数字农科院2.0

Evaluation of the chemical composition and nutritional potential of brown macroalgae commercialised in China

文献类型： 外文期刊

作者： Weihao Meng;Taihua Mu;Hongnan Sun;Marco Garcia-Vaquero

作者机构：

关键词： Antioxidant capacity;Brown algae;Grey correlation analysis;Nutrient profiling;Proximate composition

期刊名称： Algal Research

ISSN： 2211-9264

年卷期： 2022 年 64 卷

页码：

收录情况： SCIE（2022版）

摘要： The nutritional and functional components of 12 commercial brown macroalgal samples currently available in the Chinese market were evaluated as well as the inter-relationships between their antioxidant properties and their nutritional contents including protein, lipid, fibre, polyphenols and flavonoids. The composition of macroalgae was variable with contents of ash, crude fibre, crude lipid, crude protein and total amino acids ranging between 14.59 and 64.30, 4.68–13.77, 0.35–4.72, 5.16–28.19, and 3.62–24.07 g/100 g DW, respectively. In general, the results revealed that brown macroalgae can be considered as a potential supplement source for multiple minerals (mainly Mg, P, K, Ca, Fe, Mn, Cu, Zn), essential amino acids (1.48–10.48 g/100 g DW) and polyunsaturated fatty acids (24.48–247.18 g/100 g DW). The antioxidant capacity of the macroalgae tested was strongly correlated with their total polyphenolic contents (correlation coefficient 0.926, P < 0.01) and total flavonoid contents (0.927, P < 0.01). Grey correlation analysis indicates that UP-D2 had the highest nutritional value from all the commercial brown macroalgal samples tested, while LJ-W had the lowest nutritional value. The results of the current research help to further understand and support the use of macroalgae in food-related applications.

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