Cited by 364Seaweed-derived Bioactive CompoundsFood composition and propertiesFood Nutrient Composition and Product Development

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Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

Gómez-Ordóñez, Eva, Jiménez-Escrig, Antonio, Rupérez, Pilar·2010·Food Research International

DOI 10.1016/j.foodres.2010.08.005

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Abstract

Proximate composition (moisture, ash, protein and oil content), total dietary fibre content and physicochemical properties of three brown and two red edible Spanish seaweeds, namely: Himanthalia elongata (sea spaghetti), Bifurcaria bifurcata, Laminaria saccharina (sweet kombu), Mastocarpus stellatus and Gigartina pistillata were studied. Ashes (24.9–36.4%) were high in all samples. Protein content ranged from 10.9 to 25.7%, being much higher for Laminaria (25.7%) followed by the red seaweeds (15.5–21.3%). Minor components were lipids (0.3–0.9%) in all samples except for Bifurcaria (5.6%). Total dietary fibre content ranged from 29.3 to 37.4% of which 39.1–74.7% was soluble. For brown algae, the soluble fibre contained uronic acids from alginates and neutral sugars from sulphated fucoidan and laminarin. For red seaweeds, the main neutral sugars corresponded to sulphated galactans (carrageenan or agar). Insoluble fibres (7.4–22.7%) were essentially made of cellulose with an important contribution of Klason lignin especially in brown seaweeds (9.5–10.8%). Regarding the main physicochemical properties, swelling and water retention capacity were high in all samples, while oil retention was low, related to the hydrophilic nature of fibre polysaccharides. In conclusion, these seaweeds can be estimated as a good source of food fibre, protein and minerals for human consumption.

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Authors: Gómez-Ordóñez, E., Jiménez-Escrig, A., & Rupérez, P.
Affiliations: Consejo Superior de Investigaciones Científicas (ES)
Corresponding author: Rupérez, Pilar
ORCID: Rupérez, Pilar
Venue: Food Research International
Publisher: Elsevier BV
Published: 2010-11
Volume: 43
Issue: 9
Pages: 2289-2294
ISSN: 0963-9969 (ISSN-L)
DOI: 10.1016/j.foodres.2010.08.005
OpenAlex: W2070109773
Cited by: 364
References: 45
Citations by year: 2026: 10 · 2025: 21 · 2024: 29 · 2023: 28 · 2022: 36 · 2021: 36 · 2020: 24 · 2019: 32 · 2018: 31 · 2017: 27 · 2016: 17 · 2015: 26 · 2014: 10 · 2013: 11 · 2012: 13
FWCI: 17.79
Type: journal article
Language: en
Open access: closed
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Food Research International (publishedVersion)
DIGITAL.CSIC (Spanish National Research Council (CSIC)) (submittedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords: edible seaweeds, dietary fiber, brown algae, red algae, Himanthalia elongata, Bifurcaria bifurcata, Saccharina latissima, Mastocarpus stellatus, Gigartina pistillata, uronic acid, alginate, fucoidan, laminarin, carrageenan, agar, Klason lignin, cellulose, protein content, ash content, swelling power, water holding capacity, oil retention

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Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

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