Seaweeds as Valuable Sources of Essential Fatty Acids for Human Nutrition

Carolina P. Rocha, Diana Pacheco, João Cotas, João C. Marques, Leonel Pereira and Ana M. M. Gonçalves
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Carolina P. Rocha: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
Diana Pacheco: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
João Cotas: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
João C. Marques: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
Leonel Pereira: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
Ana M. M. Gonçalves: University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal

IJERPH, 2021, vol. 18, issue 9, 1-17

Abstract: The overexploitation of terrestrial habitats, combined with the ever-growing demand for food, has led to the search for alternative food sources. The importance of seaweeds as food sources has been growing, and their potential as sources of fatty acids (FA) make seaweeds an interesting feedstock for the food and nutraceutical industries. The aim of this study is to assess the potential of five red seaweeds ( Asparagospis armata , Calliblepharis jubata , Chondracanthus teedei var. lusitanicus , Gracilaria gracilis , and Grateloupia turuturu ) and three brown seaweeds ( Colpomenia peregrina , Sargassum muticum and Undaria pinnatifida ), harvested in central Portugal, as effective sources of essential FA for food or as dietary supplements. FA were extracted from the biomass, transmethylated to methyl esters, and analyzed through gas chromatography-mass spectrometry. G. gracilis presented the highest content of saturated fatty acids (SFA) (41.49 mg·g ?1 ), whereas C. jubata exhibited the highest content of highly unsaturated fatty acids (HUFA) (28.56 mg·g ?1 ); the three G. turuturu life cycle stages presented prominent SFA and HUFA contents. Omega-6/omega-3 ratios were assessed and, in combination with PUFA+HUFA/SFA ratios, it is suggested that C. jubata and U. pinnatifida may be the algae with highest nutraceutical potential, promoting health benefits and contributing to a balanced dietary intake of fatty acids.

Keywords: indigenous and non-indigenous seaweeds; marine resources; fatty acids; nutritional value; human health promoter (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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