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Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast

In Peru, the number of species of edible seaweeds within the genera Chondracanthus, Porphyra (hereafter P.), Pyropia (hereafter Py.), and Ulva has not been fully established, nor is there a significant level of information available related to their chemical and nutritional composition. This study i...

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Autores principales: Arakaki, Natalia, Flores Ramos, Leenin, Oscanoa Huaynate, Alberto Isidoro, Ruíz Soto, Anthony, Ramírez, María Eliana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10181002/
https://www.ncbi.nlm.nih.gov/pubmed/37176854
http://dx.doi.org/10.3390/plants12091795
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author Arakaki, Natalia
Flores Ramos, Leenin
Oscanoa Huaynate, Alberto Isidoro
Ruíz Soto, Anthony
Ramírez, María Eliana
author_facet Arakaki, Natalia
Flores Ramos, Leenin
Oscanoa Huaynate, Alberto Isidoro
Ruíz Soto, Anthony
Ramírez, María Eliana
author_sort Arakaki, Natalia
collection PubMed
description In Peru, the number of species of edible seaweeds within the genera Chondracanthus, Porphyra (hereafter P.), Pyropia (hereafter Py.), and Ulva has not been fully established, nor is there a significant level of information available related to their chemical and nutritional composition. This study involved the biochemical analysis of species belonging to ten genera of macroalgae, known edible and some of which have the potential to be used as food, including six red (Callophyllis, Chondracanthus, Mazzaella, Porphyra, Pyropia, and Rhodymenia), two green (Ulva and Codium), and two brown (Eisenia and Lessonia) species collected along the Peruvian coast (6°–17° S). In the evaluation of 37 specimens, differences were found in the proximal composition, amino acid composition, and fatty acid profiles, which were specific to subgroups and supported their taxonomic classification, mainly at the order level. The red algae Porphyra/Pyropia (Bangiales) had the highest average percentage of protein (24.10%) and carbohydrates (59.85%) and the lowest percentage of ash (7.95%). Conversely, the brown alga Eisenia (Laminariales) had the lowest average percentage of protein, with different values related to the structure: 14.11% at the level of the frond and 9.46% at the level of the stipe. On the other hand, Bryopsidales green algae showed the highest average percentages of lipids (5.38%). The moisture percentages ranged from 4 to 16%, and no relevant significant differences were shown between the orders. The characteristic amino acids in all of the studied groups were glutamic acid, aspartic acid, alanine, and leucine. The highest average of the essential amino acids ratio was obtained for the Gigartinales red algae (48.65%), and the highest values of the essential amino acid index (EAAI) were obtained for the Ulvales, Laminariales, Gigartinales, and Rhodymeniales algae (EAAI > 0.92). The highest average relative percentage of fatty acids was obtained for polyunsaturated fatty acids, followed by saturated fatty acids. The major component of the ω6 fatty acids from red and brown algae was arachidonic acid (C20:4n − 6). The highest level of ω3 fatty acids was observed for the eicosapentaenoic acids (EPA) in red algae. The highest median ω6/ω3 ratio was displayed by the red alga Callophyllis variegata (Gigartinales). A detailed knowledge of edible seaweeds, and those considered potentially edible, would help to diversify the diet based on macroalgae in Peru.
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spelling pubmed-101810022023-05-13 Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast Arakaki, Natalia Flores Ramos, Leenin Oscanoa Huaynate, Alberto Isidoro Ruíz Soto, Anthony Ramírez, María Eliana Plants (Basel) Article In Peru, the number of species of edible seaweeds within the genera Chondracanthus, Porphyra (hereafter P.), Pyropia (hereafter Py.), and Ulva has not been fully established, nor is there a significant level of information available related to their chemical and nutritional composition. This study involved the biochemical analysis of species belonging to ten genera of macroalgae, known edible and some of which have the potential to be used as food, including six red (Callophyllis, Chondracanthus, Mazzaella, Porphyra, Pyropia, and Rhodymenia), two green (Ulva and Codium), and two brown (Eisenia and Lessonia) species collected along the Peruvian coast (6°–17° S). In the evaluation of 37 specimens, differences were found in the proximal composition, amino acid composition, and fatty acid profiles, which were specific to subgroups and supported their taxonomic classification, mainly at the order level. The red algae Porphyra/Pyropia (Bangiales) had the highest average percentage of protein (24.10%) and carbohydrates (59.85%) and the lowest percentage of ash (7.95%). Conversely, the brown alga Eisenia (Laminariales) had the lowest average percentage of protein, with different values related to the structure: 14.11% at the level of the frond and 9.46% at the level of the stipe. On the other hand, Bryopsidales green algae showed the highest average percentages of lipids (5.38%). The moisture percentages ranged from 4 to 16%, and no relevant significant differences were shown between the orders. The characteristic amino acids in all of the studied groups were glutamic acid, aspartic acid, alanine, and leucine. The highest average of the essential amino acids ratio was obtained for the Gigartinales red algae (48.65%), and the highest values of the essential amino acid index (EAAI) were obtained for the Ulvales, Laminariales, Gigartinales, and Rhodymeniales algae (EAAI > 0.92). The highest average relative percentage of fatty acids was obtained for polyunsaturated fatty acids, followed by saturated fatty acids. The major component of the ω6 fatty acids from red and brown algae was arachidonic acid (C20:4n − 6). The highest level of ω3 fatty acids was observed for the eicosapentaenoic acids (EPA) in red algae. The highest median ω6/ω3 ratio was displayed by the red alga Callophyllis variegata (Gigartinales). A detailed knowledge of edible seaweeds, and those considered potentially edible, would help to diversify the diet based on macroalgae in Peru. MDPI 2023-04-27 /pmc/articles/PMC10181002/ /pubmed/37176854 http://dx.doi.org/10.3390/plants12091795 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Arakaki, Natalia
Flores Ramos, Leenin
Oscanoa Huaynate, Alberto Isidoro
Ruíz Soto, Anthony
Ramírez, María Eliana
Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast
title Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast
title_full Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast
title_fullStr Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast
title_full_unstemmed Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast
title_short Biochemical and Nutritional Characterization of Edible Seaweeds from the Peruvian Coast
title_sort biochemical and nutritional characterization of edible seaweeds from the peruvian coast
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10181002/
https://www.ncbi.nlm.nih.gov/pubmed/37176854
http://dx.doi.org/10.3390/plants12091795
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