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Chemical composition, antioxidant activity and sensory evaluation of five different species of brown edible seaweeds
Open accessAbstract
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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“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].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [95]
In the citing paper
“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].”
From The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value (2019) · cites this paper as [95]
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The Potential of Seaweeds as a Source of Functional Ingredients of Prebiotic and Antioxidant Value
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Lorenzo, J. M., Agregán, R., Munekata, P. E. S., Franco, D., Carballo, J., Şahin, S., Lacomba, R., & Barba, F. J. (2017) · Marine Drugs · doi:10.3390/md15110360 · Cited by 223
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Metadata
- 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
- green
- eprints.uwe.ac.uk
- Licence
- 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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