Identification of fatty acids in fractionated lipid extracts from Palmaria palmata , Alaria esculenta and Saccharina lat
- PDF / 795,616 Bytes
- 12 Pages / 595.276 x 790.866 pts Page_size
- 89 Downloads / 174 Views
Identification of fatty acids in fractionated lipid extracts from Palmaria palmata, Alaria esculenta and Saccharina latissima by off-line SPE GC-MS Lena Foseid 1
&
Ingeborg Natvik 1 & Hanne Devle 1
&
Dag Ekeberg 1
Received: 28 February 2020 / Revised and accepted: 25 June 2020 # The Author(s) 2020
Abstract The fatty acid profiles of the three lipid fractions, neutral lipids (NL), free fatty acids and polar lipids (PL), from the macroalgae Palmaria palmata (wild), Alaria esculenta (cultivated) and Saccharina latissima (cultivated) were studied in light of dietary important fatty acids. Blade and stipe from the macroalgae were collected at the end of the growth season (May/June) at Frøya (Trøndelag, Norway). A total of 51 fatty acids were identified in the algae, including several fatty acids novel to one or more of the algae. The NL and PL fractions of P. palmata were the most promising from a health perspective, due to a high content of eicosapentaenoic acid (10.1 ± 0.5% and 6.6 ± 0.1%, respectively) and no trans-fatty acids. In addition, these fractions had very low omega-6/omega-3 ratios (< 0.1) and can therefore be beneficial for balancing the omega-6/omega-3 ratio in the diet. The NL fraction of A. esculenta had the highest content of monounsaturated- and polyunsaturated fatty acids (20.9 ± 1.4 and 21.8 ± 1.9% of alga, respectively), as well as the highest content of the two essential fatty acids, linoleic acid (5.3 ± 0.4% of alga) and alphalinolenic acid (2.4 ± 0.2% of alga). Indices related to risk factors for coronary heart disease were most favourable in the NL fraction of S. latissima and the NL and PL fractions of A. esculenta. Keywords Lipid fractions . Rhodophyta . Phaeophyta . PUFA . Fatty acid profiles . GC-MS . EPA
Introduction The red alga Palmaria palmata and the brown algae Alaria esculenta and Saccharina latissima are edible macroalgae suitable for human consumption. The species are native to the North Atlantic. Kelp species, particularly S. latissima, but also A. esculenta, are the focus of large-scale cultivation in Europe (Stévant et al. 2017). Saccharina latissima is marketed both as food and feed, while A. esculenta is used as a “sea vegetable” and considered to be a high value food ingredient (Stévant et al. 2017). Palmaria palmata is one of the most commonly eaten seaweeds native to the North Atlantic, with a taste that is suited to the western palate Electronic supplementary material The online version of this article (https://doi.org/10.1007/s10811-020-02193-2) contains supplementary material, which is available to authorized users. * Lena Foseid [email protected] 1
Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P. O. Box 5003, 1432 Ås, Norway
(Mouritsen et al. 2013). Both S. latissima and P. palmata are reported to be rich in the sought-after umami flavour (Mouritsen et al. 2012). Macroalgal biomass is considered a sustainable resource; the biomass grows at a very fast rate and can be harvested from wild stock or cultivated without or
Data Loading...
