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Int J Food Sci Nutr. 2014 May;65(3):299-305. doi: 10.3109/09637486.2013.854746. Epub 2013 Nov 12.

Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina.

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  • 1Facultad de Ingeniería Química, Instituto de Tecnología de Alimentos, Universidad Nacional del Litoral , Santa Fe , República Argentina .

Abstract

Proximate composition, fatty acids and amino acid profiles and nutritional (chemical score, protein digestibility, PDCAAS and mineral dialyzability) and antioxidant properties (TEAC, DPPH and power reduction) from Porphyra columbina were evaluated. Total dietary fiber (48.02 ± 1.13 g/100 g dry weight) and protein (24.61 ± 0.21 g/100 g dry weight) were the two most abundant components in this seaweed. The main saturated and unsaturated fatty acids were C16:0 and C20:5 (n-3), respectively. The limiting amino acid was tryptophan with a chemical score of 57%. Protein digestibility was 74.33 ± 3.0%. Porphyra columbina has high mineral content with good Na/K relationship and medium value of potential mineral accessibility (P, Ca and Zn dializability: 18.75 ± 0.01, 17.62 ± 0.16 and 16.70 ± 0.44, respectively). The highest antioxidant properties were obtained with an acetone/water extraction system. This work provides important information about chemical composition and nutraceutical new properties of P. columbina.

PMID:
24219228
DOI:
10.3109/09637486.2013.854746
[PubMed - indexed for MEDLINE]
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