Evaluation of seawater salinity effect on proximate composition of the green seaweed Caulerpa cupressoides var. flabellata
DOI:
https://doi.org/10.18378/rvads.v12i3.4424Keywords:
Seaweed, Seafood, Nutrition, Protein.Abstract
Seaweeds as a staple diet has been used in Asian countries for thousands of years. However, in countries like Brazil, consumption of seaweeds as food is still very small due to many reasons. One is the lack of data on Brazilian seaweed’s proximate food composition. This data are very important to any activity related to food science and human nutrition area. The objective of this work was to analyze the chemical composition of the green seaweed Caulerpa cupressoides var. flabellata, collected in two different beaches of the coast of Rio Grande do Norte (Camapum and Búzios). The data showed that the salinity of the water on these two beaches is quite different: The water salinity of Camapum was around 40.5 ppm whereas in Buzios beach was 33.7 ppm. Despite this, the proximate composition of C. cupressoides did not change with increased salinity. Moreover, interestingly, it has low amount of lipids and high amount of proteins, greater even than other edible seaweeds, which indicates that C. cupresoides could be used as protein source for human and animal diet.Downloads
References
ABDALLAH, M. A. M. Seaweeds uses: Human health and agriculture. In: POMIN, V. H. (ed). Seaweeds – Agriculture uses, biological and antioxidant agents. New York: Nova Publishers Inc., 2014. cap.3, p. 71-92.
AOAC. Association of Official Analytical Chemists. Official Methods of analysis of Association of Official Chemists (13.ed.). Washington: AOAC. 1985.
BANERJEE, K.; GHOSH, R.; HOMECHAUDHURI, S.; MITRA, A. Seasonal variation in the biochemical composition of red seaweed (Catenella repens) from Gangetic delta, northeast coast of India. Journal of Earth System Science, India, v.118, n.5, p. 497-505, 2009.
BEZERRA, A. F. Cultivo de algas marinhas como desenvolvimento de comunidades costeiras. Natal: UFRN, 2008. 69p.
BLIGH, E. G.; DYER, W. J. A rapid method of total lipid extraction and purification. Canadian Journal of Biochemistry and Physiology, Canada, v.37, n.8, p.911-917, 1959.
BOLZAN, R. C. Bromatologia. Universidade Federal de Santa Maria, Colégio Agrícola de Frederico Westphalen, 2013. 81p.
BRASIL. Resolução RDC nº 18 de 30 de abril de 1999. Regulamento Técnico que estabelece as diretrizes básicas para análise e comprovação de propriedades funcionais e ou de saúde alegadas em rotulagem de alimentos, constante do anexo desta portaria. Diário Oficial da República Federativa do Brasil, Brasília, DF, 03 mai. 1999, Seção1, p. 11.
COSTA, L. S.; FIDELIS, G. P.; CORDEIRO, S. L.; OLIVEIRA, R. M.; SABRY, D. A.; CÂMARA, R. B. G.; NOBRE, L. T. D. B.; COSTA, M. S. S. P.; ALMEIDA-LIMA, J.; FARIAS, E. H.; LEITE, E. L.; ROCHA, H. A. O. Biological activities of sulfated polysaccharides from tropical seaweeds. Biomedicine & Pharmacotherapy, France, v.64, n.1, p.21-28, 2010.
COSTA, M. S. S. P.; COSTA, L. S.; CORDEIRO, S. L.; ALMEIDA-LIMA, J.; DANTAS-SANTOS, N.; MAGALHÃES, K. D.; SABRY, D. A.; ALBUQUERQUE, I. R. L.; PEREIRA, M. R.; LISBOA, E. L.; ROCHA, H. A. O. Evaluating the possible anticoagulant and antioxidant effects of sulfated polysaccharides from the tropical green alga Caulerpa cupressoides var. flabellata. Journal of Applied Phycology, Netherlands, v.24, n.5, p.1159-1167, 2012.
DENIS, C.; MORANÇAIS, M.; LI, M.; DENIAUD, E.; GAUDIN, P.; WIELGOSZ-OLLIN, G.; BARNATHAN, G.; JAOUEN, P.; FLEURENCE, J. Study of the chemical composition of edible red macroalgae Grateloupia turuturu from Brittany (France). Food Chemistry, England, v.119, n.3, p.913-917, 2010.
FLEURENCE, J.; MORANÇAIS, M.; DUMAY, J.; DECOTTIGNIES, P.; TURPIN, V.; MUNIER, M.; GARCIA-BUENO, N.; JAOUEN, P. What are the prospects for using seaweed in human nutrition and for marine animals raised through aquaculture? Trends in Food Science & Technology, England, v.27, n.1, p.57-61, 2012.
