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Nutritional and safety assessment of brown seaweed species and their extracts

2026Artigo científico Acesso embargado
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dc.contributor.authorSilva, Aurora
dc.contributor.authorSoares, Cristina
dc.contributor.authorCarpena, Maria
dc.contributor.authorFernandes, Virginia Cruz
dc.contributor.authorChamorro, Franklin
dc.contributor.authorDelerue-Matos, Cristina
dc.contributor.authorBarroso, M. Fátima
dc.contributor.authorPrieto, M. A.
dc.contributor.authorFernandes, Virgínia
dc.date.accessioned2026-01-23T11:16:21Z
dc.date.available2026-01-23T11:16:21Z
dc.date.issued2026
dc.description.abstractThis study examines the nutritional profiles of Bifurcaria bifurcata (BB), Ascophyllum nodosum (AN), and Fucus spiralis (FS), as well as their extracts obtained through microwave-assisted extraction. Compositional analysis covered residual water, volatiles, fixed carbon, ash, lipids, sugars, protein, and fiber. Proximate analysis revealed high protein levels in FS (9.72 %) and BB (ext) (4.95 %). Lipid content ranged from 1.26 % to 4.49 %, and fiber content averaged 52.3 %, with FS peaking at 60.2 %. The study applied indices of atherogenicity (AI), thrombogenicity (TI), and the hypocholesterolemic/hypercholesterolemic (HH) ratio to assess the cardiovascular impact, with FS exhibiting the healthiest fatty acid combination. Amino acid analysis revealed the presence of all essential amino acids except phenylalanine. Taurine, beneficial for cardiovascular health and scarce in plant sources, was found to be significantly present in BB. Additionally, the presence of polyphenols was assessed by HPLC-MS/MS. It revealed a panoply of phenolic compounds, with phlorotannins accounting for more than 50 % of the compounds detected. Acceptable risk levels were confirmed by Estimated daily intake (EDI), target hazard quotient (THQ), and total cancer risk (TCR) analyses, even when considering moderate values of inorganic arsenic. The results highlight the nutritional value and safety of these macroalgae, emphasizing their potential applications in food.eng
dc.identifier.citationSilva, A., Soares, C., Carpena, M., Fernandes, V. C., Chamorro, F., Delerue-Matos, C., Barroso, M. F., & Prieto, M. A. (2026). Nutritional and safety assessment of brown seaweed species and their extracts. Journal of Food Composition and Analysis, 150, 108900. https://doi.org/10.1016/j.jfca.2026.108900
dc.identifier.doi10.1016/j.jfca.2026.108900
dc.identifier.eissn1096-0481
dc.identifier.issn0889-1575
dc.identifier.urihttp://hdl.handle.net/10400.22/31634
dc.language.isoeng
dc.peerreviewedyes
dc.publisherElsevier
dc.relationUID/50006/2025
dc.relation.hasversionhttps://www.sciencedirect.com/science/article/pii/S0889157526000438?via%3Dihub
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAlgae extracts
dc.subjectNutritional composition
dc.subjectSafety assessment
dc.titleNutritional and safety assessment of brown seaweed species and their extractseng
dc.typejournal article
dspace.entity.typePublication
oaire.citation.titleJournal of Food Composition and Analysis
oaire.citation.volume150
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85
person.familyNameFernandes
person.givenNameVirgínia
person.identifier.ciencia-id5A16-3713-E0CE
person.identifier.orcid0000-0003-3979-7523
person.identifier.ridG-4985-2010
person.identifier.scopus-author-id37045954500
relation.isAuthorOfPublicatione30d74c3-1a3a-4e3e-ada0-5e79362cdd6e
relation.isAuthorOfPublication.latestForDiscoverye30d74c3-1a3a-4e3e-ada0-5e79362cdd6e

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