Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds
The southern coast of Peru presents a wide diversity of seaweed, which could be used as a new sustainable source of nutritional and bioactive compounds. For the first time, we chemically characterized two species of brown (<i>Macrocystis pyrifera</i>) and red (<i>Chondracanthus cha...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-08-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/11/8/1669 |
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| author | Yesica Vilcanqui Luis Omar Mamani-Apaza Marcos Flores Jaime Ortiz-Viedma Nalda Romero María Salomé Mariotti-Celis Nils Leander Huamán-Castilla |
| author_facet | Yesica Vilcanqui Luis Omar Mamani-Apaza Marcos Flores Jaime Ortiz-Viedma Nalda Romero María Salomé Mariotti-Celis Nils Leander Huamán-Castilla |
| author_sort | Yesica Vilcanqui |
| collection | DOAJ |
| description | The southern coast of Peru presents a wide diversity of seaweed, which could be used as a new sustainable source of nutritional and bioactive compounds. For the first time, we chemically characterized two species of brown (<i>Macrocystis pyrifera</i>) and red (<i>Chondracanthus chamissoi</i>) Peruvian seaweed. Both species contained significant amounts of proteins (5–12%), lipids (0.16–0.74%), carbohydrates (43.29–62.65%) and minerals (1300–1800 mg kg<sup>−1</sup> dw: dry weight). However, the profiles of amino acids, fatty acids and minerals were highly dependent on species type. <i>C. chamissoi</i> had a higher content of essential amino acids and minerals than <i>M. pyrifera</i> (170% and 45%, respectively), while the presence of polyunsaturated fatty acids (ω 6) as well as the content of tocopherols was higher in <i>M. pyrifera</i> (15.77 g 100 g<sup>−1</sup> and 2.37 μg 100 g<sup>−1</sup>, respectively). Additionally, both species presented significant concentrations of total polyphenols (39–59 mg GAE g<sup>−1</sup>) and a high antioxidant capacity (67–98 µM TE g<sup>−1</sup>). Although <i>M. pyrifera</i> and <i>C. chamissoi</i> seem to be excellent raw materials for the food and nutraceutical industry, both species contained toxic heavy metals (cadmium: Cd and nickel: Ni) which could affect the safety of their direct use. Therefore, new separation strategies that allow the selective recovery of nutrients and bioactive compounds from Peruvian seaweed are required. |
| first_indexed | 2024-03-10T09:05:14Z |
| format | Article |
| id | doaj.art-5603989280c94d7fbabb2f49662ff5c5 |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-10T09:05:14Z |
| publishDate | 2021-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-5603989280c94d7fbabb2f49662ff5c52023-11-22T06:27:18ZengMDPI AGAgronomy2073-43952021-08-01118166910.3390/agronomy11081669Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical CompoundsYesica Vilcanqui0Luis Omar Mamani-Apaza1Marcos Flores2Jaime Ortiz-Viedma3Nalda Romero4María Salomé Mariotti-Celis5Nils Leander Huamán-Castilla6Escuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, PeruEscuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, PeruDepartamento de Ciencias Básicas, Facultad de Ciencias, Universidad Santo Tomas, Av. Carlos Schorr 255, Talca 3460000, ChileDepartamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago 8320000, ChileDepartamento de Ciencia de los Alimentos y Tecnología Química, Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santos Dumont 964, Santiago 8320000, ChileEscuela de Nutrición y Dietética, Facultad de Medicina, Universidad Finis Terrae, Santiago 7501015, ChileEscuela de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Prolongación Calle Ancash s/n, Moquegua 18001, PeruThe southern coast of Peru presents a wide diversity of seaweed, which could be used as a new sustainable source of nutritional and bioactive compounds. For the first time, we chemically characterized two species of brown (<i>Macrocystis pyrifera</i>) and red (<i>Chondracanthus chamissoi</i>) Peruvian seaweed. Both species contained significant amounts of proteins (5–12%), lipids (0.16–0.74%), carbohydrates (43.29–62.65%) and minerals (1300–1800 mg kg<sup>−1</sup> dw: dry weight). However, the profiles of amino acids, fatty acids and minerals were highly dependent on species type. <i>C. chamissoi</i> had a higher content of essential amino acids and minerals than <i>M. pyrifera</i> (170% and 45%, respectively), while the presence of polyunsaturated fatty acids (ω 6) as well as the content of tocopherols was higher in <i>M. pyrifera</i> (15.77 g 100 g<sup>−1</sup> and 2.37 μg 100 g<sup>−1</sup>, respectively). Additionally, both species presented significant concentrations of total polyphenols (39–59 mg GAE g<sup>−1</sup>) and a high antioxidant capacity (67–98 µM TE g<sup>−1</sup>). Although <i>M. pyrifera</i> and <i>C. chamissoi</i> seem to be excellent raw materials for the food and nutraceutical industry, both species contained toxic heavy metals (cadmium: Cd and nickel: Ni) which could affect the safety of their direct use. Therefore, new separation strategies that allow the selective recovery of nutrients and bioactive compounds from Peruvian seaweed are required.https://www.mdpi.com/2073-4395/11/8/1669brown and red seaweedproximal compositionamino acidsmineralsfatty acidsbioactive compounds |
| spellingShingle | Yesica Vilcanqui Luis Omar Mamani-Apaza Marcos Flores Jaime Ortiz-Viedma Nalda Romero María Salomé Mariotti-Celis Nils Leander Huamán-Castilla Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds Agronomy brown and red seaweed proximal composition amino acids minerals fatty acids bioactive compounds |
| title | Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds |
| title_full | Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds |
| title_fullStr | Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds |
| title_full_unstemmed | Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds |
| title_short | Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds |
| title_sort | chemical characterization of brown and red seaweed from southern peru a sustainable source of bioactive and nutraceutical compounds |
| topic | brown and red seaweed proximal composition amino acids minerals fatty acids bioactive compounds |
| url | https://www.mdpi.com/2073-4395/11/8/1669 |
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