Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/27248 |
Resumo: | The aim of this work was the study of the proximate composition and profile of fatty acids, minerals, and some microbiological aspects of four edible seaweed species (Chondrus crispus, Palmaria palmata, Porphyra sp., and Ulva sp.) available in the Portuguese market for food consumption, and produced in a national Integrated Multi-Trophic System (IMTA). Methods: Moisture, ash, and total lipids were determined gravimetrically. Crude protein was analysed by Duma’s combustion procedures. The total carbohydrate content was assayed by the phenol/sulphuric acid method. The assessment of the fatty acids methyl esters (FAMEs) was determined through GC-MS. Characterization of elemental analysis was performed by ICP-AES. Different standard microbiological methods were applied for microorganisms. Statistics were performed using the non-parametric Mann–Whitney U test to assess significant differences between samples. Results: Lipid contents (n = 3) were very low (1.6–2.3%), particularly in Palmaria palmata, and Chondrus crispus (1.6–1.7%). The protein content (n = 4) varied from 14.4% in P. palmata to 23.7% in Porphyra sp. Carbohydrates (n = 3) were the major constituent of most seaweeds (31–34%), except in Porphyra sp., with higher content in proteins than carbohydrates. Regarding the fatty acid content (n = 4), in general, saturated fatty acids (SFAs) were the most abundant followed by polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs). Among macro and trace elements (n = 3), Chondrus crispus shows the highest average content in Zn (71.1 mg·kg−1 D.W.), Palmaria palmata the highest average content in K (124.8 g·kg−1 D.W.), Porphyra sp. the highest average content in P (2.1 g·kg−1 D.W.), and Ulva sp. the highest average content of Ca (5.5 g·kg−1 D.W.), Mg (55.8 g·kg−1 D.W.), and Fe (336.3 mg·kg−1 D.W.). In general, Na and K were the most abundant elements among analysed seaweed. Additionally, the microbiological results (n = 4) comply with the Portuguese guidelines (subgroup 2D) on the application of general principles of food hygiene in ready-to-eat foods. Conclusions: Overall, the results highlight the potential of using these seaweeds as an alternative and sustainable source of elements and bioactive compounds to produce enriched food products with a beneficial potential for human nutrition. |
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Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese marketedible seaweed speciesproximal compositionchemical analysismicrobial loadThe aim of this work was the study of the proximate composition and profile of fatty acids, minerals, and some microbiological aspects of four edible seaweed species (Chondrus crispus, Palmaria palmata, Porphyra sp., and Ulva sp.) available in the Portuguese market for food consumption, and produced in a national Integrated Multi-Trophic System (IMTA). Methods: Moisture, ash, and total lipids were determined gravimetrically. Crude protein was analysed by Duma’s combustion procedures. The total carbohydrate content was assayed by the phenol/sulphuric acid method. The assessment of the fatty acids methyl esters (FAMEs) was determined through GC-MS. Characterization of elemental analysis was performed by ICP-AES. Different standard microbiological methods were applied for microorganisms. Statistics were performed using the non-parametric Mann–Whitney U test to assess significant differences between samples. Results: Lipid contents (n = 3) were very low (1.6–2.3%), particularly in Palmaria palmata, and Chondrus crispus (1.6–1.7%). The protein content (n = 4) varied from 14.4% in P. palmata to 23.7% in Porphyra sp. Carbohydrates (n = 3) were the major constituent of most seaweeds (31–34%), except in Porphyra sp., with higher content in proteins than carbohydrates. Regarding the fatty acid content (n = 4), in general, saturated fatty acids (SFAs) were the most abundant followed by polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs). Among macro and trace elements (n = 3), Chondrus crispus shows the highest average content in Zn (71.1 mg·kg−1 D.W.), Palmaria palmata the highest average content in K (124.8 g·kg−1 D.W.), Porphyra sp. the highest average content in P (2.1 g·kg−1 D.W.), and Ulva sp. the highest average content of Ca (5.5 g·kg−1 D.W.), Mg (55.8 g·kg−1 D.W.), and Fe (336.3 mg·kg−1 D.W.). In general, Na and K were the most abundant elements among analysed seaweed. Additionally, the microbiological results (n = 4) comply with the Portuguese guidelines (subgroup 2D) on the application of general principles of food hygiene in ready-to-eat foods. Conclusions: Overall, the results highlight the potential of using these seaweeds as an alternative and sustainable source of elements and bioactive compounds to produce enriched food products with a beneficial potential for human nutrition.IMR PressRepositório da Universidade de LisboaCampos, Bruno MiguelRamalho, EdgarMarmelo, IsaNoronha, João PauloMalfeito-Ferreira, ManuelMata, PaulinaDiniz, Mário Sousa2023-02-13T12:13:55Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/27248engCampos, B.M., Ramalho, E., Marmelo, I., Noronha, J.P., Malfeito-Ferreira, M., Mata, P., Diniz, M.S. Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market (2022) Frontiers in Bioscience - Elite, 14 (4), art. no. 2610.31083/j.fbe1404026info: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:RCAAP2023-03-06T14:56:38Zoai:www.repository.utl.pt:10400.5/27248Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:10:46.294452Repositório 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 |
Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market |
title |
Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market |
spellingShingle |
Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market Campos, Bruno Miguel edible seaweed species proximal composition chemical analysis microbial load |
title_short |
Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market |
title_full |
Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market |
title_fullStr |
Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market |
title_full_unstemmed |
Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market |
title_sort |
Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market |
author |
Campos, Bruno Miguel |
author_facet |
Campos, Bruno Miguel Ramalho, Edgar Marmelo, Isa Noronha, João Paulo Malfeito-Ferreira, Manuel Mata, Paulina Diniz, Mário Sousa |
author_role |
author |
author2 |
Ramalho, Edgar Marmelo, Isa Noronha, João Paulo Malfeito-Ferreira, Manuel Mata, Paulina Diniz, Mário Sousa |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Campos, Bruno Miguel Ramalho, Edgar Marmelo, Isa Noronha, João Paulo Malfeito-Ferreira, Manuel Mata, Paulina Diniz, Mário Sousa |
dc.subject.por.fl_str_mv |
edible seaweed species proximal composition chemical analysis microbial load |
topic |
edible seaweed species proximal composition chemical analysis microbial load |
description |
The aim of this work was the study of the proximate composition and profile of fatty acids, minerals, and some microbiological aspects of four edible seaweed species (Chondrus crispus, Palmaria palmata, Porphyra sp., and Ulva sp.) available in the Portuguese market for food consumption, and produced in a national Integrated Multi-Trophic System (IMTA). Methods: Moisture, ash, and total lipids were determined gravimetrically. Crude protein was analysed by Duma’s combustion procedures. The total carbohydrate content was assayed by the phenol/sulphuric acid method. The assessment of the fatty acids methyl esters (FAMEs) was determined through GC-MS. Characterization of elemental analysis was performed by ICP-AES. Different standard microbiological methods were applied for microorganisms. Statistics were performed using the non-parametric Mann–Whitney U test to assess significant differences between samples. Results: Lipid contents (n = 3) were very low (1.6–2.3%), particularly in Palmaria palmata, and Chondrus crispus (1.6–1.7%). The protein content (n = 4) varied from 14.4% in P. palmata to 23.7% in Porphyra sp. Carbohydrates (n = 3) were the major constituent of most seaweeds (31–34%), except in Porphyra sp., with higher content in proteins than carbohydrates. Regarding the fatty acid content (n = 4), in general, saturated fatty acids (SFAs) were the most abundant followed by polyunsaturated fatty acids (PUFAs) and monounsaturated fatty acids (MUFAs). Among macro and trace elements (n = 3), Chondrus crispus shows the highest average content in Zn (71.1 mg·kg−1 D.W.), Palmaria palmata the highest average content in K (124.8 g·kg−1 D.W.), Porphyra sp. the highest average content in P (2.1 g·kg−1 D.W.), and Ulva sp. the highest average content of Ca (5.5 g·kg−1 D.W.), Mg (55.8 g·kg−1 D.W.), and Fe (336.3 mg·kg−1 D.W.). In general, Na and K were the most abundant elements among analysed seaweed. Additionally, the microbiological results (n = 4) comply with the Portuguese guidelines (subgroup 2D) on the application of general principles of food hygiene in ready-to-eat foods. Conclusions: Overall, the results highlight the potential of using these seaweeds as an alternative and sustainable source of elements and bioactive compounds to produce enriched food products with a beneficial potential for human nutrition. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022 2022-01-01T00:00:00Z 2023-02-13T12:13:55Z |
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/10400.5/27248 |
url |
http://hdl.handle.net/10400.5/27248 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Campos, B.M., Ramalho, E., Marmelo, I., Noronha, J.P., Malfeito-Ferreira, M., Mata, P., Diniz, M.S. Proximate composition, physicochemical and microbiological characterization of edible seaweeds available in the Portuguese market (2022) Frontiers in Bioscience - Elite, 14 (4), art. no. 26 10.31083/j.fbe1404026 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
IMR Press |
publisher.none.fl_str_mv |
IMR Press |
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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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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 |
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1799131204964843520 |