Identification of fatty acids in fractionated lipid extracts from Palmaria palmata, Alaria esculenta and Saccharina latissima by off-line SPE GC-MS

Lena Foseid,Hanne Devle,Dag Ekeberg,Ingeborg Natvik

doi:10.1007/s10811-020-02193-2

Lena Foseid, Hanne Devle + Show 2 more

Open Access

https://doi.org/10.1007/s10811-020-02193-2

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Abstract

The fatty acid profiles of the three lipid fractions, neutral lipids (NL), free fatty acids and polar lipids (PL), from the macroalgae Palmaria palmata (wild), Alaria esculenta (cultivated) and Saccharina latissima (cultivated) were studied in light of dietary important fatty acids. Blade and stipe from the macroalgae were collected at the end of the growth season (May/June) at Frøya (Trøndelag, Norway). A total of 51 fatty acids were identified in the algae, including several fatty acids novel to one or more of the algae. The NL and PL fractions of P. palmata were the most promising from a health perspective, due to a high content of eicosapentaenoic acid (10.1 ± 0.5% and 6.6 ± 0.1%, respectively) and no trans-fatty acids. In addition, these fractions had very low omega-6/omega-3 ratios (< 0.1) and can therefore be beneficial for balancing the omega-6/omega-3 ratio in the diet. The NL fraction of A. esculenta had the highest content of monounsaturated- and polyunsaturated fatty acids (20.9 ± 1.4 and 21.8 ± 1.9% of alga, respectively), as well as the highest content of the two essential fatty acids, linoleic acid (5.3 ± 0.4% of alga) and alpha-linolenic acid (2.4 ± 0.2% of alga). Indices related to risk factors for coronary heart disease were most favourable in the NL fraction of S. latissima and the NL and PL fractions of A. esculenta.

Highlights

The red alga Palmaria palmata and the brown algae Alaria esculenta and Saccharina latissima are edible macroalgae suitable for human consumption
Our research shows that separating the lipid extracts into fractions will give access to very different fatty acid profiles
The fractions can give information about the fatty acid’s bioavailability, e.g. if eicosapentaenoic acid (EPA) esterified to polar lipids for transport across the blood-brain barrier is wanted, the PL fraction of P. palmata can be utilized

Summary

Introduction

The red alga Palmaria palmata and the brown algae Alaria esculenta and Saccharina latissima are edible macroalgae suitable for human consumption. The species are native to the North Atlantic. S. latissima, and A. esculenta, are the focus of large-scale cultivation in Europe (Stévant et al 2017). Saccharina latissima is marketed both as food and feed, while A. esculenta is used as a “sea vegetable” and considered to be a high value food ingredient (Stévant et al 2017). Palmaria palmata is one of the most commonly eaten seaweeds native to the North Atlantic, with a taste that is suited to the western palate. Both S. latissima and P. palmata are reported to be rich in the sought-after umami flavour (Mouritsen et al 2012)

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