Chemical Characterization of Six Microalgae with Potential Utility for Food Application
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Le résumé fourni par la source
Abstract Microalgae contain high levels of proteins, carbohydrates, and lipids, and have found a useful application in enhancing the nutritional value of foods. These organisms can also synthesize long‐chain fatty acids in the form of triacylglycerols, such as α‐linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), linolenic acid (LA), γ‐linolenic acid (GLA) and arachidonic acid (AA). The aim of this study was to determine the chemical composition and measure protein, carbohydrates, fibers, lipids as well as the fatty acids composition of six microalgae species with potential application in the food industry. Two freshwater species, Chlorella vulgaris and Spirulina platensis , and four marine species, Nannochloropsis oculata , Nannochloropsis gaditana , Porphyridium cruentum , and Phaeodactylum tricornutum, were used in the experiments. Intracellular protein was the most prominent algal component (42.8–35.4 %), followed by carbohydrate + fiber (32.3–28.6 %), and lipids (15.6–5.3 %). N. gaditana is rich in saturated fatty acids, mainly palmitic acid (5.1 g/100 g), while the cells of S . platensis and C. vulgaris algae are abundant in GLA (1.9 g/100 g) and ALA (2.8 g/100 g) acids, respectively. P. cruentum differs from other algae, because it contains a large amount of AA (3.7 g/100 g). The marine microorganisms N. oculata and P. tricornutum are also a source of essential long‐chain polyunsaturated fatty acids (LC‐PUFA‐ɷ3), mainly composed of EPA and DHA. Our results suggest that the freshwater species C. vulgaris and S. platensis are attractive nutritional supplements because of their low fiber and high protein/carbohydrate contents, while the marine species P. tricornutum and N. oculata can enrich foods with LC‐PUFA‐ω3, because of their favorable ω3/ω6 ratio.
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Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Chemical Characterization of Six Microalgae with Potential Utility for Food Application
- Date Crossref
- 27/05/2016
- Éditeur
- Wiley
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Universidade Federal de Santa Catarina pays non établi dans la noticeUniversité ou école supérieure
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Universidade do Sul de Santa Catarina pays non établi dans la noticeUniversité ou école supérieure
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Department of Food Science and Technology Federal University of Santa Catarina Av. Admar Gonzaga 1346 Laboratory of Food Biotechnology pays non établi dans la noticeUniversité ou école supérieure
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Department of Chemical and Food Engineering Federal University of Santa Catarina Rua João Pio Duarte Silva pays non établi dans la noticeUniversité ou école supérieure
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Laboratory of Environmental Engineering Southern University of Santa Catarina Av. Pedra Branca pays non établi dans la noticeUniversité ou école supérieure
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Department of Aquaculture Federal University of Santa Catarina Servidão dos Coroas Laboratory of Algae Cultivation pays non établi dans la noticeUniversité ou école supérieure
Universidade Federal de Santa Catarina, Universidade do Sul de Santa Catarina et Laboratory of Food Biotechnology — Department of Food Science and Technology Federal University of Santa Catarina Av. Admar Gonzaga 1346, avec 3 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.