An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species

Irish edible brown (Himanthalia elongata—sea spaghetti, Alaria esculenta—Irish wakame) and red seaweeds (Palmaria palmata—dulse, Porphyra umbilicalis—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (p < 0.05) protein levels, whereas brown seaweeds possessed higher (p < 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (p < 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori > Irish wakame > dulse (p < 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (p < 0.05) WHC and SC properties. Dulse and nori had higher (p < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients.

[1]  A. Gonçalves,et al.  Seaweed Phenolics: From Extraction to Applications , 2020, Marine drugs.

[2]  B. Tiwari,et al.  Optimisation of Ultrasound Frequency, Extraction Time and Solvent for the Recovery of Polyphenols, Phlorotannins and Associated Antioxidant Activity from Brown Seaweeds , 2020, Marine drugs.

[3]  B. McNulty,et al.  Sodium and Potassium Intakes and Their Ratio in Adults (18–90 y): Findings from the Irish National Adult Nutrition Survey , 2020, Nutrients.

[4]  J. Kerry,et al.  Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters. , 2019, Meat science.

[5]  V. Wijendran,et al.  Relationship of Dietary Sodium, Potassium and The Sodium-to-Potassium Ratio to Blood Pressure , 2019, Journal of Medical – Clinical Research & Reviews.

[6]  Nurjanah,et al.  Characteristics of seaweed porridge Sargassum sp. and Eucheuma cottonii as raw materials for lip balm , 2018, IOP Conference Series: Earth and Environmental Science.

[7]  J. Barat,et al.  Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties. , 2018, Food research international.

[8]  T. Rustad,et al.  Biomass soaking treatments to reduce potentially undesirable compounds in the edible seaweeds sugar kelp (Saccharina latissima) and winged kelp (Alaria esculenta) and health risk estimation for human consumption , 2018, Journal of Applied Phycology.

[9]  M. K. Zainol,et al.  The Influence of Seaweed Composite Flour on the Physicochemical Properties of Muffin , 2018 .

[10]  M. Firdaus,et al.  Fortification of seaweed (Eucheuma cottonii) flour on nutrition, iodine, and glycemic index of pasta , 2017 .

[11]  P. E. Munekata,et al.  Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions. , 2017, Food research international.

[12]  V. Burley,et al.  Dietary fibre in Europe: current state of knowledge on definitions, sources, recommendations, intakes and relationships to health , 2017, Nutrition Research Reviews.

[13]  N. Abu-Ghannam,et al.  Optimisation of fucoxanthin extraction from Irish seaweeds by response surface methodology , 2016, Journal of Applied Phycology.

[14]  T. Rustad,et al.  Nutritional value of the kelps Alaria esculenta and Saccharina latissima and effects of short-term storage on biomass quality , 2017, Journal of Applied Phycology.

[15]  R. Nys,et al.  The protein content of seaweeds: a universal nitrogen-to-protein conversion factor of five , 2016, Journal of Applied Phycology.

[16]  M. Stanley,et al.  The seasonal variation in the chemical composition of the kelp species Laminaria digitata, Laminaria hyperborea, Saccharina latissima and Alaria esculenta , 2015, Journal of Applied Phycology.

[17]  J. Raven,et al.  Algae , 2014, Current Biology.

[18]  F. Buňka,et al.  Amino acid composition of algal products and its contribution to RDI. , 2014, Food chemistry.

[19]  R. Millán,et al.  Nutritional value of the marine algae wakame (Undaria pinnatifida) and nori (Porphyra purpurea) as food supplements , 2013, Journal of Applied Phycology.

[20]  R. Stahl,et al.  Pyrolysis of algal biomass. , 2013 .

[21]  G. Rajauria,et al.  ANTIMICROBIAL, ANTIOXIDANT AND FREE RADICAL‐SCAVENGING CAPACITY OF BROWN SEAWEED HIMANTHALIA ELONGATA FROM WESTERN COAST OF IRELAND , 2013 .

[22]  C. Jacobsen,et al.  Phenolic compounds and antioxidant activities of selected species of seaweeds from Danish coast. , 2013, Food chemistry.

[23]  G. Rajauria,et al.  Isolation and Partial Characterization of Bioactive Fucoxanthin from Himanthalia elongata Brown Seaweed: A TLC-Based Approach , 2013, International journal of analytical chemistry.

[24]  A. Rodríguez-Bernaldo de Quirós,et al.  Evaluation of Bioactive Compounds in Fresh Edible Seaweeds , 2012, Food Analytical Methods.

