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Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina

AuthorsCian, Raúl E.; Fajardo, María A.; Alaíz Barragán, Manuel ; Vioque, Javier ; González, Rolando J.; Drago, Silvina
KeywordsProtein quality
Radical scavenging
Red seaweeds
Nutraceitical food
Mineral bioaccessibility, nutraceutical food, protein quality, radical scavenging, red seaweeds Mineral bioaccessibility, nutraceutical food, protein quality, radical scavenging, red seaweeds Mineral bioaccessibility
Issue Date2014
PublisherTaylor & Francis
CitationInternational Journal of Food Sciences and Nutrition 65: 299- 305 (2014)
AbstractProximate composition, fatty acids and amino acid profiles and nutritional (chemical score, protein digestibility, PDCAAS and mineral dialyzability) and antioxidant properties (TEAC, DPPH and power reduction) from Porphyra columbina were evaluated. Total dietary fiber (48.02±1.13g/100g dry weight) and protein (24.61±0.21g/100g dry weight) were the two most abundant components in this seaweed. The main saturated and unsaturated fatty acids were C16:0 and C20:5 (n-3), respectively. The limiting amino acid was tryptophan with a chemical score of 57%. Protein digestibility was 74.33±3.0%. Porphyra columbina has high mineral content with good Na/K relationship and medium value of potential mineral accessibility (P, Ca and Zn dializability: 18.75±0.01, 17.62±0.16 and 16.70±0.44, respectively). The highest antioxidant properties were obtained with an acetone/water extraction system. This work provides important information about chemical composition and nutraceutical new properties of P. columbina. © 2014 Informa UK Ltd. All rights reserved.
Identifiersdoi: 10.3109/09637486.2013.854746
issn: 1465-3478
Appears in Collections:(IG) Artículos
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