An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species
Open accessAbstract
Irish edible brown (Himanthalia elongata—sea spaghetti, Alaria esculenta—Irish wakame) and red seaweeds (Palmaria palmata—dulse, Porphyra umbilicalis—nori) were assessed for nutritional (proximate composition; salt; pH; amino acid; mineral and dietary fibre contents); bioactive (total phenolic content (TPC) and in vitro antioxidant activity (DPPH and FRAP)); thermal (thermogravimetric analysis (TGA)); and technological (water holding capacity (WHC), oil holding capacity (OHC) and swelling capacity (SC)) properties. Red seaweeds had higher (p < 0.05) protein levels, whereas brown seaweeds possessed higher (p < 0.05) moisture, ash, insoluble and total dietary fibre contents. Nori had the lowest (p < 0.05) salt level. Seaweed fat levels ranged from 1 to 2% DW. Aspartic and glutamic acids were the most abundant amino acids. The total amino acid (TAA) content ranged from 4.44 to 31.80%. Seaweeds contained numerous macro (e.g., Na) and trace minerals. The TPC, DPPH and FRAP activities followed the order: sea spaghetti ≥ nori > Irish wakame > dulse (p < 0.05). TGA indicated maximum weight loss at 250 °C. Dulse had the lowest (p < 0.05) WHC and SC properties. Dulse and nori had higher (p < 0.05) OHC than the brown seaweeds. Results demonstrate the potential of seaweeds as functional food product ingredients.
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Leucine is the predominant essential amino acid in many seaweeds.
“Leucine is the predominant essential amino acid in many seaweeds [23]”
From Navigating the potential of algal peptides: health effects, market applications, and scientific challenges (2026) · cites this paper as [23]
Section 3.3 (page unavailable) identifies leucine as an essential amino acid measured in the studied seaweeds. It compares leucine levels between species but does not say leucine is the predominant essential amino acid in any species, let alone many seaweeds. (LLM, conf=0.82)
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- Authors
- Mohammed, H. O., O’Grady, M. N., O’Sullivan, M. G., Hamill, R. M., Kilcawley, K. N., & Kerry, J. P.
- Affiliations
- University College Cork (IE)
- Teagasc - The Irish Agriculture and Food Development Authority (IE)
- Corresponding author
- O’Sullivan, Maurice G.
- Kerry, Joseph P.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2021-11-12
- Volume
- 10
- Issue
- 11
- Pages
- 2784
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC8625894
- OpenAlex
- W3211729101
- Cited by
- 68
- References
- 51
- Citations by year
- 2026: 15 · 2025: 23 · 2024: 17 · 2023: 5 · 2022: 8
- FWCI
- 5.47
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Department of Agriculture, Food and the Marine. (15/F/610)
- 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, brown algae, red seaweed, Himanthalia elongata, Alaria esculenta, Palmaria palmata, Porphyra umbilicalis, nutritional composition, amino acids, mineral content, dietary fiber, total phenolic content, antioxidant activity, thermal stability, water holding capacity, oil absorption capacity, swelling power, functional food ingredients
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