Chemical and microstructural characterization of three seaweed species from two locations of Veracruz, Mexico

Abstract

Seaweeds or marine macroalgae are sources of industrial important macro compounds. This work characterizes the chemical composition, morphology, cellular structure, morphometric parameters, protein distribution, density, and quantifies the chemical elements of three seaweed species. The morphological characterization performed by Digital Image Analysis (DIA) showed that the length/width ratio for UF (Ulva fasciata) (15.4/10.9 cm) was greater compared to SC (Sargassum cymosum) and GS (Grateloupia subpectinata) (8.9/7.6 cm and 87/5.3 cm). Using Schiff 's and Coomassie blue reagents, identified carbohydrates and proteins in cells and protein bodies (PB). Cell morphology showed larger cells in the SC cortex (457.8 µm 2 ) and smaller cells in the SC meristoderm (80.5 µm 2 ). PB density (PB/area) and distribution (area occupied by the cell, %) were higher in the cortex of GS (10468 PB/mm 2 , 20%) and lower in the meristoderm of SC (917 PB/mm 2 , 7%). Chemical analysis showed as major compounds: carbohydrates (12-46%), ashes (13-42%), and proteins (6-17%). Meanwhile, the concentration of metals was below the toxicity level. These results contribute to the knowledge of the structure-function relationship of seaweeds metabolites which could be a source of compounds of interest for the industrial sector.

Effects of pretreatment and drying methods on physical properties and bioactivity of sea lettuce (Ulva rigida)

“…Chemical cleaning methods are preferred in industrial applications that require less time and manpower. However, chemical cleaning may disrupt the algal cells (Nys et al, 1998) of sea lettuce due to the fragile structure of the monostromatic thallus (Liu et al, 2022;Hernández-Cruz et al, 2022). A 1% sodium bicarbonate solution was used as a cheap and safe chemical, widely applied as a vegetable washing agent in households and in the food industry.…”

“…Sea lettuce contains large amounts of tocopherol, carotene and phenolic compounds (Yildiz et al, 2012;Ismail et al, 2020;El Shafay et al, 2022), with low fat content and high unsaturated fatty acids. Protein content is low but easily digestible with good levels of essential amino acids (Paiva et al, 2017), high fiber and the unique polysaccharide ulvan (Neto et al, 2018;Hernández-Cruz et al, 2022). Sea lettuce shows potential for use as a food ingredient.…”

Performance, carcass quality and intestinal biometry of feed European quails with seaweed meal (Sargassum sp)

“…The diversity is related to their chemical composition -determined by geographical and environmental conditions (Ak et al, 2021). Algae of the species sargassum sp are abundantly found on the Brazilian coast, have low concentrations of lipids and high concentrations of proteins, polysaccharides, vitamins, and minerals (Carrillo et al, 2012;Fernandes et al, 2020;Hernández-Cruz et al, 2022), and algae have specific antioxidant properties that can help in the metabolic regulation of animals (Gatrell et al, 2014;Boiago et al, 2019;Hajati et al, 2020).…”