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Título

Nutritional Quality And Biological Properties Of Brown And Red Edible Seaweeds

AutorRupérez Antón, Pilar ; Gómez Ordóñez, Eva ; Jiménez Escrig, Antonio
Fecha de publicación2011
EditorNova Science Publishers
CitaciónSeaweed: Ecology, Nutrient Composition and Medicinal Uses: 51- 66 (2011)
ResumenBrown and red seaweeds are often regarded as under-exploited marine bio-resources. Specifically, research on edible marine macroalgae is on the increase because they are most interesting as a source of macronutrients and associated bioactive compounds with high potentially economical impact in food and pharmaceutical industry, and public health. Our group has worked on the nutritional evaluation, physicochemical and biological properties of edible Spanish seaweeds. Thus, in brown: Bifurcaria bifurcata, Fucus vesiculosus, Himanthalia elongata (Sea spaghetti), Laminaria digitata (Kombu), Saccharina latissima (Sugar Kombu), Undaria pinnatifida (Wakame), and red seaweeds: Chondrus crispus (Irish moss), Gigartina pistillata, Mastocarpus stellatus and Porphyra tenera (Nori), total dietary fiber content ranges from 29-50% of which approximately 20- 75% is soluble. For brown seaweeds, soluble fiber consists of uronic acids from alginates and neutral sugars from sulfated fucoidan and laminarin. For red seaweeds, main neutral sugars correspond to sulfated galactans such as carrageenan or agar. Insoluble fibers (7.4–40%) are essentially made of cellulose, with an important contribution of Klason lignin, up to 31% in Fucus. In Nori, insoluble fiber consists of a mannan and xylan. Protein content is generally higher in red (15–30%), than in brown seaweeds (7–26%), although protein digestibility is apparently low. Ash content is high (21–40%) and sulfate, related to the presence of sulfated polysaccharides, represents 7.4–57% of ash. Except for the brown seaweeds Fucus (2.5%) and Bifurcaria (5.6%), oil content is usually lower than 1%. Relevant biological properties of seaweeds (such as anticoagulant or antioxidant capacity) seem to be associated to sulfate content in sulfated polysaccharides and to a lesser degree to minor components, such as extractable
URIhttp://hdl.handle.net/10261/91830
Identificadoresisbn: 978-1-61470-878-0
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