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Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds.
Food Sci Technol Int. 2010 Oct; 16(5):361-70.FS

Abstract

This article reports a study of the nutritional composition, total dietary fiber (TDF), mineral contents, fatty acid and amino acid profiles, polyphenolic concentration and antioxidant activity of three Spanish seaweeds: two brown seaweeds (Himanthalia elongata and Undaria pinnatifida) and one red (Porphyra umbilicalis). TDF and ash were the most abundant components in the brown seaweeds, while TDF and protein were the main components in the red one. In all seaweeds, the lipid contents were very low but the polyunsaturated fatty acid contents were high. Although the red seaweed contained significantly (p < 0.05) more protein content than the brown ones, all three contained all the essential amino acids at levels comparable to FAO/WHO requirements. The brown seaweeds contained significantly more minerals than the red one; they are a rich source of K, Na, Ca and Mg and present a beneficial Na/K ratio. Himanthalia elongata displayed remarkably high polyphenolic content, endowing it with appreciable antioxidant activity. These seaweeds offer considerable potential as functional food ingredients due to components like dietary fiber, minerals and trace elements, protein and lipids, which produce many different kinds of biological activities, and also to their high antioxidant capacity.

Authors+Show Affiliations

Departamento de Ciencia y Tecnología de Carne y Productos Cárnicos y del Pescado y Productos de la Pesca, Instituto del Frío, Ciudad Universitaria, Jose Antonio Novais 10, 28040 Madrid, Spain. scofrades@if.csic.esNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21339154

Citation

Cofrades, S, et al. "Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds." Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, vol. 16, no. 5, 2010, pp. 361-70.
Cofrades S, López-López I, Bravo L, et al. Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds. Food Sci Technol Int. 2010;16(5):361-70.
Cofrades, S., López-López, I., Bravo, L., Ruiz-Capillas, C., Bastida, S., Larrea, M. T., & Jiménez-Colmenero, F. (2010). Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds. Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional, 16(5), 361-70. https://doi.org/10.1177/1082013210367049
Cofrades S, et al. Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds. Food Sci Technol Int. 2010;16(5):361-70. PubMed PMID: 21339154.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nutritional and antioxidant properties of different brown and red Spanish edible seaweeds. AU - Cofrades,S, AU - López-López,I, AU - Bravo,L, AU - Ruiz-Capillas,C, AU - Bastida,S, AU - Larrea,M T, AU - Jiménez-Colmenero,F, Y1 - 2010/09/10/ PY - 2011/2/23/entrez PY - 2011/2/23/pubmed PY - 2011/9/9/medline SP - 361 EP - 70 JF - Food science and technology international = Ciencia y tecnologia de los alimentos internacional JO - Food Sci Technol Int VL - 16 IS - 5 N2 - This article reports a study of the nutritional composition, total dietary fiber (TDF), mineral contents, fatty acid and amino acid profiles, polyphenolic concentration and antioxidant activity of three Spanish seaweeds: two brown seaweeds (Himanthalia elongata and Undaria pinnatifida) and one red (Porphyra umbilicalis). TDF and ash were the most abundant components in the brown seaweeds, while TDF and protein were the main components in the red one. In all seaweeds, the lipid contents were very low but the polyunsaturated fatty acid contents were high. Although the red seaweed contained significantly (p < 0.05) more protein content than the brown ones, all three contained all the essential amino acids at levels comparable to FAO/WHO requirements. The brown seaweeds contained significantly more minerals than the red one; they are a rich source of K, Na, Ca and Mg and present a beneficial Na/K ratio. Himanthalia elongata displayed remarkably high polyphenolic content, endowing it with appreciable antioxidant activity. These seaweeds offer considerable potential as functional food ingredients due to components like dietary fiber, minerals and trace elements, protein and lipids, which produce many different kinds of biological activities, and also to their high antioxidant capacity. SN - 1082-0132 UR - https://www.unboundmedicine.com/medline/citation/21339154/Nutritional_and_antioxidant_properties_of_different_brown_and_red_Spanish_edible_seaweeds_ L2 - https://journals.sagepub.com/doi/10.1177/1082013210367049?url_ver=Z39.88-2003&amp;rfr_id=ori:rid:crossref.org&amp;rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -