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Physicochemical Evaluation of Cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) in the Region of Moquegua for Food Purposes
The cyanobacterium Nostoc sp. contains considerable amounts of protein, iron, and calcium that could mitigate the problems of anemia and malnutrition in humans. However, the nutritional value of the edible species Nostoc sphaericum Vaucher ex Bornet & Flahault, which grows in the Moquegua region...
Autores principales: | , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217000/ https://www.ncbi.nlm.nih.gov/pubmed/37238756 http://dx.doi.org/10.3390/foods12101939 |
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author | Méndez-Ancca, Sheda Pepe-Victoriano, Renzo Gonzales, Hebert Hernán Soto Zambrano-Cabanillas, Abel Walter Marín-Machuca, Olegario Rojas, José Carlos Zapata Maquera, Maribel Maquera Huanca, Rosmery Fernandez Aguilera, Jorge González Zuffo, Alan Mario Ratke, Rafael Felippe |
author_facet | Méndez-Ancca, Sheda Pepe-Victoriano, Renzo Gonzales, Hebert Hernán Soto Zambrano-Cabanillas, Abel Walter Marín-Machuca, Olegario Rojas, José Carlos Zapata Maquera, Maribel Maquera Huanca, Rosmery Fernandez Aguilera, Jorge González Zuffo, Alan Mario Ratke, Rafael Felippe |
author_sort | Méndez-Ancca, Sheda |
collection | PubMed |
description | The cyanobacterium Nostoc sp. contains considerable amounts of protein, iron, and calcium that could mitigate the problems of anemia and malnutrition in humans. However, the nutritional value of the edible species Nostoc sphaericum Vaucher ex Bornet & Flahault, which grows in the Moquegua region, is unknown. Descriptive research was developed, and samples were obtained from the community of Aruntaya, located in the region of Moquegua. Water samples were taken at two different points (spring and reservoir), and samples of the cyanobacteria were taken in the reservoir. The design used was completely randomized, with three repetitions. Sixteen characteristics associated with the water collected at two points were evaluated, and from the nutritional point of view, seven characteristics were evaluated in the collected algae. The physicochemical characteristics were determined using methods established in the Codex Alimentarius. For the morphological characterization at the macroscopic level, it was observed that the seaweed collected was spherical in shape, grayish-green in color, soft to the touch, and palatable. After carrying out the physicochemical and morphological characterization of the collected samples, it was verified that all were of N. sphaericum. When comparing the sixteen characteristics related to water at the two collection sites, highly significant differences (p < 0.01) were observed for most of the variables evaluated. The average data of the characteristics of the algae showed protein values of 28.18 ± 0.33%, carbohydrates of 62.07 ± 0.69%, fat of 0.71 ± 0.02%, fiber of 0.91 ± 0.02%, ash of 7.68 ± 0.10%, and moisture of 0.22 ± 0.01%. Likewise, calcium reported an average value of 377.80 ± 1.43 mg/100 g and iron of 4.76 ± 0.08 mg/100 g. High correlations (positive and negative) were obtained by evaluating seven characteristics associated with the reservoir water where the algae grew in relation to eight nutritional characteristics of the algae. In relation to the nutritional value, the amounts of protein, iron, and calcium exceed the main foods of daily intake. Therefore, it could be considered a nutritious food to combat anemia and malnutrition. |
format | Online Article Text |
id | pubmed-10217000 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-102170002023-05-27 Physicochemical Evaluation of Cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) in the Region of Moquegua for Food Purposes Méndez-Ancca, Sheda Pepe-Victoriano, Renzo Gonzales, Hebert Hernán Soto Zambrano-Cabanillas, Abel Walter Marín-Machuca, Olegario Rojas, José Carlos Zapata Maquera, Maribel Maquera Huanca, Rosmery Fernandez Aguilera, Jorge González Zuffo, Alan Mario Ratke, Rafael Felippe Foods Article The cyanobacterium Nostoc sp. contains considerable amounts of protein, iron, and calcium that could mitigate the problems of anemia and malnutrition in humans. However, the nutritional value of the edible species Nostoc sphaericum Vaucher ex Bornet & Flahault, which grows in the Moquegua region, is unknown. Descriptive research was developed, and samples were obtained from the community of Aruntaya, located in the region of Moquegua. Water samples were taken at two different points (spring and reservoir), and samples of the cyanobacteria were taken in the reservoir. The design used was completely randomized, with three repetitions. Sixteen characteristics associated with the water collected at two points were evaluated, and from the nutritional point of view, seven characteristics were evaluated in the collected algae. The physicochemical characteristics were determined using methods established in the Codex Alimentarius. For the morphological characterization at the macroscopic level, it was observed that the seaweed collected was spherical in shape, grayish-green in color, soft to the touch, and palatable. After carrying out the physicochemical and morphological characterization of the collected samples, it was verified that all were of N. sphaericum. When comparing the sixteen characteristics related to water at the two collection sites, highly significant differences (p < 0.01) were observed for most of the variables evaluated. The average data of the characteristics of the algae showed protein values of 28.18 ± 0.33%, carbohydrates of 62.07 ± 0.69%, fat of 0.71 ± 0.02%, fiber of 0.91 ± 0.02%, ash of 7.68 ± 0.10%, and moisture of 0.22 ± 0.01%. Likewise, calcium reported an average value of 377.80 ± 1.43 mg/100 g and iron of 4.76 ± 0.08 mg/100 g. High correlations (positive and negative) were obtained by evaluating seven characteristics associated with the reservoir water where the algae grew in relation to eight nutritional characteristics of the algae. In relation to the nutritional value, the amounts of protein, iron, and calcium exceed the main foods of daily intake. Therefore, it could be considered a nutritious food to combat anemia and malnutrition. MDPI 2023-05-10 /pmc/articles/PMC10217000/ /pubmed/37238756 http://dx.doi.org/10.3390/foods12101939 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 Méndez-Ancca, Sheda Pepe-Victoriano, Renzo Gonzales, Hebert Hernán Soto Zambrano-Cabanillas, Abel Walter Marín-Machuca, Olegario Rojas, José Carlos Zapata Maquera, Maribel Maquera Huanca, Rosmery Fernandez Aguilera, Jorge González Zuffo, Alan Mario Ratke, Rafael Felippe Physicochemical Evaluation of Cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) in the Region of Moquegua for Food Purposes |
title | Physicochemical Evaluation of Cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) in the Region of Moquegua for Food Purposes |
title_full | Physicochemical Evaluation of Cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) in the Region of Moquegua for Food Purposes |
title_fullStr | Physicochemical Evaluation of Cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) in the Region of Moquegua for Food Purposes |
title_full_unstemmed | Physicochemical Evaluation of Cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) in the Region of Moquegua for Food Purposes |
title_short | Physicochemical Evaluation of Cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) in the Region of Moquegua for Food Purposes |
title_sort | physicochemical evaluation of cushuro (nostoc sphaericum vaucher ex bornet & flahault) in the region of moquegua for food purposes |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217000/ https://www.ncbi.nlm.nih.gov/pubmed/37238756 http://dx.doi.org/10.3390/foods12101939 |
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