Abstract
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.
Highlights
ALGAplus produces Ulva rigida in an open land-based integrated multi-trophic aquaculture (IMTA) system located at Ria de Aveiro coastal lagoon (Portugal, 40◦ 360 4300 N 8◦ 400 4300 W) (PT samples)
Lipid content was determined by gravimetry of polar lipid extracts (Section 2.3)
The freeze-dried samples of Ulva spp. from France (FR) and Portugal (PT, Ulva rigida in this case) were analyzed for the determination of moisture and ash, proteins, and lipids contents, while carbohydrates and other compounds were estimated by difference (Table 1)
Summary
Given the negative environmental impact of current food systems, there is an urgent need to promote healthy and sustainable diets with low environmental impacts [1] In this context, along with the fast-growing world population driving up global food demand, marine macroalgae (commonly known as seaweed) are of growing interest, as natural and sustainable sources of essential nutrients and health-promoting compounds [2,3]. Macroalgae contain a wide range of valuable compounds, such as polysaccharides, lipids, proteins, phenolic compounds, and pigments [2,4] The composition of these compounds is influenced by natural fluctuations in environmental parameters (e.g., temperature, light, salinity, and availability of nutrients), as well as by biotic interactions [4,5,6,7]
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