Proximate composition of several green, brown and red seaweeds from the coast of Ecuador

Abstract

Seaweeds are accessible and important marine organisms from coastal zones, which have shown their nutritive potential as food or additive. In the coastline of Ecuador these organisms are relatively abundant, but their biochemical composition has not been adequately studied. Therefore, the aim of this research was to evaluate the proximate composition of seven seaweeds (four red, two brown, and one green) collected from Salinas Bay, Ecuador, as a contribution to the knowledge of the nutritional potential of these organisms that belong to this region. Moisture, ash, fat, fiber and protein contents were determined by standard protocols, while carbohydrates were obtained by difference. Energetic content (or caloric profile) was calculated according to the contributions of macromolecules (fats, proteins and carbohydrates). The parameters in highest proportion found in all species were carbohydrates (32.2-45.5 %) and minerals (or ash, 25.8-36.7 %), which play a significant role in human nutrition and the food industry. Furthermore, protein, fiber, and fat contents were relatively low, with values around 4.7-8.0 %, 0.9-5.0 %, and 0.3-3.0 %, respectively, indicating these organisms are a good option as healthy food. According to statistical analysis (ANOVA), each nutritive parameter was significantly different among the species (p<0.05). Results indicate edible seaweeds from Ecuador have potential as nutritious food that could offer between 1500-2000 kcal kg-1, which is higher than many common vegetables.
 Key words: macroalgae; nutritional profile; seafood; Rhodophyte; Phaeophyte; Chlorophyte.

Nutritional Value and Biofunctionalities of Two Edible Green Seaweeds (Ulva lactuca and Caulerpa racemosa) from Indonesia by Subcritical Water Hydrolysis

“…In terms of lipid content, the values found in both species were relatively low, indicating that both C. racemosa and U. lactuca are an ideal choice for people who require a low-fat diet [ 23 ]. The differences in proximate contents of seaweeds could be attributed to the differences in species, biological conditions, postharvest treatment and preparative methods.…”

Nutrient Composition, Antioxidant and Antibacterial Activities of Ulva prolifera O. F. Müller

“…Postharvest Biotech. (2021) X(x): xx-xx A r t i c l e i n P r e s s other animals as food additives for food and industrial applications (Arguelles & Martinez-Goss, 2021;Alwaleed, 2019;D'Armas, Jaramillo, D'Armas, Echavarría, & Valverde, 2019). The proximate composition of U. prolifera is presented in Table 1.…”

“…The crude protein content of U. prolifera is greater than those obtained by Osuna-Ruiz et al ( 2019) from tropical seaweeds of Sinaloa, Mexico which includes Urera expansa (4.12 ± 0.51%), Caulerpa sertularioides (11.96 ± 1.93%), Codium isabelae (8.90 ± 0.06%), Rhizoclonium riparium (7.85 ± 0.90%), Spyridia lamentosa (10.61 ± 0.34%), Gracilaria vermiculophylla (10.15 ± 0.50%) and Padina durvillaei (5.87 ± 0.12%). Variations in the protein content among different groups and species of seaweeds are caused by differences in the nitrogen levels present on the algal tissue that is highly dependent on the concentration of nutrients (nitrogen) in seawater (D'Armas et al, 2019).…”

“…Essential minerals for human consumption include sulfur, potassium, phosphorus, sodium chloride (salt), calcium, iron, manganese, and magnesium. Also, trace elements such as copper, cobalt, iodine, zinc, molybdenum, and selenium are essential but should be consumed by humans in regulation and not in excessive amounts (Arguelles, 2021;D'Armas et al, 2019;Matanjun et al, 2008). The result of the elemental composition analysis of U. prolifera is shown in Table 2.…”

“…Such observation can be used to indicate the low occurrence of heavy metal pollution in the sampling area. This concentration level in U. prolifera biomass is favorable for human consumption since these elements are only required in minimal concentrations (D'Armas et al, 2019;Alfonso et al, 2018).…”