FONSECA, P. C. Composição química e variação sazonal da biomassa de Sargassum vulgare C. Agardh e Gracilaria cervicornis (Turner) J. Agardh, na praia de Búzios. Natal: UFRN, 2001. 63p.
MARINHO-SORIANO, E.; BOURRET, E. Effects of season on the yield and quality of Agar from Gracilaria species (Gracilariaceae, Rhodophyta). Bioresource Technology, England, v.90, n.3, p.329-333, 2003.
MARINHO-SORIANO, E.; FONSECA, P. C.; CARNEIRO, M. A.; MOREIRA, W. S. Seasonal variation in the chemical composition of two tropical seaweeds. Bioresource Technology, England, v.97, n.18, p.2402-2406, 2006.
MCHUGH, D. J. A guide to the seaweed industry. FAO Fisheries Technical Paper n. 441, Food and Agriculture Organization of the United Nations, Rome, 2003. 105p.
MOHAMED, S., HASHIM, S. N., RAHMAN, H. A. Seaweeds: A sustainable functional food for complementary and alternative therapy. Trends in Food Science & Technology, England, v.23, n.2, p.83-96, 2012.
MOTA, N. S. Valor nutricional das macroalgas marinhas Ulva fasciata, Gracilaria cornea e Sargassum vulgare, coletadas no litoral da Bahia, Brasil. Salvador: UFB, 2011. 122p.
ORTIZ, J.; ROMERO, N.; ROBERT, P.; ARAYA, J.; LOPEZ-HERNÁNDEZ, J.; BOZZO, C.; NAVARRETE, E.; OSORIO, A.; RIOS, A. Dietary fiber, amino acid, fatty acid and tocopherol contents of the edible seaweeds Ulva lactuca and Durvillaea Antarctica. Food Chemistry, England, v.99, n.1, p. 98-104, 2006.
PEDRINI, A. G. Macroalgas marinhas: importância geral. In: PEDRINI, A. G. (ed.). Macroalgas: Uma introdução à taxonomia, Rio de Janeiro: Technical Books, 2010, cap.1, 128p.
PERFETO, P. N. M. Relation between chemical composition of Grateloupia doryphora (Montagne) Howe, Gymnogongrus griffithsiae (Turner) Martius, and abiotic parameter. Acta Botanica Brasilica, Brazil, v.12, n.1, p.77-88, 1998.
POLLONIO, M. A. R. Alimentos Funcionais: As recentes tendências e os aspectos de segurança envolvidos no consumo. Revista Higiene Alimentar, Brasil, v.14, n.74, p.26-31, 2000.
RAJAPAKSE, N.; KIM, S. Nutritional and digestive health benefits of seaweed. In: KIM, S. K. (ed). United States: Advances in Food and Nutrition Research, 2011. cap.2, p.17-28.
RATANA-ARPORN, P.; CHIRAPART, A. Nutritional evaluation of tropical green seaweeds Caulerpa lentillifera and Ulva reticulata. Kasetsart Journal (Natural Science), Thailand, v.40, p.75-83, 2006.
REBOURS, C.; MARINHO-SORIANO, E.; ZERTUCHE-GONZÁLEZ, J. A.; HAYASHI, L.; VÁSQUEZ, J. A.; KRADOLFER, P.; SORIANO, G.; UGARTE, R.; ABREU, M. L.; BAY-LARSEN, I.; HOVELSRUD, G.; RØDVEN, R.; ROBLEDO, D. Seaweeds: an opportunity for wealth and sustainable livelihood for coastal communities. Journal of Applied Phycology, Netherlands, v.26, n.5, p.1939-1951, 2014.
RUPÉREZ, P., SAURA-CALIXTO, F. Dietary fibre and physicochemical properties of edible Spanish seaweeds. European Food Research and Technology, Germany, v.212, n.9, p.349-354, 2001.
SANTOS, N. D. Identificação e caracterização química das frações ricas em polissacarídeos sulfatados extraídos de macrófitas dulcícolas. Natal: UFRN, 2007. 93p.
VASCONCELOS, S. M. L.; GOULART, M. O. F.; MOURA, J. B. F.; MANFREDINI, V.; BENFATO, M. S.; KUBOTA, L. T. Espécies Reativas de oxigênio e de nitrogênio, antioxidantes e marcadores de dano. Química Nova, Brasil, v.30, n.5, p.1323-1338, 2007.
WONG, K. H.; CHEUNG, P. C. K. Nutritional evaluation of some subtropical red and green properties seaweeds. Part I. Proximate composition, amino acid profile and some physico-chemical. Food Chemistry, England, v.71, n.4, p.475-482, 2000.