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Seaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profile

2018Journal article Open access
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dc.contributor.authorVieira, Elsa Ferreira
dc.contributor.authorSoares, Cristina
dc.contributor.authorMachado, Susana
dc.contributor.authorCorreia, Manuela
dc.contributor.authorRamalhosa, Maria João
dc.contributor.authorOliva-Teles, MT
dc.contributor.authorCarvalho, Ana
dc.contributor.authorDomingues, Valentina
dc.contributor.authorAntunes, Filipa
dc.contributor.authorOliveira, Teresa Azevedo Cardoso
dc.contributor.authorMorais, Simone
dc.contributor.authorDelerue-Matos, Cristina
dc.date.accessioned2019-09-13T09:36:07Z
dc.date.available2019-09-13T09:36:07Z
dc.date.issued2018
dc.description.abstractThe total protein content and the (total and free) amino acid composition of nine edible species of red, brown and green seaweeds collected in the Portuguese North-Central coast were quantified to assess their potential contribution to the recommended dietary intake. Whenever possible, the protein and amino acid composition was compared with that of commercial European seaweeds. The protein content was the highest (P < 0.05) in red species (19.1-28.2 g/100 g dw), followed by the green seaweed Ulva spp. (20.5-23.3 g/100 g dw), with the lowest content found in brown seaweeds (6.90-19.5 g/100 g dw). Brown seaweeds presented the lowest mean contents of essential amino acids (EAAs) (41.0% protein) but significantly (P < 0.05) higher concentrations of non-essential amino acids (36.1% protein) and free amino acids (6.47-24.0% protein). Tryptophan, methionine and leucine were the limiting EAAs in all species. In contrast, lysine was found in high concentrations, especially in red (2.71-3.85% protein) and green (2.84-4.24% protein) seaweeds.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1016/j.foodchem.2018.06.145
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10400.22/14594
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814618311300?via%3Dihubpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectAmino Acidspt_PT
dc.subjectProteinspt_PT
dc.subjectSeaweedpt_PT
dc.subjectUlvapt_PT
dc.titleSeaweeds from the Portuguese coast as a source of proteinaceous material: Total and free amino acid composition profilept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage275pt_PT
oaire.citation.startPage264pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume269pt_PT
person.familyNameDias Soares
person.familyNameMachado
person.familyNameCorreia
person.familyNameRamalhosa
person.familyNameOliva-Teles
person.familyNameCarvalho
person.familyNameDomingues
person.familyNameMorais
person.familyNameDelerue-Matos
person.givenNameCristina Maria
person.givenNameSusana
person.givenNameManuela
person.givenNameMaria João
person.givenNameMaria Teresa
person.givenNameAna
person.givenNameValentina Maria Fernandes
person.givenNameSimone
person.givenNameCristina
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person.identifier.orcid0000-0003-3472-849X
person.identifier.orcid0000-0001-6433-5801
person.identifier.orcid0000-0002-3924-776X
person.identifier.ridD-8725-2013
person.identifier.ridD-8293-2013
person.identifier.ridD-8428-2013
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person.identifier.scopus-author-id56362416500
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rcaap.rightsopenAccesspt_PT
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