Screening of Ulva rigida, Gracilaria sp., Fucus vesiculosus and Saccharina latissima as Functional Ingredients

• Main Authors: Rodrigo T. Neto, Catarina Marçal, Ana S. Queirós, Helena Abreu, Artur M. S. Silva, Susana M. Cardoso
• Format: Article
• Language: English
• Published: MDPI AG 2018-09-01
• Series: International Journal of Molecular Sciences
• Subjects: algae; antioxidant; α-glucosidase; lipase; angiotensin-I converting enzyme; chemical composition
• Online Access: http://www.mdpi.com/1422-0067/19/10/2987

The intent of the present work was to evaluate the potential of four macroalgae prevalent in Europe, namely Ulva rigida, Gracilaria sp., Fucus vesiculosus and Saccharina latissima, for application in functional foods, either in the direct form or as extracts. Accordingly, nutritional composition, the content of phytochemical antioxidants, and the inhibitory ability of key enzymes with impacts on obesity and diabetes (α-glucosidase and pancreatic lipase) or on arterial pressure (angiotensin-I converting enzyme), were evaluated. Overall, protein, lipid, ash and fiber contents of the macroalgae ranged from 9–24% dw, 0.5–3.0% dw, 20–32% dw, and 37–45% dw, respectively, making them good candidates for nutritional supplementation of several foods, particularly due to their mineral and fiber contents. In addition, brown macroalgae, in particular F. vesiculosus, stood out for its superior phenolic content, which was reflected by its high antioxidant ability and inhibition towards α-glucosidase activity (0.032 mg/mL of hydroacetonic extract inhibited 50% of the enzyme activity).