Cited by 203Seaweed-derived Bioactive CompoundsFood Nutrient Composition and Product DevelopmentFood Industry and Aquatic Biology

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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

DOI 10.1016/j.foodres.2014.08.035

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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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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.
ORCID: Peinado, I.
Koutsidis, G.
Ames, J.M.
Venue: Food Research International
Publisher: Elsevier BV
Published: 2014-12
Volume: 66
Pages: 36-44
ISSN: 0963-9969 (ISSN-L)
DOI: 10.1016/j.foodres.2014.08.035
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: green
eprints.uwe.ac.uk
Licence: cc-by
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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 Nutrient Composition and Product Development
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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Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds

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