Study of the Seasonal Variations of the Fatty Acid Profiles of Selected Macroalgae

Maria M Gil,Susana Mendes,Tatiana Pereira,André Horta,Sónia Barroso

doi:10.3390/molecules26195807

Maria M Gil, Susana Mendes + Show 3 more

Open Access

https://doi.org/10.3390/molecules26195807

Copy DOI

Abstract

Due to the high consumption of fat-rich processed foods, efforts are being done to reduce their saturated fat (SFA) contents and replace it with polyunsaturated fatty acids (PUFA), creating a necessity to find alternative PUFA sources. Macroalgae, being a promising natural source of healthy food, may be such an alternative. The fatty acid (FA) profile of Fucus spiralis, Bifurcaria bifurcata, Ulva lactuca, and Saccorhiza polyschides were determined through direct transesterification and their seasonal variation was studied. F. spiralis showed the highest FA content overall, B. bifurcata presented the higher PUFA amounts, and U. lactuca and S. polyschides the higher SFA. The production of FA was shown to be influenced by the seasons. Spring and summer seemed to induce the FA production in F. spiralis and B. bifurcata while in U. lactuca the same was verified in winter. U. lactuca presented a ω6/ω3 ratio between 0.59 and 1.38 while B. bifurcata presented a ratio around 1.31. The study on the seasonal variations of the macroalgal FA profile can be helpful to understand the best season to yield FA of interest, such as ALA, EPA, and DHA. It may also provide valuable information on the best culturing conditions for the production of desired FAs.

Highlights

Due to its convenience, the consumption of highly processed foods is increasing each year
The screening was done on Bifurcaria bifurcata, Fucus spiralis, Saccorhiza polyschides (Ochrophyta), and Ulva lactuca (Chlorophyta)
The comparison of the sums of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), omega-3 (ω3), omega-6 (ω6) and the ω6/ω3 and PUFA/SFA ratios of the samples collected in summer

Summary

Introduction

The consumption of highly processed foods is increasing each year. The high amounts of fatty acids (FA) present in these types of foods, especially saturated fatty acids (SFA), have been associated with the increase of LDL (low-density lipoprotein) cholesterol and the incidence of diseases such as cardiovascular diseases and diabetes [3,4]. For this reason, efforts are being made to reduce the SFA contents in foods and replacing them with unsaturated fatty acids [2,4]. A balance between the two is highly recommended to achieve the benefits and reduce the possible harmful effects

Objectives

Methods

Results

Conclusion