Abstract
Seaweeds exhibit high nutritional value due to a balanced concentration of proteins, vitamins and minerals, a high concentration of low digestibility polysaccharides, and reduced levels of lipids, many of which are n-3 and n-6 fatty acids. The species Agarophyton vermiculophyllum is no exception and, as such, a comprehensive study of the chemical and nutritional profile of this red seaweed was carried out for 1 year. Seasonal variations in moisture, ash, protein and amino acids content, crude fibers, ascorbic acid, agar, lipids, and the corresponding fatty acid profile, were analyzed. We found low levels of fatty acids and a high protein content, but also noticed interesting seasonal change patterns in these compounds. The present study gives insights on the environmental conditions that can lead to changes in the nutritional composition of this species, aiming, therefore, to bring new conclusions about the manipulation of environmental conditions that allow for maximizing the nutritional value of this seaweed.
Highlights
Seaweeds are macroscopic marine algae classified into three taxa according to their accessory pigments and the nature of their polysaccharides
We present results on seasonal changes in the chemical composition of A. vermiculophyllum, aspects that may allow us to estimate the nutritional potential of this species at different times of the year, and to provide additional information on the manipulation of the environmental conditions of cultivation to reach the full nutritional potential of this species
The metabolic activity is altered by temperature, pH, and nutrient availability according to different climatic conditions, generating changes in the chemical composition of A. vermiculophyllum [56]
Summary
Seaweeds are macroscopic marine algae classified into three taxa according to their accessory pigments and the nature of their polysaccharides. Seaweeds are regarded as a rich source of compounds of high nutritional value due to the presence of protein, polyunsaturated fatty acids (PUFAs), polysaccharides, pigments, sterols, phenols, vitamins, and minerals, among others [1,4,5,6,7,8,9] Due to their high nutritional value, seaweeds have been used as food for thousands of years [10,11], and proved to have antioxidant activity [5,12,13], anti-inflammatory effect [14,15,16], immune-stimulant capacity [17,18,19], antimicrobial activity [17,20,21,22] and antitumoral effect against different types of cancer cells [16,23,24,25], among other bioactivities. Some species have achieved a relevant economic importance due to their high content in agar, an important phycocolloid used in the food and pharmaceutical industries as a thickening, stabilizing, gelling, and coating agent [40], and this includes A. vermiculophyllum [41]
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