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Article

Polar Lipids of Commercial Ulva spp. of Different Origins: Profiling and Relevance for Seaweed Valorization

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Department of Chemistry, Santiago University Campus, CICECO-Aveiro Institute of Materials, University of Aveiro, 3810-193 Aveiro, Portugal
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Department of Chemistry, LAQV-REQUIMTE, Santiago University Campus, University of Aveiro, 3810-193 Aveiro, Portugal
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CESAM-Centre for Environmental and Marine Studies, Department of Chemistry, Santiago University Campus, University of Aveiro, 3810-193 Aveiro, Portugal
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ALGAplus-Produção e Comercialização de Algas e seus Derivados, 3830-196 Ílhavo, Portugal
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Green Colab—Associação Oceano Verde, Campus de Gambelas, University of Algarve, 8005-139 Faro, Portugal
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Amadeite SAS, Pôle Biotechnologique du Haut du Bois, 56580 Bréhan, France
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Author to whom correspondence should be addressed.
Academic Editor: Hideki Kanda
Received: 24 March 2021 / Revised: 12 April 2021 / Accepted: 19 April 2021 / Published: 21 April 2021
Macroalgae 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. View Full-Text
Keywords: algae; sea lettuce; glycolipids; phospholipids; betaine lipids; IMTA; wild algae; sea lettuce; glycolipids; phospholipids; betaine lipids; IMTA; wild
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MDPI and ACS Style

Moreira, A.S.P.; da Costa, E.; Melo, T.; Lopes, D.; Pais, A.C.S.; Santos, S.A.O.; Pitarma, B.; Mendes, M.; Abreu, M.H.; Collén, P.N.; Domingues, P.; Domingues, M.R. Polar Lipids of Commercial Ulva spp. of Different Origins: Profiling and Relevance for Seaweed Valorization. Foods 2021, 10, 914. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050914

AMA Style

Moreira ASP, da Costa E, Melo T, Lopes D, Pais ACS, Santos SAO, Pitarma B, Mendes M, Abreu MH, Collén PN, Domingues P, Domingues MR. Polar Lipids of Commercial Ulva spp. of Different Origins: Profiling and Relevance for Seaweed Valorization. Foods. 2021; 10(5):914. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050914

Chicago/Turabian Style

Moreira, Ana S.P., Elisabete da Costa, Tânia Melo, Diana Lopes, Adriana C.S. Pais, Sónia A.O. Santos, Bárbara Pitarma, Madalena Mendes, Maria H. Abreu, Pi N. Collén, Pedro Domingues, and M. R. Domingues. 2021. "Polar Lipids of Commercial Ulva spp. of Different Origins: Profiling and Relevance for Seaweed Valorization" Foods 10, no. 5: 914. https://0-doi-org.brum.beds.ac.uk/10.3390/foods10050914

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