Seaweeds as Valuable Sources of Essential Fatty Acids for Human Nutrition

Abstract

The overexploitation of terrestrial habitats, combined with the ever-growing demand for food, has led to the search for alternative food sources. The importance of seaweeds as food sources has been growing, and their potential as sources of fatty acids (FA) make seaweeds an interesting feedstock for the food and nutraceutical industries. The aim of this study is to assess the potential of five red seaweeds (Asparagospis armata, Calliblepharis jubata, Chondracanthus teedei var. lusitanicus, Gracilaria gracilis, and Grateloupia turuturu) and three brown seaweeds (Colpomenia peregrina, Sargassum muticum and Undaria pinnatifida), harvested in central Portugal, as effective sources of essential FA for food or as dietary supplements. FA were extracted from the biomass, transmethylated to methyl esters, and analyzed through gas chromatography-mass spectrometry. G. gracilis presented the highest content of saturated fatty acids (SFA) (41.49 mg·g−1), whereas C. jubata exhibited the highest content of highly unsaturated fatty acids (HUFA) (28.56 mg·g−1); the three G. turuturu life cycle stages presented prominent SFA and HUFA contents. Omega-6/omega-3 ratios were assessed and, in combination with PUFA+HUFA/SFA ratios, it is suggested that C. jubata and U. pinnatifida may be the algae with highest nutraceutical potential, promoting health benefits and contributing to a balanced dietary intake of fatty acids.

Quality and Safety Assessment of Edible Seaweeds Alaria esculenta and Saccharina latissima Cultivated in Scotland

“…The total fat content in the dried samples of both species was low (0.55–0.82 g/100 g DW). However, despite the low total lipid concentration, they contain significant amounts of essential mono- and poly-unsaturated fatty acids and offer many beneficial effects on human health [ 35 ].…”

Extraction of Fatty Acids and Phenolics from Mastocarpus stellatus Using Pressurized Green Solvents

“…These extracts need to be further tested for the development of novel active products for skin care and treatment. Additional studies should also be oriented to the evaluation of a similar processing scheme for seaweeds with a higher content of ω-3 PUFAs [ 46 ].…”

Portuguese Kelps: Feedstock Assessment for the Food Industry

“…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].…”

“…Fatty acids are essential components of cell membranes that play crucial roles as energy sources in body growth and development [95,98,99]. Polyunsaturated fatty acids (PUFAs) ω-3 and ω-6 make up a significant amount of seaweed lipids, despite their modest crude lipid content.…”