[25]  H. Attia,et al.  Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia , 2011, Food Chemistry.

[26]  A. P. Martins,et al.  Biochemical composition of two red seaweed species grown on the Brazilian coast. , 2011, Journal of the science of food and agriculture.

[27]  N. Abu-Ghannam,et al.  Bioactive potential and possible health effects of edible brown seaweeds , 2011 .

[28]  P. Rupérez,et al.  Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast , 2010 .

[29]  F. Jiménez-Colmenero,et al.  Nutritional and Antioxidant Properties of Different Brown and Red Spanish Edible Seaweeds , 2010, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

[30]  J. López-Hernández,et al.  Determination of phenolic compounds in macroalgae for human consumption , 2010 .

[31]  T. Bridgeman,et al.  Classification of macroalgae as fuel and its thermochemical behaviour. , 2008, Bioresource technology.

[32]  Bai-cheng Zhou,et al.  Purification of R‐phycoerythrin from Porphyra haitanensis (Bangiales, Rhodophyta) using expanded‐bed absorption 1 , 2007 .

[33]  Paul MacArtain,et al.  Nutritional value of edible seaweeds. , 2007, Nutrition reviews.

[34]  E Marinho-Soriano,et al.  Seasonal variation in the chemical composition of two tropical seaweeds. , 2006, Bioresource technology.

[35]  D. Vélez,et al.  Total arsenic, inorganic arsenic, lead and cadmium contents in edible seaweed sold in Spain. , 2006, Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association.

[36]  L. Barsanti,et al.  Algae: Anatomy, Biochemistry, and Biotechnology , 2005 .

[37]  I. Brownlee,et al.  Alginate as a Source of Dietary Fiber , 2005, Critical reviews in food science and nutrition.

[38]  P. Rupérez,et al.  Mineral content of edible marine seaweeds , 2002 .

[39]  Michael F Hughes,et al.  Arsenic toxicity and potential mechanisms of action. , 2002, Toxicology letters.

[40]  F. Saura-calixto,et al.  Antioxidant activity of fresh and processed edible seaweeds , 2001 .

[41]  F. Saura-calixto,et al.  Dietary fibre and physicochemical properties of edible Spanish seaweeds , 2001 .

[42]  P. Cheung,et al.  Nutritional evaluation of some subtropical red and green seaweeds: Part I — proximate composition, amino acid profiles and some physico-chemical properties , 2000 .

[43]  G. Yen,et al.  Antioxidant and radical scavenging properties of extracts from Ganoderma tsugae , 1999 .

[44]  R. Rude.  Magnesium Deficiency: A Cause of Heterogenous Disease in Humans , 1998 .

[45]  Harold Egan,et al.  Pearson's Composition and Analysis of Foods , 1991 .

[46]  R. Hamill,et al.  Microscopy-Assisted Digital Photography as an Economical Analytical Tool for Assessment of Food Particles and Their Distribution Through The use of the ImageJ Program , 2021 .

[47]  G. Swarnalatha.  Comparision of nutritive value of seaweed with other terrestrial foods—a review , 2018 .

[48]  J. Sineiro,et al.  Effect of brown seaweed powder on physical and textural properties of wheat bread , 2017, European Food Research and Technology.

[49]  V. Pomin.  Seaweed : ecology, nutrient composition and medicinal uses , 2012 .

[50]  P. Robert,et al.  Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea antarctica , 2006 .

[51]  C. Neumann,et al.  Contribution of animal source foods in improving diet quality and function in children in the developing world , 2002 .

[52]  J. Strain,et al.  Ferric reducing/antioxidant power assay: direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. , 1999, Methods in enzymology.

[53]  M. Lahaye,et al.  Seaweed dietary fibres: structure, physico-chemical and biological properties relevant to intestinal physiology , 1997 .

[54]  M. Lahaye,et al.  Chemical and physico‐chemical characterisation of fibres from Laminaria digitata (kombu breton): A physiological approach , 1991 .

[55]  Dietary reference values for food energy and nutrients for the United Kingdom. Report of the Panel on Dietary Reference Values of the Committee on Medical Aspects of Food Policy. , 1991, Reports on health and social subjects.

[56]  V. L. Singleton,et al.  Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents , 1965, American Journal of Enology and Viticulture.

[57]  William Horwitz,et al.  The Association of Official Agricultural Chemists (AOAC) , 1964 .