A Comparative Study of the Fatty Acids and Monosaccharides of Wild and Cultivated Ulva sp.

Journal of Marine Science and Engineering

Tiago Morais¹  Adriana Leandro²  Sara García-Poza²  Ana M. M. Gonçalves²  João Carlos Marques²  Leonel Pereira²  João Cotas² 

[1] Lusalgae, Lda., Incubadora de Empresas da Figueira da Foz, Rua das Acácias N° 40-A, 3090-380 Figueira da Foz, Portugal;University of Coimbra, MARE-Marine and Environmental Sciences Centre, Department of Life Sciences, 3000-456 Coimbra, Portugal;

关键词: seaweed cultivation;    Ulva sp.;    fatty acids;    carbohydrates;    food safety;   

DOI  :  10.3390/jmse10020233

来源: DOAJ

【 摘 要 】

There is a need to find new possible raw food sources with interesting nutritional values. One of the most unexploited sources are seaweeds. Thus, Ulva sp. is a green edible seaweed that shows a high growth rate in nature and can support drastic abiotic changes, such as temperature and salinity. This work aims to determine the main nutritional compounds, fatty acids (FAs) and monosaccharides profiles of Ulva sp. (collected from Mondego estuary, Portugal), to identify the potential of this seaweed as a food source. The present study also highlights the potential of controlled and semi-controlled cultivation systems in Ulva sp. profiles. The results showed that the controlled cultivation systems had higher essential FA and monosaccharide content than the semi-controlled cultivation systems. However, they are in some cases identical to wild individuals of Ulva sp., supporting that cultivation of Ulva sp. can be a key for food safety. It is crucial to control the associated risks of contamination that can occur in wild specimens.

【 授权许可】

Unknown