Seasonal Variation of the Proximate Composition, Mineral Content, Fatty Acid Profiles and Other Phytochemical Constituents of Selected Brown Macroalgae
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|Title:||Seasonal Variation of the Proximate Composition, Mineral Content, Fatty Acid Profiles and Other Phytochemical Constituents of Selected Brown Macroalgae||Authors:||García-Vaquero, Marco; Rajauria, Gaurav; Miranda, Marta; Sweeney, Torres; López-Alonso, Marta; O'Doherty, John V.||Permanent link:||http://hdl.handle.net/10197/12491||Date:||4-Apr-2021||Online since:||2021-09-23T14:35:45Z||Abstract:||The main objective was to determine the chemical, phytochemical, fatty acid and mineral profiles of three commercially relevant brown macroalgae (Laminaria digitata, Laminaria hyperborea and Ascophyllum nodosum) collected each season for two years off the west coast of Ireland. All the chemical, phytochemical, fatty acid and minerals analysed varied significantly depending on the macroalgal species, season and year of collection. Overall, the protein contents of macroalgae were negatively correlated with carbohydrate content. Protein (2–11%) was at its highest during winter and/or spring, decreasing to a minimum during summer and/or autumn. The three macroalgal species analysed in this study had clearly differentiated fatty acid profiles. The concentration of fatty acids was higher in A. nodosum compared with both Laminaria species. The mineral profile of the three macroalgal species was rich in essential metals, particularly Ca, Mg and P, while the levels of I were approximately 9- to 10-fold higher in both Laminaria spp. compared with A. nodosum. The levels of toxic metals (Cd, Hg and Pb) in all the macroalgal species studied were low in the current study; while the levels of total As were high (49–64 mg/kg DW macroalgae) compared with previous reports.||Funding Details:||Science Foundation Ireland||Type of material:||Journal Article||Publisher:||MDPI||Journal:||Marine Drugs||Volume:||19||Issue:||4||Copyright (published version):||2021 the Authors||Keywords:||Seaweed; Fatty acid; Mineral; Antioxidant||DOI:||10.3390/md19040204||Language:||en||Status of Item:||Peer reviewed||ISSN:||1660-3397||This item is made available under a Creative Commons License:||https://creativecommons.org/licenses/by/3.0/ie/|
|Appears in Collections:||Agriculture and Food Science Research Collection|
Veterinary Medicine Research Collection
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