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Chemical Characterization of Six Microalgae with Potential Utility for Food Application

  • Original Paper
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Journal of the American Oil Chemists' Society

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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Acknowledgments

The authors would like to thank Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil) and Coordenação de Aperfeiçoamento Pessoal de Nível Superior (CAPES) for financial support and doctoral scholarship to AP Matos and R Feller.

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Authors and Affiliations

  1. Laboratory of Food Biotechnology, Department of Food Science and Technology, Federal University of Santa Catarina, Av. Admar Gonzaga 1346, Itacorubi, 88034-001, Florianópolis, SC, Brazil

    Ângelo Paggi Matos, Elisa Helena Siegel Moecke & Ernani Sebastião Sant’Anna

  2. Department of Chemical and Food Engineering, Federal University of Santa Catarina, Rua João Pio Duarte Silva, 241, Córrego Grande, 88037-000, Florianópolis, SC, Brazil

    Rafael Feller, José Vladimir de Oliveira & Agenor Furigo Junior

  3. Laboratory of Environmental Engineering, Southern University of Santa Catarina, Av. Pedra Branca, Unidade Pedra Branca, 88137-270, Palhoça, SC, Brazil

    Elisa Helena Siegel Moecke

  4. Laboratory of Algae Cultivation, Department of Aquaculture, Federal University of Santa Catarina, Servidão dos Coroas, 503, Barra da Lagoa, 88061-600, Florianópolis, SC, Brazil

    Roberto Bianchini Derner

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  1. Ângelo Paggi Matos
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  2. Rafael Feller
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  3. Elisa Helena Siegel Moecke
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  4. José Vladimir de Oliveira
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  7. Ernani Sebastião Sant’Anna
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Correspondence to Ângelo Paggi Matos.

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Matos, Â.P., Feller, R., Moecke, E.H.S. et al. Chemical Characterization of Six Microalgae with Potential Utility for Food Application. J Am Oil Chem Soc 93, 963–972 (2016). https://doi.org/10.1007/s11746-016-2849-y

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  • DOI: https://doi.org/10.1007/s11746-016-2849-y

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