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Seaweeds as Valuable Sources of Essential Fatty Acids for Human Nutrition

Author

Listed:
  • Carolina P. Rocha

    (University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal)

  • Diana Pacheco

    (University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal)

  • João Cotas

    (University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal)

  • João C. Marques

    (University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal)

  • Leonel Pereira

    (University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal)

  • Ana M. M. Gonçalves

    (University of Coimbra, MARE—Marine and Environmental Sciences Centre, Department of Life Sciences, Calçada Martim de Freitas, 3000-456 Coimbra, Portugal
    Department of Biology and CESAM, University of Aveiro, 3810-193 Aveiro, Portugal)

Abstract

The overexploitation of terrestrial habitats, combined with the ever-growing demand for food, has led to the search for alternative food sources. The importance of seaweeds as food sources has been growing, and their potential as sources of fatty acids (FA) make seaweeds an interesting feedstock for the food and nutraceutical industries. The aim of this study is to assess the potential of five red seaweeds ( Asparagospis armata , Calliblepharis jubata , Chondracanthus teedei var. lusitanicus , Gracilaria gracilis , and Grateloupia turuturu ) and three brown seaweeds ( Colpomenia peregrina , Sargassum muticum and Undaria pinnatifida ), harvested in central Portugal, as effective sources of essential FA for food or as dietary supplements. FA were extracted from the biomass, transmethylated to methyl esters, and analyzed through gas chromatography-mass spectrometry. G. gracilis presented the highest content of saturated fatty acids (SFA) (41.49 mg·g −1 ), whereas C. jubata exhibited the highest content of highly unsaturated fatty acids (HUFA) (28.56 mg·g −1 ); the three G. turuturu life cycle stages presented prominent SFA and HUFA contents. Omega-6/omega-3 ratios were assessed and, in combination with PUFA+HUFA/SFA ratios, it is suggested that C. jubata and U. pinnatifida may be the algae with highest nutraceutical potential, promoting health benefits and contributing to a balanced dietary intake of fatty acids.

Suggested Citation

  • Carolina P. Rocha & Diana Pacheco & João Cotas & João C. Marques & Leonel Pereira & Ana M. M. Gonçalves, 2021. "Seaweeds as Valuable Sources of Essential Fatty Acids for Human Nutrition," IJERPH, MDPI, vol. 18(9), pages 1-17, May.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:9:p:4968-:d:550140
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    References listed on IDEAS

    as
    1. Sara García-Poza & Adriana Leandro & Carla Cotas & João Cotas & João C. Marques & Leonel Pereira & Ana M. M. Gonçalves, 2020. "The Evolution Road of Seaweed Aquaculture: Cultivation Technologies and the Industry 4.0," IJERPH, MDPI, vol. 17(18), pages 1-42, September.
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    Cited by:

    1. Agnieszka Jaworowska & Aliza Murtaza, 2022. "Seaweed Derived Lipids Are a Potential Anti-Inflammatory Agent: A Review," IJERPH, MDPI, vol. 20(1), pages 1-24, December.

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