Abstract
Seaweeds have various chemical components with beneficial effects for human use; however, their nutritional values in Brazilian species are not well known. This study aimed to evaluate the content of water, ash, protein, carbohydrate, and lipid in four seaweeds (Hypnea musciformis, Solieria filiformis, Caulerpa cupressoides and C. mexicana). Algal constituents were determined by difference, gravimetric or colorimetric method, being the values expressed as g 100 g-1 dehydrated weight (d.w.). Results revealed that the water (10.7 ± 0.18-15.06 ± 1.14 g 100 g-1 d.w.), ash (7.79 ± 0.87-15.12 ± 0.51 g 100 g-1 d.w), protein (17.12 ± 0.99-20.79 ± 0.58 g 100 g-1 d.w.), lipid (0.33 ± 0.01-3.77 ± 0.13 g 100 g-1 d.w.) and carbohydrate (38.07 ± 0.32-54.24 ± 0.157 g 100 g-1 d.w.) contents varied between the species (p < 0.05). H. musciformis and S. filiformis (Rhodophyta) had highest ash contents (14.14 ± 1.23-15.12 ± 0.51 g 100 g-1 d.w.), whereas lipids were higher for Caulerpa species (Chlorophyta) (1.52 ± 0.17-3.77 ± 0.13 g 100 g-1 d.w.) (p < 0.05). Protein and carbohydrate were the most sources in all the species. Therefore, the studied seaweeds could be a potential source of food ingredients for diets.
Highlights
In recent years, serious problems concerning the global food security have reflected in the maintenance and improvement of quality of life of people, especially those living in poor regions of the world
This study aimed to evaluate the content of water, ash, protein, carbohydrate, and lipid in four seaweeds (Hypnea musciformis, Solieria filiformis, Caulerpa cupressoides and C. mexicana)
Seaweed samples were placed in plastic bags and taken to the Carbohydrates and Lectins Laboratory (CarboLec), Department of Biochemistry and Molecular Biology, Federal University of Ceará (UFC), Brazil
Summary
Serious problems concerning the global food security have reflected in the maintenance and improvement of quality of life of people, especially those living in poor regions of the world. 2009), and are divided into three different phyla (Chlorophyta, Rhodophyta and Phaeophyta) (JOLY, 1965) These organisms have been consumed as seafoods since at least 600 BC, and mainly in Oriental countries and more recently, in USA and Europe (DAWCZYNSKI et al, 2007). They play important biological, environmental, and ecological roles in coastal ecosystems (CHOPIN; SAWHNEY, 2009; YANG et al, 2006), and have interesting functional properties in the food, cosmetic and pharmaceutical industries (CAMPO et al, 2009; SILVA et al, 2010; SMIT, 2004).
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