Background:
The Mexican brown seaweed Macrocystis pyrifera is currently
unexploited. While this seaweed harvested in other regions has been characterized, changes in the
composition can be observed, making it relevant to have a better understanding of the Mexican
variety.
Objective:
The objective of this study was to perform a characterization of the Mexican seaweed
M. pyrifera in terms of phenolic and carotenoid profiles, mineral content, antioxidant activity, and
chemical composition.
Methods:
Chemical composition, mineral content, total phenolic content (TPC), and antioxidant
activity (ORAC) were measured. Also, the phenolic compounds and carotenoids were quantified
using an HPLC coupled with a triple quadrupole mass spectrometer detector.
Results:
Carbohydrates (48.81 ± 0.05%) were the most abundant macronutrient, while lipids represented
only 0.23 ± 0.01 % of the total. From the analyzed minerals (Na, Ca, P, K, and Mg), K
was the most abundant with 15,545.23 ± 23.72 mg/100 g. To quantify the phenolic compounds,
TPC, and ORAC, two extracts were used (water, and methanol: water (90:10 v/v)), for the carotenoid
profile only the latter was used. The most abundant phenolic compound was phloroglucinol
(4.45 ± 0.21 μg/g). Ten carotenoids were identified, fucoxanthin the most abundant (1,124.93 ±
3.4 μg/g). Finally, while there was no significant difference (p > 0.05) in the TPC, with values
ranging between 16.07 and 17.01 mg GAE/ g, the methanol: water (90:10 (v/v)) extract presented
a significantly higher (p < 0.05) antioxidant activity.
Conclusion:
The characterization of this seaweed can help to determine its potential for several
applications.