Bioactive and nutritional potential of Alaria esculenta and Saccharina latissima

Afonso, Cláudia; Matos, Joana; Guarda, I.; Gomes-Bispo, Ana; Gomes, Romina; Cardoso, Carlos; Gueifão, Sandra; Delgado, Inês; Coelho, Inês; Castanheira, Isabel; Bandarra, Narcisa M.

doi:10.1007/s10811-020-02298-8

Cited by 23 publications

(20 citation statements)

References 49 publications

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“…Following the recommendation, the present study measured the Pb, Cd, Hg, As, and inorganic As content the silages (Table 4). The level of Hg and Pb in present study was low and is in accordance with previous records of Saccharina and Alaria collected in the Norwegian coasts (Biancarosa et al 2018;Afonso et al 2020). The total As content was generally high, but this could be mainly ascribed to the less toxic organic As since iAs was less than 5% of total, which is commonly observed in marine organisms.…”

Section: Chemical Composition Iodine and Heavy Metal Compositionsupporting

confidence: 91%

“…Iodine is an essential mineral for thyroid hormones synthesis, but both deficient and excessive iodine intake can disturb the body metabolism (Rohner et al 2014). In the present study, the iodine content of Saccharina silages (630 mg kg −1 DM) was relatively low compared to the concentrations reported in other investigations, where levels above 2000 mg kg −1 DM and up to 4600 mg kg −1 DM have been reported in both wild harvested and cultivated biomass from central and northern Norway, while a high iodine content was found in Alaria silages (930 mg kg −1 DM) compared to other studies (Biancarosa et al 2018;Roleda et al 2018;Afonso et al 2020). If our silages were subjected to whole food application, the safe consumption level will be limited to 2 g DM per week, according to the recommend iodine consumption for an adult person (Russel 2001).…”

Section: Chemical Composition Iodine and Heavy Metal Compositioncontrasting

confidence: 82%

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Improving fermentation of Saccharina latissima and Alaria esculenta silages with additives for preserving biomass and antioxidants

et al. 2021

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Rapid deterioration of harvested macroalgal biomass is a challenge for macroalgal industry and can be overcome with the inexpensive ensiling preservation. To improve silage quality, Saccharina latissima and Alaria esculenta biomass was subjected to ensiling conditions following a 2 × 4 factorial design, with 2 prewilting treatments (no-prewilting and prewilted to 300 g DM kg−1 fresh biomass) and 4 additive treatments (no additive, formic acid, single and two species of Lactobacillus inoculant), and ensiled for 3 or 12 months at 15 °C. Acetate was the main fermentation product in these seaweed silages. Prewilting reduced the acetate, mannitol, and NH3 content in silages. In S. latissima silages without additives, prewilting led to less acidification (pH = 5.7). Also, prewilting caused protein and phlorotannin degradation. When treated with formic acid, the silage pH was below 4 regardless of the biomass’s moisture content. The use of Lactobacillus spp. inoculants was essential for lactate production in seaweed silages, and it significantly lowered silage pH in S. latissima and prewilted A. esculenta compared to silages with no additives. A high level of the phlorotannin content was preserved (> 90%) in the 3-month A. esculenta silages without prewilting. However, major reduction of antioxidant activity was observed in 12-month silages in both seaweed species. In conclusion, ensiling is a viable method for preserving Alaria and Saccharina biomass. Prewilting restricted silage fermentation, and both formic acid and bacterial additives facilitated silage acidification. However, there was no clear benefit of these treatments in preserving the antioxidant activity.

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Section: Chemical Composition Iodine and Heavy Metal Compositionsupporting

confidence: 91%

Section: Chemical Composition Iodine and Heavy Metal Compositioncontrasting

confidence: 82%

Improving fermentation of Saccharina latissima and Alaria esculenta silages with additives for preserving biomass and antioxidants

et al. 2021

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“…For instance, the seaweed U. pinnatifida harvested in central Portugal (Figueira da Foz, Buarcos bay) in January 2020 unveiled a different fatty acid profile, presenting the SFA C18:0, the MUFA C15:1, and the PUFA C20:4 [95], while S. latissima harvested in March of 2017 in Norway revealed a varied outline of fatty acids, presenting the SFA C17:0 and C18:0, as well as PUFA, such as C18:2 ω-6, C20:4 ω-6, and C18:4 ω-3 [96]. Other teams of researchers found that Saccharina latissima (July-summer), Saccorhiza polyschides (January-winter) and Laminaria ochroleuca (September-summer) collected in the north of Portugal (Viana do Castelo) presented a different fatty acid profile depending on the harvesting season [97].…”

