, Pi Nyvall
Domingues, Pedro
Domingues, M. Rosário
author2_role author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Sapientia
dc.contributor.author.fl_str_mv Moreira, Ana S. P.
da Costa, Elisabete
Melo, Tânia
Lopes, Diana
Pais, Adriana C. S.
Santos, Sónia A. O.
Pitarma, Bárbara
Mendes, Madalena
Abreu, Maria H.
Collén, Pi Nyvall
Domingues, Pedro
Domingues, M. Rosário
dc.subject.por.fl_str_mv Algae
Sea lettuce
Glycolipids
Phospholipids
Betaine lipids
IMTA
Wild
topic Algae
Sea lettuce
Glycolipids
Phospholipids
Betaine lipids
IMTA
Wild
description Macroalgae of the genus Ulva have long been used as human food. Local environmental conditions, among other factors, can have an impact on their nutrient and phytochemical composition, as well as on the value of the seaweed for food and non-food applications. This study is the first to initiate a comparison between commercial Ulva spp. from different European origins, France (FR, wild-harvested Ulva spp.), and Portugal (PT, farm-raised Ulva rigida), in terms of proximate composition, esterified fatty acids (FA), and polar lipids. The ash content was higher in PT samples, while FR samples had higher levels of proteins, lipids, and carbohydrates and other compounds. The profile of esterified FA, as well as FA-containing polar lipids at the class and species levels were also significantly different. The FR samples showed about three-fold higher amount of n-3 polyunsaturated FA, while PT samples showed two-fold higher content of monounsaturated FA. Quantification of glycolipids and phospholipids revealed, respectively, two-fold and three-fold higher levels in PT samples. Despite the differences found, the polar lipids identified in both batches included some lipid species with recognized bioactivity, valuing Ulva biomass with functional properties, increasing their added value, and promoting new applications, namely in nutraceutical and food markets.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-21T15:14:33Z
2021-05
2021-05-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.1/16327
url http://hdl.handle.net/10400.1/16327
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.3390/foods10050914
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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