Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina

Abstract Proximate composition, fatty acids and amino acid profiles and nutritional (chemical score, protein digestibility, PDCAAS and mineral dialyzability) and antioxidant properties (TEAC, DPPH and power reduction) from Porphyra columbina were evaluated. Total dietary fiber (48.02 ± 1.13 g/100 g...

Full description

Saved in:
Bibliographic Details
Published inInternational journal of food sciences and nutrition Vol. 65; no. 3; pp. 299 - 305
Main Authors Cian, Raúl E., Fajardo, María A., Alaiz, Manuel, Vioque, Javier, González, Rolando J., Drago, Silvina R.
Format Journal Article
LanguageEnglish
Published England Informa UK Ltd 01.05.2014
Taylor & Francis
Taylor & Francis Ltd
Subjects
Amino acids
Amino Acids - analysis
Antioxidants
Antioxidants - analysis
Antioxidants - pharmacology
Diet
Dietary Fats - analysis
Dietary Fiber - analysis
Dietary Proteins - analysis
Fatty acids
Fatty Acids - analysis
Food science
Functional foods & nutraceuticals
Humans
Mineral bioaccessibility
Minerals
Minerals - analysis
nutraceutical food
Nutritive Value
Porphyra - chemistry
Porphyra columbina
protein quality
radical scavenging
red seaweeds
Seaweed - chemistry
Weeds
Online AccessGet full text

Cover

More Information
Summary:Abstract Proximate composition, fatty acids and amino acid profiles and nutritional (chemical score, protein digestibility, PDCAAS and mineral dialyzability) and antioxidant properties (TEAC, DPPH and power reduction) from Porphyra columbina were evaluated. Total dietary fiber (48.02 ± 1.13 g/100 g dry weight) and protein (24.61 ± 0.21 g/100 g dry weight) were the two most abundant components in this seaweed. The main saturated and unsaturated fatty acids were C16:0 and C20:5 (n−3), respectively. The limiting amino acid was tryptophan with a chemical score of 57%. Protein digestibility was 74.33 ± 3.0%. Porphyra columbina has high mineral content with good Na/K relationship and medium value of potential mineral accessibility (P, Ca and Zn dializability: 18.75 ± 0.01, 17.62 ± 0.16 and 16.70 ± 0.44, respectively). The highest antioxidant properties were obtained with an acetone/water extraction system. This work provides important information about chemical composition and nutraceutical new properties of P. columbina.
Bibliography:ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0963-7486
1465-3478
DOI:10.3109/09637486.2013.854746