Nutritional and safety assessment of brown seaweed species and their extracts

IF 5.3 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2026-02-01 Epub Date: 2026-01-13 DOI:10.1016/j.jfca.2026.108900

Aurora Silva , Cristina Soares , Maria Carpena , Virginia Cruz Fernandes , Franklin Chamorro , Cristina Delerue-Matos , M. Fátima Barroso , M.A. Prieto

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Abstract

This study examines the nutritional profiles of Bifurcaria bifurcata (BB), Ascophyllum nodosum (AN), and Fucus spiralis (FS), as well as their extracts obtained through microwave-assisted extraction. Compositional analysis covered residual water, volatiles, fixed carbon, ash, lipids, sugars, protein, and fiber. Proximate analysis revealed high protein levels in FS (9.72 %) and BB (ext) (4.95 %). Lipid content ranged from 1.26 % to 4.49 %, and fiber content averaged 52.3 %, with FS peaking at 60.2 %. The study applied indices of atherogenicity (AI), thrombogenicity (TI), and the hypocholesterolemic/hypercholesterolemic (HH) ratio to assess the cardiovascular impact, with FS exhibiting the healthiest fatty acid combination. Amino acid analysis revealed the presence of all essential amino acids except phenylalanine. Taurine, beneficial for cardiovascular health and scarce in plant sources, was found to be significantly present in BB. Additionally, the presence of polyphenols was assessed by HPLC-MS/MS. It revealed a panoply of phenolic compounds, with phlorotannins accounting for more than 50 % of the compounds detected. Acceptable risk levels were confirmed by Estimated daily intake (EDI), target hazard quotient (THQ), and total cancer risk (TCR) analyses, even when considering moderate values of inorganic arsenic. The results highlight the nutritional value and safety of these macroalgae, emphasizing their potential applications in food.

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褐藻及其提取物的营养和安全性评价

本研究考察了双歧双歧菌（BB）、瘤状葡萄曲霉（AN）和螺旋藻（FS）的营养成分，以及它们的微波萃取提取物。成分分析包括残余水、挥发物、固定碳、灰分、脂类、糖、蛋白质和纤维。近似分析显示，FS（9.72 %）和BB (ext)（4.95 %）的蛋白水平较高。脂质含量为1.26 % ~ 4.49 %，纤维含量平均为52.3% %，FS最高为60.2 %。该研究应用动脉粥样硬化性（AI）、血栓形成性（TI）和低胆固醇血症/高胆固醇血症（HH）比值指标来评估心血管影响，FS表现出最健康的脂肪酸组合。氨基酸分析显示除苯丙氨酸外所有必需氨基酸均存在。牛磺酸有益于心血管健康，在植物来源中很少见，但在BB中发现了大量的牛磺酸。此外，采用高效液相色谱-质谱联用（HPLC-MS/MS）法测定样品中多酚的含量。它揭示了大量的酚类化合物，其中绿单宁占检测到的化合物的50% %以上。通过估计每日摄入量（EDI）、目标危害商（THQ）和总癌症风险（TCR）分析确认了可接受的风险水平，即使考虑到无机砷的中等值。研究结果强调了这些大型藻类的营养价值和安全性，强调了它们在食品中的潜在应用。

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.