Next Article in Journal
Metal Contents in Fish from the Bay of Bengal and Potential Consumer Exposure—The EAF-Nansen Programme
Previous Article in Journal
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
Previous Article in Special Issue
Food and Beverages Containing Algae and Derived Ingredients Launched in the Market from 2015 to 2019: A Front-of-Pack Labeling Perspective with a Special Focus on Spain
Article

Seasonal Changes in the Nutritional Composition of Agarophyton vermiculophyllum (Rhodophyta, Gracilariales) from the Center of Portugal

MARE—Marine and Environmental Sciences Centre, ESTM, Polytechnic of Leiria, Edifício CETEMARES, Av. Porto de Pesca, 2520-641 Peniche, Portugal
*
Author to whom correspondence should be addressed.
Academic Editors: Massimo Castellari and Fatma Boukid
Foods 2021, 10(5), 1145; https://doi.org/10.3390/foods10051145
Received: 19 March 2021 / Revised: 12 May 2021 / Accepted: 17 May 2021 / Published: 20 May 2021
Seaweeds exhibit high nutritional value due to a balanced concentration of proteins, vitamins and minerals, a high concentration of low digestibility polysaccharides, and reduced levels of lipids, many of which are n-3 and n-6 fatty acids. The species Agarophyton vermiculophyllum is no exception and, as such, a comprehensive study of the chemical and nutritional profile of this red seaweed was carried out for 1 year. Seasonal variations in moisture, ash, protein and amino acids content, crude fibers, ascorbic acid, agar, lipids, and the corresponding fatty acid profile, were analyzed. We found low levels of fatty acids and a high protein content, but also noticed interesting seasonal change patterns in these compounds. The present study gives insights on the environmental conditions that can lead to changes in the nutritional composition of this species, aiming, therefore, to bring new conclusions about the manipulation of environmental conditions that allow for maximizing the nutritional value of this seaweed. View Full-Text
Keywords: red seaweed; protein content; fatty acid profile; amino acid profile; total dietary fiber; ash content red seaweed; protein content; fatty acid profile; amino acid profile; total dietary fiber; ash content
Show Figures

Figure 1

MDPI and ACS Style

Afonso, C.; Correia, A.P.; Freitas, M.V.; Baptista, T.; Neves, M.; Mouga, T. Seasonal Changes in the Nutritional Composition of Agarophyton vermiculophyllum (Rhodophyta, Gracilariales) from the Center of Portugal. Foods 2021, 10, 1145. https://doi.org/10.3390/foods10051145

AMA Style

Afonso C, Correia AP, Freitas MV, Baptista T, Neves M, Mouga T. Seasonal Changes in the Nutritional Composition of Agarophyton vermiculophyllum (Rhodophyta, Gracilariales) from the Center of Portugal. Foods. 2021; 10(5):1145. https://doi.org/10.3390/foods10051145

Chicago/Turabian Style

Afonso, Clélia, Ana P. Correia, Marta V. Freitas, Teresa Baptista, Marta Neves, and Teresa Mouga. 2021. "Seasonal Changes in the Nutritional Composition of Agarophyton vermiculophyllum (Rhodophyta, Gracilariales) from the Center of Portugal" Foods 10, no. 5: 1145. https://doi.org/10.3390/foods10051145

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop