Amino acids, fatty acids and dietary fibre in edible seaweed products
Abstract
The nutritional compositions of 34 edible seaweed products of the Laminaria sp., Undaria pinnatifida, Hizikia fusiforme and Porphyra sp. varieties were analyzed. This study determined amino acid and fatty acid (FA) distributions and contents of protein, fat, and total fibre of these seaweed varieties. In general, the marine macroalgae varieties tested demonstrated low lipid contents with 2.3 ± 1.6 g/100 g semi-dry sample weight (s.w.) and proved to be a rich source of dietary fibre (46.2 ± 8.0 g/100 g s.w). The pure protein content of seaweed products varied widely (26.6 ± 6.3 g/100 g s.w. in red algae varieties and 12.9 ± 6.2 g/100 g s.w. in brown algae varieties). All essential amino acids were detected in the seaweed species tested and red algae species featured uniquely high concentrations of taurine when compared to brown algae varieties. Interestingly, the FA distribution of seaweed products showed high levels of n-3 FA and demonstrated a nutritionally ideal n-6/n-3 FA ratio. The predominante FA in various seaweed products was eicosapentaenoic acid (C20:5, n-3) which was at concentrations as high as 50% of total FA content.
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Macroalgae contain larger amounts of unsaturated fatty acids than saturated, and because of that, they exhibit acetylcholinesterase inhibition, which can provide protection from neurodegenerative disorders.
“Macroalgae contain larger amount of unsaturated fatty acids than saturated [23,24], and because of that, they exhibit acetylcholinesterase inhibition, which means that they can provide protection from neurodegenerative disorders [25].”
From Overview on the Application of Modern Methods for the Extraction of Bioactive Compounds from Marine Macroalgae (2018) · cites this paper as [23]
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- Authors
- Dawczynski, C., Schubert, R., & Jahreis, G.
- Affiliations
- Friedrich Schiller University Jena (DE)
- Corresponding author
- Jahreis, Gerhard
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2007-01
- Volume
- 103
- Issue
- 3
- Pages
- 891-899
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W1982127572
- Cited by
- 923
- References
- 40
- Citations by year
- 2026: 29 · 2025: 52 · 2024: 65 · 2023: 64 · 2022: 84 · 2021: 68 · 2020: 64 · 2019: 82 · 2018: 59 · 2017: 59 · 2016: 47 · 2015: 55 · 2014: 43 · 2013: 48 · 2012: 37
- FWCI
- 10.80
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
- Keywords
- edible seaweeds, Laminaria, Undaria pinnatifida, Hizikia fusiformis, Porphyra, amino acid composition, fatty acid composition, dietary fiber, protein content, taurine, omega-3 fatty acids, eicosapentaenoic acid, n-6/n-3 ratio, seaweed, nutritional composition
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