Section: Discussionmentioning

confidence: 99%

Portuguese Kelps: Feedstock Assessment for the Food Industry

et al. 2021

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Seaweeds have been incorporated in the daily diet of several human cultures since ancient times, due to their nutritional characteristics and healthy properties. The brown seaweeds Undaria pinnatifida, Saccharina latissima, Sacchoriza polyschides, and Laminaria ochroleuca were collected in the Viana do Castelo (Portugal) bay to assess their proximate composition analysis. As a result, the algal biomass was dried, and its moisture and ash content were determined. The dried biomass was then analyzed for total nitrogen/total protein (using the Kjeldahl method), total fiber content (through fiber analyzer digestion), total lipids (in a Soxhlet apparatus), and fatty acid characterization (by gas chromatography-mass spectrometry). Apart from phosphorus, which was analyzed by spectrophotometry, the ashes were employed for mineral and trace element characterization via dry mineralization and quantified using flame atomic absorption spectrometry. Moreover, the total phenolic content was assessed spectrophotometrically by the Folin-Ciocalteu method in the algal aqueous extracts. Analyses showed that their protein concentrations ranged from 12 to 24% dry weight (DW), while lipid concentrations varied between 0.51% and 1.52% DW. Regarding the carbohydrate concentration in these seaweeds, a concentration between 48% and 60% DW was observed. The S. polyschides had the highest overall total phenolic content (6.19 × 10−3 g GAE/100 g of dried algae), while L. ochroleuca had the lowest amount (3.72 × 10−3 g GAE/100 g of dried algae). U. pinnatifida had the highest total fatty acid content (35.13 mg/g DW), whereas S. latissima presented the lowest value (22.59 mg/g DW). Significant concentrations of highly unsaturated fatty acids (HUFA) were observed in both seaweeds, with U. pinnatifida having the highest value (10.20 mg/g DW) and S. latissima the lowest content (4.81 mg/g DW). It is also highlighted that these seaweeds have a nutritional relevance as a source of essential nutrients, including nitrogen, potassium, sodium, calcium, magnesium, and iron.

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“…Later in 2010, JECFA performed a risk assessment based on epidemiological studies of lung cancer rates and proposed a BMDL 05 value of 3.0 μg/kg b.w. (2–7 μg/kg bw/day based on the range of estimated total dietary exposure) using a range of assumptions to estimate total dietary exposure to iAs from drinking-water and food [ 78 , 82 ]. Organic As is generally assumed to be of no toxicological concern or far less toxic than iAs species [ 78 , 82 , 83 ].…”

Section: Hazardsmentioning

confidence: 99%

“…(2–7 μg/kg bw/day based on the range of estimated total dietary exposure) using a range of assumptions to estimate total dietary exposure to iAs from drinking-water and food [ 78 , 82 ]. Organic As is generally assumed to be of no toxicological concern or far less toxic than iAs species [ 78 , 82 , 83 ]. Arsenic in foods of marine origin is mainly present in the form of organic compounds which are less acutely toxic than the toxic inorganic ones.…”

Section: Hazardsmentioning

confidence: 99%

Food Safety Risks Posed by Heavy Metals and Persistent Organic Pollutants (POPs) related to Consumption of Sea Cucumbers

Elvevoll

James

Toppe

et al. 2022

Foods

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The global production of sea cucumbers was 245 thousand tons in 2020. Sea cucumbers are important food items in Asian and Pacific cuisines, the highest proportion being consumed in China as “bêche-de-mer” dried, gutted, boiled and salted body wall. However, consumption of sea cucumbers is expanding in China and globally, and the high demand has led to decline in populations of sea cucumbers, due to overexploitation. Aquaculture, together with novel fisheries on new species in new regions is easing the demand. Thus, an assessment of food safety is warranted. A literature search on food hazards was performed. A high proportion of the selected papers concerned heavy metals and metalloid hazards, such as mercury (Hg), cadmium (Cd), lead (Pb), and arsenic (As). No specific maximum limits (MLs) have been set for contents of these in sea cucumbers. Thus, the contents were compared with maximum limits set for aquatic animals in general or bivalve molluscs if available. With regard to Hg and Cd levels, none of the samples exceeded limits set by the European Commission or the National Standard of China, while for Pb, samples from highly industrialised areas exceeded the limits. Surprisingly, data on contaminants such as POPs, including dioxins and dl-PCB, PAH and PFAS as well as microbial hazards were scarce. The availability of fresh sea cucumber has increased due to aquaculture. To preserve the original flavour some consumers are reported to prefer to eat raw sea cucumber products, sashimi and sushi, which inevitably causes challenges from the microbial food safety perspective. Altogether, this paper highlights specific needs for knowledge, in particular when harvesting new species of sea cucumbers or in industrialized regions. Systematic monitoring activities, appropriate guidelines and regulations are highly warranted to guide the utilization of sea cucumbers.

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Bioactive and nutritional potential of Alaria esculenta and Saccharina latissima

Cited by 23 publications

References 49 publications

Improving fermentation of Saccharina latissima and Alaria esculenta silages with additives for preserving biomass and antioxidants

Improving fermentation of Saccharina latissima and Alaria esculenta silages with additives for preserving biomass and antioxidants

Portuguese Kelps: Feedstock Assessment for the Food Industry

Food Safety Risks Posed by Heavy Metals and Persistent Organic Pollutants (POPs) related to Consumption of Sea Cucumbers

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