Cited by 203Seaweed-derived Bioactive CompoundsFood and Agricultural SciencesFood Industry and Aquatic Biology

Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

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Peinado, I., Girón, J., Koutsidis, G., Ames, J.M.·2014·Food Research International

Abstract

The chemical and volatile composition as well as sensory profile of five brown edible seaweeds collected in the United Kingdom, was evaluated. The ash content was 190–280mg/g, NaCl 35.1–115.1mg/g, protein 2.9–6.0g/g, and fat 0.6–5.8g/g (dry basis). Fucus vesiculosus, Fucus spiralis and Ascophyllum nodosum showed higher antioxidant activities (DPPH and FRAP). Nucleotide concentrations were of the same order of magnitude as reported in other foods such as tomatoes or potatoes, except for F. vesiculosus where levels of nucleotides were 10 times higher. The fatty acids profile was dominated by oleic acid (21.9–41.45%), followed by myristic (6.63–26.75%) and palmitic (9.23–16.91%). Glutamic and aspartic acids (0.15–1.8mg/g and 0.05–3.1mg/g) were the most abundant amino acids. Finally, sensory and volatile analyses illustrated that Laminaria sp. had the strongest seaweed and seafood-like aroma and taste.

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Crossref · 10.1016/j.foodres.2014.08.035

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  • Seaweeds are an alternative source of proteins, with certain brown species presenting much more protein content than other vegetarian sources such as soy beans.

    “From a nutritional viewpoint, seaweeds are an alternative sources of proteins, certain brown species presenting much more protein content than other vegetarian sources, such as soy beans [95].”
  • Seaweed lipid content includes a concentration of fatty acids within 1 and 6 g/100 g of dry weight, and some species have high concentrations of polyunsaturated fatty acids, namely eicosapentaenoic acid up to 24%.

    “In the same way, their lipid content includes a concentration of fatty acids within 1 and 6 g/100 g of dry weight. In addition, it should be noted that some species have high concentrations of polyunsaturated fatty acids, namely eicosapentaenoic acid (up to 24%) [95].”

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Authors
Peinado, I., Girón, J., Koutsidis, G., & Ames, J. M.
Affiliations
  • Northumbria University (GB)
  • University of the West of England (GB)
Corresponding author
Peinado, I.
Venue
Food Research International
Publisher
Elsevier BV
Published
2014-12
Volume
66
Pages
36-44
ISSN
0963-9969 (ISSN-L)
OpenAlex
W1989012697
Cited by
203
References
52
Citations by year
2026: 13 · 2025: 13 · 2024: 16 · 2023: 24 · 2022: 19 · 2021: 35 · 2020: 18 · 2019: 21 · 2018: 16 · 2017: 12 · 2016: 11 · 2015: 5
FWCI
14.22
Type
journal article
Language
en
Open access
Locations
  • Food Research International (publishedVersion)
  • Northumbria Research Link (Northumbria University) (acceptedVersion)
  • UWE Research Repository (UWE Bristol) (submittedVersion, cc-by)
Funders
  • Frutarom (UK) Ltd
  • Technology Strategy Board (TSB), UK
  • Technology Strategy Board Collaborative Research and Development Project (101126)
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
Fucus vesiculosus, Fucus spiralis, Ascophyllum nodosum, Laminaria, seaweed chemical composition, antioxidant activity, nucleotides, fatty acid composition, amino acids, volatile compounds, sensory profile, ash content, sodium chloride

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