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Polar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorization

2021-05Journal article Open access
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dc.contributor.authorMoreira, Ana S. P.
dc.contributor.authorda Costa, Elisabete
dc.contributor.authorMelo, Tânia
dc.contributor.authorLopes, Diana
dc.contributor.authorPais, Adriana C. S.
dc.contributor.authorSantos, Sónia A. O.
dc.contributor.authorPitarma, Bárbara
dc.contributor.authorMendes, Madalena
dc.contributor.authorAbreu, Maria H.
dc.contributor.authorCollén, Pi Nyvall
dc.contributor.authorDomingues, Pedro
dc.contributor.authorDomingues, M. Rosário
dc.date.accessioned2021-06-21T15:14:33Z
dc.date.available2021-06-21T15:14:33Z
dc.date.issued2021-05
dc.description.abstractMacroalgae of the genus Ulva have long been used as human food. Local environmental conditions, among other factors, can have an impact on their nutrient and phytochemical composition, as well as on the value of the seaweed for food and non-food applications. This study is the first to initiate a comparison between commercial Ulva spp. from different European origins, France (FR, wild-harvested Ulva spp.), and Portugal (PT, farm-raised Ulva rigida), in terms of proximate composition, esterified fatty acids (FA), and polar lipids. The ash content was higher in PT samples, while FR samples had higher levels of proteins, lipids, and carbohydrates and other compounds. The profile of esterified FA, as well as FA-containing polar lipids at the class and species levels were also significantly different. The FR samples showed about three-fold higher amount of n-3 polyunsaturated FA, while PT samples showed two-fold higher content of monounsaturated FA. Quantification of glycolipids and phospholipids revealed, respectively, two-fold and three-fold higher levels in PT samples. Despite the differences found, the polar lipids identified in both batches included some lipid species with recognized bioactivity, valuing Ulva biomass with functional properties, increasing their added value, and promoting new applications, namely in nutraceutical and food markets.pt_PT
dc.description.sponsorshipUIDB/50011/2020+UIDP/50011/2020, UID/QUI/00062/2019, UIDB/50006/2020, UIDB/50017/2020+UIDP/50017/2020, LISBOA-01-0145-FEDER-402-022125, POCI-01-0145-FEDER-030962, BPD/UI51/5041/2017, BPD/UI51/5042/2018; EC/H2020/727892/EUpt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods10050914pt_PT
dc.identifier.eissn2304-8158
dc.identifier.urihttp://hdl.handle.net/10400.1/16327
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAlgaept_PT
dc.subjectSea lettucept_PT
dc.subjectGlycolipidspt_PT
dc.subjectPhospholipidspt_PT
dc.subjectBetaine lipidspt_PT
dc.subjectIMTApt_PT
dc.subjectWildpt_PT
dc.titlePolar lipids of commercial Ulva spp. of different origins: profiling and relevance for seaweed valorizationpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue5pt_PT
oaire.citation.startPage914pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
person.familyNameCaria Mendes
person.givenNameMadalena
person.identifier.ciencia-id9C12-FB3A-81F7
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication2eab4c0e-9099-454d-8043-656a7710a381
relation.isAuthorOfPublication.latestForDiscovery2eab4c0e-9099-454d-8043-656a7710a381

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