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Biochemical Composition of Six Native Seaweeds from Buarcos Bay, Central West Coast of Portugal

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Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021) (ICoWEFS 2021)

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Abstract

Seaweeds have a great variety of compounds with different properties and benefits to human health. Marine macroalgae provide a high nutritional value along with low caloric value, poor in fat, and with the presence of polysaccharides that behave as fibers with no calories. This is not widespread, but some macroalgae and by-products are used in various applications, inclusively in food products. Under the project MENU - Marine Macroalgae: Alternative recipes for a daily nutritional diet, six native seaweed species were collected in Praia da Tamargueira, Buarcos, Figueira da Foz, Portugal: Ulva spp. (green seaweed), Chondrus crispus, Gracilaria gracilis, Mastocarpus stellatus, Porphyra umbilicalis (red seaweeds) and Bifurcaria bifurcata (brown seaweed) to further biochemical characterization. Polysaccharides’ monomeric composition was determined after sulphuric acid hydrolysis, derivatization to alditol acetates, then analyzed by gas chromatography with flame ionization detector (GC-FID), whereas protein content was quantified following colorimetric Bradford method. Results showed red seaweeds presenting the highest polysaccharide profile followed by the green macroalgae and then the brown seaweed species. In the case of protein content, Porphyra umbilicalis was the seaweed with the highest content, followed by Ulva spp., Gracilaria gracilis, Chondrus crispus and Mastocarpus stellatus. The brown seaweed Bifurcaria bifurcata presented the lowest protein content.

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Acknowledgments

This work is financed by national funds through FCT – Foundation for Science and Technology, I.P., within the scope of the projects UIDB/ 04292/2020 – MARE – Marine and Environmental Sciences Centre and UIDP/50017/2020 + UIDB/50017/2020 (by FCT/MTCES) granted to CESAM – Centre for Environmental and Marine Studies, and financed by project MENU (Marine Macroalgae: Alternative recipes for a daily nutritional diet) (FA_05_2017_011) funded by the Blue Fund under Public Notice No. 5—Blue Biotechnology. Ana M. M. Gonçalves acknowledges University of Coimbra for the contract IT057–18-7253. Sara García-Poza thanks to the project MENU - Marine Macroalgae: Alternative recipes for a daily nutritional diet (FA_05_2017_011). João Cotas thanks to the European Regional Development Fund through the Interreg Atlantic Area Program, under the project NASPA (EAPA_451/2016).

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Authors and Affiliations

  1. Marine and Environmental Sciences Centre, Department of Life Sciences, University of Coimbra, 3001-456, Coimbra, Portugal

    Ana Marta Mendes Gonçalves, Sara García-Poza, João Cotas, João Carlos Marques & Leonel Pereira

  2. Department of Biology and CESAM, University of Aveiro, 3810-193, Aveiro, Portugal

    Ana Marta Mendes Gonçalves

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  1. Ana Marta Mendes Gonçalves
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  2. Sara García-Poza
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  3. João Cotas
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  4. João Carlos Marques
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  5. Leonel Pereira
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Correspondence to Ana Marta Mendes Gonçalves .

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Editors and Affiliations

  1. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    João Rafael da Costa Sanches Galvão

  2. School of Technology and Management, Polytechnic Institute of Portalegre, Portalegre, Portugal

    Paulo Sérgio Duque de Brito

  3. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Filipe dos Santos Neves

  4. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Flávio Gabriel da Silva Craveiro

  5. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Henrique de Amorim Almeida

  6. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Joel Oliveira Correia Vasco

  7. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Luís Miguel Pires Neves

  8. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Ricardo de Jesus Gomes

  9. School of Technology and Management, Polytechnic of Leiria, Leiria, Portugal

    Sandra de Jesus Martins Mourato

  10. School of Health Sciences, Polytechnic of Leiria, Leiria, Portugal

    Vânia Sofia Santos Ribeiro

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Gonçalves, A.M.M., García-Poza, S., Cotas, J., Marques, J.C., Pereira, L. (2021). Biochemical Composition of Six Native Seaweeds from Buarcos Bay, Central West Coast of Portugal. In: da Costa Sanches Galvão, J.R., et al. Proceedings of the 1st International Conference on Water Energy Food and Sustainability (ICoWEFS 2021). ICoWEFS 2021. Springer, Cham. https://doi.org/10.1007/978-3-030-75315-3_27

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