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

Autores
Cian, Raúl Esteban; Fajardo, María Angélica; Alaiz, Manuel; Vioque, Javier; Gonzalez, Rolando Jose; Drago, Silvina Rosa
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 (nÿ3), 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.
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Santa Fe; Argentina;
Fil: Fajardo, María Angélica. Universidad Nacional de la Patagonia; Argentina;
Fil: Alaiz, Manuel. Instituto de la Grasa; España;
Fil: Vioque, Javier. Instituto de la Grasa; España;
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina;
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Santa Fe; Argentina;
Materia
Red Seaweeds
Mineral Bioaccessibility
Protein Quality
Radical Scavenging
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/2018
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/2018
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbinaCian, Raúl EstebanFajardo, María AngélicaAlaiz, ManuelVioque, JavierGonzalez, Rolando JoseDrago, Silvina RosaRed SeaweedsMineral BioaccessibilityProtein QualityRadical Scavenginghttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Proximate 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 (nÿ3), 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.Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Santa Fe; Argentina;Fil: Fajardo, María Angélica. Universidad Nacional de la Patagonia; Argentina;Fil: Alaiz, Manuel. Instituto de la Grasa; España;Fil: Vioque, Javier. Instituto de la Grasa; España;Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina;Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Santa Fe; Argentina;Taylor & Francis2013-10-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/2018Cian, Raúl Esteban; Fajardo, María Angélica; Alaiz, Manuel; Vioque, Javier; Gonzalez, Rolando Jose; et al.; Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina; Taylor & Francis; International Journal of Food Sciences and Nutrition; 65; 3; 12-10-2013; 299-3050963-7486enginfo:eu-repo/semantics/reference es info:eu-repo/semantics/reference/pmid/24219228info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.3109/09637486.2013.854746?journalCode=iijf20#.Ve3J-RF_NBcinfo:eu-repo/semantics/altIdentifier/doi/DOI:10.3109/09637486.2013.854746info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:55:53Zoai:ri.conicet.gov.ar:11336/2018instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:55:53.857CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina
title Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina
spellingShingle Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina
Cian, Raúl Esteban
Red Seaweeds
Mineral Bioaccessibility
Protein Quality
Radical Scavenging
title_short Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina
title_full Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina
title_fullStr Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina
title_full_unstemmed Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina
title_sort Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina
dc.creator.none.fl_str_mv Cian, Raúl Esteban
Fajardo, María Angélica
Alaiz, Manuel
Vioque, Javier
Gonzalez, Rolando Jose
Drago, Silvina Rosa
author Cian, Raúl Esteban
author_facet Cian, Raúl Esteban
Fajardo, María Angélica
Alaiz, Manuel
Vioque, Javier
Gonzalez, Rolando Jose
Drago, Silvina Rosa
author_role author
author2 Fajardo, María Angélica
Alaiz, Manuel
Vioque, Javier
Gonzalez, Rolando Jose
Drago, Silvina Rosa
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Red Seaweeds
Mineral Bioaccessibility
Protein Quality
Radical Scavenging
topic Red Seaweeds
Mineral Bioaccessibility
Protein Quality
Radical Scavenging
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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 (nÿ3), 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.
Fil: Cian, Raúl Esteban. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Santa Fe; Argentina;
Fil: Fajardo, María Angélica. Universidad Nacional de la Patagonia; Argentina;
Fil: Alaiz, Manuel. Instituto de la Grasa; España;
Fil: Vioque, Javier. Instituto de la Grasa; España;
Fil: Gonzalez, Rolando Jose. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina;
Fil: Drago, Silvina Rosa. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de los Alimentos; Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico - CONICET - Santa Fe; Argentina;
description 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 (nÿ3), 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.
publishDate 2013
dc.date.none.fl_str_mv 2013-10-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/2018
Cian, Raúl Esteban; Fajardo, María Angélica; Alaiz, Manuel; Vioque, Javier; Gonzalez, Rolando Jose; et al.; Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina; Taylor & Francis; International Journal of Food Sciences and Nutrition; 65; 3; 12-10-2013; 299-305
0963-7486
url http://hdl.handle.net/11336/2018
identifier_str_mv Cian, Raúl Esteban; Fajardo, María Angélica; Alaiz, Manuel; Vioque, Javier; Gonzalez, Rolando Jose; et al.; Chemical composition, nutritional and antioxidant properties of the red edible seaweed Porphyra columbina; Taylor & Francis; International Journal of Food Sciences and Nutrition; 65; 3; 12-10-2013; 299-305
0963-7486
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/reference es info:eu-repo/semantics/reference/pmid/24219228
info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.3109/09637486.2013.854746?journalCode=iijf20#.Ve3J-RF_NBc
info:eu-repo/semantics/altIdentifier/doi/DOI:10.3109/09637486.2013.854746
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613682074484736
score 13.070432

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